If you’re in the mood for a cozy, autumn-inspired breakfast that’s both comforting and entirely plant-based, you’re going to love this Vegan Pumpkin Pancakes Recipe. These pancakes are fluffy, spiced just right, and carry that magical pumpkin flavor without any eggs or dairy—perfect for chilly mornings or anytime you want a little seasonal indulgence. I’ve made these a dozen times, tweaking things here and there, so I’ll share my best tips to make sure your batch turns out perfectly every time.

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Why This Recipe Works

Plant-Based but Fluffy: Thanks to baking powder and the right mix of liquids, these pancakes get wonderfully airy without eggs.
Perfect Pumpkin Flavor: Real pumpkin puree combined with warming spices gives these pancakes a fantastic seasonal taste.
Versatile Ingredients: You can swap non-dairy milks and flours easily, so it’s adaptable for dietary needs.
Balanced Sweetness: Maple syrup adds natural sweetness and keeps these pancakes moist without overwhelming.

Vegan Pumpkin Pancakes, Pumpkin Pancake Recipe, Vegan Breakfast Ideas, Fall Breakfast Recipes, Plant-Based 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

Let’s talk ingredients because understanding them helps you nail this Vegan Pumpkin Pancakes Recipe every time. Each one plays a special role—from the pumpkin puree to the spices—making sure each bite is flavorful and fluffy. Plus, I’ll share some tips on picking the best versions for your kitchen pantry.

Vegan Pumpkin Pancakes, Pumpkin Pancake Recipe, Vegan Breakfast Ideas, Fall Breakfast Recipes, Plant-Based 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: Use plain canned pumpkin, not pumpkin pie filling, to keep flavors pure and avoid extra sugar or spices.
Soy Milk: I pick soy for its creaminess and protein content, but you can swap with any plant-based milk you like.
Water: Thins the batter just enough so pancakes cook evenly without drying out.
Neutral Oil or Applesauce: Oil keeps pancakes moist and tender, but applesauce is a great fat-free option.
Pure Maple Syrup: Adds natural sweetness and depth, plus it keeps the pancakes moist.
Vanilla Extract: Enhances sweetness and rounds out the spice flavors.
All-Purpose Flour: Provides structure; for whole grains or gluten-free needs, there are easy swaps.
Baking Powder: The leavening agent that makes these pancakes fluffy and light.
Salt: Just a pinch to balance the sweetness and bring out all the flavors.
Cinnamon, Ginger, Nutmeg: Essential warming spices that give the pumpkin pancakes their signature cozy fall vibe.

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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 experimenting with this Vegan Pumpkin Pancakes Recipe, so I encourage you to play around with it, too! Whether you want to dial up the spices, switch the flour, or sneak in some mix-ins, it’s all about making something that feels like home for your taste buds.

Spice it Up: I sometimes increase the ginger and add a dash of cloves for a more intense fall flavor.
Chocolate Chip Variation: Stir in some vegan mini chocolate chips right into the batter for a delightful surprise. My kids think this is the best version!
Flour Swaps: I’ve swapped whole wheat pastry flour successfully for a nuttier, denser pancake, or use gluten-free blends when making it for friends with allergies.
Sweetener Swaps: Maple syrup is my go-to, but brown rice syrup or coconut sugar work well if you want to experiment.

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

Step 1: Mix the Wet Ingredients

Start by whisking together pumpkin puree, soy milk, water, your choice of oil or applesauce, maple syrup, and vanilla extract in a large bowl. The key here is to make sure everything is smooth and well combined. The first time I tried this, I almost left lumps of pumpkin out, and my pancakes didn’t cook as evenly—so give it a good whisk!

Step 2: Add the Dry Ingredients

Next, add the flour, baking powder, salt, cinnamon, ginger, and nutmeg to the wet mix. Stir gently with a large spoon just until everything comes together. Don’t over-mix here; it’s okay if the batter has a few lumps. Over-mixing can make your pancakes tough, and that’s the last thing we want.

Step 3: Cook Your Pancakes

Heat your griddle or pan over medium-high heat. I highly recommend greasing it lightly with oil or using a nonstick spray unless your pan is well-seasoned nonstick. Drop about 1/3 cup of batter for each pancake. Wait patiently until you see bubbles form on the surface—that’s your cue to gently flip. Cook for another 1-2 minutes until golden brown on the other side. Repeat until the batter’s gone, and try not to overcrowd the pan.

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Pro Tips for Making Vegan Pumpkin Pancakes Recipe

Don’t Overmix the Batter: A few lumps are totally fine; overmixing makes pancakes chewy, not fluffy.
Watch the Heat: Medium-high heat works best—too hot and they’ll burn outside but stay raw inside.
Use Neutral Oil: I prefer grapeseed or avocado oil to keep flavors clean.
Test Pancake First: Cook one small pancake before the full batch to check batter consistency and pan heat.

How to Serve Vegan Pumpkin Pancakes Recipe

Vegan Pumpkin Pancakes, Pumpkin Pancake Recipe, Vegan Breakfast Ideas, Fall Breakfast Recipes, Plant-Based Pancakes - A stack of five thick, golden brown pancakes sits in the center of a white speckled plate on a white marbled surface. Each pancake is fluffy with a smooth, slightly uneven texture, showing a warm, cooked tone. On top of the stack, there is a square piece of pale yellow butter melting slowly, surrounded by syrup dripping over the edges, giving a shiny glaze to the pancakes. Four whole pecans, deep brown with ridged texture, rest on the top pancake, with a few more scattered around the base on the plate. In the soft blurred background, warm orange and white shapes are faintly visible, adding a cozy atmosphere. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I’m all about layers of flavor, so I often top these pancakes with a drizzle of extra maple syrup, a dollop of vegan whipped cream, and a handful of toasted chopped pecans. Vegan butter melted on top is a simple treat I never skip. If you want to go fancy, a swirl of vegan caramel sauce or a sprinkle of cinnamon sugar is heavenly.

Side Dishes

Side dishes really elevate the meal. I like pairing these pumpkin pancakes with crisp apple slices, some turkey-style vegan sausage for a savory balance, or even a fresh fruit salad to refresh the palate. Coffee or chai tea rounds out the perfect breakfast vibe.

Creative Ways to Present

For special occasions, I stack the pancakes high, layering vegan cream cheese whipped with a bit of maple between each layer for a fun twist on pancakes as cake. Garnishing with edible flowers or a dusting of powdered sugar makes it extra festive. Kids love it when I cut them into cute shapes with cookie cutters, too!

Make Ahead and Storage

Storing Leftovers

I usually store leftover Vegan Pumpkin Pancakes in an airtight container in the fridge for up to 4 days. To prevent sogginess, I separate layers with parchment paper. This way, they’re still great for quick breakfasts later in the week.

Freezing

Freezing works wonderfully for these pancakes! I let them cool completely, freeze them flat on a baking sheet first, then stack with parchment paper in between before storing them in a freezer bag. They thaw quickly and keep their taste and texture well.

Reheating

I reheat leftover pancakes in a toaster or in a skillet over low heat to keep that lovely crisp edge. Microwaving is quick but can make them a bit soft, so I reserve that only for emergencies.

FAQs

Can I use canned pumpkin pie filling instead of pumpkin puree in this Vegan Pumpkin Pancakes Recipe?

It’s better to use plain pumpkin puree rather than canned pumpkin pie filling because the pie filling contains added sugars and spices that could throw off the balance in your pancakes. Pumpkin puree lets you control the flavors exactly how you want.
What are good substitutes for soy milk in this recipe?

You can substitute soy milk with any other plant-based milk like oat, almond, cashew, hemp, or coconut milk. Just pick unsweetened versions to keep the sweetness balanced and the batter consistent.
How do I make these Vegan Pumpkin Pancakes gluten-free?

Simply swap the all-purpose flour for a quality gluten-free 1:1 baking flour blend. I’ve had great results with brands like Bob’s Red Mill or King Arthur Measure for Measure. Make sure the blend contains xanthan gum or another binder for best texture.
Can I make the batter ahead of time?

I don’t recommend making the batter too far in advance because the baking powder starts reacting right away, which can reduce fluffiness. Preparing it freshly is best, but you can mix dry and wet ingredients separately up to a day ahead and combine them just before cooking.
How do I prevent vegan pumpkin pancakes from sticking to the pan?

Use a well-seasoned nonstick pan or lightly grease your pan with neutral oil before heating. Also, avoid flipping too early—wait until you see lots of bubbles on top and the edges look set. This helps pancakes release naturally without tearing.

Final Thoughts

This Vegan Pumpkin Pancakes Recipe holds a special place on my breakfast table every fall, and honestly, any time I crave something comforting yet light. It’s one of those dishes that feels like a hug in pancake form—warm spices, fluffy texture, and just enough sweetness. I hope you have as much fun making (and eating!) these as I do, and that they bring a little joy and coziness to your mornings. Don’t forget to play around with the flavors and make it truly yours.