Vegan Pumpkin Pancake Recipe for Fluffy Fall Mornings

Fall mornings call for cozy, comforting breakfasts, and nothing says autumn quite like the warm, inviting flavors of pumpkin. This vegan pumpkin pancake recipe is the perfect way to start your day with a delicious stack of fluffy, spiced pancakes that are completely plant-based.

Whether you’re vegan, lactose intolerant, or just looking to add more wholesome ingredients to your breakfast routine, these pancakes are simple to make and will quickly become a family favorite.

With the natural sweetness and moisture from pumpkin puree, combined with warming spices like cinnamon and nutmeg, these pancakes offer a delightful twist on the classic breakfast staple. Plus, they’re made without eggs or dairy, relying on clever vegan substitutions to achieve the perfect texture and flavor.

Serve them with maple syrup, fresh fruit, or your favorite vegan butter for a truly satisfying start to any day.

Why You’ll Love This Recipe

This vegan pumpkin pancake recipe is packed with flavor and nutrition while being incredibly easy to prepare. It’s:

• Fluffy and moist: Thanks to the pumpkin puree and plant-based milk, the pancakes stay light yet tender.
• Rich in autumn spices: Cinnamon, nutmeg, and a hint of ginger bring the cozy fall vibe to every bite.
• Allergy-friendly: No eggs, dairy, or refined sugars—perfect for many dietary needs.
• Quick to whip up: Ready in under 30 minutes, making it ideal for busy weekdays or relaxed weekend brunches.
• Versatile: Easy to customize with add-ins like chocolate chips, nuts, or vegan yogurt toppings.

Ingredients

• 1 cup pumpkin puree (canned or homemade)
• 1 ½ cups all-purpose flour (or whole wheat for a healthier option)
• 2 tbsp brown sugar or coconut sugar
• 1 tbsp baking powder
• ½ tsp baking soda
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp ground ginger
• ¼ tsp salt
• 1 ¼ cups unsweetened almond milk (or any plant milk)
• 2 tbsp vegetable oil or melted coconut oil
• 1 tsp vanilla extract
• Optional: ½ cup vegan chocolate chips or chopped walnuts

Equipment

• Mixing bowls (medium and large)
• Whisk or fork
• Measuring cups and spoons
• Non-stick skillet or griddle
• Spatula
• Cooling rack or plate

Instructions

1. Prepare the dry ingredients: In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt until evenly combined.
2. Mix the wet ingredients: In a separate bowl, combine the pumpkin puree, plant-based milk, oil, and vanilla extract. Whisk until smooth.
3. Combine wet and dry: Pour the wet ingredients into the dry ingredients. Stir gently with a spatula or spoon until just combined. Avoid over-mixing to keep pancakes fluffy. If using, fold in chocolate chips or chopped walnuts here.
4. Heat your skillet: Place a non-stick skillet or griddle over medium heat. Lightly grease with a small amount of oil if necessary.
5. Cook the pancakes: Using a ¼ cup measuring cup, pour batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 3-4 minutes.
6. Flip and finish: Carefully flip each pancake and cook for another 2-3 minutes until golden brown and cooked through.
7. Keep warm and serve: Transfer cooked pancakes to a plate or cooling rack. Serve warm with your favorite toppings!

Tips & Variations

For extra fluffy pancakes, let the batter rest for 5-10 minutes before cooking. This allows the baking powder to activate fully.

If you prefer gluten-free, substitute the all-purpose flour with a gluten-free baking blend. Just ensure your baking powder is gluten-free as well.

Try swapping the pumpkin puree for sweet potato or butternut squash puree for a similar texture with a different flavor twist.

For a richer taste, add a tablespoon of ground flaxseed or chia seeds to the dry ingredients. This boosts fiber and omega-3s while keeping the pancakes vegan.

Want to make it a little sweeter? Serve with a drizzle of maple syrup, a dusting of powdered sugar, or a dollop of vegan whipped cream.

Nutrition Facts

Serving Suggestions

Serve these vegan pumpkin pancakes hot with classic maple syrup for a simple, sweet finish. Add sliced bananas, fresh berries, or chopped nuts on top for extra texture and flavor.

For a savory twist, try topping with vegan cream cheese or nut butter and a sprinkle of cinnamon. You can also pair them with a side of sautéed greens or vegan sausage to make it a complete breakfast.

Looking for more plant-based breakfast ideas? Check out our Vegan Bread Machine Recipe for Soft, Delicious Loaves or try the Vegan Bechamel Sauce Recipe for Creamy Pasta Dishes to make a savory brunch option.

Conclusion

This vegan pumpkin pancake recipe is a wonderful way to embrace the flavors of fall while keeping your breakfast wholesome and vegan-friendly. The combination of pumpkin and warming spices creates a comforting, cozy dish that’s perfect for chilly mornings or weekend brunches with friends and family.

Not only are these pancakes delicious, but they’re also easy to prepare and customizable to suit your dietary preferences and taste buds. Whether you’re a seasoned vegan or just experimenting with plant-based meals, this recipe is sure to become a staple.

For more easy and tasty vegan recipes, explore our collection like the Vegetarian Date Cake Recipe: Moist, Easy, and Delicious or dive into a variety of Peruvian Vegetable Recipes for Flavorful Healthy Meals.

Enjoy your stack of vegan pumpkin pancakes and happy cooking!

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