With rich pumpkin puree and warm fall spices, these moist, fluffy pumpkin pancakes make a perfect breakfast or weekend brunch. They’re vegan by default and can easily be made gluten-free.
These vegan pumpkin pancakes are loaded with cozy pumpkin flavor and warming spices, yet they remain light and tender rather than heavy. Like many classic vegan pancake recipes, this version stays moist and pillowy thanks to simple plant-based ingredients such as non-dairy milk and a flax or vegan egg substitute. This is an easy, crowd-pleasing fall breakfast that’s ready in under 20 minutes.
Why these pumpkin pancakes stand out
- Fast and simple: Mix the batter and cook the pancakes in about 20 minutes.
- Light and fluffy: Vegan swaps like plant milk and a flax or vegan binder keep the pancakes tender and airy.
- Seasonal flavor: Pumpkin puree, maple syrup, and cinnamon create classic fall taste without fuss.
- Vegan and adaptable: The recipe is dairy- and egg-free; swap all-purpose flour for oat flour or finely ground gluten-free oats to make it gluten-free.
Notes on ingredients
Gather the pantry staples below. Exact amounts are listed in the recipe card at the end of the post.
- Pumpkin puree: Use unsweetened 100% pumpkin puree. Do not use pumpkin pie filling.
- Non-dairy milk: Oat, almond, soy, or your preferred plant milk will work.
- Melted vegan butter or oil: Use coconut oil, vegetable oil, or a vegan butter substitute.
- Maple syrup: Adds sweetness; brown or cane sugar can substitute if needed.
- Warm spices: Cinnamon, allspice, and nutmeg create the classic pumpkin spice mix. You can use pumpkin pie spice instead.
- Flour: All-purpose or oat flour (or finely ground gluten-free oats) for a gluten-free version.
- Baking powder: Ensure it’s fresh for good rise.
How to make pumpkin pancakes (vegan & gluten-free)
This recipe takes about 18–20 minutes from start to finish. Follow these steps for light, fluffy pancakes.
- Combine wet ingredients: In a large bowl whisk together pumpkin puree, plant milk, melted vegan butter or oil, maple syrup, and salt. Add cinnamon, allspice (or pumpkin pie spice), and nutmeg, and whisk until smooth.
- Add dry ingredients: Sift or whisk in the flour and baking powder, then fold gently until just combined. Small lumps are okay and help keep the pancakes tender.
- Heat the pan: Warm a griddle or cast-iron skillet over medium heat and grease lightly with oil or vegan butter.
- Cook the pancakes: Spoon or pour about 1/4 cup of batter per pancake onto the hot surface. When bubbles form on top and begin to pop, cook 1–2 minutes more, flip, and cook another 2–3 minutes until cooked through.
- Finish and serve: Keep cooked pancakes warm while you finish the batch. Serve hot with maple syrup, nuts, fresh fruit, or any favorite toppings.
Tips for success
- Use homemade puree if possible: Store-bought pumpkin puree works well, but homemade pumpkin puree yields a more vibrant flavor.
- Adjust cook time: Stovetops and griddles heat differently—test one pancake and adjust time or temperature as needed.
- Keep pancakes warm: For large batches, hold finished pancakes in a low oven (about 200°F) wrapped loosely in a clean kitchen towel.
- Optional add-ins: Stir in vegan chocolate chips or chopped nuts for variety.
Serving suggestions
These pancakes are delicious simply topped with maple syrup and butter or vegan spread. Try them with jam, roasted nuts, fresh fruit, or a dollop of non-dairy yogurt. They also pair nicely with savory breakfast items for a brunch spread.
How to store & reheat
- Refrigerate: Store cooled pancakes in an airtight container for up to 4 days, separating layers with wax paper. Reheat in a skillet or toaster.
- Freeze: Flash-freeze pancakes in a single layer, then transfer to a sealed bag or container with wax paper between layers. They keep for several months and can be reheated from frozen in a toaster or oven.
Other fall breakfast ideas
- Pumpkin waffles
- Old-fashioned apple fritters
- Creme brûlée French toast casserole
- Overnight breakfast strata
- Baked apple cider donuts
- Pumpkin pie overnight oats
Pumpkin Pancakes
Ingredients
- 1/2 cup pumpkin puree
- 2 tablespoons maple syrup
- 1 cup + 2 tablespoons vegan milk
- 1 tablespoon melted vegan butter or oil
- 1/2 teaspoon sea salt
- 2 teaspoons cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon allspice
- 1/4 teaspoon nutmeg
- 1 1/4 cups flour (150g) or for gluten-free, oats ground fine
- 1 tablespoon baking powder
Instructions
- In a large bowl whisk together pumpkin puree, maple syrup, vegan milk, melted vegan butter or oil, sea salt, cinnamon, ground ginger, allspice, and nutmeg until combined.
- Sift in the flour and baking powder. Gently fold with a spatula until just combined; a few lumps are fine.
- Let the batter rest for 5 minutes.
- Heat a griddle or cast-iron skillet over medium heat and brush with a little oil or vegan butter.
- Grease a 1/4-cup measure and pour about 1/4 cup batter per pancake onto the hot pan in an even circle.
- When bubbles appear and begin to pop on top, cook 2–3 more minutes, flip, and cook another 2–3 minutes until cooked through.
- Repeat with remaining batter. Serve hot with vegan butter, maple syrup, and desired toppings.
Notes
If making a large batch, keep finished pancakes warm in a low oven until ready to serve. Test that your baking powder is fresh for best rise, avoid overmixing the batter, and consider sifting dry ingredients for extra lightness. Room-temperature wet ingredients mix more evenly. Freeze leftover pancakes on a tray, then transfer to an airtight bag for long-term storage; reheat in a toaster or oven.