One of the things I love about the fall season are the awesome fall flavors. And no flavor really says “fall” like pumpkin.
These vegan pumpkin pancakes are a plateful of fall: fluffy in the middle, golden at the edges, and bursting with pumpkin flavor.
No eggs, no dairy—just basic vegan pantry staples and simple, quick prep.
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Why You’ll Love This Vegan Pancake Recipe
- Fluffy, not tough or gummy The batter is balanced so you get lift without that gummy center.
- Big pumpkin flavor Real pumpkin purée plus cinnamon, ginger, and nutmeg deliver café-level flavor.
- Simple ingredients Everything is easy to find, affordable, and vegan by default.
- Customizable Go classic with syrup or upgrade with pecans, chocolate chips, or a quick cinnamon-maple drizzle.
- Meal-prep friendly They freeze like a dream and reheat in minutes.
What You’ll Need (Ingredients)
- all-purpose flour (or half AP, half whole wheat for nuttier flavor)
- organic cane sugar (or coconut sugar)
- baking powder
- baking soda
- fine sea salt
- ground cinnamon
- ground ginger
- ground nutmeg
- unsweetened non-dairy milk (oat, almond, or soy)
- apple cider vinegar or lemon juice (for buttermilk vibes)
- canned pumpkin purée (not pumpkin pie filling)
- neutral oil (avocado, canola) or melted coconut oil
- vanilla extract
- Optional add-ins: 1/3 cup chopped pecans or dairy-free chocolate chips
- For cooking: Vegan butter or olive oil for the pan
- For serving: Pure maple syrup, banana slices, toasted
nuts , coconut yogurt
Instructions
Prep the vegan buttermilk
Combine the non-dairy milk and vinegar or lemon juice. Let it sit for 3 for 5 minutes to curdle.
Combine the dry ingredients
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg until evenly mixed.
Combine the wet ingredients
In a separate bowl, whisk pumpkin purée, oil, vanilla, and the “buttermilk” until smooth.
Mix Wet and Dry Ingredients
Pour the wet ingredients into the dry ingredients and fold gently with a spatula just until no dry streaks remain. A few lumps are fine. The pancake batter should be thick but pourable; if needed, add 1–2 tbsp milk.
Rest the batter
Let the batter sit for 5 minutes to hydrate the flour and allow the baking powder to activate.
Heat the pan (or pancake griddle)
Preheat a non-stick skillet or griddle over medium-low heat. Lightly grease with vegan butter or oil. When a drop of water skitters across the pan, it’s ready.
Cook the pancakes
Scoop about 1/4 cup batter per pancake onto the hot pan. If using add-ins, sprinkle them on top now. Cook 2–3 minutes until bubbles form and edges look set.
Flip each pancake and cook 1–2 minutes more until golden and cooked through. Adjust the heat to avoid scorching—pumpkin browns fast.
Keep cooked pancakes warm in a low oven (200°F/95°C) while finishing the batch.
Serve hot
Stack, drizzle maple syrup, and add toppings like vegan whipped cream, coconut yogurt, toasted pecans, or banana slices.
Keeping It Fresh
- Fridge Store cooled leftovers in an airtight container up to 4 days. Reheat in a toaster oven or skillet for best texture.
- Freezer Freeze in a single layer, then transfer to a bag with parchment between pancakes. Good for 2–3 months.
- Batter storage Store unused batter in a covered container in the refrigerator. Use within 24 hours; re-whisk and thin with a splash of milk if it thickens.
Benefits of This Recipe
- Nutrient boost Pumpkin is a great source of beta-carotene and fiber, and provides subtle sweetness without needing tons of sugar.
- Egg- and dairy-free Friendly for many dietary needs without sacrificing texture or flavor.
- Balanced energy Carbs + fiber + healthy fats keep you full longer than a basic flapjack.
- Minimal cleanup Two bowls, one skillet, and you’re basically done.
- Kid-approved Warm spices make it dessert-adjacent for picky eaters—without the sugar spike.
What Not to Do
- Don’t overmix Overmixing the batter will result in tough pancakes. Combine the dry and wet ingredients only until all of the flour is wet.
- Don’t crank the heat High heat burns the outside and leaves the center undercooked. Medium-low is your best bet.
- Don’t use pumpkin pie filling It’s pre-sweetened and spiced; you’ll lose control of flavor and sweetness. Use pure pumpkin puree instead.
- Don’t skip the resting step Five minutes gives the baking powder time to do activate, resulting in fluffy pancakes.
- Don’t crowd the pan Give them space so you can flip cleanly and keep even heat.
Mix It Up
- Protein boost Replace 1/4 cup flour with vanilla
vegan protein powder; add 1–2 tbsp extra milk to maintain consistency. - Gluten-free Use a 1:1 gluten-free flour blend with xanthan gum. Batter may need 1–2 tbsp extra milk.
- Sugar swap Maple syrup or agave in the batter works—reduce milk by 1–2 tbsp to compensate.
- Crunch factor Fold in toasted pecans or pepitas.
- Chocolate moment Add dairy-free chocolate chips and a little espresso powder to deepen the chocolate flavor.
- Zesty lift Grate in orange zest for a bright, bakery-style twist.
- Spice lane Sub in pumpkin pie spice for the individual spices (cinnamon, nutmeg, and ginger).
The Bottom Line
These vegan pumpkin pancakes deliver café-level flavor with weekday-level effort.
The batter is quick, the ingredients are simple, and the results are fluffy, spiced, and satisfying. Stack them high, pour the maple, and enjoy the kind of breakfast that makes the whole morning feel like a win.
For more delicious pancake recipes:
- Vegan Buttermilk Pancakes
- Gingerbread Pancakes
- Cinnamon Roll Pancakes
- Vegan Blueberry Pancakes
- Vegan Pumpkin Pancakes
- Vegan Banana Pancakes
- High Protein Pancakes
Love this recipe? Check out our full collection of vegetarian and vegan recipes for more delicious ideas!
Vegan Pumpkin Pancakes
Ingredients
- 1 1/4 cups all-purpose flour or half all-purpose, half whole wheat
- 2 tbsp organic cane sugar or coconut sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp fine sea salt
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1 cup unsweetened non-dairy milk oat, almond, or soy
- 1 tsp apple cider vinegar or lemon juice
- 3/4 cup canned pumpkin purée not pumpkin pie filling
- 2 tbsp neutral oil avocado, canola, or melted coconut oil
- 1 tsp vanilla extract
Instructions
- To make vegan "buttermilk," combine the non-dairy milk with the vinegar or lemon juice and let it sit for 3–5 minutes.
- In a large bowl, whisk flour, sugar, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg until evenly mixed.
- In a separate bowl, whisk together the pumpkin purée, oil, vanilla, and “buttermilk.”
- Pour the wet ingredients into the dry ingredients. Fold with a spatula just until no dry streaks of flour remain. A few lumps are fine. The batter should be thick but pourable; if needed, add 1–2 tbsp milk.
- Let the batter rest for 5 minutes.
- Preheat a non-stick skillet or griddle over medium-low. Lightly grease with vegan butter or oil. When a drop of water skitters across the pan, it's ready.
- Scoop about 1/4 cup batter per pancake.
- If using add-ins like chocolate chips or nuts, sprinkle them on top now. Cook 2–3 minutes until bubbles form and edges look set.
- Turn and cook 1–2 minutes more until golden and cooked through. Adjust the heat as needed to avoid scorching—pumpkin browns fast.
- Stack, drizzle maple syrup, and add toppings like vegan whipped cream, coconut yogurt, or toasted pecans.
- Keep cooked pancakes warm in a low oven (200°F/95°C) while you make the rest of the pancakes.
FAQ
Can I make these oil-free?
Yes. Replace the oil with 2–3 tablespoons extra pumpkin purée or unsweetened applesauce. The texture will be slightly denser but still tender. Cook on a well-seasoned non-stick surface.
What if I don’t have apple cider vinegar?
Use lemon juice or white vinegar at the same amount. The acidity helps activate the leaveners and gives that subtle buttermilk tang.
Why are my pancakes gummy?
Likely causes: overmixing, heat too low, or too much liquid. Mix until just combined, cook over medium heat, and ensure the batter is thick but pourable. Resting the batter also reduces gumminess.
Can I use fresh pumpkin instead of canned?
Absolutely. Steam and mash or roast and purée, then drain excess moisture in a cheesecloth or fine sieve. You want a thick purée, not watery mash.
How do I know when to flip my pancakes?
Look for bubbles forming and popping across the surface, edges looking set, and the underside turning golden.
Can I turn these into waffles?
Yes. Add 1 extra tablespoon oil to the batter and cook in a preheated waffle iron until deeply golden and crisp. Waffles want a bit more fat for that crunch.
are these vegan pumpkin pancakes very sweet?
They’re lightly sweet. The maple syrup and toppings carry the sweetness. If you like sweeter cakes, bump sugar to 3 tablespoons or add a drizzle of maple into the batter.
What non-dairy milk works best?
Oat milk gives the most tender crumb, soy adds protein and structure, and almond is light and neutral. Use what you have, FYI they all work.
