Vegan Pumpkin Pancakes
There’s something undeniably comforting about a stack of warm, fluffy pancakes—especially when they’re infused with the cozy flavors of pumpkin and spice. Whether you’re vegan, plant-curious, or simply looking for a delicious seasonal breakfast, these Vegan Pumpkin Pancakes are a must-try. Perfectly spiced, lightly sweetened, and packed with autumn vibes, they’re a wholesome twist on a classic favorite.
Pumpkin isn’t just for lattes and pies—it adds natural moisture, a subtle sweetness, and a boost of nutrients like vitamin A and fiber to these pancakes. Plus, this recipe is entirely egg-free and dairy-free, relying on simple pantry staples like plant-based milk, pumpkin puree, and a touch of maple syrup for sweetness. The addition of apple cider vinegar (or lemon juice) creates a light, tender texture, while pumpkin pie spice brings that signature fall flavor.
These pancakes are quick to whip up—just mix, rest, and cook—making them ideal for lazy weekend mornings or even meal prep (they freeze beautifully!). Serve them stacked high with a drizzle of maple syrup, a dollop of vegan yogurt, or a sprinkle of toasted pecans for extra crunch.
Whether you’re cooking for a crowd, treating yourself, or introducing someone to vegan baking, these pancakes are sure to impress. So grab your spatula and let’s make breakfast taste like autumn in every bite! 🎃🥞
(Pro tip: Pair with a hot cup of coffee or spiced chai for the ultimate cozy experience.)
Vegan Pumpkin Pancakes
Makes: 8-10 pancakes
Prep Time: 10 mins
Cook Time: 15 mins
Ingredients:
1 cup (120g) all-purpose flour (or whole wheat flour)
1 tbsp baking powder
1 tsp pumpkin pie spice (or ½ tsp cinnamon + ¼ tsp nutmeg + ¼ tsp ginger)
¼ tsp salt
¾ cup (180ml) plant-based milk (oat, almond, or soy work well)
½ cup (120g) pumpkin puree (not pumpkin pie filling)
2 tbsp maple syrup (or agave)
1 tbsp melted coconut oil (or neutral oil)
1 tsp vanilla extract
1 tbsp apple cider vinegar (or lemon juice)
Optional Add-ins:
1 tbsp flaxseed meal (for extra fiber)
¼ cup chopped pecans or walnuts
Dairy-free chocolate chips
Instructions:
Mix dry ingredients: In a bowl, whisk together flour, baking powder, pumpkin pie spice, and salt.
Mix wet ingredients: In another bowl, combine plant-based milk, pumpkin puree, maple syrup, oil, vanilla, and apple cider vinegar.
Combine: Pour wet ingredients into dry and stir until just combined (don’t overmix—small lumps are okay).
Rest batter: Let sit for 5 minutes to thicken.
Cook: Heat a non-stick pan over medium heat. Pour ¼ cup batter per pancake and cook until bubbles form (~2-3 mins). Flip and cook another 1-2 mins.
Serve: Stack warm pancakes with maple syrup, vegan butter, and extra pumpkin spice!
Tips:
For fluffier pancakes, don’t press down while cooking.
If batter is too thick, add 1-2 tbsp more milk.
Double the batch and freeze extras for later!
Enjoy your cozy, spiced vegan pumpkin pancakes! 🎃🥞
These Vegan Pumpkin Pancakes prove that plant-based eating can be indulgent, flavorful, and incredibly satisfying. With their warm spices, fluffy texture, and wholesome ingredients, they’re a delicious way to enjoy the flavors of fall—or brighten up any morning, no matter the season.
What makes this recipe truly special is its simplicity. You don’t need eggs or dairy to create pancakes that are soft, moist, and full of autumnal goodness. Plus, they’re versatile—customize them with chocolate chips, nuts, or even a swirl of almond butter for extra richness.
Whether you’re vegan or just looking for a healthier twist on classic pancakes, this recipe is a winner. Serve them at brunch with friends, prep a batch for quick weekday breakfasts, or enjoy them as a cozy weekend treat. One bite, and you’ll see why these pumpkin pancakes deserve a permanent spot in your recipe rotation.
Happy cooking—and even happier eating! 🎃🥞
