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Fluffy vegan pumpkin pancakes topped with maple syrup and pumpkin seeds

Vegan Pumpkin Pancakes

These Vegan Pumpkin Pancakes are fluffy, warmly spiced, and perfect for cozy fall mornings. Made with pumpkin puree, pumpkin spice, and simple pantry staples, they’re a comforting breakfast that’s dairy-free and egg-free. Add nuts, chocolate chips, or fresh fruit for extra flair!

  • Total Time: 25 minutes
  • Yield: 10–12 small pancakes 1x

Ingredients

Scale
  • 1 cup (240 ml) dairy-free milk (almond, oat, or coconut)
  • 2 tbsp + 1 tsp (35 ml) liquid oil (canola, vegetable, or melted coconut oil)
  • ⅔ cup (150 g) packed pumpkin puree
  • 2 tsp vanilla extract
  • 1½ cups + 2 tbsp (200 g) all-purpose flour
  • 2 tbsp sugar (white, cane, brown, or coconut sugar)
  • 1 tbsp baking powder
  • ½ tsp baking soda
  • 2 tsp pumpkin spice
  • ½ tsp fine sea salt
  • Optional add-ins: chopped nuts, dairy-free chocolate chips, blueberries, or banana slices

Instructions

  1. Prepare wet ingredients: In a medium bowl, whisk together dairy-free milk, oil, pumpkin puree, and vanilla extract until smooth.
  2. Mix dry ingredients: In a large bowl, combine flour, sugar, baking powder, baking soda, pumpkin spice, and salt.
  3. Combine: Pour the wet mixture into the dry ingredients. Stir gently until just combined (a few lumps are fine).
  4. Rest batter: Let the batter sit for 5–10 minutes to thicken.
  5. Preheat skillet: Heat a skillet or griddle over medium-low heat and lightly grease with oil or vegan butter.
  6. Cook pancakes: Pour about ⅓ cup of batter per pancake. Cook for 3–4 minutes, until bubbles form and edges set, then flip and cook for 2 more minutes until golden brown.
  7. Keep warm: Place cooked pancakes on a plate and cover lightly to keep warm if making a large batch.
  8. Serve: Stack pancakes high and top with maple syrup, vegan butter, or your favorite toppings.

Notes

  • For extra sweetness, replace sugar with maple syrup in the wet ingredients.
  • Whole wheat flour can be used for a heartier version.
  • No pumpkin puree? Try mashed ripe bananas for a different twist.
  • These pancakes pair beautifully with toasted pecans, dairy-free whipped cream, or caramelized apples.
  • Author: Mia
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Breakfast, Brunch
  • Method: Stovetop
  • Cuisine: Vegan, American
  • Diet: Vegan

Nutrition

  • Serving Size: 2 pancakes
  • Calories: 210
  • Sugar: 6g
  • Sodium: 310mg
  • Fat: 7g
  • Saturated Fat: 2g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 32g
  • Fiber: 3g
  • Protein: 4g
  • Cholesterol: 0mg

Keywords: vegan pumpkin pancakes, fluffy pumpkin pancakes, vegan fall breakfast, dairy free pumpkin pancakes, egg free pumpkin pancakes