Delicious, fluffy, moist vegan pumpkin pancakes make the perfect Fall breakfast. They're packed with cozy pumpkin spices and pumpkin puree making them a fall favorite breakfast!
Fall flavors, pumpkin spice lattes, and pumpkin pancakes! These are a favorite for adding to your cozy Autumn mornings but they can also be great year round. Pumpkin is also low in fat, low in calories, and high in fiber making it a nutrient-dense food. It is also a great source of Vitamin A which helps with protecting your vision as well as boosting your immune system (perfect for fighting those fall viruses!).
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📋 Ingredients
- Pumpkin Puree. Did you know pumpkin puree is also a great egg and oil substitute? That's why pumpkin works so well in vegan recipes because it acts as a binding agent for recipes.
- Pumpkin Spice Mix. You can use a store-bought pumpkin spice blend or make your own at home! In this recipe, I use my own.
- All Purpose Flour. You may also use wheat flour or bread flour in place of regular all-purpose flour.
- "Buttermilk" + Baking Powder + Baking Soda. The soy milk and lemon juice form our vegan buttermilk, which gives the pancakes a fluffy and soft texture. Baking soda reacts with the vegan buttermilk and activates the soda aiding in the fluffiness of the pumpkin pancakes. With the addition of baking powder, the reaction makes the pancakes nice, tender, and fluffy. You can also use oat milk in place of soy milk but I wouldn't use a thinner plant-based milk, such as almond milk.
- Vegan Butter. I used vegan butter as the fat for the pancakes. The fat content is important to bind the ingredients in the cooking process, especially since this is a vegan recipe and does not include fat from regular milk or protein from the eggs that would be used in a non-vegan recipe. You can also substitute with coconut oil but know it will slightly alter the flavor. A neutral oil (such as avocado, grapeseed, or canola) is another option as well, but again, I felt the vegan butter gave the best flavor experience!
📖 Instructions for Vegan Pumpkin Pancakes
- In a bowl, add the soy milk and lemon juice. Set aside for 5 minutes until it curdles to make the buttermilk.
- In another bowl, all-purpose flour, baking powder, baking soda, salt, and pumpkin spice mix. Combine well.
- To the buttermilk, add the brown sugar until it starts to dissolve. Add the vegan butter, pumpkin puree, and vanilla. Combine well.
- Slowly add the dry ingredients to the wet and combine well with a spoon. Be careful not to overmix. The batter should be lumpy but combined.
- Drop batter onto a grilled pan at low heat and cook until small bubbles begin to form.
- Flip and cook for 2-3 minutes more, until golden brown.
The final pancake batter should not be completely smooth but should contain lumps. This lumpy consistency allows less gluten to be formed by the flour, compared to batter that was smooth and over-mixed.
🍴Storage
These vegan pumpkin pancakes can be cooked and stored in the fridge for 2-4 days. You can also store the pancakes in the freezer for up to 3 months. To reheat, place in the microwave for 30 seconds to 1 minute. You may also, reheat them in the oven. Preheat an oven to 350 degrees F, place pancakes on a baking sheet lined with parchment paper and covered with foil, and heat for about 10 minutes or until heated thoroughly.
💭 FAQs
Can I make Pumpkin Pancakes recipe gluten-free?
Yes! Use any gluten-free flour blend (I like Bob's Red Mill gluten-free flour) with a 1-1 ratio for light and fluffy vegan pancakes.
Can you share any other add-ons?
Of course! Popular favorites include chocolate chips, pecans, walnuts, and even plant-based whipped cream (I love an oat milk whipped cream)!
Can I freeze pumpkin pancakes?
Yes! They can be stored for up to 3 months in the freezer. To reheat, place in the microwave oven for 30 seconds to 1 minute. You may also, reheat them in the oven. Preheat an oven to 350 degrees, place pancakes on a baking sheet lined with parchment paper and covered with foil, and heat for about 10 minutes or until heated thoroughly.
Why did my pancakes not cook from the middle?
I recommend using a lower heat setting on your stove for your pancakes to cook thoroughly without burning.
Why are my pancakes flat?
Flat pancakes are the result of over-mixing or too much liquid. I like to add any extra liquid to the batter if needed only one tablespoon at a time to avoid a liquidy batter.
Can this pumpkin pancake recipe be used for pumpkin waffles?
Yes, you can use this batter with your waffle machine. Make sure to grease the waffle machine well before pouring the batter.
More Fall Recipes
Check out this delicious savory galette or vegetable pasta for savory fall recipes.
For Fall desserts, these are my favorites:
If you loved this Vegan Pumpkin Pancakes recipe, let me know in the comments below! I’d love to connect with you on Facebook, Instagram, and Pinterest! Subscribe to my weekly emails so you never miss a new recipe!
📖 Recipe
Vegan Pumpkin Pancakes
Ingredients
Pumpkin Pancake Batter
- 1 cups soy milk* + splash at the end if it’s too dry
- 1 tablespoon lemon juice
- 1 cup all-purpose flour
- 1 ½ tablespoons brown sugar
- 1 ½ tablespoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- ½ cup canned pumpkin puree
- 1 teaspoon vanilla extract
- 3 tablespoons vegan butter melted, plus more for serving
Homemade Pumpkin Spice
- 1 ½ teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground allspice
- ⅛ teaspoon ground cloves
- Maple syrup for serving
Instructions
- In a bowl, add the soy milk and lemon juice. Set aside for 5 minutes until it curdles to make the buttermilk.
- In another bowl, all-purpose flour, baking powder, baking soda, salt, and pumpkin spice mix. Combine well.
- To the buttermilk, add the brown sugar until it starts to dissolve. Add the vegan butter, pumpkin puree, and vanilla. Combine well.
- Slowly add the dry ingredients to the wet and combine well with a spoon. Be careful not to overmix. The batter should be lumpy but combined.
- Drop batter onto a grilled pan at low heat and cook until small bubbles begin to form.
- Flip and cook for 2-3 minutes more, until golden brown.
- Serve with vegan butter and maple syrup. Additional toppings can include pecans, plant-based whipped cream, or pumpkin seeds!
Notes
Nutrition Info
Jgohel
Thank you
Traci
Who knew vegan could taste so decadent?! Great recipe to make on repeat even beyond pumpkin season YUM!
Andrea
A perfect Fall flavored breakfast right here. The pancakes are light, fluffy and delicious.
dana
These are absolutely delicious! Bookmarking so I can make them again. Great fluffy texture and wonderful flavor!
Ned
This has fall written all over it. It was perfect and my family absolutely loved it. Can't wait to make them again.
Justine Howell
Such a hit and nobody noticed they were made with vegan ingredients. Win