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Vegan pumpkin pancakes are at the top of my list as soon as pumpkin puree hits the shelves this time of year. This is a great family breakfast (and one my family loves!) as it’s filling, fluffy and quite delicious.
Top with some coconut whipped cream, candied pecans and real maple syrup for a delightful meal.
My pancakes are an easy, healthy brunch recipe because they are made without refined sugar and can easily be made with gluten-free flour. You don’t even have to tell your guests these are vegan. They totally stand up to the taste test!
Table of Contents
Recipe Ingredients
Who said pancakes can’t be nutritious? My family loves a good Saturday morning pumpkin pancake breakfast, though I often get a sugar crash after eating a few.
This recipe for vegan pumpkin pancakes doesn’t have the same effect on me, and that’s due to the rawkstar ingredient list:
- Whole wheat flour: One serving of whole wheat flour contains 13.2 grams of protein and 10.7 grams of fiber. That alone gives this pancake recipe a powerful boost and lowers the sugar intake.
- Baking powder: This will give you the fluffy pancakes of your dreams.
- Pumpkin pie spice: I love a good spice mix and while I don’t go crazy for pumpkin spice like others do in the USA, I do love it in this recipe. If you can’t find it in your store then read on for my recipe.
- Sea salt: Helps bring out the other flavors nicely.
- Almond milk: Most store-bought almond milk is fortified with vitamins, yet even a homemade almond milk recipe can bring benefits. Choose the best non-dairy milk option for you.
- Pumpkin puree: The star of this vegan pancake recipe, pumpkin, has a great deal of health benefits. It contains more potassium than a banana, seven grams of fiber and beta-carotene, which is needed for both eyesight and skin health. It was even used in a study of diabetic patients, which showed its ability to lower blood sugar levels.
- Flax eggs: This healthy vegan substitute for eggs is a great baking trick. Flaxseed is a versatile superfood ingredient that is packed with protein, fiber and omega-3 fatty acids. Flaxseed is high in antioxidants and beta-carotene.
- Maple syrup: I use this instead of refined sugar to add sweetness. Just a little goes a long way!
- Vegan butter: While I love using coconut oil, I use vegan butter here because I really wanted that golden, slightly salty flavor.
Homemade Pumpkin Spice Blend
This recipe calls for two teaspoons of pumpkin pie spice. If you don’t have any on hand, then you can easily make this blend at home! My simple recipe includes:
- 1/4 cup ground cinnamon
- 3 tablespoons ground ginger
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground allspice
- 1/4 teaspoon ground cardamom (optional)
Just add these spices to a jar and shake, then it’s ready to use. Don’t be afraid to adjust the spice amounts based on taste preferences. The cardamom adds a bit of complexity to the flavor of the mix, which I like.
You can make a large batch to have on hand for all things pumpkin spice this season, or toss it together just when needed. two teaspoons of this blend will take these vegan pumpkin pancakes to the next level.
Gluten-Free Swap
Whole wheat flour can be easily swapped with all gluten-free purpose flour in this recipe. Just use a mix that is a 1-1 swap and you’re all set!
When using in a recipe that I want to rise up nicely, it’s good to choose a gluten-free option that has a mix of a few different flours. I like to use King Arthur Measure for Measure since it has a few different blends that help give it the lift you want in flour.
More Ingredient Swaps
Swap vegan butter for melted coconut oil in the recipe and to use in the pan. It really doesn’t make this one taste “coconut-y” and is easy to use.
Swap the almond milk for the dairy-free milk of your choice. Oat milk is a great, creamy option here.
Flax eggs are easy to make yet you can use the same measurement and method to make chia eggs if you have chia seeds on hand, or just use your favorite store-bought vegan egg.
How to Make Vegan Pancakes
The trick to great, airy pancakes is to not overmix the batter. I know that sounds simple, yet once you start mixing the wet and dry ingredients together, you’re going to want to get every last lump out. Don’t! I promise. Here’s how I make this incredibly lovely breakfast staple:
- Combine 2 tbsp flaxseed meal with 6 tbsp water. Let set for 10 minutes.
- In a large mixing bowl, whisk together the flour, baking powder, pumpkin pie spice mix and sea salt. Set aside.
- In another bowl, whisk together the almond milk, pumpkin puree, flax egg mixture, maple syrup and melted vegan butter.
- Make a well in the dry mixture then pour the wet ingredients into the well. Stir until just combined, do not over-mix. There should still be some lumps left. If the batter is too thick, add just a little bit more milk.
- Heat a skillet over medium high heat. Add a little vegan butter to the pan and coat the bottom evenly. Ladle 1/3 cup of the batter into the pan. If your skillet can fit multiple pancakes without touching then fit as many as you can (I use a 12″ skillet and can fit 2-3 pancakes in at a time, depending on how much they spread out after pouring).
- Turn heat down to medium heat and cook 1-2 minutes per side, carefully flipping each pancake over once you see bubbles forming on the top side. Cook until they are completely fluffy. Work in batches until all the batter is gone, adding a bit more vegan butter as needed to keep the pan coated.
- Serve with desired toppings and more vegan butter.
Pancake Toppings
Depending on who eats these pancakes, you might want to be on top of your toppings game. Don’t worry, I’ve got you. Here are some toppings that are sure winners in my family:
- Vegan butter and maple syrup: You really can’t go wrong with this classic combo! My current favorite vegan butter is from Miyoko’s Creamery.
- Coconut Whipped Cream: This takes a little prep since you need a chilled can of coconut cream, yet it’s so worth it!
- Vegan Yogurt: I know this sounds a bit weird, yet it’s delicious!
- Candied Pecans: A topping that takes any recipe to the next level. These are perfect for Saturday morning brunch.
- Healthy Granola: One of my favorite breakfast spots, First Watch, makes an incredible banana granola pancake. So either mix the granola right into the batter or serve on top. It’s amazing.
- Fresh fruit: Honestly you can never go wrong with fresh raspberries and bananas, or even fresh mango on top of these pancakes.
- Slow cooker applesauce: I’ve been putting applesauce on pancakes and vegan waffles since childhood. It’s just sweet enough and “sauce-like” to pair perfectly.
Storage Tips
Pancakes are a great breakfast prep options because they are easy to freeze and easy to double or triple (for not much more effort).
You can either store leftover pancakes in an air-tight container in the refrigerator for up to five days or freeze them. If you want to freeze, just make sure they are completely cool, then store in a silicone freezer bag for up to three months.
When you’re ready to enjoy one again, toss into the toaster or toaster oven to reheat and enjoy!
Pro Tip: I used to cut pancakes into strips using kitchen scissors then freeze on a baking tray before transferring to a freezer-safe bag. Then my toddlers could do “pancake dippers” whenever they wanted!
Top Questions
Yes! I use this pumpkin pancake recipe for waffles all the time. If I know I want to freeze some breakfasts then I add in some protein powder and whip these up in my waffle iron instead of the skillet for freezing. Then I can grab a waffle from the freezer and toss it straight into the toaster for a crispy breakfast delight.
No matter if you’re using a homemade mix or store-bought, do yourself a favor and use milk in the batter instead of water. It doesn’t matter if you use dairy milk or plant-based, just use the milk! It will create a thicker, fluffier result. No one wants flat pancakes.
Vegan pumpkin pancakes can definitely be healthy. Swap refined sugar with maple syrup and swap 1/4 cup of flour with one serving of plant-based protein powder. This will give you a low-sugar (yet still sweet!), protein-powered breakfast with no crash and hearty enough to keep you full until lunchtime.
More Pumpkin Recipes
Do these vegan pumpkin pancakes have you craving all things fall? I grab pie pumpkins the moment they hit the grocery store to roast for my Vegan Pumpkin Soup. It’s just that good. I love tossing leftover pumpkin puree into a maple Pumpkin Fall Smoothie or a green Pumpkin Smoothie, depending on my mood.
Then there’s the fan favorite snack option, the Pumpkin Chia Pudding. This recipe is super simple to make (like dump in a jar, mix, refrigerate). It tastes amazing and works as a protein and healthy fat snack option for busy days.
Don’t be afraid to toss that pumpkin into your next smoothie or oatmeal recipe and reap the amazing benefits it provides.
I’d love for you to try this vegan recipe and let me know what you think. Leave a comment with your review of this recipe, and also some of your other fall favs.
Vegan Pumpkin Pancakes
Ingredients
- 2 cups whole wheat flour
- 1 tbsp baking powder
- 2 tsp pumpkin pie spice see notes for homemade version
- ½ tsp sea salt
- 2 cups almond milk unsweetened
- 1 cup pumpkin puree
- 2 tbsp flaxseed meal soaked in 6 Tbsp water
- 2 tbsp maple syrup plus more for serving
- 1 tbsp vegan butter melted, plus more for cooking and serving
- ¼ cup homemade protein powder optional
Instructions
- Whisk flour, baking powder, Pumpkin Pie Spice and sea salt together in a large mixing bowl and set aside.
- In a separate mixing bowl, whisk milk, pumpkin puree, flaxseed mixture, 2 tablespoons maple syrup and 1 tablespoon melted butter until combined. Pour the wet ingredients into the dry ingredients and stir just until combined. The mixture should have a few lumps and not be completely smooth. If the batter is too thick, thin out with a little more milk.
- Heat a nonstick griddle or skillet over medium-high heat. Add a little butter to the pan and spread it evenly. Ladle about 1/3 cup of the batter onto the heated, butter griddle or pan. If you can fit more than 1 pancake in the pan at a time, then go for it.
- Cook 1-2 minutes or until bubble start to form on the top side of the pancakes. Flip carefully then cook another 1-2 minutes, or until cooked through.
- Repeat step 4 until all the batter has been cooked.
- Serve with coconut whipped cream, vegan butter, maple syrup and/or candied pecans.
Equipment
- stove
Notes
- Swap whole wheat flour with the flour of your choice.
- Swap almond milk with any dairy-free milk.
- Serve with coconut whipped cream, vegan butter, sweetened cashew cream, and/or candied pecans.
- For extra protein add in 1 serving of my protein powder recipe and omit 1/4 cup of the flour.
- Leftovers can be stored in the fridge up to 5 days.
- These can easily be frozen once completely cooled. Store in freezer-safe silicone bag for up to 3 months.
- Homemade Pumpkin Pie Spice: mix 1/4 cup cinnamon, 3 tbsps ground ginger, 1 tsp ground nutmeg, 1/2 tsp ground cloves, 1/2 tsp ground allspice and 1/4 tsp ground cardamom in a small jar. Use in a variety of baked goods, smoothies, pancakes, oatmeal… everything. Toss some in your coffee if that’s your thing.
Just made these for breakfast; SO good! Fluffy and filling.
What an you substitute for vegan butter?
Hi Peg – you can switch out the vegan butter for a traditional butter if that’s one that works for you. 🙂
I am always game for pancakes! Def making these this weekend.
Awesome! Let us know what you think after you make them!
These look so good! Can’t wait to try!
Let us know what you think after you make them, Kat! 🙂
Can’t wait to try this recipe tomorrow morning.
What did you think of them, Kim?
My fall-weekend go-to! My kids love this recipe too!
What a great fall weekend routine!
I loved your recipe. I’m gluten intolerant so I substituted Bob’s Red Mill GF for the flour. While substituting the flax seed for the eggs, the pancakes are mushy in the middle (seemingly undercooked). What do you suggest in order to have a more fluffy consistency?
Mirna, did you use ground flax seeds or whole?
Can you use eggs instead of the flaxseed?
If so how many eggs would it be?
Saadya, we love using flax “eggs” in place of eggs to make these pancakes vegan-friendly. However, if you prefer to use eggs, the conversion rate is 1 Tbsp ground flaxseed + 3 Tbsp water = 1 egg. So if you were to make the recipe as is, you’d use 2 eggs. 🙂
Are the flaxseeds supposed to be whole, or ground?
Chelsea, I think you can use whole flaxseeds but it would probably work better if you used ground. You can measure out your flaxseeds and then grind them into a fine powder using a coffee or spice grinder. If you opt to go straight for pre-ground flaxseeds, use 2 1/2 teaspoons. Then you whisk your ground flaxseeds in the water until the mixture becomes gelatinous. Optional: You can chill the mixture before using it in the recipe.
Thanks! Just read the actual blog post and saw the info about GROUND flaxseed. I just skipped to the recipe before and wasn’t sure.
FYI- we tried it with whole seeds. It was not great. Will try again with ground! 🙂
Chelsea, we updated the ingredients list so it’s more clear (sorry it wasn’t originally). Good to know it wasn’t as good with whole flaxseeds. Definitely let us know what you think of the recipe after you make it again!!
My new favorite breakfast food! The second time we made them, we added 3/4 cup chopped fresh cranberries and half cup chopped walnuts. These are SO good!
Those sound like awesome additions, Donette! I’m def going to have to make them like this. 🙂
Can this batter be used for waffles too?
Hi Kerry,
Definitely! The only difference between pancakes and waffles is often the fat content of the batter. Waffles have a little additional fat, that’s what gives you the slightly airier, fluffy yet crisp waffle texture. Add an additional tablespoon of butter to the batter and you should be good to go!
Cheers!
Can you substitute wheat flour for another to make it gluten free, and the milk… are there substitutes with either nut or coconut milk? Thanks!
Hi Vanessa,
Definitely! Use gluten-free pancake mix for whole wheat flour and baking powder, add the rest of the ingredients and cook as directed. And feel free to swap in a nut-milk in place of dairy in this recipe. Personally, I love using almond milk!
Cheers 🙂
The pumpkin pancakes recipe is not correct, it does not say to make the batter!
Hi Louise,
Great catch! We’ve updated the recipe to direct you to pour the wet ingredients into the dry ingredients to create this yummy batter! Thanks for letting us know.