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.
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
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.
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
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:
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
- 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.
WOW. These are so delicious. I added a bit more milk because I found the original batter too thick but both the taste and color are outstanding! Thank you for the recipe. 🙂
Awesome! Thanks for sharing Sydney!
Fabulous recipe!!! I’ve made it twice now and these pancakes are AMAZING! I did up the vegan milk to 1 cup and the 1/4 cup flour, I used whole wheat. Yummy, yummy, yummy with vegan butter and maple syrup!
Awesome Lori! Thanks so much for posting!
Finding a vegan pumpkin pancake that is not overly gooey and still fluffy is NOT an easy task. I have made soooo many fails and I am so happy to finally find one that works. Thank you! These were amazing!!! I did sub 1/2 of cup of the AP flour with oat flour and they still came out perfect.
Fantastic! Thanks so much for sharing Annie!
I loved these pancakes! I had to add a bit more almond milk to make them spread more. I also didn’t have pumpkin spice so i made my own little mix of cinnamon, cardamom, cloves, nutmeg, and ginger. Came out soooo delicious! Thank you! Will definitely save this recipe for the future!
Wonderful! Thanks so much for the fabulous review. 🙂
I really like the flavor of these pancakes and they were nice and fluffy too. The only thing I noticed is that I had to use a frying pan for them to brown up. I started on my stove top griddle and they wouldn’t brown.
Hi Sandra! That is weird! Though we did also do ours in a frying pan but it’s strange that they wouldn’t brown on the griddle as well. Anyway thanks for sharing! 🙂
Can you sub wheat flour?
Hi Jody, I haven’t tried it, so I’m not sure. It might be okay, let us know how it goes if you try it! 🙂
These were best vegan pancakes that I have tried. Scrumptious. I did substitute maple syrup for the sugar, used oat milk and. Added a bit more milk to thin the batter. I have to admit, they were so delicious, I had them for dinner with some blueberries.????????
Yay! Fantastic to hear that Rose, thanks so much for the awesome review. 🙂
This looks delicious. I’m transitioning to an alkaline vegan diet. Can this be substituted with spelt flour or chickpea flour?
Hi Nalda, I don’t think chickpea flour would work, well, it would create a different texture. And then spelt flour can be used to replace some of the all purpose flour (up to half) but I don’t know about replacing all of it.
I rarely write recipes of reviews, but these were not only the fluffiest pancakes I’ve ever had, but were also the BEST pancakes I’ve ever made! I subbed in Bobs Red Mill GF flour, used maple syrup in place of sugar, and added a tad more milk, as the batter was super thick. I also tossed in some pumpkin and sunflower seeds. Highly recommended. Bravo!
That’s awesome to hear Kora! So glad it worked well as gluten-free too! Thanks for posting. 🙂
I made these pancakes but my batter was very very thick. I added more coconut milk and it thinned out nicely though. THEY WERE FANTASTIC. LOVE THESE!
Awesome! Thanks so much for sharing! 🙂
I made these this morning….my daughter’s comment….these are freaking delicious! I used almond milk so next time would use a little more because I like a thinner pancake. The flavor on these is out of this world. Thanks so much for the recipe!
So awesome! Thanks for sharing Cindy! 🙂
Just made pumpkin pancakes and like another commenter I also needed to add more non dairy milk to make cakes more to my preference. So yummy thank you for all your wonderful recipes.
Great! Thanks for sharing! 🙂
I’m wondering if it is supposed to be 1 teaspoon of baking powder/??
mine taste very strange with 1 TABLEspoon??
It is supposed to be a tablespoon, not a teaspoon. It makes them very fluffy! I’m not sure why yours taste strange, I always use this much baking powder in my pancakes, it could be that you could use less without an issue.
I have to watch and be sure I use baking POWDER and not baking soda, but we have made this recipe and, while it does fluff up a lot in the bowl while waiting to be used in my pan, but they havent tasted weird? Even when I have to mix my own baking powder.
Thanks Jen! 🙂
I just made this recipe and found the batter was too thick. I made a pancake to test it out and it was more like a “cake” than a pancake. The good news is it tasted great! SO, for the rest of the batch, I added in about a 1/4 cup of Almond Coconut milk that I had on hand and the rest came out even better. Very good recipe. Thanks so much for sharing!
Great! Thanks for posting! 🙂
Thanks to you, my little girl eats pumpkin. Love this recipe, please keep them coming.
Pancake ala difference..