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maple syrup being poured onto pumpkin pancakes topped with pecans and dried cranberries

Vegan Pumpkin Pancakes

You will love these Vegan Pumpkin Pancakes for breakfast! These eggless pumpkin pancakes also have the added bonus of being refined sugar-free & easy to make gluten-free too.
5 from 3 votes
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Course: Breakfast + Brunch
Cuisine: American
Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 14 pancakes


  • 1 ¼ cup oat milk or any plant milk subbed 1:1
  • 6 Tablespoons maple syrup
  • 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!


Serving: 1pancake | Calories: 103kcal | Carbohydrates: 22g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 171mg | Potassium: 73mg | Fiber: 1g | Sugar: 7g | Vitamin A: 1860IU | Vitamin C: 1mg | Calcium: 90mg | Iron: 1mg
Tried this recipe?Mention @shortgirltallorder or tag #sgtoeats!