vegan pumpkin pancakes

Vegan Pumpkin Pancakes are healthy, tasty breakfast that’s easy to whip up. It’s made with simple ingredients like whole grains, pumpkin spice and pumpkin puree.

Vegan Pumpkin Pancakes ( Gluten-free )

pumpkin puree

milk almond milk

Tablespoons melted coconut oil

maple syrup or coconut sugar

flour gluten-free all-purpose flour

Tablespoon baking powder

salt

pumpkin

These Vegan Gluten-free Pumpkin Pancakes are the best! They have no oil and no butter, but are so moist. They are gluten-free, oil-free and grain-free and just 8 ingredients! Soft and fluffy!

Vegan Gluten-Free Pumpkin Pancakes

(180 grams) strong cooled coffee (see Notes)

(60 grams) canned pumpkin puree

(80 grams) pure maple syrup

vanilla extract

+ 2 tablespoons (100 grams) potato starch

baking powder

pumpkin pie spice

fine sea salt

mini dairy-free chocolate chips (optional)

Always use a scale

scale.

pancake griddle. It NEVER sticks.

First, prepare your coffee and let it cool to room temperature. Add to a medium bowl with the pumpkin, syrup and vanilla. Stir well until smooth and no more lumps.

In a large bowl, combine the almond flour, potato starch, baking powder, pumpkin pie spice, salt and whisk really well making sure there are no lumps remaining. When measuring the almond flour and potato starch, make sure to scoop out the ingredients with your measuring cup, pat down and then level off. Or use a kitchen scale for best results.

Pour the wet ingredients into the dry and stir well until smooth. Add the chocolate chips if using. The batter should be fairly thick, similar to a muffin batter.

Let the batter sit about 10-15 minutes, as this will yield more fluffy and better cooked through pancakes. The batter will thicken more. This gives time for the baking powder and starch to soak up the liquid, which in turn produces a fluffy, well cooked pancake.

Heat up the pancake griddle or a nonstick pan while the batter sits. I use a high-quality pancake griddle (linked above) that requires no spray, but your pan may need some.

Use an ice cream scoop or heaping 1/4 cup of batter and cook each pancake 3-4 minutes over medium-low (closer to low) heat until the top forms bubbles and the edges are dry. Flip and cook another 1-2 minutes. Lower the heat if they are cooking too fast. 

The key to these cooking through is to cook them over the low heat to allow the centers to fully cook through. These can be very finicky and not cook through if you cook them too fast or high of a heat. Leave the pancakes to sit 5 minutes or so before eating, as they will fluff up more as they cool a bit. These pancakes are even better the next day, as potato starch based recipes get even fluffier as they sit!

These vegan pumpkin pancakes are so fluffy! They have all the delicious spicy fall flavors and make the perfect breakfast.

Vegan Pumpkin Pancakes

All Purpose Flour ((156 grams))

Tbsp White Granulated Sugar

Tbsp Baking Powder

tsp Pumpkin Pie Spice ()

Salt

Soy Milk ((180 milliliters)

Pumpkin Purée ((75 grams) Canned

Tbsp Olive Oil (or Melted Coconut Oil)

Sift the flour into a mixing bowl and add the sugar, baking powder, pumpkin pie spice and salt and mix together.

Pour in the soy milk and then add the pumpkin purée and oil and whisk to mix properly and remove lumps.

Heat a frying pan with a little olive oil.

When the pan is very hot, pour in some batter (roughly 1/4 cup at a time).

When little bubbles appear on the top, flip the pancake over.

Continue to flip the pancakes regularly, pressing down with your spatula to ensure no wet batter remains in the center.

When cooked, repeat the process until your batter is finished.

Healthy and delicious, oil-free and vegan pumpkin pancakes that are fluffy, tender and perfect for enjoying a warm and comforting Fall breakfast.

pumpkin puree (110 g)

milk

maple syrup, to taste (30-45 g)

vanilla extract,

all-purpose flour (170 g)

baking soda

apple cider vinegar (15 ml)

Whisk together the milk, maple syrup, vinegar and pumpkin (and vanilla, if using) in a mixing bowl until fully combined.

Add the the rest of the ingredients and fold together until all the flour is wetted. Once the flour is incorporated, stop mixing to avoid over mixing the batter.

Let the batter rest while you heat a non-stick skillet over medium heat.

Scoop about 1/4 cup of batter per pancake into the preheated pan.

Cook for 4-5 minutes or until the edges are starting to brown and appear firm and dry.

Flip and cook for another 30 seconds to 1 minute. 

Repeat until you&#8217;ve used all the batter.

Serve immediately. For a special breakfast, serve with maple syrup, vegan whipped cream and pumpkin seeds.

These vegan pumpkin pancakes are incredibly fluffy, moist, and pillowy! Enjoy drizzled with maple syrup and crushed pecans for a warming and hearty Fall breakfast. Only 8 ingredients and 15 minutes are required!

brown sugar

almond milk

tsp vanilla extract

all-purpose flour

tbsp baking powder

1 and 1/2 tsp pumpkin spice (see notes)

tsp salt

Prepare the batter. Add the pumpkin puree, light brown sugar, almond milk, and vanilla extract to a large mixing bowl. Whisk until fully combined.

Next, add the flour, baking powder, spices, and salt. Using a spoon, stir to combine the flour with the wet ingredients. There might be a few lumps, but it’s okay. Do not overmix. Otherwise, you will end up with a tough texture.

Cook. Heat a non-stick pan over medium heat and lightly grease it with vegan butter or oil.

Once the skillet is hot, dollop 1/3 cup of the batter onto the skillet. Depending on the size of your skillet, you should be able to cook 3-4 pancakes at a time.

Cook pancakes for 2-3 minutes or until the edges appear slightly dryer and are set. Then, using a spatula, quickly flip the pancakes and cook on the other side for another 2-3 minutes or until the bottoms are golden brown. Repeat with the remaining batter.

Serve the pancakes with your favorite toppings!

Thanks, PP were very good.  Mine appeared fluffy but were a bit gooey in the middle so I might add some quick oatmeal or something in the future for texture.  Also make sure you use fresh spices for best flavor (mine were a tad old).  I’ll definitely make these again!

This will be an amazing breakfast. I must try it this weekend. Thank you for sharing Thomas!

These fluffy pumpkin pancakes are perfect for cozy fall weekend mornings. Loaded with pumpkin and warming spices, they are flavorful and comforting. Vegan-adaptable and GF-adaptable!

Pumpkin Pancakes

AP flour (or sub-white whole wheat flour)

baking powder (see notes for vegan)

cinnamon

ginger ginger

¼ teaspoon nutmeg or ¼ teaspoon cardamom (or both!)

yogurt

milk (or use plant-based milk)

pumpkin purée

eggs (see notes for vegan)

maple syrup

melted butter, ghee, melted coconut oil, olive oil, avocado oil

In a large bowl, whisk flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg.

In a medium bowl, whisk the yogurt with the milk, pumpkin puree, eggs, maple syrup, and vanilla.  Slowly drizzle in the melted butter (or alternative), whisking until smooth.

Pour wet ingredients into dry ingredients, folding to incorporate well.

Heat a large skillet or griddle over medium-low heat. Grease with the oil or butter of your choice.  ( I find a combo of butter and olive oil works well ( or use straight coconut oil, or ghee).

Spoon ¼ cup portions with space for spreading. I recommend doing one tester pancake to get the temperature right. Cook for roughly 2-3 minutes,  gently flip, then cook for 2-3 minutes more, until puffed and cooked through. If they are getting too dark before cooking all the way through, lower the heat or pull them a little early and finish cooking them through on a sheet pan in the 300F oven.  Either serve as you make them or keep them warm in a 300F oven until serving.

These pancakes turned out beautifully. Very fluffy and the spice level is just right. I served these with ripe pears and maple syrup. I just wish I had time to make candied pecans, they would have gone  perfectly with this!

I love these pancakes! They are fluffy, light, and perfectly spiced. I used whole wheat flour bc I didn’t have AP, I loved it! I just told my best friend about these, and she says we gotta make them next time she visits ;) thank you so much for another amazing recipe!! Sending lots of love xoxo

I made these again for my sister-in-law who is recently gluten free. I used Bob’s Red Mill gluten-free pancake mix in place of the prescribed flour, baking soda, baking powder, and salt amounts. Still used 1.5 cups. It works and was really delicious! She was really grateful, because she loves pancakes!!

Wonderful recipe, thank you. Family loved it. Will definitely make again.

Delicious as usual! I'm so thankful I found your website, you are the only person I use at this point. I can trust that it will always turn out delicious ❤️

I made the vegan version, my only slight tweak was making crepe style pancakes as I’m more familiar with these and was having a bit of a situation with cooking through the middle in the pan (that could have been my extremely minimalistic oil use in the earlier attempts though…). Anyway, they were delicious and appreciated by all. Thank you!!

Vegan pumpkin pancakes are made with budget-friendly pantry ingredients for a healthy fall recipe that’s so delicious you’ll be making it all year long! Gluten-free, dairy-free, nut-free, and vegan, they’re bursting with flavor and nutrients for a hearty breakfast you can feel good about eating. Serve them warm with maple syrup, nut butter, and more!

Vegan Pumpkin Pancakes (Gluten-Free)

apple cider vinegar

Tablespoons maple syrup +

¼ cup (120 grams) oat flour

aluminum-free baking powder

In a large mixing bowl, whisk the pumpkin purée, non-dairy milk, apple cider vinegar, and maple syrup until smooth and creamy. Alternatively, place the ingredients in a high-speed blender, and blend until smooth.

In a second bowl, whisk together the oat flour, baking powder, baking soda, salt, and spices. Working in batches, combine the dry ingredients with the wet in a large mixing bowl or blender. Mix until just combined and a thick, smooth batter is formed.

Let the batter sit for 10 minutes to thicken (see notes for tips). *If the batter is too thick to spoon onto a pan, mix in 1-3 Tablespoons of non-dairy milk to thin it out.

Heat a non-stick frying pan or griddle over medium to medium-low heat. Grease the pan with avocado oil or refined coconut oil.

Using a ¼ measuring cup, spoon equal portions of batter onto the pan. Cook for 2-3 minutes on one side or until the edges are dry and set and bubbles begin to form in the center of the pancakes. Gently flip, and cook for an additional 1-2 minutes or until golden brown.

Repeat, greasing the pan between each batch, until all batter is used.

Serve, and top with maple syrup or toppings of choice.

Store in an airtight container in the fridge for up to 3 days.

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