Golden and super fluffy Vegan Pumpkin Pancakes! They are packed with pumpkin flavour, perfectly spiced, and perfect served with copious amounts of vegan butter and maple syrup!
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"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 are available to describe! mmmmm GOOD!" - Lorna ⭐️⭐️⭐️⭐️⭐️ More reviews →
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 you know how 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 flavour. And they are fluffy. Beyond your dreams fluffy and light.
I just love them with a large pat of vegan butter and a hefty drizzle of maple syrup. Some sliced banana or vegan caramelized banana is a great addition too. Enjoy them on rotation with my vegan pumpkin muffins for fall-feasting perfection!
Mel x
Ingredient Notes
Some important ingredient notes & substitution ideas:
- Flour - All-purpose flour gives the fluffiest results and the best pumpkin flavour but you can use white whole wheat or spelt flour. I've tested this recipe with Bob's Red Mill 1 to 1 Baking Flour and it works great.
- 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. Sweet potato and butternut squash puree work well too.
- 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 the same amount of cashew butter but blend it up with the milk before you begin.
- Dairy-free milk - Any dairy-free milk will do, such as soy milk, almond milk, oat milk,or cashew milk.
I like my pumpkin pancakes plain, but feel free to throw in some chocolate chips or orange zest if you fancy switching them up!
Pumpkin Pancake Success Tips
- Don't be tempted to thin the batter. It is THICK and thick is your friend. That's why the pancakes are nice and fluffy!
- Vegan pancakes need to be cooked more gently and for longer than pancakes made with eggs. Don't rush them. Use a gentle heat and only flip them once the edges are set and bubbles are all over the surface.
- 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!
- I highly recommend weighing the flour with a digital scale. Cups are not accurate enough to get the best 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 you will end up with way more flour than intended. Digital scales are so cheap and well worth investing in.
Recipe
Vegan Pumpkin Pancakes
Author:Ingredients
- 1 cup (240 ml) dairy-free 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, white wholewheat, or gluten-free all-purpose 1 to 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)
- 2 teaspoons pumpkin spice
- ½ teaspoon fine sea salt
RECOMMENDED EQUIPMENT
INSTRUCTIONS
- Add the milk, oil, pumpkin puree and vanilla extract to a medium bowl and whisk together.
- 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. Let the batter rest while you preheat the pan/griddle.
- Warm a large skillet or griddle over medium-low heat. Once hot add some vegan butter or oil. Give it 30 seconds or so to warm up then cook the pancakes. Add about ⅓ cup or a ladle full of the batter at a time to the hot pan/griddle. Don't overcrowd them and leave them to cook undisturbed until bubbles start to appear all over the top and the sides look set.
- 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
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Ines says
Hi Mel,
This recipe looks and sounds awesome and I can't wait to make it! For the GF flour, is it the blue bag or the red bag of Bob's Red Mill 1 to 1? I clicked on the link when you mentioned it but it goes to a page for Bob's Baking Powder, not the GF A/P flour. Some recipes I've read from others specify which 1 to 1 is the one to use for their recipe because the ingredients are quite different. I just want to make sure I use the right one so the pancakes come out right. Thank you!
Melanie McDonald says
I apologize for that. I just fixed the link. It's the 1 to 1 baking flour in the blue bag. The one in the red bag might also work but I haven't tested them with it. I hope you enjoy the pancakes!
Ellie says
These were fantastic! I didn't have cashew butter so replaced the oil with applesauce and it worked great. They were so fluffy and the amount of pumpkin pie spice was perfect.
Bria says
Can you refrigerate extra mixture and use it next day?
Melanie McDonald says
I don't recommend doing that with pancake batter as the leavening won't work as well the next day. You'd be much better off just making all the pancakes and reheating them later. Instructions for this are in the post: https://avirtualvegan.com/vegan-pumpkin-pancakes/#storing-leftovers
Yphona says
OMG they are so fluffy and yummy 😋 I am vegan for decades when it was so hard to find recipes. it’s much more easier nowaday especially with your recipes ! Thank you so much 😋😋😋
Melanie McDonald says
Thank you! I'm so pleased you enjoyed them!
Renee Moreno says
If I use the cashew butter, would the measurements be the same as the oil?
Melanie McDonald says
Yes.
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.
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? :)
Ines says
Hi Lorna,
Roasting & baking are essentially the same method but the temperature is different. Roasting is usually 400 degrees F or more, whereas baking is usually 325-375 degrees F.