There’s something magical about fall mornings: the crisp air, the golden light, and the joy of cozy breakfasts that feel like a hug from the inside. That’s why I couldn’t wait to share these vegan pumpkin pancakes! They’re SO good!
This recipe works for babies and toddlers too, as it excludes common allergens like soy, dairy, eggs, sesame, and nuts, though topping with walnuts or sliced almonds is optional. With pumpkin pie spice, these pancakes are perfect for cooler weather and holiday mornings around Christmas or anytime in autumn.
I enjoy experimenting in the kitchen, and this recipe is quick enough for busy mornings. Even if you are new to vegan pumpkin pancakes, it is easy to follow and yields fluffy, flavorful results every time. They taste indulgent but are guilt-free and packed with pumpkin goodness, perfect plain, with maple syrup, or your favorite festive toppings.
Jump to:
Why You’ll Love This
- Fluffy and flavorful: These vegan pumpkin pancakes are soft, tender, and packed with warm pumpkin pie spice that makes them irresistible. They are a comforting fall breakfast that your whole family will love.
- Allergy-friendly: I designed this recipe to be free from soy, dairy, eggs, sesame, and nuts, making it great for toddlers and family breakfasts. You can serve them safely to friends or family with common allergies.
- Seasonal and festive: Perfect for autumn mornings and Christmas brunch, these pancakes bring cozy, fall vibes to your table. They make every breakfast feel special and celebratory.
Ingredients & Substitutions
- All-purpose flour: This forms the base of your pancakes and provides structure. You can substitute with a gluten-free flour blend if needed for dietary restrictions.
- Granulated sugar: Sweetens the batter lightly without overpowering. Coconut sugar works well as a natural alternative for a deeper flavor.
- Baking powder: Essential for fluffy pancakes that rise properly. Do not skip it or the pancakes may turn out dense.
- Pumpkin pie spice: Adds warm, seasonal flavor to every bite. You can adjust the amount to make it more or less spicy depending on your taste.
- Salt: Enhances the sweetness and balances all the flavors. Even a small pinch makes a noticeable difference.
- Oat milk: Provides creaminess without dairy. Any plant-based milk works here for a smooth batter.
- Water: Keeps the batter light and pourable. It prevents the pancakes from being too thick while maintaining texture.
- Pumpkin purée: Adds moisture, flavor, and nutrients. It is the star ingredient that makes these pancakes rich and autumnal.
- Avocado oil or melted vegan butter: Keeps pancakes and it also adds a subtle richness to each bite.
- Vanilla extract: Optional but enhances aroma and sweetness. It pairs perfectly with pumpkin and spices.
- Vegan butter for cooking: Ensures pancakes do not stick to the pan. It also adds a light golden crust and flavor.
Step-By-Step Recipe
- Whisk dry ingredients: Combine flour, sugar, baking powder, pumpkin pie spice, and salt in a large bowl. Mix them thoroughly to make sure the baking powder and spices are evenly distributed.
- Combine wet ingredients: In another bowl, whisk together oat milk, water, pumpkin purée, oil, and optional vanilla extract until smooth. Stir gently to make sure all ingredients are fully incorporated without overmixing.
- Mix and cook: Pour wet ingredients into dry ingredients and stir just until combined. Let the batter rest 5 minutes while heating a nonstick skillet over medium-low heat with vegan butter, then cook pancakes slowly to prevent burning, about 1.5–2 minutes per side until golden.
Tips for the Best Vegan Pumpkin Pancakes
- Do not overmix: Stir the batter until just combined and small lumps remain. Cooking on medium-low heat ensures they do not burn and cook evenly.
- Rest the batter: Let the batter sit 5 minutes before cooking to activate the baking powder. Cooking on medium-low heat allows the pancakes to rise fully and stay fluffy.
- Cook low: To avoid these pancakes from burning, cook them at a medium-low temperature.
What To Serve With Vegan Pumpkin Pancakes
These pancakes are great on their own or paired with a variety of breakfast favorites. Try serving them with applesauce, tofu scramble, mushroom bacon, fresh fruit, or a vegan breakfast platter. Warm ginger tea makes a cozy drink alongside them.
You can also add maple syrup, dates, vegan butter, or a sprinkle of cinnamon for extra flavor. For a filling autumn breakfast, combine with roasted sweet potatoes or a simple fruit salad.
The options are endless, and you can mix and match for your perfect morning.
How to Store Vegan Pumpkin Pancakes
Store leftover pancakes in an airtight container in the fridge for up to 2 days. You can also freeze them individually, separated by parchment paper, and reheat in a toaster or skillet on medium-low heat to maintain fluffiness.
Avoid stacking pancakes when freezing to prevent sticking. Reheat gently to preserve texture and flavor.
These pancakes are still tasty cold if you are in a hurry, and topping after reheating keeps them fresh and flavorful.
More Fall Breakfast Recipes
Did you try out this vegan pumpkin pancakes recipe? Please leave a comment below, share it, rate it, or tag a picture @plantbasedandbroke on Instagram and hashtag it #plantbasedandbroke. Show off that creation with us!
Yes, you can prepare the batter up to 1 hour in advance and store it in the fridge.
Cook the pancakes over medium-low heat and give the pan time to warm evenly. Avoid high heat, which can brown the outside too quickly while leaving the inside undercooked.
Yes, you can freeze them individually with parchment paper between each pancake.
Any plant-based milk such as almond, rice, or soy milk works well in this recipe.
Absolutely! Try maple syrup, fresh fruit, vegan butter, or optional nuts like walnuts or sliced almonds.
Vegan Pumpkin Pancakes (Tender & Soft)
Ingredients
- 1 cup all-purpose flour (120 grams)
- 2 tablespoons granulated white sugar (25 grams)
- 2 teaspoons baking powder
- 1 teaspoon pumpkin pie spice
- ¼ teaspoon salt
- ¾ cups oat milk (180 mL)
- ¼ cup water (60 mL)
- ½ cup pumpkin purée (120 grams)
- 1 tablespoon avocado oil (15 mL or any other neutral oil)
- 1 teaspoon vanilla extract (optional)
- Vegan butter for cooking
Instructions
- Whisk dry ingredients: In a large bowl, mix together the flour, sugar, baking powder, pumpkin pie spice, and salt.
- Combine wet ingredients: In a separate bowl or large measuring cup, whisk together the oat milk, water, pumpkin purée, oil, and vanilla extract.
- Mix: Pour the wet ingredients into the dry ingredients and stir just until combined. The batter should be thick but pourable. Small lumps are fine.
- Rest the batter: Let it sit for about 5 minutes while you preheat your pan. This helps activate the baking powder for fluffier pancakes.
- Cook: Heat a nonstick skillet or griddle over medium-low heat. Lightly grease with vegan butter. Pour about ¼ cup (60 ml) of batter for each pancake.Cook for 1.5–2 minutes, until bubbles form on top and the edges look set. Flip and cook another 1–2 minutes until golden and cooked through.
- Serve: Serve warm with vegan butter, maple syrup, and a sprinkle of cinnamon or extra pumpkin pie spice.
Notes
- Rest the batter: Let the batter sit for 5 minutes before cooking to activate the baking powder. This helps the pancakes become extra fluffy and light.
- Cook slowly: Use medium-low heat and a lightly greased nonstick skillet. This prevents the pancakes from burning while ensuring they cook evenly inside.
- Customize toppings: These pancakes are versatile and pair well with maple syrup, fruit, applesauce, or vegan butter. Nuts are optional, making them safe for toddlers and allergy-friendly breakfasts.
19 Vegan Recipes without Tofu or Soy 
Leave a Reply