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!

The ingredients for these pumpkin pancakes are simple and easy to find year round!

Another pumpkin recipe that I recommend making all year round would be my 15-Minute Vegan Pumpkin Chili.

Why This Pumpkin Pancake Recipe Works:

• The simple ingredients and quick cook time both make this recipe a fast 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!

What is canned pumpkin puree, anyway?

• It’s simply pureed pumpkin – there are no spices or sugar in it. It’s very different from it’s counterpart, pumpkin pie filling, so be mindful to buy the right product when you’re 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.

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!

How to Make Classic Vegan Pumpkin Pancakes:

1. In a small bowl, combine the water and ground flaxseed. Let these two sit and get to know each other for about 3 minutes.

2. Meanwhile, in medium-sized mixing bowl, stir together the dry ingredients: the Flours, Baking Soda, Cinnamon,  Pumpkin  Pie Spice, All Spice, and Salt.

3. 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.
4. Next, add the wet ingredients to our mixing bowl: the Flax/Water combo, Pumpkin, Maple Syrup and additional Water and stir to combine.

5. 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!

6. Next, spoon the batter onto the pan to create your discs of wonderfulness. I usually go the 4-inch pancake route, but feel free to go bigger or smaller.

7. 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.

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 burning.
• To keep the pancake flipping process easy, aim for pancakes no larger than 4” in diameter.
• If your batter seems too thick, thin it out with an extra tablespoon or so of water.

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.

4.67 from 3 votes

Print Pin Rate

Course: Breakfast

Cuisine: gluten-free, plant based, vegan

Keyword: pumpkin spiced pancakes, Vegan Pancakes

Prep Time: 7 minutes

Cook Time: 10 minutes

Total Time: 17 minutes

Servings: 8 5-inch pancakes

Author: Audrey Dunham

Ingredients

• ▢ 3 Tbsp. water (45 ml)
• ▢ 1 Tbsp. ground flaxseed (8 g)
• ▢ 1/4 c. oat flour (37 g)
• ▢ 2/3 c. whole wheat 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 (252 ml)
• ▢ 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.
• 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
• Next, spoon the batter onto the pan to create your discs of wonderfulness. I usually go the 4-inch 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 Flour, and then only 1/2 cup + 1 Tb. of water, or enough to create a loose (not overly thick) batter.

• 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 burning.
• To keep the pancake flipping process easy, aim for pancakes no larger than 4” in diameter.
• If your batter seems too thick, thin it out with an extra tablespoon or so of water.

*Note - this recipe has been ever-so-slightly modified since the video was taped.

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