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! 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!
In this Vegan Pumpkin Pancake recipe post:
Ingredients
Here is what you will be needing to make vegan pumpkin pancakes:
And a few ingredient notes:
- Flour - All-purpose flour gives the fluffiest results and the best pumpkin flavor but you can use whole wheat or spelt instead if you prefer.
- Pumpkin Spice - Sometimes called pumpkin pie spice. If you don't have any you can use 1 teaspoon ground cinnamon, ¼ teaspoon ground cloves, ¼ teaspoon ground nutmeg and ½ teaspoon ground ginger instead.
- Pumpkin Puree - From a can or homemade is fine.
- 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.
- Plant Milk - Any non-dairy milk will do, such as soy milk, almond milk, oat milk or cashew milk.
Some chocolate chips or orange zest added to the batter is really good if you fancy switching them up a bit!
Success Tip - With any recipe involving flour, I highly recommend that you weigh it. Cup measurements are not accurate enough to get the best and consistent results. If you do need to use cups, spoon the flour into the cup then level off the top with a knife without compacting it or shaking it down. DO NOT scoop the flour up into the cup as it will affect the outcome of the recipe. Digital scales are available at most big grocery stores for around $15. It's so worth it!
How To Make Vegan Pumpkin Pancakes
These eggless pumpkin pancakes are made in just a few easy steps. Here's how:
- Add the dry ingredients to a bowl and whisk together.
- Add the wet ingredients to another bowl and whisk them together.
- Add the wet to the dry and stir gently to combine. Don't be tempted to thin the batter. It is THICK and thick is your friend. That's why the pancakes are massively fluffy!
- Cook scoops of the pancake batter in a skillet. Be sure to cook each one slowly over a medium low heat for ultimate fluffy texture. Don't rush them.
Success Tip - I love to cook these pancakes in a cast-iron skillet. It makes the outsides golden and deliciously crusty. A great contrast with the soft, fluffy insides!
Storing Leftovers
Put leftover pancakes in an airtight container or bag then store in the fridge or freezer. They will keep in the fridge for 2 or 3 days or in the freezer for up to 3 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.
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 or blueberries
- Chopped nuts (pecans and walnuts work best with the pumpkin flavor)
- Vegan chocolate syrup
- Coconut whipped cream
- Date caramel
Recipe FAQS
Any squash puree will work in this recipe, as will sweet potato puree.
First, don't cook them over too high a heat. They should be cooked medium-low. They don't have egg to set them so need time to dry out and become fluffy. Also, make sure you weigh and measure the ingredients properly. The wrong ratios (even slight) will affect the texture of the pancakes.
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.
Yes. 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!
Hungry For More?
If you try this recipe, let me know how you like it by leaving a comment and rating below! And be sure to join my mailing list for more deliciousness!
Recipe
Vegan Pumpkin Pancakes
Author:Ingredients
- 1 cup (240 ml) plant milk
- 2 tablespoons + 1 teaspoon (35 ml) liquid oil , such as mild olive oil, sunflower, canola or vegetable oil. See recipe notes for oil-free option
- Packed ⅔ cup (150 grams) pumpkin puree
- 2 teaspoons vanilla extract
- 1½ cups + 2 tablespoons (200 grams) all-purpose flour , (plain flour in the UK), or spelt, wholewheat, or gluten-free all-purpose 1 for 1 baking flour
- 2 tablespoons sugar , white, cane, coconut or brown
- 1 tablespoon baking powder
- ½ teaspoon baking soda , (bicarbonate of soda in the UK)
- ½ teaspoon fine sea salt
- 2 teaspoons pumpkin spice
RECOMMENDED EQUIPMENT
INSTRUCTIONS
- Add the milk, oil, pumpkin puree and vanilla extract to a medium bowl and whisk together until well combined.
- To a large bowl add the flour, sugar, baking powder, baking soda, salt and pumpkin spice. Whisk them together to combine.
- Pour the wet ingredients into the dry ingredients and stir them together gently until just combined. Do not over-mix. A few small lumps are ok. It will be a thick batter. That is normal. Don't be tempted to thin it as it is the thick batter that makes these pancakes so fluffy.
- Let the batter rest while you preheat the pan/griddle.
- Grease a large skillet or griddle with some vegan butter or neutral tasting oil and warm over a medium heat. Once hot add about ⅓ cup or a ladle full of the batter at a time to the hot pan/griddle. Spread it a little to tidy it up if you need to but leave it quite thick (a little under ½ inch is ideal). Turn the heat to medium low and leave the pancakes to cook undisturbed until bubbles start to appear all over the top.
- Flip gently and allow to cook on the other side for about 2 minutes or until golden brown. Serve immediately or keep warm on a plate in the oven on its lowest setting until you have finished cooking them all.
NOTES
NUTRITION
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!
Herlinda says
It is normal that the consistency in the middle is not firm ? My pancakes were brown , almost toasted . I cook them about 5 minutes per side and the consistency was the same . But the taste was good
Melanie McDonald says
They should be perfectly fluffy. As simple as pancakes are, there are so many things that can go wrong so it's impossible to say exactly what happened. It could be as simple as not measuring the ingredients accurately. Weighing is the only way to be 100% accurate. If you use cups never scoop the flour. Always spoon into the cup without compacting then level with a knife. Otherwise, you can end up with 50% too much flour. Overmixing the batter or not resting it can also affect the texture of pancakes. Also vegan pancakes need to be cooked long and slow. Did you cook the first side on a medium-low temp until bubbles formed all over the top? This can take a while. If not then that could be the issue. The bubbles caused by carbon dioxide and steam are what make the pancakes rise and become fluffy. If you cook them too quickly they brown and need turning before that happens. Of course it could be a combination of all of those things and not a single one.
If you try again, weigh everything, mix gently just enough to combine the batter, rest the batter for a good few minutes, and cook low until there are bubbles all over the top (not just the edges). Then flip and cook until golden.
I hope that helps!
Leah says
These were so good! I just make them for dinner lol. Toddler approved!
Melanie McDonald says
Pancakes for dinner sounds perfect to me. So pleased you enjoyed them!
Patricia G says
Haven't tried it yet, but if it is anything like your other pancakes, they will be great. Just wanted to mention that I use a non-stick electric frying pan to great success.
We have a gas stove which even at its lowest setting is too hot.
Annette says
Da bestest vegan pumpkin pancakes I tried so far, just wat I was lookin fo. Thick N fluffy. It's a keeper....yaassss. Mahalo
Helene says
These pancakes are absolutely wonderful! Thank you so much for another great recipe!
Laraine Gillen says
This recipe is fantastic. Cooked these again this morning and again they turned out as some of the yummiest ever. Thanks for sharing x
A Virtual Vegan says
Thank you Laraine. I'm really pleased you're enjoying them!
Jane says
Can you substitute almond flour? I am low on flour.
A Virtual Vegan says
They won't work with almond flour without some pretty major alterations. You would for sure need some tapioca flour in the mix too as they would just fall apart otherwise.
Lorna McLeod says
I wanted to make these pancakes the very day this recipe hit the airwaves BUT I wanted to cook up my little pumpkin first. Oh my! MEL you just took YUMMYIEST of YUMMY to the next level! These-melt-in-your-mouth pancakes have moved to the top! Not enough adjectives available to describe! mmmmm GOOD!
Melanie McDonald says
Ha ha, thank you so much Lorna! I am so pleased you enjoyed them. I think these might be my favourite too. They really do melt in your mouth, eh? I am eating way too many of them lately!
Maureen Cram says
Can't get cans of pumpkin in South Africa (at least not the part that I live in) so thought of roasting it first. Better than steaming?
Melanie McDonald says
I prefer roasting it to steaming because you get a sweeter flavour. It also stops it getting a bit watery. Just roast then puree up and you'll be good to go! I cut them in half, scoop out the seeds and roast face down on a baking sheet lined with a silicone mat or parchment paper until it's nice and soft. You can keep leftover puree in the freezer.
Lorna McLeod says
I baked mine and it was by far the best way in my mind
Lorna McLeod says
I should have said roasted not baked but maybe that is the same? :)