Incredibly easy and fluffy vegan pumpkin pancakes that make for the perfect healthy fall breakfast! Ready in under 10 minutes and full of pumpkin spice, these are the best pumpkin pancakes hands down!
My favorite vegan pumpkin pancakes recipe
I think it’s pretty clear that yes, while I love summer and winter (fine, fine, and also spring), fall is my all time favorite season.
So naturally, my weekend vegan pancake habit starts to turn into a vegan pumpkin pancakes routine.
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!
I just know that 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.
Healthy pumpkin pancake ingredients
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!):
- Flour (or oat flour or gluten free 1:1 baking flour)
- Coconut sugar
- Pumpkin pie spice
- Baking powder
- Pumpkin puree
- Vegan buttermilk (just a homemade combination of dairy free milk and apple cider vinegar)
- Vanilla extract
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
I actually just made an Instagram Reel on how to make these fluffy healthy pumpkin pancakes, so be sure to go check that out (especially if you like Eminem ha!).
But seriously, you don’t even need a video to make these pumpkin spice pancakes because they’re so incredibly simple.
I mean, they have to be when made with such simple and few vegan ingredients!
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!
Make these vegan pumpkin pancakes gluten free:
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.
I hope that you love these easy vegan pumpkin pancakes as much as I do! 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:
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!
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
Incredibly easy and fluffy vegan pumpkin pancakes that make for the perfect healthy fall breakfast! Ready in under 10 minutes and full of pumpkin spice, these are the best pumpkin pancakes hands down!
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!