Vegan Pumpkin Pancakes

Golden and super fluffy Vegan Pumpkin Pancakes! They are packed with pumpkin flavor, perfectly spiced and just perfect served with copious amounts of vegan butter and maple syrup!

Vegan Pumpkin Pancakes are here in time for all of your fall brunching needs! Just like my chocolate banana pancakes, this recipe is an adaptation of my very popular vegan banana pancakes and if you've tried that recipe then you know how absolutely amazing and ridiculously fluffy they are.

Well, this fall version is just as good! We're talking golden, hearty, cozy completely eggless pumpkin pancakes with just the right amount of pumpkin spice for the best flavor. And they are Fluffy. Beyond your dreams fluffy and light. Enjoy them on rotation with my vegan pumpkin muffins for fall feasting perfection!

Jump to:

• Ingredients & equipment
• How to make vegan pumpkin pancakes
• Success Tips
• How to store & reheat leftovers
• Variations
• To make oil-free
• To make gluten-free
• No pumpkin spice?
• Serving suggestions
• Recipe FAQS
• Hungry for more
• 📖 Recipe

Ingredients & equipment

For detailed measurements and instructions, see the printable recipe card.

So, here’s the rundown on what’s going on in these vegan pumpkin pancakes and why:

• Flour - Use all-purpose flour (plain flour in the UK) to get the fluffiest results and the best pumpkin flavor. If you want to sacrifice a bit of fluffiness you could use half all-purpose and half whole wheat. Spelt flour will work ok too. White flour doesn't compete with the pumpkin flavor though so is my flour of choice for this recipe.
• Baking Powder + Baking Soda - Yes both. This is what gives you super fluffy pumpkin pancakes. Don't be tempted to reduce either of them. The baking soda reacts with the slightly acidic pumpkin and creates more lift and fluffiness than the baking powder can do alone.
• Pumpkin Spice - Sometimes called pumpkin pie spice. It's the perfect pumpkin accompaniment and the ultimate fall flavor. Most grocery stores have it (you'll find it with the spices) or you can use 1 teaspoon ground cinnamon, ¼ teaspoon ground cloves, ¼ teaspoon ground nutmeg and ½ teaspoon ground ginger instead.
• Pumpkin Puree - It is important to measure your pumpkin accurately. Too much or too little will really affect results and could make your pancakes either dry or soggy.
• Vanilla & Salt - For flavor. Salt is so important in sweet and savoury recipes for enhancing flavor.
• Oil - Just a little. Some fat is needed to make the pancakes perfectly fluffy. If you don't use oil in your cooking you can sub cashew butter. I give directions in the recipe.
• Sugar - Not much, just a touch of sweetness which helps bring out the pumpkin flavor.
• Non Dairy Milk - Unsweetened is best. Any such as soy milk, almond milk, oat milk or cashew milk. Don't be tempted to sub water. You will get flat, heavy pancakes.

You will also need a non-stick skillet or frying pan. I love to use a cast-iron skillet. It makes the outsides golden and deliciously crust. A great contrast with the soft, fluffy insides!

How to make vegan pumpkin pancakes

These eggless pumpkin pancakes are made in just a few easy steps. Here's how:

1. Add the dry ingredients to a bowl and whisk together.
2. Add the wet ingredients to another bowl and whisk them together.
3. Add the set to the dry and stir gently to combine.
4. Cook scoops of the pancake batter in a skillet. Flip once bubbles form. 

Success Tips

For the best results when making this recipe, take note of these tips:

• Follow the recipe closely and as always with recipes involving flour, I highly recommend that you use a kitchen scale. Cup measurements are not accurate enough to get the best and consistent results.
• There is a reason that there is so much baking powder in this recipe. It starts with fluffy-wuffy and ends with A-mazing. It's not a typo. Don't cut it down or you'll lose some serious fluff.
• If you're feeling lazy you can blend everything up in the blender and the pancakes will turn out well, but mixing the batter by hands makes the pancakes that much more tender and fluffy.
• Whisk batter until just combined, no more. A few lumps are ok. Do not over mix!
• Don't be tempted to thin the batter. It is THICK and thick is your friend. That's why the pancakes are massively fluffy!
• For optimal visual appeal, I have found that vegan butter works much better than oil for greasing the pan when cooking pancakes so if you have some I recommend you use it.
• Cook each one slowly over a medium low heat for ultimate fluffy texture. Don't rush them.

How to store & reheat leftovers

In the very rare event, you have some leftover vegan pumpkin pancakes, put them in an airtight container or bag, then in the fridge or freezer. They will keep in the fridge for 2 or 3 days or in the freezer for up to 2 months.

From the fridge, reheat them in the microwave for 20-30 seconds, or pop them in a toaster or skillet until heated through.

From the freezer, defrost in the microwave gently until warm, or pop in the toaster direct from the freezer. They will need 2 to 3 rounds in the toaster to defrost and heat through.

Variations

This vegan pumpkin pancake recipe is fantastic as it is, but make it your own by:

• Adding some chocolate chips to the batter.
• Adding some orange zest .... Orange works incredibly well with pumpkin. Have you tried my Baked Pumpkin Orange Donuts?
• Use this Vegan Pumpkin Pancake batter in your waffle maker. Add the batter over a medium heat, and keep cooking them until the steam stops coming out the sides. Even if your waffle maker tells you otherwise. That's the trick to perfect waffles!

To make oil-free

To make the pancakes oil-free, use cashew butter instead of the oil. It will provide the necessary fat for a good texture and also give a mild, buttery flavor. Blend it up with the milk in a blender before you start so that it gets combined well. Then continue with the recipe as written.

To make gluten-free

Use a good all-purpose gluten-free blend like Bob's Red Mill 1 to 1 Baking Flour.

No pumpkin spice?

If you can't get hold of pumpkin spice use 1 teaspoon ground cinnamon, ¼ teaspoon ground cloves, ¼ teaspoon ground nutmeg and ½ teaspoon ground ginger.

Serving suggestions

Nothing else is needed here except a rather large pat of vegan butter and a hefty drizzle of maple syrup. That's always my pancake topping of choice and the best way to eat these IMO. You could also try:

• Sliced banana
• Cubes of roasted pumpkin or squash
• Chopped nuts (pecans and walnuts work best with the pumpkin flavor)
• Chocolate sauce
• Coconut whipped cream
• Date caramel
• Dairy-free ice cream

Recipe FAQS

Hungry for more

Before you head off, check out my other vegan pancake recipes. I take my pancake game very seriously. And if it's pumpkin recipes you're after you can find my vegan pumpkin recipes here.

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📖 Recipe

This recipe was originally published on October 17th, 2019. I've since rewritten the post and now I am republishing it for you. I hope you enjoy it. Thank you for following A Virtual Vegan!