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Home » Plant-Based Recipes » Breakfast » Best Vegan Pumpkin Pancakes (Oil Free)

Best Vegan Pumpkin Pancakes (Oil Free)

By Randi Tisdall · Published: Sep 6, 2017 · Updated: Apr 14, 2022 24 Comments This post may contain affiliate links.

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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.

picture of vegan pumpkin pancakes on a plate with maple syrup drizzled on top.

Table of contents

  • Why you’ll love these vegan pumpkin pancakes
  • Ingredients + Substitutions
  • How to make them
  • Tips
  • How to store, freeze, and reheat
  • Allergy Information
  • More vegan pumpkin recipes
  • Pin It!
plate of vegan pumpkin pancakes with dairy free butter.

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.

picture of Charlie Brown and Linus with leaves in his mouth.

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.
Picture of a fork cutting into vegan pumpkin pancakes

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
picture of a fork with a bite of vegan pumpkin pancakes

Easy Pumpkin Spice Pancakes

Randi Tisdall
Enjoy the flavors of autumn for breakfast with these easy pumpkin spice pancakes! And no guilt here: the addition of the pumpkin makes these flapjacks 100% oil-free, while also giving it that healthy kick we all need in the a.m. Naturally refined sugar-free + gluten-free option.
5 from 7 votes
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Breakfast
Servings 12 pancakes
Calories 100 kcal

Ingredients
 

  • 2 cups unbleached all-purpose flour (or substitute with gluten-free 1 to 1 flour)
  • 3 teaspoons baking powder
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon cinnamon
  • ¼ teaspoon salt (I use Himalayan pink salt)
  • 4 tablespoons canned pumpkin
  • 3 tablespoons maple syrup plus extra for serving
  • 2 teaspoons vanilla extract optional
  • 2 cups almond milk
  • dairy-free butter for serving (optional)

Instructions
 

  • 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.
  • 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.
  • Remove pancakes from heat. Serve with a pat of dairy-free butter and drizzle maple syrup on top.

Nutrition Information

Calories: 100kcal | Carbohydrates: 20g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 210mg | Potassium: 47mg | Fiber: 1g | Sugar: 3g | Vitamin A: 779IU | Vitamin C: 1mg | Calcium: 121mg | Iron: 1mg
Tried this recipe? Tell me about it + share!Comment and let me know how it was! Then follow BVK on Pinterest @bohemianvegankitchen
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pinnable image of vegan pumpkin pancakes

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« Spicy Vegan Jamaican Jerk Cauliflower Tacos with Mango Salsa
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About Randi Tisdall

I believe that wellness starts in your kitchen, but it doesn’t have to be complicated or boring! That's why I'm dedicated to sharing the best vegan comfort food and healthy recipes. Because at the end of the day, you should feel good about what you eat and how you feel, regardless of health restrictions or crazy schedules. Bohemian Vegan Kitchen has been featured by VegNews, Delish, Beyond Meat, MSN, and HuffPost.

Reader Interactions

Comments

  1. Elizabeth

    January 13, 2019 at 1:56 pm

    Love. Less milk = More fluff!

    Reply
    • Randi Tisdall

      January 14, 2019 at 4:05 pm

      Yay! Thanks Elizabeth!

      Reply
  2. Bonveggie

    November 09, 2017 at 7:31 am

    Your food photography is off the charts! Looks so gooood

    Reply
    • Randi Tisdall

      November 11, 2017 at 10:04 am

      Thank you so much Bon Veggie!

      Reply
  3. Elaine Gordon

    November 08, 2017 at 3:48 pm

    Great looking recipe!

    Reply
    • Randi Tisdall

      November 11, 2017 at 10:05 am

      Thank you Elaine!

      Reply
  4. Anjali @ Vegetarian Gastronomy

    November 07, 2017 at 7:13 pm

    LOVE love love pumpkin flavored pancakes!! i need to try this on our next weekend!

    Reply
    • Randi Tisdall

      November 11, 2017 at 10:05 am

      Lol, yes you do! I’d love to hear how it turns out hun!

      Reply
  5. Amy Katz from Veggies Save The Day

    November 07, 2017 at 6:40 pm

    These pancakes look amazing! I’ll have to surprise my boyfriend with them one of these days!

    Reply
    • Randi Tisdall

      November 11, 2017 at 10:05 am

      Awesome! That would make a wonderful surprise!

      Reply
  6. Mel | avirtualvegan.com

    November 07, 2017 at 2:37 pm

    I’m a sucker for drizzle shots! They always make me want to run to the kitchen and make pancakes! Add some pumpkin into the mix and you’ve really got me. They look awesome!

    Reply
    • Randi Tisdall

      November 07, 2017 at 2:39 pm

      Thanks Mel- I love drizzle shots too lol!

      Reply
  7. Amber Harrop

    September 11, 2017 at 10:42 am

    These pancakes look incredible and as Leanna says your pictures are stunning Randi I am definitely going to try this recipe and I featured your Vegan Jamaican Jerk Tacos in my Meal planning this week – all about Meatless Meals 🙂

    Reply
    • Randi Tisdall

      September 13, 2017 at 10:17 am

      Thank you so much Amber! I appreciate the feature and the kind words. I hope you get a chance to try these pancakes!

      Reply
  8. Leanna

    September 08, 2017 at 3:23 am

    These look delicious. Recipe aside though I want to let you know how beautiful your photographs are. I love the dark background effect, and the pumpkin in the background is brilliant. Love this look.

    Reply
    • Randi Tisdall

      September 08, 2017 at 1:16 pm

      Aw, thanks Leanna! I actually really loved this shoot- creating and taking pics of anything fall related always brings me so much joy! I appreciate your feedback too:)

      Reply
  9. Mary Ellen | VNutrition

    September 06, 2017 at 9:58 am

    Hey lovely! I’m so excited to try these pancakes. I have a pumpkin obsession too which starts right after labor day right up till the day after Thanksgiving. 🙂

    Hope all is well with you!

    Reply
    • Randi Tisdall

      September 08, 2017 at 1:15 pm

      LOL, I knew I wasn’t alone in my pumpkin obsession- thanks for stopping by Mary Ellen!

      Reply

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I believe that wellness starts in your kitchen, but it doesn’t have to be complicated or boring! That’s why I’m dedicated to sharing the best vegan comfort food and healthy recipes. Because at the end of the day, you should feel good about what you eat and how you feel, regardless of health restrictions or crazy schedules.

More about me →

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