These vegan pumpkin pancakes are so fluffy! They have all the delicious spicy fall flavors and make the perfect breakfast.
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.
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.
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
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.
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.
More Vegan Pancakes
- Vegan Pancakes
- Vegan Banana Pancakes
- Vegan Coconut Pancakes
- Vegan Gluten Free Pancakes
- Vegan Blueberry Pancakes
- Vegan Crepes
Did you make this recipe? Be sure to leave a comment and rating below!
Vegan Pumpkin Pancakes
- 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.
- 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.
- 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.
- Store leftover pancakes in the fridge for up to 5 days. Reheat in the toaster or microwave. They are also freezer friendly.
- These pancakes were originally published in 2016 and the recipe has now been updated with new photos and text.