If you’re on the hunt for a cozy, autumn-inspired breakfast that’s bursting with flavor and totally plant-based, you’ve got to try this Vegan Pumpkin Pancakes Recipe. Trust me, these pancakes are fluffy, lightly spiced, and have just the right hint of pumpkin to make your morning feel like fall on a plate. Whether it’s a weekend treat or a special brunch, once you taste these, they’ll become a staple in your breakfast rotation!

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Why This Recipe Works

Perfect Balance of Moisture: Pumpkin puree and soy milk create a tender, moist texture without needing eggs or dairy.
Warm Fall Spices: Cinnamon, ginger, and nutmeg bring cozy spices that complement the pumpkin beautifully.
Simple Pantry Staples: Uses easy-to-find ingredients you probably already have on hand.
Flexible and Customizable: Can easily swap ingredients for gluten-free flours or different plant milks without sacrificing flavor.

Vegan Pumpkin Pancakes, Pumpkin Pancakes Vegan, Plant-Based Pumpkin Breakfast, Fall Pumpkin Pancakes, Vegan Fluffy Pancakes - A tall stack of five thick pumpkin-colored pancakes sits on a white plate speckled with brown dots, each pancake showing a slightly rough texture with some visible air bubbles. On top of the stack is a dollop of melting pale butter surrounded by shiny amber syrup that drips down the sides. Five glossy pecan halves are placed on top, with some scattered around the plate and table. The background shows a bowl with a white marbled texture and soft focus elements of more pecans and an orange object in a white dish. The scene is warmly lit and close up, photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This Vegan Pumpkin Pancakes Recipe pulls together a handful of straightforward ingredients that really complement each other to give you those fluffy, flavorful pancakes you want. I always recommend fresh pumpkin puree or good quality canned pumpkin for the best taste and texture.

Vegan Pumpkin Pancakes, Pumpkin Pancakes Vegan, Plant-Based Pumpkin Breakfast, Fall Pumpkin Pancakes, Vegan Fluffy Pancakes - Flat lay of vibrant orange pumpkin puree in a small bowl, a glass jug of creamy soy milk, a smooth wooden bowl of all-purpose flour with soft white texture, warm brown cinnamon sticks and a small heap of golden ground cinnamon powder, fresh ginger root with its knobby, beige skin, a scattering of pale maple syrup glistening in a tiny dish, glossy dark brown nutmeg whole pods, and light green vanilla bean pods arranged naturally with a few cinnamon sticks crossing over each other, placed on white marbled surface, photo taken with an iphone --ar 2:3 --v 7

Pumpkin Puree: Provides moisture and that distinct pumpkin flavor while keeping pancakes soft and tender.
Soy Milk & Water: Soy milk adds creaminess and protein, while water helps adjust batter thickness perfectly.
Oil or Applesauce: Neutral oil keeps pancakes moist; applesauce is a great low-fat swap and adds natural sweetness.
Pure Maple Syrup: Gives natural sweetness with a rich flavor note that complements pumpkin beautifully.
Vanilla Extract: Adds warmth and depth, enhancing the overall flavor profile.
All-Purpose Flour: Provides structure; you can swap in whole wheat or gluten-free flour if you prefer.
Baking Powder: Creates lift and fluffiness, making these pancakes light and airy.
Salt: Balances sweetness and enhances all the spices and flavor notes.
Cinnamon, Ginger, Nutmeg: Classic pumpkin pie spices that bring cozy warmth to every bite.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love how adaptable this Vegan Pumpkin Pancakes Recipe is! Sometimes I swap out the spices depending on what I have or add-ins I want. Feel free to make it your own — that’s part of the joy in cooking, right?

Chocolate Chip Version: Stir in vegan chocolate chips for a decadent, gooey twist—my kids adore this variation.
Nutty Boost: Add chopped pecans or walnuts right into the batter for extra crunch and flavor.
Gluten-Free Swap: Use a 1:1 gluten-free baking flour blend; I’ve found Bob’s Red Mill works great without sacrificing texture.
Sweetener Adjustments: Maple syrup is my favorite, but you could use coconut sugar or even brown sugar if you like a deeper caramel flavor.

Step-by-Step: How I Make Vegan Pumpkin Pancakes Recipe

Step 1: Whisk Together the Wet Ingredients

I start by mixing the pumpkin puree, soy milk, water, oil (or applesauce), maple syrup, and vanilla extract in a large bowl until the mixture is smooth and homogenous. Making sure the wet ingredients blend well helps your batter have that beautiful consistency without lumps.

Step 2: Combine Dry Ingredients

In the same bowl, I add the flour, baking powder, salt, cinnamon, ginger, and nutmeg. Give it a gentle stir with a large spoon or spatula. You don’t want to over-mix here—a few small lumps are perfectly fine and keep your pancakes light and fluffy.

Step 3: Cook on a Hot Griddle

Heat your griddle or a large nonstick pan over medium-high heat, greasing lightly with oil or cooking spray if needed. Drop about 1/3 cup of batter at a time onto the hot surface. Watch closely and cook until bubbles form on the surface, usually about 2-3 minutes, then flip carefully and cook for another 1-2 minutes until golden brown. Patience here pays off with perfectly cooked pancakes.

Step 4: Serve Warm and Enjoy

These vegan pumpkin pancakes are delicious fresh off the griddle. I love topping them with vegan butter, a drizzle of pure maple syrup, and a sprinkle of chopped pecans. If you’re feeling fancy, a dollop of vegan whipped cream or a spoonful of vegan caramel sauce takes them over the top!

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Pro Tips for Making Vegan Pumpkin Pancakes Recipe

Don’t Overmix the Batter: Stir until just combined to keep pancakes light and not chewy.
Use Medium-High Heat: Too low and pancakes get tough; too hot and they burn. Find a happy medium.
Test Your Pan First: Drop a tiny spoonful of batter and check how quickly it bubbles and browns to perfect your cooking temp.
Resist Pressing Pancakes: Avoid squishing pancakes with your spatula to keep them fluffy and thick.

How to Serve Vegan Pumpkin Pancakes Recipe

Garnishes

On my breakfast table, these pancakes shine best with a pat of vegan butter slowly melting on top and a generous pour of warm maple syrup. I’m also a big fan of adding a handful of toasted pecans for some crunch and a sprinkle of cinnamon sugar for extra sweetness and that cozy aroma.

Side Dishes

To round out the meal, I often serve these pancakes with fresh fruit like sliced bananas or berries to bring a fresh pop of color and a hint of sweetness. A cup of strong black coffee or a warm chai latte complements the spices beautifully.

Creative Ways to Present

For a special occasion, I like stacking the pancakes high and layering with vegan cream cheese frosting and a drizzle of pumpkin spice caramel sauce. Garnish with edible flowers or crushed nuts for that wow factor when guests sit down at the table.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, store them in an airtight container in the fridge for up to four days. I like to layer parchment paper between pancakes if stacking to prevent them from sticking together.

Freezing

These pancakes freeze beautifully! Once cooled, place them single layer on a baking sheet to freeze, then transfer to a freezer-safe bag or container. They keep well for up to three months—perfect to have on hand for busy mornings.

Reheating

I reheat frozen pancakes by popping them in the toaster or warming in a skillet over low heat to get them crisp around the edges again. Avoid the microwave, which can make them rubbery or soggy.

FAQs

Can I make this Vegan Pumpkin Pancakes Recipe gluten-free?

Absolutely! You can swap the all-purpose flour for a high-quality gluten-free 1:1 baking flour blend like Bob’s Red Mill or King Arthur Measure for Measure. The texture will still be fluffy and delicious.
What’s the best plant-based milk to use?

Soy milk works wonderfully here because it gives a nice creamy texture and protein, but you can use oat, almond, hemp, cashew, or even coconut milk based on your preference or what you have in the fridge.
Can I make these pancakes oil-free?

Yes! Replacing oil with unsweetened applesauce works well to keep the pancakes moist without added fat. The texture might be slightly different but still tasty.
How do I prevent pancakes from sticking to the pan?

Use a good quality nonstick pan or lightly grease your griddle with oil or cooking spray before heating. Make sure the pan is hot but not smoking before adding the batter for best results.
Why do my vegan pancakes sometimes turn out dense?

Overmixing the batter can develop gluten and make pancakes dense. Also, be sure to use fresh baking powder to help them rise properly!

Final Thoughts

This Vegan Pumpkin Pancakes Recipe has been a fall favorite in my kitchen for years, and I love sharing it with friends because it’s comforting, easy, and just delicious. It’s one of those recipes that brings a little warmth and sweetness to any morning, and you can feel good knowing it’s completely plant-based. So grab your maple syrup and get flipping – I’m sure you’ll enjoy every bite just as much as I do.