What’s better than soft, fluffy pumpkin pancakes on a cool fall morning? A drizzle of maple syrup highlights their delicious spiced flavor.
vegan / breakfast — Jump to recipe
These pumpkin pancakes are just one of the many pumpkin recipes I’ve been making lately… mostly because when you open a can of pumpkin (or make your own pumpkin puree), there’s always some left over. I think that’s the true reason why people are so pumpkin-crazy in the fall. If you start with pumpkin pancakes, you might as well go ahead and make pumpkin bars… and then, well, maybe some pumpkin cookies. After all, you have to use it up! (She says while eating said cookie.)
Anyway, I’ve had so many requests for pumpkin pancakes, and this pumpkin pancake recipe is our favorite! It’s super simple to mix together, and the pancakes are soft, fluffy, and deliciously spiced. What more could you want in a cozy fall breakfast?
Pumpkin Pancake Recipe Ingredients
Did I mention? This pumpkin pancake recipe is totally vegan! Pumpkin is the perfect natural egg replacer. It gives these pancakes moisture and lift, so they’re light and fluffy, even without eggs! Here’s what else makes this recipe one of my fall favorites:
- A little flax – It thickens the batter and adds fiber and healthy fats.
- A touch of cane sugar – It makes them lightly sweet.
- Baking powder and baking soda – They help the pancakes puff up as they cook, making them thick and fluffy.
- Cinnamon – For that essential warm “pumpkin spice” flavor. My homemade pumpkin pie spice would be great here too!
- Coconut oil – For richness.
- Almond milk – It adds moisture and loosens the batter. While I use almond milk because it’s the type of milk that I keep on hand, cow’s milk or oat milk will work just fine here too.
- And vanilla – For warm depth of flavor.
Whisk together the wet and dry ingredients in separate bowls. Then, pour the wet ingredients into the bowl of dry ingredients and stir until just combined – careful not to overmix. At this point, you’re ready to cook! I hope you’re excited – a hot stack of golden brown pumpkin pancakes is just minutes away.
Pumpkin Pancakes Serving Suggestions
I love these pumpkin pancakes as they are, served simply with maple syrup. You could also make them fancier by topping them with a dollop of almond or peanut butter, coconut cream, or yogurt. Sprinkle a few pecans (or chocolate chips 🙂 ) on top, and pour the coffee!
If you’re making this pumpkin pancake recipe as part of a bigger brunch, I recommend pairing it with something savory. Sunny-side-up eggs, a breakfast casserole, or a veggie frittata would all be great choices. Don’t forget the mimosas to drink! For more tasty brunch ideas, check out this post.
These pancakes are best the day they’re made, but I enjoyed the frozen leftovers as well. Happy pancake-making!
More Favorite Breakfast Recipes
If you love these pumpkin pancakes, try one of these delicious recipes next:
- Pumpkin Waffles
- Pumpkin French Toast
- Classic French Toast
- Banana Pancakes
- Gluten-Free Pancakes
- Whole Wheat Vegan Waffles
- Homemade Cinnamon Rolls
And if you have leftover pumpkin puree, use it in pumpkin muffins or bread!
Vegan Pumpkin Pancakes
Print RecipeThese pumpkin pancakes are a delicious fall breakfast! Serve them simply with maple syrup, or dress them up more with toasted pecans and a dollop of yogurt.
- 1 tablespoon ground flaxseed + 3 tablespoons water, (or 1 egg)
- 1½ cups (180g) all-purpose flour* (see note below)
- 2 tablespoons cane sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- heaping 1 teaspoon cinnamon
- heaping ¼ teaspoon sea salt
- ½ cup canned pumpkin puree
- 1 cup plus 3 tablespoons almond milk, at room temperature
- 2 tablespoon melted coconut oil, plus more for brushing
- 1 1/2 teaspoons vanilla extract
- Maple syrup, not optional
- Yogurt or vegan yogurt, optional
- Pecans, optional
Cook ModePrevent your screen from going dark
- In a small bowl, combine the flaxseed and water and set aside for 5 minutes to thicken.
- In a large bowl, combine the flour, cane sugar, baking powder, baking soda, cinnamon, and salt.
- In a medium bowl, whisk together the pumpkin, almond milk, coconut oil, vanilla, and the flaxseed mixture.
- Pour the wet ingredients into the bowl with the dry ingredients and stir until just combined. A few lumps are ok, do not overmix. The mixture will be thick, but if it’s too thick, gently stir in a little more almond milk.
- Heat a nonstick skillet or griddle to medium heat. Brush the skillet with a little coconut oil and use a ⅓-cup measuring cup to pour the batter onto the pan. Use the back of the cup to gently spread the batter a little more. Cook the pancakes for 2 minutes per side, turning the heat to low as needed so that the middles cook without burning the outsides. I usually start with medium heat, and move to low heat as my pan starts to hold residual heat after each batch.
- Serve with maple syrup, yogurt, and pecans, as desired.
*Use the spoon and level method when measuring flour so that the flour in your measuring cups doesn’t get too packed-down. Too much flour will result in a thicker batter and denser pancakes. (Alternatively, you could weigh it to measure 180g)