These easy and super fluffy vegan pumpkin pancakes make for the perfect healthy fall breakfast! Ready in under 10 minutes, full of pumpkin spice, and easily gluten free, these are the best pumpkin pancakes, vegan or not!
Why you’ll love these easy vegan pumpkin pancakes:
If you’re a lover of all things basic Fall and pumpkin spice, like I am, then you’re going to flip over these vegan pumpkin pancakes! They’re quite literally the essence of fall in a bite. Like a hug, but in pancake form.
Soft, fluffy, lightly sweet, and full of cozy cinnamon, nutmeg, ginger, and more, these pumpkin spice pancakes are the perfect healthy breakfast recipe for your cozy fall morning.
These healthy vegan pumpkin pancakes are made in just one bowl, full of pumpkin pie spice and fall flavor, made with the simplest plant based ingredients, and are ready in under 10 minutes.
I think that’s the absolute game changer for these pumpkin pancakes: when all you want is pancakes first thing in the morning, there isn’t much time to wait for your first bite!
You’re going to absolutely love these vegan pumpkin pancakes, and I can’t wait for you to try them!
Serve with a pat of vegan butter and a drizzle of maple syrup, and you have yourself the perfect fall morning breakfast.
Ingredients and Substitutions:
For these super easy pumpkin pancakes, you’ll need just a few simple vegan ingredients (with some gluten free options if you need that as well!):
- All purpose flour
- Coconut sugar
- Pumpkin pie spice
- Baking powder
- Pumpkin puree
- Vegan buttermilk
- Vanilla extract
Notes: for these vegan pancakes, we do have some approved ingredient swaps if you need them!
- Flour: for these vegan pumpkin pancakes, you can use regular all-purpose flour, gluten free 1:1 baking flour (such as Bob’s Red Mill in the blue bag) or even oat flour.
- Sugar: I keep these pancakes refined sugar free by using coconut sugar, but you can also use granulated sugar if needed.
- Vegan buttermilk: you can make these pumpkin spice pancakes with just dairy free milk, but they won’t be as fluffy as when combining the dairy free milk with apple cider vinegar. If you don’t have apple cider vinegar, you can also use white wine vinegar or lemon juice!
You really don’t need much to make a fantastic tasting vegan pancake recipe! Now while these vegan pumpkin pancakes are oil free and flaxseed free, you’ll still need a bit of oil for greasing the pancakes griddle. This will help so that the pancakes don’t stick!
How to make healthy vegan pumpkin pancakes (overview)
For the full written instructions and ingredient measurements, see the bottom of this post in the recipe card. You can also hit the “jump to recipe” button at the top of this post! Here, we’ll go over a brief overview of the steps, along with providing visuals for a better understanding of the recipe.
I actually just made an Instagram Reel on how to make these fluffy healthy pumpkin pancakes, so be sure to go check that out!
But seriously, you don’t even need a video to make these pumpkin spice pancakes because they’re so incredibly simple.
To make the healthy pumpkin spice pancakes:
- Whisk together the dry ingredients.
- Add in the wet ingredients and stir to fully combine.
- Heat the pancake griddle with a bit of coconut oil, and pour about 1/4-1/3 cup of pumpkin pancake batter per pancake.
- Cook for about 2 minutes or until the edges of the pancake have start to set on top. These pancakes won’t bubble, as there is no added oil.
- Once flipped, cook for another 1 minute, then serve!
- Top with maple syrup, coconut cream, vegan butter, chocolate chips, nuts and the like!
Gluten free pumpkin pancakes option:
If you need to make these healthy pumpkin pancakes gluten free as well, not a problem!
The only ingredient that you’ll need to change is the flour, and these pumpkin spice pancakes work perfectly with either oat flour or gluten free 1:1 baking flour.
You can swap in either of those options at an equal ratio to the regular flour.
The best part? No one will know that these pumpkin pancakes are gluten free either!
Can I freeze leftover pumpkin pancakes?
Absolutely! If you follow me on Instagram, then you know that my go to move is pancakes every Saturday…but truth be told, I don’t make them every Saturday.
In fact, one weekend, I’ll just make a big batch of pancakes, have some right then and there, and then freeze the rest.
To freeze these vegan pumpkin pancakes, simply allow them to fully cool, then store the leftover pancakes in an airtight container or bag.
Place the bag into the freezer and freeze for up to a month. To reheat, simply place the desired amount of pancakes on a plate and heat in the microwave for 1 minute.
Tips for the BEST fluffy vegan pumpkin pancakes
- Don’t forget to whisk the dry ingredients! I know many people skip this step and just use a spoon or a fork, but a whisk is really key to ensure that the baking powder and spices are evenly distributed throughout the flour. Another trick if you don’t have a whisk is to place the dry ingredients into a blender or food processor and pulse a few times. This will help with getting the leavening agents evenly distributed.
- Add in extra toppings: if you want chocolate chips inside the pancakes, mix in about 1/2 cup of chocolate chips into the batter! The same goes for seeds, coconut flakes, or dried fruit!
- If you don’t have pumpkin pie spice, you can absolutely make your own! But please don’t skip this and just use cinnamon. It won’t be the same! You want these healthy pancakes to be full of pumpkin spice. You can check out this DIY pumpkin spice blend recipe to use if you don’t have some on hand.
- Use pumpkin puree or homemade pumpkin puree: either will work here!
- Make sure that the oil has been fully heated on the griddle before placing the vegan pumpkin pancakes on to the hot plate. This will ensure that the batter won’t stick to the griddle.
These are just the best vegan pumpkin pancakes! You’re going to absolutely love them for all of you cozy fall mornings- and winter mornings too! They’re perfect for breakfast, brunch or a holiday recipe! If you make them, be sure leave a comment down below and give the recipe a rating so that others can see it as well.
As always, I love to see your beautiful creations on Instagram and Pinterest, so be sure to tag me there!
Happy pumpkin pancake flipping!
More vegan pancake recipes you’ll love:
If you love these fluffy pumpkin pancakes, then definitely check out these other vegan pancakes!
One bowl vegan buttermilk pancakes
Gluten free vegan chocolate chip pancakes
Want to save this recipe for later? Add it to your favorite recipe board on Pinterest!
If you make this recipe, please be sure to leave a comment and a rating ⭐️⭐️⭐️⭐️⭐️ below. This helps others to find the recipes! As always, I absolutely love to see your beautiful creations on Instagram and Pinterest, so be sure to tag me there as well!
Print
Easy Vegan Pumpkin Pancakes (One Bowl!)
- Prep Time: 5
- Cook Time: 3
- Total Time: 8 minutes
- Yield: 7 1x
- Category: Breakfast
- Method: Pancake Griddle
- Cuisine: American
- Diet: Vegan
Description
These easy and super fluffy vegan pumpkin pancakes make for the perfect healthy fall breakfast! Ready in under 10 minutes, full of pumpkin spice, and easily gluten free, these are the best pumpkin pancakes, vegan or not!
Ingredients
- 1 1/4 cup flour or gluten free 1:1 baking flour or oat flour
- 1/4 cup coconut sugar
- 1 tbsp pumpkin pie spice (or a blend of cinnamon, ground ginger, cardamom, nutmeg, allspice, and cloves)
- 1 tsp baking powder
- 1 cup vegan buttermilk (1 cup dairy free milk, such as oat milk mixed with 1 tsp apple cider vinegar)*
- 1/3 cup pumpkin puree
- 1 tsp vanilla extract
Instructions
- In a large bowl, whisk together the flour, coconut sugar, pumpkin pie spice, and baking powder.
- Add in the vegan buttermilk mixture, pumpkin puree, and vanilla extract. Mix together until the dry is just incorporated into the wet. You should have a consistent and thick batter.
- Heat a pancake griddle or pan with coconut oil or olive oil, and spoon about 1/4-1/3 cup of pancake batter per pancake onto the griddle.
- Cook for 2 minutes, or until the edges of the pancake have begun to “set.” Flip the pancake and cook on the other side for another 1 minutes. Remove from the pancake griddle and serve.
- Top with desired toppings, such as vegan butter, chocolate chips, and maple syrup, and enjoy! Store any leftovers in an airtight container or bag and in the freezer for up to 1 month.
Notes
* To make the vegan buttermilk, combine your choice of dairy free milk with the apple cider vinegar (or lemon juice). Allow the mixture to sit for 5-7 minutes to curdle then use in the recipe.
Keywords: vegan pumpkin pancakes, healthy pumpkin pancakes, easy pumpkin pancakes, vegan pancakes, pumpkin spice pancakes
I made these this morning with oat flour and they were amazing!!! So so good – great texture and the perfect sweetness! I added chocolate chips too 🙂 love all your recipes! Even a non-vegan and skeptic w joyed them!
Aw this is so wonderful to hear!! THANK YOU!! So glad you loved it!