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    Home » Breakfasts

    Vegan Pumpkin Pancakes

    Published: Oct 10, 2019 Updated: Oct 21, 2021 by Alison Andrews This post may contain affiliate links

    Jump to Recipe
    Vegan Pumpkin Pancakes

    These vegan pumpkin pancakes are so fluffy! They have all the delicious spicy fall flavors and make the perfect breakfast.

    Syrup pouring onto a stack of vegan pumpkin pancakes.

    It’s time for vegan pumpkin pancakes! Because it’s fall season and there’s pumpkins everywhere and it’s pretty awesome. 

    I had to use significantly less actual pumpkin in these pancakes than I wanted. I started off going for a whole cup of pumpkin for these babies, quite contrary to the generally accepted idea that too much pumpkin equals too wet pancakes.

    But I did the equivalent of fingers in the ears and singing la-la-la-la at the top of my voice because I wanted lots of pumpkin!

    But sadly it just didn’t work out. Well…..they still tasted delicious in my view, but no matter how many times you flipped them over to extend the cooking time, they just never seemed to get entirely cooked in the middle.

    So I decreased the pumpkin bit by bit, to ¾ of a cup and then to ½ a cup and eventually all the way down to a ⅓ of a cup.

    So a lot less than I wanted but hey, the result was fab.

    The saving grace is the homemade pumpkin pie spice. You don’t actually need to use all that much pumpkin when you have that delicious pumpkin pie spice making everything so delicious.

    And if you love all things pumpkin then don’t miss our vegan pumpkin pie, vegan pumpkin muffins, vegan pumpkin bread and vegan pumpkin cookies. You’ll also love our vegan pumpkin waffles and vegan pumpkin scones.

    A stack of vegan pumpkin pancakes drizzled with syrup on a white plate.

    How To Make Vegan Pumpkin Pancakes

    You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.

    • These pancakes are so simple and come together fast!
    • Sift all purpose flour into a mixing bowl and add sugar, baking powder and salt and mix together.
    • Add soy milk, oil, pumpkin pie spice and pumpkin purée and whisk it in with a hand whisk so that it’s properly mixed. Don’t overmix though. 
    • Heat your frying pan with a little oil and when it’s hot, pour in roughly a ¼ cup of batter. 
    • When little bubbles appear on the top, flip the pancake over. Continue to flip the pancakes, pressing down with your spatula to ensure there is no wet batter remaining in the center of the pancakes. 
    • Continue the process until your batter is finished. You should have around 6-8 pancakes. 
    Step by step process photo collage of making vegan pumpkin pancakes.

    Ingredient Notes

    Pumpkin pie spice is a crucial ingredient but don’t worry if you can’t get it ready-made you can make up a batch yourself. Our homemade pumpkin pie spice is a simple mix of cinnamon, ginger, nutmeg, allspice and cloves. 

    You can use canned pumpkin purée or fresh. If you’re making it fresh, then simply bake peeled and chopped pumpkin on a parchment lined baking tray for 30 minutes at 350°F until soft and cooked. Let it cool before puréeing it in the food processor. After puréeing it, let it stand in a sieve over a bowl to let any excess water drain off. There is usually a fair bit of excess water that will drain off when you are making fresh pumpkin purée. Then use it as normal in all your pumpkin recipes. c

    A stack of vegan pumpkin pancakes drizzled with syrup.

    Chef’s Tips

    Weigh your flour on a food scale for the best accuracy. If you don’t have a food scale though, then make sure you use the spoon and level method for measuring flour which is the most accurate way to measure flour when using only the cup method. 

    Use a gluten-free all purpose flour blend if you want to make these pancakes gluten-free. Any blend should work well, as long as it is a blend that is meant to replace all purpose flour. 

    Vegan pumpkin pancakes in a stack on a white plate.

    Storing and Freezing

    Leftover pancakes keep very well in the fridge for around 5 days. Reheat in the toaster or the microwave.

    They are also freezer friendly! Just let them cool completely before freezing them and then when you’re ready for them, reheat them in the toaster or microwave until heated through. 

    Vegan pumpkin pancakes in a stack drizzled with syrup.

    More Vegan Pancakes

    1. Vegan Pancakes
    2. Vegan Banana Pancakes
    3. Vegan Coconut Pancakes
    4. Vegan Gluten Free Pancakes
    5. Vegan Blueberry Pancakes
    6. Vegan Crepes

    Did you make this recipe? Be sure to leave a comment and rating below!

    Stack of vegan pumpkin pancakes drizzled with syrup on a white plate.

    Vegan Pumpkin Pancakes

    These vegan pumpkin pancakes are so fluffy! They have all the delicious spicy fall flavors and make the perfect breakfast.
    4.91 from 20 votes
    Print Pin Rate
    Course: Breakfast, Dessert
    Cuisine: American
    Diet: Vegan
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Servings: 6
    Calories: 208kcal
    Author: Alison Andrews

    Ingredients

    • 1 ¼ cups All Purpose Flour (156g)
    • 3 Tbsp White Granulated Sugar
    • 1 Tbsp Baking Powder
    • 1 ½ tsp Pumpkin Pie Spice
    • ¼ tsp Salt
    • ¾ cup Soy Milk (180ml) or other non-dairy milk
    • ⅓ cup Pumpkin Purée (75g) Canned or fresh
    • 1 Tbsp Olive Oil or Melted Coconut Oil

    For Frying:

    • Olive Oil
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    Instructions

    • Sift the flour into a mixing bowl and add the sugar, baking powder, pumpkin pie spice and salt and mix together.
    • Pour in the soy milk and then add the pumpkin purée and oil and whisk to mix properly and remove lumps.
    • Heat a frying pan with a little olive oil.
    • When the pan is very hot, pour in some batter (roughly ¼ cup at a time).
    • When little bubbles appear on the top, flip the pancake over.
    • Continue to flip the pancakes regularly, pressing down with your spatula to ensure no wet batter remains in the center.
    • When cooked, repeat the process until your batter is finished.

    Notes

    1. Weigh your flour on a food scale for accuracy or use the spoon and level method for measuring flour, spoon the flour into your measuring cup and then level off the top with a knife. Don’t scoop the flour and don’t pack it into the cup. 
    2. If you want to make these pancakes gluten-free then use a gluten-free all purpose flour blend such as Bob’s Red Mill All Purpose Baking Flour.
    3. Store leftover pancakes in the fridge for up to 5 days. Reheat in the toaster or microwave. They are also freezer friendly.
    4. These pancakes were originally published in 2016 and the recipe has now been updated with new photos and text. 

    Nutrition

    Serving: 1Serve | Calories: 208kcal | Carbohydrates: 30.6g | Protein: 3.4g | Fat: 8g | Saturated Fat: 7g | Sodium: 351mg | Fiber: 1.5g | Sugar: 7.7g
    DID YOU MAKE THIS RECIPE? Rate it & leave your feedback in the comments section below, or tag @lovingitvegan on Instagram and hashtag #lovingitvegan
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    « Vegan Pumpkin Muffins
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    10.5K shares

    About the Author

    Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan. I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. Find out more about me here.

    Loving It Vegan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Loving It Vegan will receive a small commission from the purchase at no additional cost to you.

    Reader Interactions

    Comments

    1. Dianne says

      November 13, 2022 at 9:34 pm

      Delicious! Getting the ratios right is important (especially if you’re serious about your pancakes!), so it was worth it to get out our scale. Quick and easy recipe and your flavors were awesome! I made a double batch, so we’ll have some during the week. This is totally deserving of real maple syrup! Thank you!5 stars

      Reply
      • Alison Andrews says

        November 14, 2022 at 10:29 am

        Yay! Thanks so much for the amazing review Dianne!

        Reply
    2. Fernando Cancel says

      November 07, 2021 at 5:44 pm

      Really easy and really fluffy, and the best really delicious, I really enjoyed this one than the others that I tasted before. 💯% recommend it.5 stars

      Reply
      • Alison Andrews says

        November 08, 2021 at 11:06 am

        Thanks so much Fernando!

        Reply
    3. Ruth says

      November 07, 2021 at 3:42 am

      Awesome recipe! We have a gluten restriction at the moment in my family and I substituted to all purpose gluten free flour and it was also great! The texture was rich and fluffy and they taste amazing! Thank you so much!5 stars

      Reply
      • Alison Andrews says

        November 07, 2021 at 11:42 am

        Wonderful! So glad it was a success!

        Reply
    4. Heather says

      March 07, 2021 at 2:07 pm

      Oh my! Best vegan pancake recipe to date! So, so good! Easy to prep and definitely second, third and fourth the comments about adding a little more (1/2 cup) of milk. Even with extra milk, only makes 6 5” pancakes…not a problem EXCEPT these are SO SO good that three little pancakes was not enough for my boyfriend and I (I.e. I will have to make a second batch…they are THAT delicious!).5 stars

      Reply
    5. JB says

      January 29, 2021 at 5:09 am

      The entire family enjoyed the pancakes ????. Great ????. I added sliced banana ????. Eldest to youngest polished off the pancakes.5 stars

      Reply
      • Alison Andrews says

        February 01, 2021 at 11:06 am

        Wonderful! Thanks for the awesome review!

        Reply
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