These Vegan Pumpkin Pancakes make a perfect fall breakfast. Enjoy the pleasant scent of pumpkin spice filling your home as you cook these fluffy pancakes! They’re oil free, refined sugar free, and made with whole grain flour.
Do you love pumpkin spice season? These Vegan Pumpkin Pancakes are a great way to enjoy the flavors of fall!
They’re easy to put together with basic whole food ingredients, they’re refined sugar free, and can even be made gluten free. And since they’re made with canned pumpkin puree, you can enjoy these delicious plant based pancakes any time of year.
Another great thing about these pumpkin pancakes it that they freeze well! You can make a double batch for the freezer and enjoy quick delicious made ahead breakfasts.
I’m able to make these pancakes completely oil free by using my favorite non-stick skillet, and Ozeri Stone Earth Pan! I’ve never had my pancakes stick when using this pan!
Ingredients for pumpkin pancakes
These egg free, dairy free pancakes are made with easy ingredients you probably have in your pantry!
- Soy Milk – or other dairy free milk. Almond milk or oat milk will work well in this recipe.
- Apple Cider Vinegar – when mixed with the soy milk, this forms a vegan buttermilk. The vinegar also reacts with the baking soda to help make fluffy pancakes.
- Pumpkin Puree – I used canned pumpkin puree in this recipe, but fresh pumpkin puree should work just as well. Make sure that it is pumpkin puree, and not pumpkin pie filling.
- Maple Syrup – use pure maple syrup, not pancake syrup which is usually filled with high fructose corn syrup
- Vanilla Extract – for flavor
- Whole Wheat Pastry Flour – I prefer to use this whole grain flour most of the time because it is lighter than regular whole wheat flour. You can substitute whole wheat flour, all purpose flour, or a gluten free flour blend. You may need to adjust the amount of non dairy milk if you use a different flour.
- Ground Flax Seed – for additional fiber and Omega 3 fatty acids
- Baking Powder and Baking Soda – for leavening
- Cinnamon, Ginger, and Nutmeg – for pumpkin spice flavor. You can use a pumpkin pie spice blend in place of these spices.
- Salt – to round out the flavors.
How to make vegan pumpkin pancakes
In a small bowl, stir the apple cider vinegar into the soy milk. Let it sit for a few minutes. The milk will curdle and form vegan “buttermilk”.
In a medium sized bowl, whisk together the flour, ground flax seed, baking powder, baking soda, spices, and salt.
Add the pumpkin puree, maple syrup, and vanilla extract to the soy milk and stir together until completely combined.
Pour the wet ingredients into the dry ingredients and fold together just until all of the dry ingredients are incorporated into the wet ingredients. Don’t over mix the pancake batter. Allow the batter to rest for 15 minutes.
Preheat a nonstick fry pan over medium heat. Once the pan is heated, spoon the batter into the pan. Cook until the edges are dry and bubbles are forming in the middle of the pancake. Turn and cook the other side until it is golden brown.
Adjust the temperature downwards as needed to avoid burning the pancakes.
Serving suggestions and variations
I prefer my pancakes topped with pure maple syrup. You could also top with chopped nuts, and some chocolate sauce and whipped cream.
Some tasty add-ins would be chopped pecans, mini vegan chocolate chips, or diced apple.
Frequently asked questions
You can substitute the pumpkin puree with any squash puree. You can even use mashed sweet potato.
It’s easy to make these pancakes gluten free! Just substitute a 1 to 1 gluten free baking flour like the one from Bob’s Red Mill.
Pumpkin spice pancakes freeze very well, making them ideal for make ahead breakfasts! Allow the pancakes to cool, then put them in a freezer bag and freeze for up to 3 months. Reheat them in the microwave or in a toaster.
More healthy vegan breakfast recipes
- Vegan Pumpkin Muffins
- Vegan Whole Wheat Pancakes
- Tofu Scramble
- Vegan Breakfast Hash
- Vegan Fritatta
- Oil Free Vegan Donuts
- Vegan French Toast
- Vegan Eggs Benedict
- Oil Free Granola
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Fluffy Vegan Pumpkin Pancakes without Oil
Vegan Buttermilk Ingredients
- 1 ½ cups soy milk
- 1 ½ teaspoons apple cider vinegar
- ⅓ cup pumpkin puree
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1 ½ cups whole wheat pastry flour
- 1 ½ tablespoons ground flax seed
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon baking soda
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- Stir the apple cider vinegar into the soy milk and set aside. The soy milk will curdle and form vegan "buttermilk".
- In a medium sized bowl, whisk together the dry ingredients.
- Add the rest of the wet ingredients to the soy milk.
- Pour the wet ingredients into the dry ingredients, and whisk together just until the flour is incorporated into the wet ingredients and there are no large lumps. It's fine for there to be some small lumps. If the batter seems to be to wet, add a bit more flour. If it appears to be too thick, add a splash more non-dairy milk. Take care not to over stir the batter.
- Allow the mixture to rest for 10 to 15 minutes.
- Preheat a non-stick pan over medium heat. When the pan is hot, add the batter by ¼ to ⅓ cupfuls. Cook for about 3 minutes, until bubbles form in the center of the pancake and the edges begin to dry out. Flip and cook or another 2 or 3 minutes, until the pancake is lightly browned.
- Serve with maple syrup.