This vegan Pumpkin Pancake recipe is a favorite for my family, and hopefully will soon be a favorite for you too. They are fluffy, filling and oh so lovely. Top with your fav coconut whipped cream or some real maple syrup.

fresh stack of pancakes covered in syrup.

I’ve got an incredibly decadent recipe for vegan pumpkin pancakes to share with you today. While the ingredients boast some great health benefits, these pancakes don’t compromise on fluff or taste.

While I still enjoy green smoothies during winter, I also like to have some warmer winter recipes on hand that are nourishing and comforting.

Table of Contents
  1. Ingredients in These Vegan Pancakes
  2. Homemade Pumpkin Spice Blend
  3. More Pumpkin Recipes
  4. Vegan Pumpkin Pancakes Recipe
a stack of vegan pumpkin pancakes smothered in maple syrup.

Ingredients in These Vegan Pancakes

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 affect 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.
  • Almond milk: Most store-bought almond milk is fortified with vitamins, yet even a homemade almond milk recipe can bring benefits. If this milk isn’t your fav, then any other dairy-free milk can be substituted.
  • Pumpkin puree: The star of this vegan pancake recipe, pumpkin, has a great deal of health benefits. It contains more potassium than a banana, 7 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. For 1 flax egg, simply add 1 tablespoon of ground flaxseed to 3 tablespoons of water. Mix, then allow to sit for a few minutes before adding to a baking mixture. Flaxseed is a versatile superfood ingredient that is packed with protein, fiber, and omega-3 fatty acids. The US National Library of Medicine states flaxseed is high in antioxidants and beta carotene.
homemade pumpkin pie spice in a glass jar with a tablespoon scoop in it.

Homemade Pumpkin Spice Blend

This recipe calls for 2 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. 2 teaspoons of this blend will take these vegan pumpkin pancakes to the next level.

stack of pancakes on a white plate covered in maple syrup.

More Pumpkin Recipes

Do these vegan pumpkin pancakes have you craving all things fall? Here’s a great list of more vegan pumpkin recipes:

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.

4.86 from 7 votes

Vegan Pumpkin Pancakes

Looking for a fun, fall-inspired breakfast dish that your friends and family will love? These vegan pumpkin pancakes are sure to fit the bill! Not only are these whole grain pancakes absolutely scrumptious, but the pumpkin adds a healthy dose of fiber, vitamin A and beta-carotene.
Prep: 15 minutes
Cook: 20 minutes
Total: 35 minutes
Author: Jen Hansard
Course: Breakfast
Cuisine: Plant-Based
Serves: 4 servings


  • stove


  • 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


  • 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.


  • 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. 


Calories: 293kcal, Carbohydrates: 58g, Protein: 10g, Fat: 5g, Saturated Fat: 1g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 1g, Sodium: 778mg, Potassium: 402mg, Fiber: 10g, Sugar: 9g, Vitamin A: 9540IU, Vitamin C: 3mg, Calcium: 389mg, Iron: 4mg
Tried this recipe? Show me!Mention @SimpleGreenSmoothies or tag #SimpleGreenSmoothies!

You might Also Like…

Leave a Comment

Your email address will not be published. Required fields are marked *



    1. Hi Peg – you can switch out the vegan butter for a traditional butter if that’s one that works for you. 🙂

    1. Awesome! Let us know what you think after you make them!

    1. Let us know what you think after you make them, Kat! 🙂

  1. 4 stars
    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?

    1. 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. 🙂

    1. 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.

    2. 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! 🙂

    3. 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!!

  2. 5 stars
    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!

    1. Those sound like awesome additions, Donette! I’m def going to have to make them like this. 🙂

    1. 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!


  3. 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!

    1. 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 🙂

    1. 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.