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Vegan Pumpkin Pancakes: The Ultimate Fall Breakfast That's Actually Good For You

Vegan Pumpkin Pancakes

These Vegan Pumpkin Pancakes blend whole grain flour, pumpkin puree, warm spices, and plant milk into fluffy, oil-free pancakes that celebrate fall flavors while supporting whole food plant-based lifestyles. Perfect for cozy weekend breakfasts.
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Total Time 25 minutes
Course Breakfast, Brunch
Cuisine American

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!