The Best Vegan Pumpkin Pancakes That Will Get You Ready for Fall

Oh yes. What better way to welcome the Halloween season than with these heavenly mouth-watering vegan pumpkin pancakes?

Because there’s something magical about sitting down to a hefty flapjack tower that’s dripping with dairy-free butter and oozing sweet maple syrup. If I was shorter, I’d probably swing my feet below my chair out of pure joy, just like my 6 year old son as he devours his reserves and licks the plate clean.

But since I’m an “adult”, I hum my enjoyment instead (and then lick the plate when no one’s looking. It’s called MANNERS people).

Btw, if you like the pancakes, be sure to try my classic vegan pancakes with blueberry syrup. Want more pumpkin? Try these amazing vegan pumpkin muffins.

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Why you’ll love these vegan pumpkin pancakes

There’s no shame about indulging in a breakfast like this one. By using pumpkin instead of oil, we get a pancake that is 100% oil-free while maintaining that fluffy texture we all know and love. Plus, pumpkin adds plenty of fiber, potassium, vitamin C, and the antioxidant beta-carotene.

I’ve also swapped out the standard refined sugar for a more natural option: maple syrup, which was an obvious choice to go IN my pancake as well as ON (in reasonable amounts mind you).

The result is a rich and moist cake that will be sure to brighten any fall morning…or midnight craving.

And even if you’re in the southern United States like me (with the weather RAGING hot outside), it’s okay to pretend like it’s fall and Halloween is only a blink away. All you have to do is pour yourself a large cup of hot coffee, grab a couple pancakes, and jump into a pile of leaves with a wet sucker.

After all, the illusion of fall is all we really need, 90 degree weather be damned.

Ingredients + Substitutions

Here’s what you need to make easy vegan pumpkin pancakes, plus substitutions.

• Flour. I prefer using unbleached all-purpose flour, but you can also use whole wheat OR gluten-free 1 to 1 flour, such as Bob’s Red Mill brand (the blue bag!).
• Baking powder. Look for aluminum free!
• Pumpkin pie spice and ground cinnamon. These give these pancakes the fall feels!
• Salt. I use Himalayan pink salt.
• Canned pumpkin. Be sure to use pureed pumpkin and not pumpkin pie filling.
• Maple syrup. I use this as a natural liquid sweetener, but any liquid sweetener will do.
• Vanilla extract. Optional, but gives a lovely flavor.
• Almond milk. I find almond milk gives the best flavor, but you can use any plant milk of your choice.

How to make them

1. In a medium mixing bowl, combine flour, baking powder, pumpkin pie spice, cinnamon, and salt. Then, mix in the canned pumpkin, maple syrup, and vanilla and beat on medium speed with electric mixers, until combined well. Add your almond milk and mix until a nice batter has formed. Let stand for 5 minutes.
2. To cook, heat a non-stick frying pan or hot plate on medium temperature (for pans that are NOT non-stick, you may have to use a small amount of oil if they begin sticking to the pan). Ladle pancake batter into pan, and allow to cook for 2-3 minutes on each side.
3. Remove pancakes from heat. Serve with a pat of dairy-free butter and drizzle maple syrup on top.

Tips

• After mixing your batter, let it sit for at least 5 minutes. I find that this helps the baking powder do its job which results in fluffier pancakes.
• Use a large ladle to get uniform pancakes.
• I like to use a well-seasoned cast iron skillet for my pancakes.
• Do not pat your pancakes! This will result in dense pancakes. For fluffy cakes, resist the urge to pat them.
• To know when your pancakes are finished cooking, look for the batter to bubble in the middle and golden edges.

How to store, freeze, and reheat

• Refrigerator: Stack pancakes on a plate and wrap with plastic wrap to store for 1-2 days. Or keep in an air-tight container to store for up to 7 days.
• Freezer: Wrap pancakes individually in plastic wrap OR layer with wax paper in between to keep in the freezer for up to 3 months.
• To reheat, pop in the toaster (or toaster oven!). You can also reheat in a non-stick pan for 1-2 minutes each side.

Allergy Information

• These pumpkin pancakes are 100% vegan, meaning they are dairy-free and egg-free. They are also naturally oil-free, soy-free, and refined sugar-free.
• Make them gluten-free by using gluten-free 1 to 1 flour, such as Bob’s Red Mill brand.
• Make them nut-free by swapping out the almond milk for another plant-based milk of your choice, such as coconut or soy.

More vegan pumpkin recipes

• Reward Yourself With These Quick Vegan Pumpkin Brownies
• Celebrate Fall With These Scary Good Vegan Pumpkin Muffins
• The Only Vegan Pumpkin Cookies You Need to Make This Fall
• Bring on the Pumpkin With This Festive Vegan Trifle

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