Vegan Pumpkin Pancakes are the fall breakfast recipe you've been missing! Pumpkin puree pancakes are ready in just 20 minutes with all the fall flavors like cinnamon, nutmeg, ginger, and cloves.
VEGAN PUMPKIN PANCAKES RECIPE
I usually have a savory breakfast packed with veggies and flavor. But, sometimes, I just need that sweet, fluffy comfort of pancakes. These vegan pumpkin pancakes are the best fall brunch recipe you'll ever find!
Did I mention these fluffy pancakes are gluten free, too? Seriously! They're filled with a homemade pumpkin pie spice blend and vanilla extract for a great flavor. And they're ready in just 20 minutes for a quick breakfast.
INGREDIENTS IN VEGAN PUMPKIN PANCAKES
Pumpkin puree: Be sure to use 100% pure pumpkin for this recipe, not pumpkin pie filling. It's got tons of extra ingredients that will lead to a flat pumpkin pancakes!
Gluten-free flour: I love to keep my baking gluten free when I can, and Bob's Red Mill Gluten-Free Flour Mix is perfect! If you use a different blend, be sure it has xanthan gum, or add some yourself.
Baking powder: For the fluffiest vegan pumpkin pancakes, you want some baking powder for that light as a cloud breakfast.
Baking soda: For the bit of rise, baking soda is perfect. You just need a tiny bit.
Cinnamon: There's so much fall flavor packed into cinnamon. It's a great spice for savory or sweet dishes.
Ginger: When you think of ground ginger, think of gingerbread cookies. It's perfectly spiced but great in sweet dishes, too.
Nutmeg: As the name implies, this spice brings a little nuttiness to the mix. This pancake recipe it totally nut-free, but you'll get a little of that toasted nut flavor thanks to nutmeg!
Allspice: This seasoning may taste like nutmeg, cloves, cinnamon, and black pepper, but it's a spice all its own!
Cloves: A pinch of cloves adds a great warmth to the pumpkin pie spice blend. Optional, but strongly recommended!
Salt: You always want a pinch of salt in your baking recipes. It adds the perfect balance of salty and sweet, plus it enhances all the flavors. Win-win!
Almond milk: I use unsweetened almond milk for a little extra moisture. You can try using another alt milk if you'd prefer, but keep it unsweetened.
Vegetable oil: This adds such a moisture to the cakes with no eggs or dairy.
Apple cider vinegar: This healthy vinegar reacts with the baking soda for fluffy pancakes with a hint of a tang, too.
Vanilla extract: I add vanilla extract to most anything I bake. Pancakes are no exception!
If you have any questions, please leave a comment below and I will get back to you ASAP!
HOW TO MAKE VEGAN PUMPKIN PANCAKES
- First, whisk together the gluten-free flour, baking powder, baking soda, cinnamon, nutmeg, ginger, allspice, cloves, and salt.
- Then, in another mixing bowl, add the almond milk, pumpkin, sugar, vegetable oil, vinegar, and vanilla.
- Mix until it's all well combined and the pumpkin puree is super smooth.
- Now, pour the wet ingredients into the dry ingredient bowl.
- Stir to combine just until all the flour lumps are gone. Let the batter rest a few minutes before cooking.
- Preheat your non-stick griddle or pan over medium-low heat. Lightly grease the pan with a cooking spray, but wipe out any excess with a paper towel. Cook a few pancakes at a time to avoid crowding the pan. This leads to less browned and more steamed cakes.
- When you see a fair number of bubbles on the top, gently flip the pancakes. Cook another few minutes until the sides are totally set. Repeat until you're out of batter.
- I like to serve mine with a pat of vegan butter, pure maple syrup, and some chopped toasted pecans. Yum!
These numbered steps match the numbered photos above and are for illustration purposes. For the complete list of ingredients and instructions, please see the recipe below.
WHAT TO SERVE WITH VEGAN PUMPKIN PANCAKES
I start every day with coffee, but sometimes I want a fancier coffee drink than my usual. This oat milk latte feels so fancy but is so easy to make with just a few ingredients I bet you already own!
Want an energy boost that's super nutritious, too? Turmeric lattes have a hint of cinnamon and sweet maple syrup for a great breakfast drink.
Don't love coffee? I've got you with this dirty chai latte! Try this copycat recipe at home for a fraction of the price of the coffeeshop chains.
DO YOU NEED BAKING POWDER FOR PANCAKES?
If you want fluffy pancakes, you'll need a rising agent. I like my pancakes to be as fluffy as clouds, so I use two!
I've got baking powder and baking soda in this recipe. The baking soda and apple cider vinegar react together for a dense but light cakey texture. The baking powder adds that extra lift.
I don't recommend omitting either baking soda or baking powder in this vegan pumpkin pancake recipe.
HOW DO YOU KNOW WHEN TO FLIP PANCAKES?
There's nothing worse than flipping a pancake and finding out it wasn't ready! But how do you tell when to flip pancakes when you can't see the bottom?
Forget peeking — it's all about the top! Once the bottom of the pancake is a perfect golden brown, you'll see a bunch of bubbles on the top.
Don't immediately flip when you see one bubble. Wait until you see a good number of them spread across the vegan pancake surface. Then, you're ready to flip!
MORE AMAZING PUMPKIN RECIPES
Forget Starbucks and make your own pumpkin bread at home! This recipe is even gluten-free for a delicious breakfast loaf the whole family will love.
Be sure to save your seeds when you're carving your jack-o-lanterns this year for the easiest pumpkin seed recipe ever! Skip the oven and make this crunchy fall snack in the air fryer with just 3 ingredients.
This air fryer pumpkin French toast is the perfect addition to your busy weekday morning or your lazy Saturday brunch.
Add extra pumpkin flavor to your breakfast routine with these pumpkin spiced donut holes! They're so easy to make and covered with a pumpkin pie-sugar mix. Yum!
MORE VEGAN PUMPKIN RECIPES
- Vegan Pumpkin Bread
- Vegan Pumpkin Cheesecake
- Vegan Pumpkin Muffins
- Vegan Pumpkin Chocolate Chip Muffins
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Vegan Pumpkin Pancakes
- 1 ½ cups gluten-free flour blend
- 2 teaspoons baking soda
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon ginger
- ¼ teaspoon nutmeg
- ¼ teaspoon allspice
- ⅛ teaspoon cloves
- ½ teaspoon salt
- 1 ½ cups unsweetened almond milk
- ⅔ cup pumpkin puree
- 3 tablespoons granulated sugar
- 1 tablespoon vegetable oil
- 1 teaspoon apple cider vinegar
- 1 teaspoon vanilla extract
- In a large bowl, whisk together gluten-free flour blend, baking powder, baking soda, ground cinnamon, ginger, nutmeg, allspice, cloves and salt. Set aside.
- In a medium bowl, stir together almond milk, pumpkin puree, granulated sugar, vegetable oil, apple cider vinegar, and vanilla extract until combined.
- Pour the wet ingredients into the dry ingredients. Stir to combine. Let batter rest for 5 minutes.
- Preheat a non-stick griddle over medium-low heat. Lightly grease the pan, wiping away any excess oil.
- Use a ¼ cup measuring cup to scoop batter onto the griddle. Cook a few pancakes at a time so that you do not overcrowd the pan.
- Cook for 2-3 minutes, until there are bubbles on the surface of the pancake and it is no longer shiny.
- Carefully flip the pancake and cook an additional 2-3 minutes, or until cooked through. Repeat with remaining batter.
- Serve immediately with pure maple syrup, vegan butter, and toasted pecans.
- The key to making sure you get an even, golden brown pancake is to make sure there is not too much oil in your pan. I like to spray my pan with oil and then use a paper towel to wipe away the excess. You essentially just want your pan to be greased but not have any droplets of oil on it. If you leave oil then the surface of the pancake will be splotchy.
- It is essential that you let the batter rest for 5 minutes before cooking. This lets the batter thicken slightly and hydrate.
- Make sure your sugar is vegan. Sometimes sugar is processed with bone char.
- I used Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour for this recipe which already contains xanthan gum. If your blend does not contain it, you will want to add it to the dry ingredients.
- Instead of the spices, you can add 2 teaspoons of pumpkin pie spice to the recipe.
All though this website attempts to provide accurate nutritional information, the information should only be considered an estimate. Varying factors such as different product types, different brands, etc. can change nutritional information. It is your responsibility as a consumer to read all labels to make sure the ingredients fit your dietary needs as well as calculate your own nutritional information as a double check.