Name: Vegan Pumpkin Pancakes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 1 1/4 cups all-purpose flour; 2 tsp baking powder; 1/2 tsp baking soda; 1 tsp ground cinnamon; 1/4 tsp ground nutmeg; 1/4 tsp ground ginger (optional); 1/4 tsp salt; 3/4 cup pumpkin puree; 1 cup plant-based milk (almond, soy, or oat); 2 tbsp maple syrup or other sweetener; 1 tsp vanilla extract; 1 tsp apple cider vinegar or lemon juice; 2 tbsp neutral oil (canola or melted coconut oil)

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Vegan Pumpkin Pancakes are my favorite cozy-season breakfast—soft, fluffy, and full of warm autumn spices. These pancakes are completely dairy-free and egg-free, but you’d never know it. With real pumpkin puree, cinnamon, and nutmeg in every bite, they’re the perfect way to start a fall morning or treat myself to a comforting stack any time of year.

Why You’ll Love This Recipe

I love how easy and wholesome these pancakes are. They come together in one bowl, use simple pantry ingredients, and deliver big flavor with very little effort. The pumpkin keeps them moist, while the spices make them feel like a slice of pumpkin pie in pancake form. I top them with maple syrup, nuts, or dairy-free butter—and they’re always a hit, whether I’m cooking for vegans or not. Vegan Pumpkin Pancakes

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Baking powder
Baking soda
Ground cinnamon
Ground nutmeg
Ground ginger (optional)
Salt
Pumpkin puree (not pumpkin pie filling)
Plant-based milk (like almond, soy, or oat)
Maple syrup or another sweetener
Vanilla extract
Apple cider vinegar or lemon juice
Neutral oil (like canola or melted coconut oil)

Directions

I start by mixing the dry ingredients in a large bowl: flour, baking powder, baking soda, spices, and salt.
In a separate bowl or measuring cup, I whisk together the pumpkin puree, plant milk, maple syrup, oil, vinegar, and vanilla.
I pour the wet mixture into the dry ingredients and stir just until combined. I let the batter rest for 5 minutes to thicken.
I heat a non-stick skillet or griddle over medium heat and lightly grease it.
I pour about ¼ cup of batter per pancake onto the hot surface and cook until bubbles form on the surface, about 2–3 minutes.
I flip the pancakes and cook another 2–3 minutes until golden brown and cooked through.
I serve them warm with maple syrup, toasted pecans, or dairy-free whipped cream.

Servings and timing

This recipe makes about 8–10 pancakes, enough for 3–4 servings.

Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes

Variations

Sometimes I stir in chocolate chips or chopped nuts for added texture. For extra spice, I use pumpkin pie spice instead of individual spices. If I want gluten-free pancakes, I swap the all-purpose flour with a 1:1 gluten-free blend. I’ve also made them with mashed banana instead of pumpkin for a different flavor twist—it works great.

Storage/Reheating

I store leftover pancakes in an airtight container in the fridge for up to 3 days. They also freeze well—once cooled, I place them in a single layer on a baking sheet to freeze, then transfer to a freezer bag. I reheat them in a toaster, oven, or skillet until warm. Microwave works too, but I prefer dry heat to keep the texture. Vegan Pumpkin Pancakes

FAQs

Can I use pumpkin pie filling instead of puree?

No, I stick with pure pumpkin puree. Pumpkin pie filling has added sugar and spices, which can throw off the flavor and texture.

What kind of plant-based milk works best?

I use almond, oat, or soy milk—they all work well. I just make sure it’s unsweetened so I can control the sweetness.

Why is vinegar included in the recipe?

The vinegar reacts with the baking soda to help the pancakes rise and become fluffy. I don’t taste it at all in the final product.

Can I make the batter ahead of time?

It’s best to cook the pancakes right after mixing, but I’ve refrigerated the batter for up to 12 hours. It thickens, so I stir in a splash of plant milk before cooking.

How do I keep the pancakes warm while I cook the rest?

I keep the cooked pancakes on a baking sheet in a 200°F (90°C) oven while I finish the batch. That way, everything stays warm for serving.

Conclusion

Vegan Pumpkin Pancakes are a comforting and flavorful way to enjoy the best of fall mornings—without any dairy or eggs. I love how quick they are to make, how customizable they can be, and how satisfying they are with just a drizzle of maple syrup. Whether for a weekend brunch or a cozy weekday treat, these pancakes always hit the spot.