What's better than vegan pumpkin pancakes on a cool fall morning? A drizzle of maple syrup highlights their delicious spiced flavor.
These vegan pumpkin pancakes are just one of the many pumpkin recipes I’ve been making lately… mostly because when you open a can of pumpkin (or make your own pumpkin puree), there’s always some left over. I think that’s the true reason why people are so pumpkin-crazy in the fall. If you start with vegan pumpkin pancakes, you might as well go ahead and make pumpkin bars… and then, well, maybe some pumpkin cookies. After all, you have to use it up! (She says while eating said cookie.)
Anyway, I’ve had so many requests for vegan pumpkin pancakes, and this recipe is our favorite! It’s super simple to mix together, and the pancakes are soft, fluffy, and deliciously spiced. What more could you want in a cozy fall breakfast?
Ingredients You’ll Need
If you ask me, vegan pumpkin pancakes are some of the best vegan pancakes period. The pumpkin gives them moisture and lift, so they’re light and fluffy even without eggs! Here’s what else makes this recipe one of my fall favorites:
- A little flax – It thickens the batter and adds fiber and healthy fats.
- A touch of cane sugar – It makes the pancakes lightly sweet.
- Baking powder and baking soda – They help the pancakes puff up as they cook, making them thick and fluffy.
- Cinnamon – For that essential warm “pumpkin spice” flavor. My homemade pumpkin pie spice would be great here too!
- Coconut oil – For richness.
- Almond milk – It adds moisture and loosens the batter. While I use almond milk because it’s the type of milk that I keep on hand, cow’s milk or oat milk will work just fine here too.
- And vanilla – For warm depth of flavor.
Whisk together the wet and dry ingredients in separate bowls. Then, pour the wet ingredients into the bowl of dry ingredients and stir until just combined—careful not to overmix. At this point, you’re ready to cook! I hope you’re excited—a hot stack of pancakes is just minutes away.
Find the complete recipe with measurements below.
What to Serve with Vegan Pumpkin Pancakes
I love these vegan pumpkin pancakes as they are, served simply with maple syrup. You could also make them fancier by topping them with a dollop of almond butter or peanut butter, coconut cream, or plant-based yogurt. Sprinkle a few pecans (or chocolate chips 🙂 ) on top, and pour the coffee!
These pancakes are best the day they’re made, but if you have any leftover, they freeze well. Just pop them in the microwave to reheat. Happy pancake-making!
More Favorite Breakfast Recipes
If you love these vegan pumpkin pancakes, try one of these delicious recipes next:
- Vegan Pancakes
- Pumpkin Waffles
- Pumpkin French Toast
- Vegan Banana Pancakes
- Gluten-Free Pancakes
- Homemade Cinnamon Rolls
And if you have leftover pumpkin puree, use it in pumpkin muffins or pumpkin bread!
Vegan Pumpkin Pancakes
Ingredients
- 1 tablespoon ground flaxseed + 3 tablespoons water
- 1½ cups (180g) all-purpose flour* (see note below)
- 2 tablespoons cane sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- heaping 1 teaspoon cinnamon
- heaping ¼ teaspoon sea salt
- ½ cup canned pumpkin puree
- 1 cup plus 3 tablespoons almond milk, at room temperature
- 2 tablespoon melted coconut oil, plus more for brushing
- 1½ teaspoons vanilla extract
For serving:
- Maple syrup, not optional
- Yogurt or vegan yogurt, optional
- Pecans, optional
Instructions
- In a small bowl, combine the flaxseed and water and set aside for 5 minutes to thicken.
- In a large bowl, combine the flour, cane sugar, baking powder, baking soda, cinnamon, and salt.
- In a medium bowl, whisk together the pumpkin, almond milk, coconut oil, vanilla, and the flaxseed mixture.
- Pour the wet ingredients into the bowl with the dry ingredients and stir until just combined. A few lumps are ok, do not overmix. The mixture will be thick, but if it’s too thick, gently stir in a little more almond milk.
- Heat a nonstick skillet or griddle to medium heat. Brush the skillet with a little coconut oil and use a ⅓-cup measuring cup to pour the batter onto the pan. Use the back of the cup to gently spread the batter a little more. Cook the pancakes for 2 minutes per side, turning the heat to low as needed so that the middles cook without burning the outsides. I usually start with medium heat, and move to low heat as my pan starts to hold residual heat after each batch.
- Serve with maple syrup, yogurt, and pecans, as desired.
Notes
I made these pumpkin pancakes & they were terrific! My husband & I both loved them & they will definitely be put in the rotation.
I must ask why you chose coconut oil, however. I made a special trip to the store for it as I’ve never used it before & only when we were enjoying the pancakes did I realize how bad coconut oil is for you. It’s solid state reminded me that solid fats are trans fats & a big no no.
I will use olive oil next time. Now what to do with a full jar of coconut oil 🤔
Hi Maureen, we often use coconut oil as a plant-based alternative where someone might traditionally use butter. If you prefer not to use it, this recipe will work with any neutral oil, olive oil, or melted butter. So glad you enjoyed the pancakes!
Thanks for sharing! Does it keep long?
This looks so good! What a fun way to make these during the fall!
This morning we had these. with real butter and 100% Maple syrup.
I used Himalayan Pink salt, instead of sea salt, and organic palm sugar instead of cane sugar, which added a different flavor.
I’m so glad you loved them!
Made these this morning and everybody loved them! They almost had a gingerbread flavor and texture. This recipe’s a keeper!