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These vegan pumpkin pancakes are incredibly fluffy, moist, and pillowy! Enjoy drizzled with maple syrup and crushed pecans for a warming and hearty Fall breakfast. Only 8 ingredients and 15 minutes are required!

Pumpkin pancakes topped with yogurt and crushed pecans.

⭐️ Why You Should Try It

  • Full of pumpkin flavor and warming spices. Thanks to a generous full cup of pumpkin puree, these pancakes pack a rich and hearty pumpkin flavor. Adding spices complements the pumpkin flavor wonderfully, bringing sweetness and warmth.
  • Moist and fluffy. Perfectly soft and moist, without being mushy, you are going to love their pillowy texture!
  • One bowl and 8 ingredients. You can whip up a batch of these pancakes in less than 10 minutes with just eight ingredients! No resting time is needed!

🥞 What Are Pumpkin Pancakes

Pumpkin pancakes are a popular Fall breakfast dish that incorporates pumpkin puree and spices like cinnamon, ginger, and nutmeg into a pancake batter. These pancakes are typically prepared during Fall and Winter when pumpkins are in season. Spices and pumpkin puree infuse the pancakes with a warm and comforting flavor. Perfect to warm up on chilly mornings!

Ingredients like flour, pumpkin, light brown sugar, and spices.

🎃 Ingredient Notes

These pumpkin pancakes require basic pantry ingredients and less than 10 minutes to whip up, making them an excellent choice for a quick and comforting breakfast. Here is what you will need:

  • Pumpkin puree – You can use canned or homemade pumpkin puree. Avoid using pumpkin pie filling, as it already contains sugar.
  • Plant-based milk – Any unsweetened plant-based milk will work. If using sweetened milk, omit the light brown sugar.
  • Flour – You can go with the traditional all-purpose flour or opt for a 1:1 gluten-free flour mix to make these pancakes completely free of gluten.
  • Light brown sugar – To slightly sweeten the pancakes and bring a hint of burnt caramel flavor. For a deeper molasses flavor, opt for dark brown sugar.
  • Pumpkin spice – The warming blend of cinnamon, nutmeg, and ginger brings a ton of Fall vibes to these pancakes! If you don’t have pumpkin spice, you can replace it with cinnamon, ginger, and nutmeg. Check out the recipe notes to learn more.
  • Vanilla extract – Store-bought or homemade vanilla extract brings extra sweetness and a delicate floral aroma.
  • Salt – To enhance the overall flavor.

🥣 How to Make It

Prepare the batter

  1. Whisk together the wet ingredients. Add the pumpkin puree, almond milk, vanilla extract, and light brown sugar to a mixing bowl. Whisk until fully combined.
  1. Add the dry ingredients. Next, add the flour, baking powder, spices, and salt.
  2. Mix until combined. Using a spoon, stir to combine the flour with the wet ingredients. There might be a few lumps, but it’s okay. Do not overmix. Otherwise, you will end up with a tough texture.

Cook

  1. Heat a non-stick pan. Heat a non-stick pan over medium heat and lightly grease it with vegan butter or oil.
  2. Pour the batter. Once hot, dollop 1/3 cup of the batter onto the skillet. Depending on the size of your skillet, you should be able to cook 3-4 pancakes at a time.
  3. Cook. Cook for 2-3 minutes or until the edges appear slightly dryer and are set. Then, using a spatula, quickly flip the pancakes and cook on the other side for another 3-4 minutes. Repeat with the remaining batter.

📔 Tips

  • Blend the wet ingredients together. Especially if you use homemade pumpkin puree, which can be chunky. Blending the puree with the milk and vanilla extract will give you a smooth batter.
  • Pumpkin spice substitute: If you don’t have pumpkin spice on hand, replace it with 3/4 tsp of ground cinnamon, 1/2 tsp ground ginger, and 1/4 tsp ground nutmeg.
  • Do not overmix. Stop mixing as soon as the flour is incorporated into the wet ingredients. Overmixing would develop the gluten and would result in chewier and tougher pancakes.
  • Make sure your pan is hot enough. Let your pan heat up for 2-3 minutes over medium heat before pouring the pancake batter into it. If the pan is not hot enough, pancakes may stick to it.
  • Use a non-stick pan. There is nothing more frustrating than pancakes sticking to the pan. Use a thick-bottomed non-stick pan for the best result.

🍫 Variations

While these pumpkin pancakes are delicious as is, you can easily customize them to your liking:

  • Chocolate: Stir in chocolate chips or add a couple of tablespoons of unsweetened cocoa powder to the batter for plenty of chocolate flavor.
  • Oatmeal: For heartier pancakes, replace 1/4 cup of the flour with 1/4 cup of quick oats to make oatmeal pumpkin pancakes.
  • Pumpkin seed: Stir a few tablespoons of toasted pumpkin seeds into the batter for more texture and a nutty flavor.

🧈 Toppings

Wondering how to garnish your pancakes? Here are a few ideas:

  • Maple syrup: The good old maple syrup never disappoints and pairs very well with the spices here.
  • Caramel sauce: Drizzle the pancakes with vegan caramel sauce for the ultimate treat! Caramel and pumpkin is truly a match made in heaven!
  • Yogurt: You can top them with almond yogurt or cashew yogurt.
  • Nuts or nut butter: Top them with crushed pecans, hazelnuts, peanut butter, almond butter, or cashew butter.
  • Fresh fruits: Chopped apples, pears, or caramelized bananas.
  • Ice cream: Looking for a decadent dessert option? Top these pumpkin pancakes with a scoop of vegan vanilla ice cream!
  • Jam: Fig jam, pumpkin jam, or orange marmalade pair beautifully with pumpkin pancakes.
Close-up of a bite of pumpkin pancakes.

❄️ Storing and Reheating

  • To store: You can keep leftover pumpkin pancakes in the refrigerator for up to 3 days.
  • To freeze: Let the pancakes cool completely before transferring them to a freezer bag. Pancakes will keep for up to 3 months in the freezer.
  • To reheat: There are several ways to reheat the pancakes. You can reheat them in a 350°F (175°C) preheated air fryer for 3-4 minutes, in a skillet over low-medium heat, or in a 350°F (175°C) preheated oven. If reheating in an oven, place the pancakes on a plate and cover them with foil to prevent them from drying.

💬 FAQ

How do I know when the pancakes are cooked?

Begin by cooking the pancakes on one side until you see some holes forming on top and the edges becoming dry. Next, flip them and continue cooking for approximately 2 minutes or until the bottom is slightly golden brown.

My batter is too thick. What should I do?

The batter of these pancakes is slightly thicker than your traditional pancake batter. If you want thinner pancakes, add a few extra tablespoons of milk.

Can I prepare the pancake batter in advance?

You can make the batter up to 2 days in advance. Be aware that you might have to add a splash of milk as the batter tends to thicken a bit as it sits.

These vegan pumpkin pancakes make a delicious, cozy, and comforting Fall breakfast! They are tender and moist without being mushy and pack plenty of warming spices!

⭐️ Did you like this recipe? Let us know in the comments below, and tag us on Facebook, Instagram, or Pinterest!

Pumpkin pancakes stack topped with maple syrup and crushed pecans.
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Recipe

Vegan Pumpkin Pancakes

5 from 1 vote
Author: Thomas Pagot
These vegan pumpkin pancakes are incredibly fluffy, moist, and pillowy! Enjoy drizzled with maple syrup and crushed pecans for a warming and hearty Fall breakfast. Only 8 ingredients and 15 minutes are required!
Prep Time : 5 minutes
Cook Time : 10 minutes
Total Time : 15 minutes
Servings 12 pancakes
Calories 75 kcal

Ingredients
 

Instructions
 

  • Prepare the batter. Add the pumpkin puree, light brown sugar, almond milk, and vanilla extract to a large mixing bowl. Whisk until fully combined.
  • Next, add the flour, baking powder, spices, and salt. Using a spoon, stir to combine the flour with the wet ingredients. There might be a few lumps, but it’s okay. Do not overmix. Otherwise, you will end up with a tough texture.
  • Cook. Heat a non-stick pan over medium heat and lightly grease it with vegan butter or oil.
  • Once the skillet is hot, dollop 1/3 cup of the batter onto the skillet. Depending on the size of your skillet, you should be able to cook 3-4 pancakes at a time.
  • Cook pancakes for 2-3 minutes or until the edges appear slightly dryer and are set. Then, using a spatula, quickly flip the pancakes and cook on the other side for another 2-3 minutes or until the bottoms are golden brown. Repeat with the remaining batter.
  • Serve the pancakes with your favorite toppings!

Notes

  • Blend the wet ingredients together. Especially if you use homemade pumpkin puree, which can be chunky. Blending the puree with the milk and vanilla extract will give you a smooth batter.
  • Pumpkin spice substitute: If you don’t have pumpkin spice on hand, replace it with 3/4 tsp of ground cinnamon, 1/2 tsp ground ginger, and 1/4 tsp ground nutmeg.
  • Do not overmix. Stop mixing as soon as the flour is incorporated into the wet ingredients. Overmixing would develop the gluten and would result in chewier and tougher pancakes.
  • Make sure your pan is hot enough. Let your pan heat up for 2-3 minutes over medium heat before pouring the pancake batter into it. If the pan is not hot enough, pancakes may stick to it.
  • Use a non-stick pan. There is nothing more frustrating than pancakes sticking to the pan. Use a thick-bottomed non-stick pan for the best result.

Nutrition

Serving: 1 pancakes | Calories: 75 kcal | Carbohydrates: 15.9 g | Protein: 1.9 g | Fat: 0.5 g | Saturated Fat: 0.1 g | Sodium: 115 mg | Potassium: 203 mg | Fiber: 1.1 g | Sugar: 2.2 g | Calcium: 88 mg | Iron: 1 mg
Course : Breakfast
Cuisine : American
Did you make this recipe? Tag @fullofplants on Instagram and hashtag it #fullofplants
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About the Author

Thomas Pagot is the founder, photographer, and recipe developer behind Full of Plants. He created the blog in 2016 as a personal cookbook for vegan recipes. Through years of recipe development, Thomas has successfully grown Full of Plants into a trusted resource for plant-based recipes.

Learn more ➜

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5 stars
This will be an amazing breakfast. I must try it this weekend. Thank you for sharing Thomas!