These Vegan Pumpkin Pancakes are thick, fluffy, and packed with warm fall spices. They come together in just 25 minutes and make the coziest breakfast for chilly mornings. Top them with maple syrup, vegan butter, or your favorite add-ins for the ultimate fall treat.
This is the pumpkin pancake recipe I come back to every year. After testing so many versions, this one consistently gives me the fluffiest texture and the best balance of pumpkin and warm spices. The batter is simple to mix, and the pumpkin keeps everything soft and tender without needing any eggs. And don't worry, they cook up just like classic pancakes, and you'll still get that thick, diner-style stack everyone loves.
When it comes to serving, I usually keep things simple with warm maple syrup and a little Vegan Butter, but these pancakes are also amazing with chocolate chips, chopped pecans, bananas, or a dollop of Vegan Whipped Cream. They reheat beautifully and freeze well, so I often make extra for busy mornings. It's one of those recipes that feels cozy and homemade without taking much time, which is exactly why it has become part of my fall routine.
If you love pumpkin as much as I do, you might also enjoy some of my other cozy fall treats. My Vegan Pumpkin Cake is soft, moist, and full of warm spices, while my Vegan Pumpkin Cookies are a quick and easy option when you're craving something sweet. And if you want something perfect for breakfast or snacking, my Vegan Pumpkin Muffins are always a hit.
Vegan Pumpkin Pancake Ingredients
- Unsweetened Non-Dairy Milk: I used Soy Milk because it gives a richer texture, but any unsweetened plant milk works. Almond Milk, Oat Milk, or Coconut Milk are all great options depending on the flavor and creaminess you prefer.
- Pumpkin puree: You can use canned or Homemade Pumpkin Puree.
- Water
- Brown sugar: You can use light or dark brown sugar, granulated sugar, cane sugar, or coconut sugar.
- Canola oil: Any neutral-flavored oil works. Melted Vegan Butter or melted coconut oil are great alternatives.
- Vanilla extract: Store-bought or homemade both work, and Homemade Vanilla Extractt is very budget-friendly.
- All-purpose flour: You can use whole-wheat pastry flour (a lighter, finer whole-wheat flour) or a gluten-free all-purpose blend, though the texture will change slightly.
- Baking powder
- Salt
- Pumpkin pie spice: Use store-bought, Homemade Pumpkin Pie Spice, or mix 1 teaspoon cinnamon + ½ teaspoon nutmeg + ½ teaspoon ginger.
- Ground cinnamon
Find the full recipe with exact measurements in the recipe card below.
How to Make Vegan Pumpkin Pancakes
- Whisk the non-dairy milk, pumpkin puree, water, oil, vanilla, and brown sugar in a large bowl until smooth.
- Add the flour, baking powder, salt, pumpkin pie spice, and cinnamon. Stir gently until just combined so the pancakes stay fluffy.
- Heat a lightly greased griddle or non-stick pan over medium heat. Pour ⅓ cup (80 ml) of batter per pancake and cook for about 2-3 minutes, until bubbles form and the edges look set.
- Flip and cook another 1-2 minutes, until golden. Serve warm with your favorite toppings.
How to Store and Reheat Leftovers
- Refrigerator: Store the pancakes in an airtight container for 3-4 days. Make sure they're completely cool before storing so they don't get soggy.
- Freezer: Pancakes freeze very well. Place them in a freezer-safe bag or container, separating layers with parchment paper so they don't stick. They'll keep for 2-3 months.
- To reheat: Microwave for 20-30 seconds or warm them in the toaster or toaster oven until heated through. If frozen, you can reheat them straight from the freezer, no need to thaw.
Topping Ideas
Want to make your pancakes even better? Try adding one (or a few!) of these tasty toppings:
- Maple syrup - the classic. You really can't go wrong here.
- Vegan Butter - melts right in and gives the pancakes that cozy, diner-style vibe.
- Chocolate chips - for a sweeter, dessert-like stack.
- Chopped pecans or walnuts - perfect if you love a little crunch.
- Banana slices or fresh berries - always a simple and delicious add-on.
- Vegan Whipped Cream - light, fluffy, and so fun for weekend breakfasts.
- A drizzle of Almond Butter or Peanut Butter - super creamy and satisfying.
- Coconut Yogurt - adds a cool, creamy touch without making them heavy.
More Vegan Breakfast Recipes
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Vegan Pumpkin Pancakes
Ingredients
- ¾ cup unsweetened non-dairy milk, I used soy milk
- ¾ cup pumpkin puree
- ¼ cup water
- 2 tablespoons canola oil
- 1 teaspoon vanilla extract
- ¼ cup brown sugar
- 1 ½ cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 2 teaspoon pumpkin pie spice, or a blend of 1 teaspoon ground cinnamon, ½ teaspoon nutmeg, and ½ teaspoon ground ginger
- 1 teaspoon ground cinnamon
Instructions
- Mix the non-dairy milk, pumpkin puree, water, canola oil, vanilla extract, and brown sugar in a large bowl until smooth.
- Add the flour, baking powder, salt, pumpkin pie spice, and cinnamon. Stir with a spatula just until the batter comes together, don't overmix or the pancakes can turn out dense or flat.
- Heat a griddle or non-stick pan over medium and lightly grease it with oil, vegan butter, or cooking spray (I used canola spray). Scoop ⅓ cup of batter (80 ml) for each pancake and cook for about 2-3 minutes, until bubbles form on top and the edges start to look set.
- Flip and cook the other side for about 1-2 minutes, or until golden brown. Serve warm with your favorite toppings. I love them with warm maple syrup, vegan butter, and chopped pecans.
Notes
- Store leftovers in an airtight container in the fridge for 3-4 days.
- Freeze for 2-3 months with parchment paper between the pancakes to prevent sticking.
- Reheat in the microwave for 20-30 seconds or in the toaster until warm; frozen leftovers can be reheated straight from the freezer with no need to thaw.
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