Imagine waking up to the aroma of warm spices and pumpkin wafting through your kitchen on a crisp autumn morning. There’s something almost magical about it, isn’t there? These Vegan Pumpkin Pancakes aren’t just another breakfast recipe—they’re a celebration of fall flavors without any of the guilt.
Oil-free and whole food plant-based (WFPB), they’re the perfect way to satisfy your pancake cravings while staying true to your health goals.
Why This Recipe is Awesome
What makes these Vegan Pumpkin Pancakes truly special is how they transform healthy ingredients into something that feels completely indulgent. Unlike traditional pancakes that leave you feeling weighed down, these plant-powered versions give you sustained energy without the mid-morning crash. The pumpkin doesn’t just add seasonal flavor—it creates a naturally moist texture that eliminates the need for oil completely.
And for those skeptical about vegan pancakes, these will change your mind instantly. They’re fluffy, golden, and so satisfying that even dedicated omnivores request them repeatedly. These pancakes also showcase how whole food plant-based cooking can be accessible and crave-worthy rather than restrictive.
You’re not just making breakfast; you’re proving that eating mindfully can be a joyful experience.
Equipment needed: Mixing bowl, measuring cups, non-stick skillet or griddle, spatula, whisk
Vegan Pumpkin Pancakes
Ingredients
- 1½ cups whole wheat flour or gluten-free flour blend
- 2 tablespoons ground flaxseed
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- ¼ teaspoon salt
- 1 cup pumpkin puree not pumpkin pie filling
- 1¼ cups plant milk almond, oat, or soy work best
- 3 tablespoons pure maple syrup
- 1 teaspoon vanilla extract
- 1 tablespoon apple cider vinegar
Instructions
- Prepare the flax egg first. Mix ground flaxseed with 6 tablespoons of water in a small bowl, stir well, and let sit for 5 minutes to thicken.
- Combine all dry ingredients in a large mixing bowl—whole wheat flour, baking powder, baking soda, pumpkin pie spice, and salt. Whisk thoroughly to ensure even distribution of the leavening agents.
- In a separate bowl, mix the wet ingredients. Combine pumpkin puree, plant milk, maple syrup, vanilla extract, apple cider vinegar, and the thickened flax egg. Stir until smooth and well incorporated.
- Pour the wet mixture into the dry ingredients and gently fold together until just combined. It’s crucial not to overmix—a few small lumps are perfectly fine and will give you fluffier pancakes.
- Heat a non-stick skillet or griddle over medium heat. Test it’s hot enough by sprinkling a few drops of water—they should sizzle and dance.
- Scoop about ¼ cup of batter for each pancake onto the heated surface. The batter will be thicker than traditional pancake batter—this is normal!
- Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. These pancakes take slightly longer than regular ones due to the moisture from the pumpkin.
- Flip carefully with a spatula and cook for another 2 minutes on the other side until golden brown and cooked through.
- Transfer to a plate and continue with remaining batter. If making a large batch, keep finished pancakes warm in a 200°F oven.
- Serve immediately with your favorite WFPB toppings like fresh fruit, a drizzle of maple syrup, or a sprinkle of chopped nuts.
Notes
- The batter will be thicker than traditional pancake batter due to the pumpkin puree—this is exactly what you want for fluffy results.
- If the batter seems too thick, add plant milk 1 tablespoon at a time until it reaches a scoopable (but not pourable) consistency.
- These pancakes freeze beautifully! Place cooled pancakes in a single layer on a baking sheet to freeze, then transfer to a container. Reheat in a toaster or microwave.
- For an extra fiber boost, add 2 tablespoons of chia seeds to the batter.
- The apple cider vinegar reacts with the baking soda to create fluffiness—don’t skip this ingredient!
Calories & Nutritional Info
- Calories: Approximately 80-90 calories per pancake
- Protein: 3g per pancake
- Fiber: 4g per pancake
- Fat: Less than 1g per pancake (naturally oil-free)
- Allergens: Contains wheat (unless using gluten-free flour)
- Diet suitability: Vegan, WFPB, oil-free, dairy-free, egg-free, nut-free (with appropriate plant milk)
Common Mistakes to Avoid
- Overmixing the batter – This develops gluten and results in tough pancakes. Mix just until combined, even if some small lumps remain.
- Cooking at too high heat – These pancakes burn more easily due to the natural sugars in pumpkin and maple syrup. Medium-low heat works best.
- Flipping too early – Wait until you see bubbles forming across the surface and the edges looking set before flipping.
- Using pumpkin pie filling instead of puree – They’re not interchangeable! Pie filling has added sugars and spices that will throw off the recipe balance.
- Skipping the flax egg – This is your binding agent that replaces regular eggs. Without it, pancakes may fall apart.
Alternatives & Substitutions
- Flour options: Try oat flour for extra nutty flavor, or a 1:1 gluten-free flour blend for allergies. Whole spelt flour offers a lighter texture while still being whole grain.
- Sweetener alternatives: Date paste (2-3 tbsp) or applesauce (¼ cup) can replace maple syrup for a different natural sweetness.
- No pumpkin pie spice? Make your own with 1 tsp cinnamon, ½ tsp ginger, ¼ tsp nutmeg, and a pinch of cloves and allspice.
- Seasonal variations: Swap pumpkin for mashed sweet potato, banana, or applesauce (though you may need to adjust the liquid ratio slightly).
- Boost nutrition: Add 2 tbsp hemp seeds or a scoop of plant-based protein powder to increase protein content.
FAQs
Why are my pancakes not cooking through in the middle?
This typically happens when the heat is too high, causing the outside to cook faster than the inside. Lower your heat to medium-low and give them more time. These pancakes need to cook more slowly than traditional ones due to their moisture content.
Can I make the batter ahead of time?
Yes, but with a caveat. The baking powder activates when it meets liquid, so for best results, mix dry ingredients ahead and add wet ingredients just before cooking. If you must make complete batter ahead, store it covered in the refrigerator for up to 24 hours, then add a little extra baking powder before cooking.
How do I know when to flip the pancakes?
Look for bubbles forming on the surface and edges that appear set and matte rather than shiny. These take slightly longer than regular pancakes—about 2-3 minutes per side.
Can I make these without maple syrup to reduce sugar?
Absolutely! Try using mashed ripe banana or unsweetened applesauce instead. You can also use a date paste made from 4-5 soaked and blended dates for natural sweetness.
My pancakes are sticking to the pan even though it’s non-stick. What’s happening?
Even with non-stick pans, oil-free cooking can sometimes be tricky. Try a quick spritz of water on a very hot pan before adding batter, or invest in a good quality ceramic non-stick pan which works better for oil-free cooking.
Final Thoughts
These Vegan Pumpkin Pancakes prove that plant-based eating never has to feel like a compromise. They’re a delicious reminder that nourishing your body and enjoying comforting flavors can go hand in hand. Whether you’re a seasoned vegan or just exploring plant-based options, these pancakes offer a perfect entry point into the wonderful world of WFPB cooking. So go ahead—make a stack, savor every bite, and embrace the cozy flavors of fall any day of the year.
