These Classic Vegan Pumpkin Pancakes are the definition of fall pumpkin-spiced breakfast perfection! They’re simply delicious, and you’d never guess in a million years that they’re vegan. Do you prefer gluten free pumpkin pancakes? No problem! I offer a delicious gluten free version at the bottom of my recipe card.
Even with all of the pumpkin spiced everything that’s available these days, I recently found myself craving a stack of good ol’ pumpkin pancakes. Thus, I created this deliciously easy recipe you see here.
Thankfully, the required ingredients can be found any time of year, because sometimes, pumpkin pancakes are totally necessary in the middle of July!
Another pumpkin recipe that I recommend making all year round would be my 15-Minute Vegan Pumpkin Chili. – SO GOOD!
Why This Pumpkin Pancake Recipe Works:
- The simple ingredients and quick cook time both make this recipe an easy fall breakfast favorite.
- The addition of the flaxseed/water mixture helps to bind these egg-free pancakes.
- Using pumpkin puree (and not just pumpkin pie spice on it’s own) makes these pancakes super hearty, soft and delicious!
- With just one easy swap this becomes a yummy gluten-free pumpkin pancakes recipe.
What is canned pumpkin puree, anyway?
- It’s simply pureed cooked pumpkin – there are no spices or sugar in it. It’s very different from it’s counterpart, canned pumpkin pie filling, so be mindful to buy the right product while grocery shopping.
- You can actually find canned pumpkin all-year-round in the baking or canned food aisles, so you can make these pancakes whenever you’re craving them – even in the middle of the summer.
- If you’d like to order your canned pumpkin online, HERE is a link to one of my favorite brands.
How To Make Classic Vegan Pumpkin Pancakes:
- In a small bowl, combine the water and ground flaxseed. Let these two sit and get to know each other for about 3 minutes.
- Meanwhile, in medium-sized mixing bowl, stir together the dry ingredients: the flours, baking soda, cinnamon, pumpkin pie spice, all spice, and salt.
- Now would be a good time to start pre-heating a skillet over medium-high heat. I like using the nice and hefty cast iron type (like THIS one), but any frying pan will do.
- Next, add the wet ingredients to your mixing bowl: the flax/water combo, pumpkin, maple syrup and additional water.
Stir well until smooth and creamy.
- Before you begin the pancake cooking process, first add about a teaspoon of buttery spread (I used Earth Balance) to the pan, as well. Don’t skip this part – it’s a very important step in making the very best pumpkin pancakes of your life! No joke. Reason being, it will add a slight buttery flavor to the surface of your cakes, plus make the edges slightly crispy. Mmm – mmm!
- Spoon the batter onto the pan to create your discs of wonderfulness. I usually go the 4-inch (12-cm) pancake route, but feel free to go bigger or smaller.
- After about a minute or two when the edges start to firm up, flip those pancakes over. They should reveal a nice golden brown color.
Give the pumpkin pancakes another couple minutes to cook on that other side, then serve them.
Add another teaspoon of non-dairy butter to the pan before cooking up the next round.
Serving Suggestions
Enjoy a stack of fluffy homemade pancakes with a little (or a lot!) of pure maple syrup.
These pumpkin pancakes also go great with my Easy Homemade Pumpkin Spiced Coffee, my Pumpkin Spiced Iced Lattes, or even my 2-Ingredient Vegan Whipped Cream!
Looking For More Delightful Breakfast Recipes? Then You Have To Try My:
- Vegan Cinnamon Orange French Toast
- The Best Blueberry Pancakes! (Vegan and Gluten Free)
- Vegan Chocolate Chip Whole Grain Blender Pancakes
- Vegan Mixed Berry Oat Waffles With Cinnamon Syrup (Gluten Free option)
- Peach Raspberry Breakfast Pies (Vegan And Gluten Free)
Hope you love these pancakes as much as we do!
Tips For Making the Perfect Pumpkin Pancakes
- Be sure to add additional non-dairy butter to your skillet between each round of pancakes.
- Keep your skillet on medium-high heat at first, but then reduce to medium if at any point your skillet seems too hot or smoky. Or, if the pancakes start prematurely browning before the they’re cooked through.
- To keep the pancake flipping process easy, aim for pancakes no larger than 4 inches (12 cm) in diameter.
- If your batter seems too thick, thin it out with an extra tablespoon or so of water.
- To keep cooked pancakes warm while you continue making additional batches, place them on a wire rack on top of a cookie sheet in a 200 degree Fahrenheit (93 degrees celsius) oven.
Frequently Asked Questions
How do I make this a gluten free pumpkin pancakes recipe?
Substitute Whole Wheat flour with 2/3 cup of gluten-free all purpose flour (I love Bob’s Red Mill Gluten Free All Purpose Flour). Then only add 1/2 cup + 1 tbsp of water.
How long do homemade pancakes last?
Leftover vegan pumpkin pancakes are great! Let them cool before storing in an airtight container and storing in the refrigerator for up to a week.
Can eggless and dairy free pancakes be frozen?
Yes, they can be frozen for up to 3 months. Wrap each cooled pancake in a layer of plastic wrap. Then store them all together in a freezer-safe bag. Microwave from frozen until piping hot, or, allow them to defrost at room temperature and reheat in a hot skillet on the stove.
Did you try this recipe? Give it a star rating and let me know what you think in the comments below. Your feedback is very helpful.
Delicious Classic Vegan Pumpkin Pancakes
These Classic Vegan Pumpkin Pancakes are the definition of fall pumpkin spiced breakfast perfection! You’d never guess that they’re vegan.Do you prefer gluten free pumpkin pancakes? No problem! I offer a gluten free version at the bottom of this recipe card.
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Servings: 8 5-inch pancakes
Calories: 126kcal
Ingredients
- 3 Tbsp. water (45 ml)
- 1 Tbsp. ground flaxseed (8 g)
- 1/4 c. oat flour (or an extra 1/4 c. of wheat or AP flour) (37 g)
- 2/3 c. whole wheat flour or all purpose flour (112 g) (for gluten-free, see below)
- 1 tsp. baking soda
- 1 tsp. ground cinnamon
- 1 1/2 tsp. pumpkin pie spice
- 1/2 tsp. allspice
- 1/2 tsp. salt
- 1/3 c. canned pumpkin puree
- 2 Tbsp. maple syrup (30 ml) plus more for topping!
- 1 c. + 1 Tbsp. water, plus more as needed (252 ml) (See below for gluten free recipe amount of water)
- vegan butter or oil for the pan
Instructions
- In a small bowl, combine the water and ground flaxseed. Let these two sit and get to know each other for about 3 minutes.
- Meanwhile, in medium-sized mixing bowl, stir together the dry ingredients: the Flours, Baking Soda, Cinnamon, Pumpkin Pie Spice, All Spice, and Salt.
- Now would be a good time to start pre-heating a skillet over medium heat. I like using the nice and hefty cast iron type (like THIS one) but any frying pan will do.
- Next, add the wet ingredients to our mixing bowl: the Flax/Water combo, Pumpkin Puree, Maple Syrup and additional Water and stir to combine. If you feel the batter is too thick, stir in more water one tablespoon at a time until desired consistency is achieved.
- Before you begin the pancake cooking process, first add about a teaspoon of buttery spread (I used Earth Balance) to the pan, as well. Don’t skip this part – it’s a very important step in making the very best pumpkin pancakes of your life! Reason being, it will add a slight buttery flavor to the surface of your cakes, plus make the edges slightly crispy. Mmm – mmm
- Next, spoon the batter onto the pan to create your discs of wonderfulness. I usually go the 4-inch (12-cm) pancake route, but feel free to go bigger or smaller.
- After about a minute or two when the edges start to firm up, flip those pancakes over. They should reveal a nice golden brown color.
- Give the pumpkin pancakes about another couple minutes on that other side, then serve them up with a little (or a lot!) of pure maple syrup. Add another teaspoon of non-dairy butter to the pan before cooking up the next round.
Video
Notes
GLUTEN FREE VERSION: To make these gluten-free, add 2/3 cup (106 g.) Bob’s Red Mill Gluten Free All Purpose Flour instead of Whole Wheat or AP Flour, and then only 1/2 cup + 1 Tb. of water.
- Be sure to add additional non-dairy butter to your skillet between each round of pancakes.
- Keep your skillet on medium-high heat at first, but then reduce to medium if at any point your skillet seems too hot or smoky. Or, if the pancakes start prematurely browning before cooking through.
- To keep the pancake flipping process easy, aim for pancakes no larger than 4 inches (12 cm) in diameter.
- If your batter seems too thick, thin it out with an extra tablespoon or so of water.
- To keep cooked pancakes warm while you continue making additional batches, place them on a wire rack on top of a cookie sheet in a 200 degrees Fahrenheit (93 degrees celsius) oven.
Nutrition
Serving: 1pancake | Calories: 126kcal | Carbohydrates: 24g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Sodium: 294mg | Fiber: 4g | Sugar: 3g
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My sister is actually making pumpkin French toast! I hope it tastes like pumpkin bread 🙂
Sounds amazing!!
I make these pancakes regularly! They are super delicious, smell amazing and are good for you!
Thank you Audrey for sharing!