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Vegan pumpkin pancakes with a pour of maple syrup, topped with vegan butter and chopped walnuts.
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Vegan Pumpkin Pancakes (Tender & Soft)

Make vegan pumpkin pancakes this fall. Healthy, eggless, allergy-friendly, and perfect for toddlers. Enjoy pumpkin pie spice and cozy mornings.
Prep Time5 minutes
Cook Time22 minutes
Course: Breakfast
Cuisine: American, Vegan, Vegetarian
Diet: Vegan, Vegetarian
Servings: 7 pancakes
Calories: 119kcal
Author: Aly Michell

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

  1. 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.
  2. Cook slowly: Use medium-low heat and a lightly greased nonstick skillet. This prevents the pancakes from burning while ensuring they cook evenly inside.
  3. 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.
 
 

Nutrition

Serving: 1pancake | Calories: 119kcal | Carbohydrates: 22g | Protein: 2g | Fat: 3g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Sodium: 218mg | Potassium: 71mg | Fiber: 1g | Sugar: 6g | Vitamin A: 2777IU | Vitamin C: 1mg | Calcium: 114mg | Iron: 1mg