These vegan pumpkin pancakes are just one of the many pumpkin recipes I’ve been making lately… mostly because when you open a can of pumpkin (or make your own pumpkin puree), there’s always some left over. I think that’s the true reason why people are so pumpkin-crazy in the fall. If you start with vegan pumpkin pancakes, you might as well go ahead and make pumpkin bars… and then, well, maybe some pumpkin cookies. After all, you have to use it up! (She says while eating said cookie.) Anyway, I’ve had so many requests for vegan pumpkin pancakes, and this recipe is our favorite! It’s super simple to mix together, and the pancakes are soft, fluffy, and deliciously spiced. What more could you want in a cozy fall breakfast?
Ingredients You’ll Need
If you ask me, vegan pumpkin pancakes are some of the best vegan pancakes period. The pumpkin gives them moisture and lift, so they’re light and fluffy even without eggs! Here’s what else makes this recipe one of my fall favorites:
A little flax – It thickens the batter and adds fiber and healthy fats. A touch of cane sugar – It makes the pancakes lightly sweet. Baking powder and baking soda – They help the pancakes puff up as they cook, making them thick and fluffy. Cinnamon – For that essential warm “pumpkin spice” flavor. My homemade pumpkin pie spice would be great here too! Coconut oil – For richness. Almond milk – It adds moisture and loosens the batter. While I use almond milk because it’s the type of milk that I keep on hand, cow’s milk or oat milk will work just fine here too. And vanilla – For warm depth of flavor.
Whisk together the wet and dry ingredients in separate bowls. Then, pour the wet ingredients into the bowl of dry ingredients and stir until just combined—careful not to overmix. At this point, you’re ready to cook! I hope you’re excited—a hot stack of pancakes is just minutes away. Find the complete recipe with measurements below.
What to Serve with Vegan Pumpkin Pancakes
I love these vegan pumpkin pancakes as they are, served simply with maple syrup. You could also make them fancier by topping them with a dollop of almond butter or peanut butter, coconut cream, or plant-based yogurt. Sprinkle a few pecans (or chocolate chips 🙂 ) on top, and pour the coffee! These pancakes are best the day they’re made, but if you have any leftover, they freeze well. Just pop them in the microwave to reheat. Happy pancake-making!
More Favorite Breakfast Recipes
If you love these vegan pumpkin pancakes, try one of these delicious recipes next:
Vegan Pancakes Pumpkin Waffles Pumpkin French Toast Vegan Banana Pancakes Gluten-Free Pancakes Homemade Cinnamon Rolls
And if you have leftover pumpkin puree, use it in pumpkin muffins or pumpkin bread!
