Ready to embrace the pumpkin season with more vegan pumpkin recipes like my Pumpkin Donut Holes, Pumpkin Oatmeal Pancakes, or Vegan Gluten-Free Pumpkin Bread? I am! And I love starting the day with the smell of pumpkin spices in the kitchen, so pumpkin pancake it is! My Vegan Pumpkin Pancakes are fluffy pancakes made with a lot of pumpkin puree that bring a delicious sweet taste. These pancakes are made with dairy-free and plant-based ingredients, and they are perfect as a vegan breakfast. Vegan Pumpkin Pancakes bring a taste of fall that can be enjoyed all year round.
Ingredients and Substitutions
You only need a few simple ingredients to make vegan pumpkin pie pancakes and just 15 minutes to whip a batch!
Pumpkin Puree – You can use canned pumpkin puree, the most convenient way to bake pumpkin goods. But also making your homemade pumpkin puree is a great way to use large pumpkins this season. All-Purpose Flour – You have other flour options than all-purpose flour but be aware that any flour change will alter the texture and taste of the pancakes. For example, oat flour works, but the pancakes are not fluffy and more gritty and fragile. You will also need to rest the batter for at least 10 minutes if you use this option to give the fiber some time to absorb liquids and bind the batter. Baking Powder – To give the pancakes their nice and fluffy texture. Vanilla Extract – For more flavor. Avocado Oil – Or any plant-based oil you like, including melted coconut oil. I didn’t try the recipe oil-free, but sometimes replacing the oil with the same amount of applesauce works well. Unsweetened Almond Milk – Or any non-dairy milk you have on hand. There are plenty of plant-based kinds of milk that can be used in this recipe, including oat milk and soy milk. Coconut Sugar – Use coconut sugar or any crystal sweetener you love, including sugar-free erythritol. Pumpkin Pie Spices or ground cinnamon
Pancakes are always better with add-ons, so feel free to add some of the following to the batter (about 1/3 cup):
Vegan Dark Chocolate Chips – Not all dark chocolate are vegan, so make sure your chips are dairy-free. Chopped Nuts – like pecans or walnuts. Shredded Coconut
How To Make Vegan Pumpkin Pancakes
Toppings
To serve these vegan pumpkin pancakes, we recommend some of the lovely toppings below that combine very well with pumpkin spices.
Maple syrup Coconut nectar Chopped pecans Banana slices Pinch of cinnamon A dollop of coconut cream or coconut yogurt to bring out the pumpkin pie flavor of the recipe Vegan butter
Allergy Options
These healthy vegan pumpkin pancakes are naturally:
Egg-free Dairy-free Refined sugar-free
But if you have other allergies, I listed some options for you below:
Gluten-free – you can make vegan, gluten-free pumpkin pancakes using this recipe as long as you use all-purpose gluten-free flour mixed with gum. I love Bob Red Mill’s 1:1 Gluten-free Flour Mix. The pancakes are not as fluffy with gluten-free flour and are a bit chewier. I also recommend adding one teaspoon of apple cider vinegar. If you use gluten-free flour, it helps the pancakes rise more. Note that almond flour and coconut flour won’t work in this recipe. Sugar-free – replace the coconut sugar with erythritol or skip sweetener in the recipe. Oil-free – you can usually replace the oil with the same amount of applesauce.
More Vegan Pumpkin Recipes
It’s pumpkin season so let’s bake more vegan pumpkin goods. Below are our favorite vegan recipes to use pumpkin puree this Fall. So pick one or two and enjoy!
