These vegan pumpkin pancakes are a cozy, flavorful treat that’ll make your mornings feel like a celebration.
With a perfect balance of warm spices and creamy pumpkin, each bite is soft, fluffy, and irresistibly comforting. Ready in just 28 minutes, they’re a quick yet indulgent way to start your day.
The golden, slightly crisp edges give way to a tender, melt-in-your-mouth center, while hints of cinnamon and nutmeg add a delightful aroma.
Packed with wholesome ingredients, these pancakes are as nourishing as they are delicious. Whether drizzled with maple syrup or topped with fresh fruit, they’re a seasonal delight you’ll want to savor all year round.
Ingredients for Vegan Pumpkin Pancakes
- 1 tablespoon ground flaxseed + 3 tablespoons water (acts as a vegan egg substitute)
- 1½ cups (180g) all-purpose flour (can substitute with gluten-free flour if needed)
- 2 tablespoons cane sugar (or coconut sugar for a refined sugar-free option)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- Heaping 1 teaspoon cinnamon
- Heaping ¼ teaspoon sea salt
- ½ cup canned pumpkin puree (not pumpkin pie filling)
- 1 cup plus 3 tablespoons almond milk, at room temperature (or any plant-based milk)
- 2 tablespoons melted coconut oil, plus more for brushing (or neutral oil like avocado oil)
- 1½ teaspoons vanilla extract
- For serving: Maple syrup (non-negotiable!), vegan yogurt (optional), pecans (optional)
Step-by-Step Instructions
- In a small bowl, combine the ground flaxseed and water. Set aside for 5 minutes to thicken.
- In a large bowl, whisk together the flour, cane sugar, baking powder, baking soda, cinnamon, and sea salt.
- In a medium bowl, whisk together the pumpkin puree, almond milk, melted coconut oil, vanilla extract, and the flaxseed mixture.
- Pour the wet ingredients into the bowl with the dry ingredients. Stir until just combined (a few lumps are okay). If the batter is too thick, gently stir in a little more almond milk.
- Heat a nonstick skillet or griddle to medium heat. Brush the skillet with a little coconut oil.
- Use a ⅓-cup measuring cup to pour the batter onto the pan. Gently spread the batter with the back of the cup. Cook for 2 minutes per side, adjusting the heat to low as needed to prevent burning while ensuring the middles cook through.
- Serve warm with maple syrup, vegan yogurt, and pecans, if desired.
Perfect Pairings: Toppings and Sauces
Elevate your Vegan Pumpkin Pancakes with a variety of toppings and sauces. Maple syrup is a must, but try drizzling with date syrup or coconut caramel for a twist.
Add a dollop of vegan yogurt or coconut whipped cream for creaminess. For crunch, sprinkle with toasted pecans, walnuts, or pumpkin seeds. Fresh fruit like sliced bananas or berries adds a refreshing touch.
Make-Ahead Magic: Storage and Reheating
These pancakes are perfect for meal prep! Let them cool completely, then store in an airtight container in the fridge for up to 3 days or freeze for 1 month.
To reheat, pop them in the toaster or warm in a skillet over medium heat until heated through. For frozen pancakes, thaw overnight in the fridge or microwave briefly before reheating.
Mix It Up: Recipe Variations
Customize your pancakes to suit your taste! Swap all-purpose flour for whole wheat flour or a gluten-free blend if needed.
Add chocolate chips or dried cranberries to the batter for extra flavor. For a nuttier taste, use oat milk or cashew milk instead of almond milk. You can also experiment with spices like nutmeg, ginger, or cardamom for a unique twist.
Quick Tips for Fluffy Pancakes
For the best results, ensure your almond milk is at room temperature to prevent the coconut oil from solidifying.
Don’t overmix the batter—a few lumps are fine and will keep the pancakes tender. Adjust the heat as you cook to avoid burning, starting on medium and lowering as needed. If the batter thickens while sitting, gently stir in 1-2 tablespoons of almond milk to loosen it up.
Essential Equipment for Pancake Success
A nonstick skillet or griddle is key for even cooking and easy flipping. Use a ⅓-cup measuring cup to portion the batter for consistent pancake sizes.
A silicone brush is handy for lightly coating the pan with coconut oil. If you’re making a large batch, keep pancakes warm in a 200°F oven on a baking sheet while you finish cooking.
Vegan Pumpkin Pancakes
Ingredients
- 1 tablespoon ground flaxseed + 3 tablespoons water
- 1½ cups all-purpose flour* (see note below)
- 2 tablespoons cane sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- heaping 1 teaspoon cinnamon
- heaping ¼ teaspoon sea salt
- ½ cup canned pumpkin puree
- 1 cup plus 3 tablespoons almond milk, at room temperature
- 2 tablespoon melted coconut oil, plus more for brushing
- 1½ teaspoons vanilla extract
For serving:
- Maple syrup, not optional
- Yogurt or vegan yogurt, optional
- Pecans, optional
Instructions
- In a small bowl, combine the flaxseed and water and set aside for 5 minutes to thicken.
- In a large bowl, combine the flour, cane sugar, baking powder, baking soda, cinnamon, and salt.
- In a medium bowl, whisk together the pumpkin, almond milk, coconut oil, vanilla, and the flaxseed mixture.
- Pour the wet ingredients into the bowl with the dry ingredients and stir until just combined. A few lumps are ok, do not overmix. The mixture will be thick, but if it’s too thick, gently stir in a little more almond milk.
- Heat a nonstick skillet or griddle to medium heat. Brush the skillet with a little coconut oil and use a ⅓-cup measuring cup to pour the batter onto the pan. Use the back of the cup to gently spread the batter a little more. Cook the pancakes for 2 minutes per side, turning the heat to low as needed so that the middles cook without burning the outsides. I usually start with medium heat, and move to low heat as my pan starts to hold residual heat after each batch.
- Serve with maple syrup, yogurt, and pecans, as desired.