These Vegan Pumpkin Pancakes are light, fluffy, and full of fall spices. Serve as your big Sunday brunch or batch cook and freeze for easy breakfasts throughout the week. Top with maple syrup, pecans, and berries for an epic morning meal!
Nothing says fall quite like pumpkin pancakes--but it doesn't need to be autumn to enjoy these Vegan Pumpkin Pancakes. You can treat yourself to the flavors of fall year round!
This is one of my favorite vegan pumpkin recipes because it's so quick and easy. Not only does the batter come together quickly, but you can double the recipe and batch cook pancakes for a quick-to-reheat hot breakfast that you can serve throughout the week!
Not only do these oil-free pumpkin pancakes make a delicious breakfast, but they're also perfect as a fun breakfast-for-dinner treat!
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You'll love this recipe because it's:
- Simple & Delicious
- Quick & Easy
- Vegan/Vegetarian
- Dairy-free
- Egg-free
- Kid-friendly
- WFPB & Oil-Free
- Perfect for Breakfast, Brunch, or any time you like!
Can this be gluten-free?
Yes! You just need to use all-purpose gluten-free flour. Here are some tips for swapping gluten-free flour.
Ingredients
Dry Ingredients
- whole wheat white flour: Or you can use regular whole wheat flour.
- baking powder
- baking soda
- cinnamon: A range of fall spices brings this dish it's signature flavor!
- all-spice
- powdered ginger
- salt
- nutmeg
Wet Ingredients
- soy milk: Or plant milk of choice.
- canned pumpkin: not pumpkin pie filling.
- maple syrup: For a little extra sweetness.
- apple cider vinegar
- vanilla extract
See recipe card for quantities.
Instructions
Here are step-by-step instructions with photos.
Whisk all of the dry ingredients together in a bowl.
Add the wet ingredients to the dry ingredients and mix to combine, making sure to scrape down the sides of the bowl.
Cook the pancakes in a nonstick skillet over medium heat. For each pancake, use a ⅓ measuring cup to transfer the batter to the skillet.
When the bottom of each pancake is lightly browned and the edges are crispy, flip and cook on the other side. Repeat until you have used up all the batter.
Top tips
- Between batches, remove the skillet from the heat for a few seconds while you add the next batch of batter. This will help keep your skillet from getting too hot and burning the pancakes.
- If the skillet is still too hot, try turning down the heat ever so slightly between batches.
- Turn your oven onto low heat (150F or 100C) and place the cooked pancakes on a baking sheet so that they stay warm until it's time to serve.
Variations
Want to change these pumpkin pancakes up with add-ins? Check out these options.
- Chocolate Chips - Because everything is better with chocolate!
- Blueberries - Think pumpkins and blueberries don't go together? Think again! This is a delicious combo. Either fresh or frozen blueberries will do.
- Apples - Grab a tart apple, chop it into small chunks, and fold the apple into the batter for the ultimate Fall Pancake combo!
Can't find your canned pumpkin? See this classic vegan pancake recipe!
Equipment
For this recipe, you'll need a mixing bowl and a skillet. Having a good spatula or flipper will also help. I also like to use a ⅓ measuring cup to transfer the pancakes to the skillet.
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How to serve
Serve these vegan pumpkin pancakes with maple syrup, pecans, and berries--or whatever toppings you like! They would taste great topped with this Chia Berry Jam!
Pancakes are obviously great for breakfast, but they also make a fun breakfast-for-dinner meal. Or make mini pancakes and add them to a packed lunch.
Storage
Store any leftovers in the refrigerator for up to 1 week. Or freeze for up to three months. This recipe can easily be doubled and frozen for easy make-ahead breakfasts. Just defrost and reheat the pancakes in the microwave, on a skillet, or in a toaster.
More vegan breakfast recipes
📖 Recipe
Vegan Pumpkin Pancakes (Oil-free + WFPB)
Equipment
Ingredients
Dry Ingredients
- 2 cups whole wheat white flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1.5 teaspoons cinnamon
- 1 teaspoon allspice
- ½ teaspoon powdered ginger
- ¾ teaspoon salt
- ¼ teaspoon nutmeg
Wet Ingredients
- 1.5 cups soy milk (or plant milk of choice)
- 1 cup canned pumpkin (not pumpkin pie filling)
- 3 tablespoons maple syrup
- 2 tablespoons apple cider vinegar
- 2 teaspoons vanilla extract
Instructions
- Whisk all of the dry ingredients together in a mixing bowl.
- Add all of the wet ingredients to the dry ingredients. Mix to combine, making sure to scrape down the sides of the bowl.
- Heat a nonstick skillet over medium. For each pancake, use a ⅓ measuring cup to transfer the batter to the skillet. (The number of pancakes per batch will depend on the size of your skillet.)
- Cook each pancake until the bottom is lightly browned and slightly crispy on the edges. Then flip the pancake and cook on the other side. Continue until all of the batter is used up.
- Serve and enjoy right away! This recipe will make about 12 pancakes (3 to 4 inches each).
Notes
- Between batches, remove the skillet from the heat for a few seconds while you add the next batch of batter. This will help keep your skillet from getting too hot and burning the pancakes.
- If the skillet is still too hot, try turning down the heat ever so slightly between batches.
- Turn your oven onto low heat (150F or 100C) and place the cooked pancakes on a baking sheet so that they stay warm until it's time to serve.
Nutrition
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Did you try this recipe? Have a question? Just leave a comment below and I'll get back to you ASAP!
Sierra
Hi there! May I substitute whole wheat flour with Oat Flour?
Julianne Lynch
I haven't tried making these with oat flour. However, I think it would probably work. You might need to adjust the ratio of oat flour to liquid slightly. But since these are pancakes it will be easier to gauge (as opposed to something you'd bake in the oven.)