Fluffy, tender and packed with pumpkin and warm fall spices, my easy vegan pumpkin pancakes are made from scratch without any special egg replacer.
Pumpkin does double duty here, adding plenty of moisture while also helping to bind the batter. A little vegan butter or oil keeps the pancakes tender, and a quick 15-minute rest gives the batter time to hydrate before it hits the griddle.
They’re especially good with vegan butter and warm maple syrup, but I wouldn’t save these just for pumpkin season as they’re good any time of year.
Why you’ll love these pumpkin pancakes
- No special egg replacers needed. There’s no flax egg, powdered or specialty vegan egg product hiding in this recipe. The pumpkin is all you’ll need.
- Lots of pumpkin flavor. A full half cup of pumpkin purée gives these pancakes real pumpkin flavor without making them heavy.
- Easy ingredients. You probably have most of what you need in the pantry already.
- Perfectly spiced. Cinnamon, nutmeg, ginger and cloves give them that classic pumpkin spice flavor without relying on a premade spice blend but you can use a tablespoon of pumpkin pie spice if preferred.
A few tips
- Don’t overmix the batter. Stir just until the flour is incorporated. A few small lumps are fine.
- Let the batter rest. Give it 15 minutes before cooking. This helps the flour hydrate and gives you more tender pancakes.
- Don’t flip too soon. Wait until you see bubbles forming across the surface and the edges begin to look set.
- Get the pan temperature right. Medium heat is your friend. If the pancakes brown before the centers are cooked, turn the heat down a little. If they’re taking forever to brown, turn it up.
Frequently Asked Questions
I usually use soy milk because it has enough body to make a good pancake batter, but your favorite vegan milk should work. I’d just avoid anything extremely low fat or watery.
Sure! You can replace the individual spices with 1 tablespoon of a pumpkin pie spice blend. I prefer the flavor of using the individual spices, but pumpkin pie spice makes these even easier but make sure it’s fresh and not years old for the best flavor.
Yes! One reader reported that the batter worked great in a waffle maker, so if you’re more of a waffle person, give it a try. You may need to adjust the amount of batter depending on your waffle maker.
Absolutely. Chopped pecans would be especially good, and chocolate chips are always an option if you want to take these in a more dessert-for-breakfast direction!
I recommend cooking the pancakes rather than holding the batter overnight. If you have leftovers, though, they reheat well and make an easy breakfast for the next day. You can also make all the pancakes and freeze some individually then reheat on demand.
Vegan butter and maple syrup are the obvious choices, but you can also add chopped pecans, walnuts, vegan whipped cream or even fresh fruit. A strong cup of coffee alongside them isn’t a bad idea either!
Let them cool completely, then refrigerate them in an airtight container for several days but you can also freeze these. I would suggest separating them with parchment or wax paper in between each pancake or wrapping each in plastic wrap before freezing in a container or storage bag. You can reheat them in a toaster, toaster oven, skillet or even in the microwave but always start conservatively as it’s easy to overcook.
Although I have not tested it, you should be able to by substituting your favorite 1:1 gluten-free all-purpose flour blend for the regular flour. Look for one that’s designed to replace wheat flour cup-for-cup, preferably one that already contains xanthan gum. The texture may be slightly different, but the pancakes should still be fluffy and delicious.
These vegan pumpkin pancakes are the kind of breakfast that makes a regular fall morning feel a little more special. Make a big stack, pour on the maple syrup, add a little vegan butter and dig in. And if you end up with leftovers, consider that a bonus. They’re just as good the next morning.
Get more of my pumpkin recipes here!
Want to know what my favorite canned pumpkin brand is? Click here!
Easy Vegan Pumpkin Pancakes
4
servings20
minutes5
minutes25
minutesFluffy vegan pumpkin pancakes made with simple ingredients and warm fall spices, with no egg replacers needed!
Keep the screen of your device on
Ingredients
1 1/2 cups all purpose flour
3 tablespoons vegan cane sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 teaspoon kosher salt
1 1/2 cups vegan milk
1 teaspoon lemon juice or apple cider vinegar
1/2 cup pumpkin purée (not pumpkin pie filling)
1/4 cup melted vegan butter, vegetable/coconut oil
maple syrup and extra vegan butter to top
Directions
- In a large mixing bowl, combine all the dry ingredients and whisk until combined and to remove any lumps.
- Mix the lemon juice or vinegar into the vegan milk and let sit for a few minutes to thicken slightly. Add this and the remaining wet ingredients to the dry and stir just until combined with no streaks of flour left. Let sit for 15 minutes.
- While the batter is resting, heat a griddle pan or fry pan until medium hot. You don’t want it too hot or your pancakes will burn nor too cool or they won’t brown and will look pasty. Flick the surface with a few drops of water and they should dance on the surface telling you the pan is hot enough. Using a measuring cup or large scoop, drop a few pancakes at a time on the griddle and cook until you see small bubbles start to form on the top of the exposed batter side. Flip them and cook for another minute or two on the other side then remove to a plate and eat immediately or keep warm in a low oven until ready to serve. If feeding a crowd you may want to keep them warm to serve all at once.
- Top with warmed maple syrup and vegan butter and enjoy!
Notes
- Use your favorite vegan milk but nothing too low fat. I used soy milk.
- I used vegetable oil, but melted vegan butter or coconut oil will work as well.
- You can add one tablespoon of pumpkin spice blend instead of the individual spices if you’d like but I feel the flavor is better with separate ingredients.
- Make sure you use plain pumpkin purée, not pumpkin pie filling. They aren’t interchangeable.
- If you’re making a big batch, place the finished pancakes in a low oven while you cook the rest so everyone can eat at the same time.
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I made these the other day and they came out great! I ate them over the course of a few days and were even more pumpkin-y the next day.
Thanks for the great review Jonathan! I love that they were even better the next day! Pumpkin-y is definitely squash goals!
Just finished making perfect pumpkin pancakes! They were scrumptious. I tried using batter to make couple of waffles and it worked great. Served with plant based bacon and fresh fruit.
I’m so glad you liked them! I have to try making waffles myself, great idea! 🧡
These came out great, my new go-to pumpkin pancake recipe. We added chopped pecans to the batter, which made them extra extra delicious. Thank you!
I’m so glad you loved them! Pecans added sounds amazing. Thanks for sharing your thoughts!
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