With pumpkin season in full swing, it's time to make the best Vegan Pumpkin Pancakes for breakfast! These eggless pumpkin pancakes also have the added bonus of being refined sugar-free, oil-free, & easy to make gluten-free too.
While I enjoy eating a smoothie for breakfast most days, on the weekend I love to make homemade pancakes.
While I love my Vegan Banana Pancakes and Vegan Chocolate Chip Pancakes, these pumpkin pancakes are the perfect seasonal recipe to enjoy during the Fall!
You may be wondering- do I not need any eggs? And the answer is no! Thanks to the pumpkin puree, these pancakes don't need eggs or oil as pumpkin can act as a substitute for both while providing tons of flavor too.
How to make pumpkin pancakes
These healthier pumpkin pancakes are made with only 9 ingredients & can luckily be made in one bowl too!
Mix wet ingredients
This includes the oat milk, maple syrup, pumpkin puree, and vanilla bean paste or extract.
Add in dry ingredients
While you can sift the dry ingredients in a separate bowl, I prefer to make things easy and just use one bowl.
The trick to doing this is to add the flour first and then add the remaining ingredients on top. This way, none of the ingredients clump up and they can get distributed evenly in the batter.
Mix into a thick batter & let rest
Once all the ingredients are added, gently mix into a thick pumpkin batter. It's important to not overmix the batter or you will form too much gluten and risk ending up with gummy pancakes.
My best trip? Always mix pancake batter with a whisk! This gets rid of all the clumps without needing too much mixing time.
Once the batter is mixed it should be thick, but still smooth. The key to really fluffy pancakes is then to let the batter rest a bit to thicken. I usually let it sit about 10 minutes before cooking any pancakes.
P.S- some pumpkin brands may be less thick and runnier than others leading to a thinner batter. In that case, just add 1-2 Tablespoons of extra flour to thicken the batter.
Cook the pumpkin pancakes
Now that the batter has had some resting time, lightly grease a pan and cook the pancakes!
Tips for fluffy pancakes:
- Always cook pancakes on medium heat. If the heat is too high, you may burn the outside of your pancakes without actually cooking the batter in the center.
- Pancakes will be ready to flip to the second side when:
- They look dry and cooked on the edges
- The bottoms are golden brown
- The uncooked side has formed a good amount of bubbles on the surface
- For truly fluffy eggless pumpkin pancakes, don't smush your pancakes down after you flip them. They will rise quite a bit when cooking on the second side!
FAQ & Tips:
Definitely! The only change you'll need to make is substituting out the all-purpose flour for a GF 1:1 flour like Bob's Red Mill.
Please keep in mind, substituting a flour alternative like almond, coconut, or cassava flour will not work in this recipe as the amount of flour required is not the same.
I like topping these vegan pumpkin pancakes with pecans, dried cranberries, and maple syrup. A homemade vegan whipped cream would also be great!
Definitely. Cooked pancakes can be stored in the fridge for up to 3 days or frozen for up to 1 month and reheated to enjoy. When storing, just make sure to store them between layers of parchment paper so they do not stick together.
There's nothing like homemade pancakes for breakfast and these Vegan Pumpkin Pancakes are truly the best for the Fall season! They would honestly make a great Thanksgiving breakfast too. Enjoy!
More sweet vegan breakfast recipes you will love:
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Vegan Pumpkin Pancakes
- 1 ¼ cup oat milk or any plant milk subbed 1:1
- 6 Tablespoons maple syrup
- ⅔ cup pumpkin puree NOT pumpkin pie filling as it's sweetened
- 1 tsp vanilla bean paste or extract
- 1 ¾ cup all-purpose flour Add up to 2 Tablespoons more flour if batter too thin
- 2 Tablespoons cornstarch
- 2.5 teaspoons baking powder
- 2 teaspoons pumpkin pie spice
- ½ teaspoon salt
- First, add the wet tingredients to a large mixing bowl including the oat milk, maple syrup, pumpkin puree, and vanilla. Whisk together until smooth.
- Next, add the dry ingredients to the bowl starting with the flour then layering the cornstarch, baking powder, pumpkin pie spice, and salt on top.
- Whisk together into a thick batter, making sure not to overmix the batter as it can lead to gummy pancakes. Some clumps in the batter are okay. If the batter is a little too thin, add in up to 2 Tablespoons more flour. Then, let the batter rest for about 10-15 minutes to thicken before cooking the pancakes.
- While the batter is resting, heat your pancake cooking surface on medium heat and spray with non-stick oil or use vegan butter.
- Then, use a soup ladle to spoon about ⅓ cup of pancake mix per pancake onto the hot surface. It's very important the surface is hot before adding any batter, or the pancakes spread too much.
- Let each pancake cook until the edges look drier, bubbles begin to form on the uncooked surface, and the bottoms are golden. Then use a spatula to flip the pancakes.. Cook the next side until it is golden and the batter in the middle has completely cooked through. Each side should take around 2-3 minutes when cooked at medium heat.
- Repeat until all the pancake batter has been used. Make sure to butter or oil the cooking surface between each pancake so they do not stick to the pan. This recipe makes about 14 medium sized pancakes.
- Serve the pancakes topped with your choice of toppings and enjoy!
So good! Made them for my birthday breakfast, what a treat! Super fluffy! I even added a dollop of pumpkin pie syrup to add more pumpkin spice flavor! Thanks for the great recipe!
Sounds like the perfect Birthday breakfast 🙂
YUM! These are delightfully fluffy (unlike some other vegan pancakes we've tried). We loved the real taste of pumpkin and that they aren't too sweet. They've become a fall breakfast staple.
Just made these delicious pancakes for brunch. They were a hit!
So happy you liked them, enjoy!
Can you please let me know how this could work with another flour like almond or coconut? Thank you!
this recipe unfortunately does not work with almond or coconut flour- it's not a 1:1 substitution so I'd recommend finding a recipe that uses those flours instead!