These fluffy vegan pumpkin pancakes feature sweet pumpkin puree and spiced cinnamon sugar swirled into every delicious bite!
What makes these the best vegan pumpkin pancakes
- Their texture is so soft and tender, like a pumpkin pancake cloud.
- Imagine IHOP in your very own kitchen, but tastier and much more cozy.
- Unlike many other similar recipes, this one yields SUPER THICK pancakes, plus more pumpkin packed into each pancake. NO flat vegan pancakes here.
- Under 250 calories per hearty serving and high fiber, with over 20 grams of protein!
- Homemade dairy free pumpkin spice pancakes, enjoyed in slippers and comfy flannel pajamas… Honestly, what could be better on a cold Fall or winter morning?
Also try this dairy free Vegan Cheesecake
Step by step recipe video
Key ingredients
Pumpkin puree – You need two thirds cup of pure pumpkin puree. I find it easiest to buy canned pumpkin puree in the grocery store baking aisle. Homemade roasted, blended pumpkin puree also works if you prefer.
Flour – This is a very versatile pancake recipe. Whole grain spelt flour, white all purpose flour, oat flour, and gluten free flour are all great options here. If you experiment with whole wheat, buckwheat, or almond flour, let me know how it goes.
Protein powder (optional) – For pumpkin protein pancakes, add one fourth cup of protein powder, such as chai, vanilla, or unflavored protein powder. Or skip the added protein and simply increase the flour.
Nondairy milk – Choose any favorite dairy free milk to add nutrition, such as calcium, iron, magnesium, or higher protein. Opt for water if you have no milk or want a low calorie option.
Spices – Ground cinnamon, a pinch of salt, and pumpkin pie spice really bring out all of the warm pumpkin flavor in these plant based pancakes. You can also stir in a sprinkle of other holiday spices, like nutmeg, cloves, cardamom, or ginger.
Sweetener – Use two tablespoons of liquid or granulated sweetener. I love the combination of maple and pumpkin, so pure maple syrup is my personal preference. White or brown sugar, coconut sugar, or a sugar free alternative like erythritol or stevia baking blend are all fine.
Almond butter (optional) – A spoonful of softened almond butter or a neutral oil like vegetable or coconut oil adds buttery richness to the taste. Nondairy butter is a good choice too. For fat free, oil free pancakes, replace the oil with an equal amount of additional pumpkin puree.
Other ingredients – The eggless pumpkin pancake recipe also calls for baking powder, apple cider vinegar or white vinegar, baking soda. These ingredients bind the batter and help the pancakes to rise without eggs.
Want more pancakes? Whip up some Vegan Protein Pancakes
How to make the vegan pumpkin pancake recipe
The full recipe makes two large or three smaller servings, about ten pancakes total. Feel free to double it or scale up to feed a family or a house of hungry guests.
- Add the flour, baking powder, cinnamon, pumpkin spice, baking soda, salt, and optional protein powder to a large measuring cup or mixing bowl.
- Whisk well to evenly incorporate all dry ingredients. Then stir in the pumpkin, water or dairy free milk, vinegar, optional oil, and sweetener to form a batter. Do not overmix, or your results may be tough and gummy. It is fine if a few lumps remain.
- Depending on the flour you choose, the pancake batter may need a little more water, especially if you want thin pancakes. Slowly add more liquid as needed.
- For the fluffiest pancakes, let the mixture sit about ten minutes to thicken. This waiting step is not required.
- Grease a nonstick skillet or pancake griddle well, and turn the heat to medium.
- An easy trick for testing the pan heat is to add a drop of water to the center of the skillet. Once the water sizzles, it is time to add pancake mix.
- Use a ladle or large spoon to drop small scoops of batter (about 2-3 tablespoons each) onto the heated surface. Level the batter with a spoon or spatula to ensure the height of the centers are not higher than the sides. This will help the pancakes to cook evenly.
- As soon as edges begin to look dry, carefully flip each pumpkin pancake. Fry an additional minute or until lightly golden and cooked through. Then remove from the heat.
- To avoid sticking, re-grease the skillet after each set of pancakes.
- Serve hot, and enjoy. For the ultimate diner style experience, top your vegan pumpkin pancakes with pure maple syrup or pancake syrup and a pat of vegan butter.
- Refrigerate or freeze any leftovers in a covered container, and reheat before eating.
Tips to create 5 new flavors
Pumpkin Banana Bread. Swap out one fourth cup of pumpkin puree with ripe mashed banana. Sprinkle a handful of chopped walnuts into the batter if desired.
Apple Cinnamon. Replace two tablespoons of pumpkin with applesauce, and stir a fourth cup of diced apple into the pumpkin pancake batter.
Pumpkin Chocolate Chip. Add a handful of mini chocolate chips when you stir the dry ingredients. Or sprinkle dairy free chocolate chips on top of each pancake as it cooks.
Nutella. Substitute the tablespoon of oil in the recipe for two tablespoons of plant based chocolate hazelnut spread or Homemade Nutella.
Pumpkin Pecan Pie. Finely chop up to a fourth cup of raw or toasted pecans, and add them to the batter. Garnish with additional pecans and optional dried cranberries.
Pumpkin oatmeal pancakes variation
Craving a large stack of hearty pumpkin oat pancakes?
Follow the recipe below, and simply replace the fourth cup of protein powder or additional flour with three tablespoons of rolled oats or three and a half tablespoons of quick oats or instant oats.
You may also use oat flour in the base. It gives the pancakes a delightful chewy texture.
The recipe was adapted from these Vegan Pancakes and my Vegan Pumpkin Bread.
Vegan Pumpkin Pancakes
Ingredients
- 1 cup flour (120g) (or try these Keto Pancakes)
- 1/4 cup protein powder (32g) or additional flour
- 2 1/2 tsp baking powder
- 3/4 tsp ground cinnamon
- 1/8 tsp pumpkin pie spice or additional cinnamon
- 1/2 tsp salt
- 1/8 tsp baking soda
- 2/3 cup pumpkin puree (160g)
- 1/2 cup nondairy milk or water (120g), or more as needed
- 2 tsp apple cider vinegar (10g)
- 1 tbsp oil or almond butter (12g), or additional pumpkin puree
- 2 tbsp pure maple syrup (30g) or sweetener of choice
Instructions
- The recipe works well with spelt, oat, or gluten free or white all purpose flour.
- 1. Whisk dry ingredients in a large measuring cup or bowl.
- 2. Stir in liquid ingredients until just evenly mixed. If you prefer thinner pancakes, add a little more water to thin out the batter as needed.
- 3. For vegan pumpkin pancakes with a fluffier texture, let the pancake batter sit ten minutes to thicken. Otherwise, proceed with the next step right away.
- 4. Grease a nonstick skillet or pancake griddle, and turn the heat to medium.
- 5. After a minute or so, test the pan by adding a drop of water to the center. If the droplet sizzles, the pan is ready.
- 6. Ladle small scoops of batter (about 2-3 tablespoons each) onto the heated surface, leaving room between each. Use a spoon or spatula to level the batter so the centers are not taller than the sides. This step will help with even cooking.
- 7. Once the edges begin to look dry, slowly flip each pumpkin pancake. Let cook an additional minute or until lightly golden and cooked through.
- 8. Re-grease the skillet between each batch of pancakes.
- 9. Serve hot, topped with pure maple syrup and vegan butter or other toppings of choice.
- 10. Refrigerate or freeze any leftover pancakes in a covered container, and reheat before enjoying.
Video
Notes
More egg free breakfast ideas
This is by far my favorite vegan pumpkin pancake recipe. My non vegan family loves them too! They really do have the best fluffy texture and flavor, and you’d never guess there are no eggs.
– Joanna