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Home » Recipes

Vegan Pumpkin Pancakes (Oil-free + WFPB)

Published: 7 Oct 2022 · Updated: 3 Nov 2023 by Julianne Lynch · This post may contain affiliate links · As an Amazon Associate I earn from qualifying purchases · 3 Comments

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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!

Vegan pumpkin pancakes stacked on a plate.
These fluffy vegan pumpkin pancakes are perfect for breakfast or dinner!

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!

Jump to:
  • Can this be gluten-free?
  • Ingredients
  • Instructions
  • Top tips
  • Variations
  • Equipment
  • How to serve
  • Storage
  • More vegan breakfast recipes
  • 📖 Recipe

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!

Pumpkin pancakes stacked on a plate with maple syrup pouring over the top.
Top these easy vegan pumpkin pancakes with maple syrup, pecans, and berries!

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.


Vegan pumpkin pancake ingredients on a cutting board.
Here's what you need to make these oil-free Vegan Pumpkin Pancakes.

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.

Whole wheat pumpkin pancakes dry ingredients in a bowl.

Whisk all of the dry ingredients together in a bowl.

Oil-free pumpkin pancakes wet ingredients mixed 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.

Vegan pumpkin pancakes in a skillet.

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.

Oil-free pumpkin pancakes cooked in a 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!
  • Sweet Potatoes --Substitute mashed sweet potatoes for the canned pumpkin. For the full recipe, check out these delicious Vegan Sweet Potato Pancakes!

Can't find your canned pumpkin? See this classic vegan pancake recipe!


Vegan pumpkin pancakes stacked on a plate with a fork holding a bite of pancakes.
Dig into this healthy pumpkin 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.

All of my favorite products and kitchen tools can be found in my Amazon shop.

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

  • Strawberry rhubarb baked oatmeal on a plate.
    Strawberry Rhubarb Baked Oatmeal (Vegan + No Banana!)
  • Vegan pumpkin baked oatmeal on a plate with toppings.
    Pumpkin Baked Oats (Vegan)
  • Pumpkin bliss balls in a bowl.
    No-Bake Pumpkin Balls (Easy + Vegan!)
  • Three vegan pear muffins stacked in front of a pear.
    Vegan Pear Muffins (Oil-free!)

📖 Recipe

Vegan pumpkin pancake recipe.

Vegan Pumpkin Pancakes (Oil-free + WFPB)

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!
4.72 from 7 votes
Print Recipe Share on Facebook Pin Recipe SaveSaved!
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Course Breakfast
Cuisine American
Servings 12 3 to 4 inch pancakes
Calories 105 kcal

Equipment

mixing bowl
12" Stone Frying Pan by Oze...Shop on Amazon
skillet
Pack of 2 Silicone Solid Tu...Shop on Amazon
spatula turner

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
Get Recipe Ingredients

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).
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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

Serving: 1pancakeCalories: 105kcalCarbohydrates: 21gProtein: 4gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 0.1gSodium: 324mgPotassium: 124mgFiber: 3gSugar: 5gVitamin A: 3295IUVitamin C: 3mgCalcium: 109mgIron: 1mg
Keyword oil-free pumpkin pancakes, pumpkin pancakes, vegan pumpkin pancakes
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Comments

    4.72 from 7 votes (6 ratings without comment)

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    Recipe Rating




  1. Sierra says

    October 08, 2022 at 12:28 pm

    Hi there! May I substitute whole wheat flour with Oat Flour?

    Reply
    • Julianne Lynch says

      October 10, 2022 at 7:01 am

      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.)

      Reply
  2. Laura says

    March 31, 2024 at 8:41 am

    5 stars
    These were fantastic. I made them gluten free so I used 1 cup gluten free oat flour and 1 cup buckwheat flour. They turned out very fluffy and no oil was needed with a non-stick pan. I also made half of the batter into waffles, which worked great, too. We topped them with defrosted wild blueberries, coconut yoghurt and peanut butter. Yum!

    Reply
Julianne, founder of No Sweat Vegan.

Hi, I'm Julianne! A dedicated home chef for over 20 years and a vegan recipe developer since 2020. I love creating simple and comforting vegan food for the whole family. Most of my recipes are quick, Whole-Foods Plant-Based, and easy on the budget. Thanks for stopping by!

You can also find me at AirFryerVeg.com.

More about me →

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