• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
The Daily Dish
  • About Me
  • Recipes
  • Wellbeing๐Ÿงก
  • Contact
  • Subscribe
  • Gluten-Free
  • Navigation Menu: Social Icons

    Connect With Me

    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
  • About Me
  • Recipes
  • Wellbeing๐Ÿงก
  • Contact
  • Subscribe
  • Gluten-Free
  • Let's Connect

    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • About Me
    • Recipes
    • Wellbeing๐Ÿงก
    • Contact
    • Subscribe
    • Gluten-Free
  • Let's Connect

    • Facebook
    • Instagram
    • Pinterest
  • ร—
    • Vegan Cherry Pie
      Vegan Cherry Pie
    • Timeline shifts.
      Timeline Shifts: Understanding Multidimensional Consciousness
    • The art of surrender.
      The Art of Surrender: The Freedom in Letting Go
    • Vegan chocolate brownies in a stack.
      Vegan Chocolate Brownies
    • Vegan chicken Caesar salad in a bowl.
      Vegan Chicken Caesar Salad
    • Vegan Cobb salad recipe on a platter.
      Vegan Cobb Salad
    • Vegan raspberry cheesecake bars on a white background.
      Vegan Raspberry Cheesecake Bars
    • A person with their head in a galaxy, representing 5D conciousness.
      Understanding 3D, 4D & 5D Consciousness
    • Vegan Greek New Years Cake on a cake stand.
      Vegan Vasilopita ~ Greek New Year's Cake
    • New Year Tarot Spread.
      The Path Ahead: A New Year Tarot Spread
    • The 12 Nights of Yule.
      The 12 Nights of Yule~ Ancient Pagan Yule Traditions
    • A woman holding a poster with a gratitude affirmation on it.
      111 Sacred Gratitude Affirmations for Spiritual Growth and Daily Joy
    Home ยป Breakfast

    Vegan Pumpkin Pancakes

    Published:Sep 2, 2023ยท Modified: Sep 3, 2023 by Keri Bevan

    • Share
    • Email
    Jump to Recipe Print Recipe

    These vegan pumpkin pancakes are the ultimate fall treat. There's no crazy ingredients in this recipe, just common pantry ingredients. And, the result is a light, fluffy pumpkin spiced pancake that's so delicious you won't be able to stop at just one.

    Vegan pumpkin pancakes on a plate with maple syrup being poured over the top.
    vegan pumpkin pancakes
    Jump to:
    • ๐Ÿ’šReasons You'll Love This Recipe
    • ๐Ÿ›’Ingredients
    • ๐Ÿ‘จโ€๐ŸณHow To Make Vegan Pumpkin Pancakes
    • ๐Ÿ’กVariations
    • ๐Ÿฝ๏ธServing Suggestions
    • โ„๏ธStorage Instructions
    • ๐Ÿ™‹Frequently Asked Questions
    • Vegan Pumpkin Bread
    • You Might Also Enjoy These Recipes
    • ๐Ÿ“– Recipe
    • Comments

    Pumpkin season has arrived, and vegans won't be missing out! I've made you guys recipes for vegan pumpkin scones which you loved, as well as my popular vegan chocolate swirl muffins.

    So, I got to thinking - why haven't I made a great, simple recipe for fluffy vegan pancakes? Well, here it is! And, I know you're going to love it.

    ๐Ÿ’šReasons You'll Love This Recipe

    ๐Ÿ’š You only need 8 simple ingredients to make these fluffy vegan pancakes.

    ๐Ÿ’š This is a one bowl recipe that only takes 5 minutes prep time to make.

    ๐Ÿ’š You can customize you pancakes by following my suggestions below.

    ๐Ÿ’š Is there a breakfast or brunch treat that's better than pumpkin pancakes?

    Ingredients in vegan pumpkin pancakes.

    ๐Ÿ›’Ingredients

    1. Self-Rising Flour: Self-rising flour contains baking powder and salt, which are necessary for the pancakes to rise and become fluffy. If you don't have self-rising flour, you can make your own by adding 1 ยฝ teaspoons of baking powder and ยฝ teaspoon of salt to each cup of all-purpose flour. Alternatively, you can use a gluten-free flour blend if you're on a gluten-free diet.
    2. Oat or Almond Milk: Oat or almond milk provides moisture and helps create a smooth batter. You can substitute it with any other plant-based milk like soy, coconut, or rice milk, depending on your preference.
    3. Baking Powder: Baking powder is a leavening agent that helps the pancakes rise and become light and fluffy.
    4. Bicarbonate Soda (Baking Soda): Bicarbonate soda is another leavening agent that reacts with the acid in the pumpkin puree to give the pancakes extra rise and fluffiness.
    5. Pumpkin Puree: Pumpkin puree provides the pumpkin flavor and moisture needed for these pancakes. You can make your own pumpkin puree by cooking and mashing pumpkin or use canned pumpkin puree. You can also substitute it with mashed sweet potato or butternut squash puree for a similar texture and flavor.
    6. Cinnamon and Nutmeg: These spices add warmth and depth to the pancakes. You can adjust the amount of spices to suit your taste or experiment with other spices like ginger, cloves, or allspice.
    7. Cane Sugar: Sugar adds sweetness to the pancakes. You can adjust the amount of sugar to your preference or substitute it with other sweeteners like maple syrup, agave nectar, or coconut sugar.
    8. Cooking Spray or Olive Oil: These are used to prevent the pancakes from sticking to the pan and help with browning. You can use other cooking oils like vegetable or coconut oil as a substitute.
    Flour, baking soda, baking powder and spices in a bowl.
    Wet and dry ingredients in a bowl.

    ๐Ÿ‘จโ€๐ŸณHow To Make Vegan Pumpkin Pancakes

    1. In a large mixing bowl, whisk together dry ingredients: flour, baking powder, bicarbonate soda, cane sugar, nutmeg, and cinnamon.
    2. Add the milk and pumpkin puree. Using a whisk or an electric mixer beat the mixture for about 1-3 minutes or until all ingredients are incorporated.
    Three vegan pumpkin pancakes in a skillet.
    1. Lightly Spray a pan or griddle with oil. Heat it up over medium low heat and drop about ยฝ cup of the batter onto it to make a medium sized pancake- about 2 in in diameter.
    2. Fry until brown then flip the pancake over, cook for about 2 minutes or until golden brown.
    Vegan pumpkin pancakes on a plate with walnuts and a fork.

    ๐Ÿ’กVariations

    • Chocolate Chip Pumpkin Pancakes: For a sweet twist, add vegan chocolate chips to the batter. They will melt and create pockets of gooey chocolate in the pancakes.
    • Nutty Pumpkin Pancakes: Incorporate chopped nuts like walnuts or pecans into the batter for added texture and a nutty flavor. You can also sprinkle some on top as a garnish.
    • Pumpkin-Apple Pancakes: Mix in grated or finely chopped apples into the batter for a flavor combo.
    • Coconut Pumpkin Pancakes: Add shredded coconut to the batter for a tropical twist. You can also top the pancakes with coconut yogurt or toasted coconut flakes.
    • Pumpkin Spice Latte Pancakes: Combine your love for pumpkin pancakes and pumpkin spice latte by adding a shot of espresso or strong coffee to the batter. This will give your pancakes a coffee-infused flavor.

    ๐Ÿฝ๏ธServing Suggestions

    1. Classic Maple Syrup and Fruit: Drizzle your pumpkin pancakes with pure maple syrup and top them with a selection of fresh or sautรฉed fruits such as sliced bananas, strawberries, blueberries, or even caramelized apples for a classic, sweet breakfast.
    2. Coconut Whipped Cream and Toasted Nuts: Top your pancakes with a dollop of coconut whipped cream (made from chilled coconut cream) and a sprinkle of toasted chopped nuts like almonds, pecans, or walnuts for a creamy and crunchy contrast.
    3. Vegan Yogurt and Berries: Serve your pancakes with a generous scoop of dairy-free yogurt (such as almond or coconut yogurt) and a handful of mixed berries like raspberries, blackberries, and a few mint leaves for a refreshing and tangy twist. Check out my yogurt granola bowls for a fantastic side dish.
    4. Pumpkin Spice Drizzle: Create a simple pumpkin spice drizzle by mixing powdered sugar, a dash of pumpkin pie spice, and a little water or plant-based milk until you reach your desired consistency. Drizzle this over your pancakes for extra pumpkin flavor.
    5. Savory Twist with Avocado and Salsa: If you're in the mood for something savory, consider topping your pancakes with sliced avocado and a spoonful of your favorite salsa. You can also add a sprinkle of nutritional yeast or vegan cream cheese for extra savory goodness.

    โ„๏ธStorage Instructions

    After cooking your delicious vegan pumpkin pancakes, allow any leftovers to cool to room temperature. Once cooled, stack the pancakes with parchment paper or wax paper in between to prevent sticking, and place them in an airtight container or a resealable plastic bag. Store the container in the refrigerator for up to 2-3 days.

    To freeze the pancakes for longer storage, wrap them individually in plastic wrap or aluminum foil and place them in a freezer-safe bag. Frozen pancakes can be stored for up to 2-3 months. When you're ready to eat them, reheat in the microwave, oven, or toaster until heated through.

    ๐Ÿ™‹Frequently Asked Questions

    Are vegan pumpkin pancakes healthy?

    Vegan pumpkin pancakes can be a relatively healthy breakfast option when compared to traditional pancakes, especially if you make them using whole-food ingredients and minimal added sugars. Pumpkin itself is a good source of fiber, vitamins, and antioxidants. Using plant-based milk and omitting eggs and dairy reduces saturated fat and cholesterol. However, the overall healthiness of the pancakes will also depend on factors like portion size, toppings, and any added sweeteners, so it's essential to exercise portion control and choose wholesome toppings to maintain a balanced breakfast.

    How do I make vegan pumpkin pancakes gluten free?

    To make vegan pumpkin pancakes gluten-free, substitute the self-rising flour with a gluten-free flour blend, such as a combination of rice flour, tapioca flour, and potato starch. Additionally, ensure that the baking powder you use is labeled as gluten-free to avoid any cross-contamination. Adjust the amount of gluten-free flour to achieve the desired batter consistency, as gluten-free flours may absorb moisture differently.

    Can you use water instead of milk in a pancake recipe?

    Yes, you can use water as a substitute for milk in a pancake recipe if you're in a pinch or have dietary restrictions. However, it's essential to note that using water will result in plainer, less creamy pancakes since milk adds flavor, fat, and moisture. You may want to compensate for this by adding a little extra fat, such as a tablespoon of vegetable oil or melted vegan butter, to maintain a desirable texture and flavor in your pancakes.

    Vegan pumpkin bread on a marble board.

    love pumpkin?

    Vegan Pumpkin Bread

    This vegan pumpkin bread is moist and perfectly spiced, and it comes with a decadent vegan cream cheese frosting.

    Get the recipe โ†’

    You Might Also Enjoy These Recipes

    Vegan Pumpkin Cake

    Pumpkin Pasta Sauce

    Vegan Coffee Cake

    Coffee Oatmeal

    Healthy Apple Crisp

    Almond Flour Pancakes

    Banana Peel Bacon

    Vegan Apple Turnovers

    ๐Ÿ“– Recipe

    Vegan pumpkin pancakes with syrup being poured over the top.

    Vegan Pumpkin Pancakes

    Keri Bevan
    These vegan pumpkin pancakes are the ultimate fall treat. There's no crazy ingredients in this recipe, just common pantry ingredients. And, the result is a light, fluffy pumpkin spiced pancake that's so delcious you won't be able to stop at just one.
    5 from 6 votes
    Print Recipe Pin Recipe
    Prep Time 5 minutes mins
    Cook Time 20 minutes mins
    Total Time 25 minutes mins
    Course Breakfast
    Cuisine American
    Servings 6 servings
    Calories 187 kcal

    Ingredients
     
     

    • 2 cups self-rising flour
    • 1 teaspoon baking powder
    • 1 teaspoon bicarbonate soda
    • 2 tablespoons cane sugar
    • ยฝ tablespoon nutmeg
    • ยฝ tablespoon cinnamon
    • 1 ยฝ cup oat or almond milk
    • ยฝ cup pumpkin puree
    • Cooking spray or 1 tablespoon olive oil for frying

    Instructions
     

    • In a large mixing bowl, whisk together dry ingredients: flour, baking powder, bicarbonate soda, cane sugar, nutmeg, and cinnamon.
    • Add the milk and pumpkin puree. Using a whisk or an electric mixer beat the mixture for until all ingredients are incorporated. Be careful not to overmix your batter.
    • Lightly Spray a pan or griddle with oil. Heat it up over medium low heat and drop ยฝ cup of pnacke batter onto it to make a medium sized pancake- about 2 in in diameter.
    • Fry until golden brown. Then, flip the pancake over, cook for about 2 minutes or until golden brown.
    • Enjoy your vegan pumpkin pancakes!

    Notes

    Storage Instructions:

    After cooking your delicious vegan pumpkin pancakes, allow any leftovers to cool to room temperature. Once cooled, stack the pancakes with parchment paper or wax paper in between to prevent sticking, and place them in an airtight container or a resealable plastic bag. Store the container in the refrigerator for up to 2-3 days.
    To freeze the pancakes for longer storage, wrap them individually in plastic wrap or aluminum foil and place them in a freezer-safe bag. Frozen pancakes can be stored for up to 2-3 months. When you're ready to eat them, reheat in the microwave, oven, or toaster until heated through.

    Nutrition

    Calories: 187kcalCarbohydrates: 37gProtein: 6gFat: 2gSaturated Fat: 0.3gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.5gSodium: 843mgPotassium: 89mgFiber: 2gSugar: 5gVitamin A: 3181IUVitamin C: 1mgCalcium: 212mgIron: 1mg
    Keyword vegan pumpkin pancakes
    Tried this recipe?Let us know how it was!

    More Vegan Breakfast Recipes

    • Vegan sweet potato pancakes on a ceramic plate with maple pecans on top. There's a slice taken out of the stack.
      Vegan Sweet Potato Pancakes
    • 2 glasses of pineapple ginger smoothie.
      Pineapple Ginger Smoothie
    • Vegan gluten free cinnamon rolls in a pan.
      Vegan Gluten-Free Cinnamon Rolls
    • Oatmeal with coconut milk in a bowl on a white marble background.
      Oatmeal With Coconut Milk & Caramelized Bananas

    Reader Interactions

    Comments

    No Comments

    5 from 6 votes (6 ratings without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Keri Bevan

    Welcome, I'm Keri

    I'm the food photographer and recipe developer and writer behind Daily Dish. I'm a certified Reiki Master with a passion for simple, fresh vegan dishes. I'm an ex-pat American who has lived all over the world. I currently live in London

    More About Me
    SUBSCRIBE

    Popular Posts

    • Vegan lentil shepard's pie in a baking dish.
      Vegan Lentil Shepard's Pie

    • Merkaba and wing on abstract color background. Sacred geometry
      Metatron's Cube: The Sacred Geometry of an Archangel

    • Black bean and brown rice casserole in a grey pan.
      Black Bean & Brown Rice Casserole With Creamy Vegan Queso

    • Eggplant burgers on a grey plate.
      Eggplant Burgers with Caramelized Onions and Smoky Aioli

    Cozy Soups

    • Fava bean soup in a ceramic bowl.
      Fava Bean Soup

    • Vegan potato soup in a bowl with chives and croutons.
      Creamy Vegan Potato Soup

    • Bok choy soup with garlic and ginger.
      Bok Choy Soup With Garlic & Ginger

    • gluten free and dairy free tomato soup
      Creamy Gluten Free And Dairy Free Tomato Soup

    Company logs of people I have worked with.

    Footer

    โ†‘ back to top

    Recipes

    • Breakfast
    • Lunch
    • Dinner
    • Sauces and Dips
    • Gluten Free

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Privacy Policy
    • Daily Dish Web Stories

    As an Amazon Associate I earn from qualifying purchases.

    Copyright ยฉ 2024 Daily Dish

    Rate This Recipe

    Your vote:




    Let us know what you thought of this recipe:

    This worked exactly as written, thanks!
    My family loved this!
    Thank you for sharing this recipe

    Or write in your own words:

    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.