Easy vegan pumpkin pancakes. These delicious vegan pancakes are perfect for cozy breakfasts during fall season. Made with pumpkin puree, maple syrup and warming spices.
It’s pumpkin season! That time of year where the leaves start to change, there’s a bite in the air and everything suddenly becomes pumpkin spiced.
I love how easy this recipe is. Here is how to make delicious vegan pumpkin pancakes full of fall flavors.
❤️ Why you'll love these pancakes
- Vegan & Vegetarian
- Egg free, dairy free, quick & easy
- Great way to use up pumpkin pureé after the holidays
- Can easily be made gluten free
🎃 Ingredients & substitutions
- All purpose flour - You can use whole wheat pastry flour, or whole wheat flour as well, if you'd like to make these a bit healthier and add more protein.
- Vinegar - We're mixing apple cider vinegar in with our plant milk to make vegan buttermilk. This will give a delicious taste to the pancakes, as well as making them really fluffy, because the vinegar will react with the baking soda to create lift. If you don't have vinegar, use lemon juice.
- Plant milk - Use whatever non-dairy milk is your favorite. Oat milk, soy milk, almond milk and coconut milk all work great!
- Maple syrup - This is my sweetener of choice. You can also use brown sugar instead.
- Pumpkin puree - Make sure to get the puree and not pumpkin pie filling. This gives just a hint of delicious pumpkin flavor. If you don't have pumpkin purée you can substitute with any puréed squash or sweet potatoes.
- Baking soda & baking powder - This is the egg replacement that gives these fluffy vegan pumpkin pancakes lift for a light and fluffy texture.
- Pumpkin pie spice - If you don't have this on hand, make your own pumpkin pie spice with 1 teaspoon ground cinnamon, ¼ teaspoon ground cloves, ¼ teaspoon ground nutmeg and ½ teaspoon ground ginger.
- Vanilla Extract
👩🍳 Recipe tips
Don't over mix the batter! It will make the pancakes tough.
Spoon the flour into the measuring cup to get the most accurate amount. If you have a kitchen scale, that's even better.
If you're not using a non-stick pan, then use a little more butter in between cooking the batches.
Let your pan or electric griddle heat up first, with vegan butter or oil, for at least five minutes, before putting the batter on the frying pan.
Don't flip until the bubbles in the batter have mostly popped. This will ensure the pancakes come out perfect and golden brown. This should take about 3-4 minutes, depending on your heat.
Cook the pancakes low and slow. Make sure to not put the pan on too high of heat, or else they will burn and not cook evenly. Use medium low to medium heat.
A cast iron pan will give the pancakes crispy golden brown edges.
To keep the pancakes warm, place them on a baking sheet in the oven on low. You can also cover them with a towel, or place them in an airtight container until you're ready to eat them.
Step one: Combine apple cider vinegar with soy milk to create a buttermilk substitute that, when mixed with baking soda, will give your pancakes a delightful fluffy texture.
Step two: In a large bowl, add the pumpkin spice and dry ingredients and stir well.
Step three: Mix the pumpkin puree, vanilla extract, and maple syrup into the separate bowl with the vegan buttermilk blend, stir well. Mix the dry ingredients into the wet ingredients and stir.
Step four: Preheat a pan on medium low heat for 5 minutes and grease with vegan butter or coconut oil. Pour the batter and cook each side for about 3 minutes until you see bubbles.
🍊 Add ins and toppings
If you'd like to jazz up these eggless pumpkin pancakes, feel free to add some of these item to the pancake mix
- dairy free chocolate chips
- orange zest
- toasted chopped pecans or walnuts
- top the pancakes with some dairy free yogurt, a drizzle of maple syrup or dairy free whipped cream.
🥞 Serving suggestions
❓ Recipe FAQ's
Yes! Leftover fluffy vegan pancakes are great to freeze. Just make a big batch. Then set them on a baking tray or sheet pan, spread out. Let them freeze like that first, for a few hours. Then transfer them to a freezer friendly bag, separated by parchment paper. This will ensure they don't freeze sticking together.
These pancakes can easily be made gluten free by using gluten free flour. Be warned, they won't turn out as fluffy and may come out a bit gummy.
Bob’s red mill has a great gluten free all purpose flour. You can also use oat flour. Also check to make sure all of your other ingredients are gluten free, if you have a severe gluten allergy.
If you don't have a gluten allergy, I highly recommend using all purpose or whole wheat flour instead.
Leftover pancakes reheat really well in a toaster or toaster oven. Place them in there for a few minutes, until they're warmed through.
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Fluffy Vegan Pumpkin Pancakes
- 1 cup dairy free milk
- 1 teaspoon apple cider vinegar
- 1½ cups all purpose flour
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- 1 tablespoon pumpkin pie seasoning
- Pinch of salt
- ½ cup pumpkin puree
- 2 tablespoons maple syrup
- 2 teaspoons vanilla
- Handful of Pecans
- Place Apple Cider Vinegar in Soymilk. This will create buttermilk and react with the baking soda to make your pancakes nice and fluffy1 cup dairy free milk, 1 teaspoon apple cider vinegar
- In a large mixing bowl, add all of the dry ingredients and stir well.1½ cups all purpose flour, ½ teaspoon baking soda, 1 tablespoon pumpkin pie seasoning, Pinch of salt, 1 teaspoon baking powder
- Add the pumpkin puree, vanilla extract and maple syrup to the vegan buttermilk mixture and stir well.½ cup pumpkin puree, 2 teaspoons vanilla, 2 tablespoons maple syrup
- Add the vegan buttermilk mixture to the dry ingredients and stir until it's mixed just enough. Don't over mix. Let batter sit for at least 5 minutes so the baking soda does its thing to make these fluffy
- Warm up a pan on medium low heat for 5 minutes. Oil the pan with vegan butter. The trickiest part about pancakes is keeping the heat at the right temp so you don't burn the outside and leave the inside gooey. Make sure to keep the heat at medium low
- Pour batter onto pan. Put pecans on top. Let each side cook for at least 3 minutes each, until you start seeing air bubbles.Handful of Pecans
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.