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15-Minute moist, fluffy vegan pumpkin pancakes are the ultimate fall breakfast – with real pumpkin and cozy fall spices, a super adaptable recipe, and no-one will guess they’re vegan!

completed Easy Vegan Pumpkin Pancakes on a white surface
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Warm and Cozy Fluffy Vegan Pumpkin Pancakes

If you thought there wasn’t a better way to start a crisp fall day than a pumpkin spice latte…, have you tried pairing that with a warm stack of pumpkin spice pancakes (or pumpkin waffles)?! These easy pumpkin pancakes are tender, fluffy, and super moist with lightly crisp edges, packed with real pumpkin and pumpkin spice, and perfect for enjoying with your favorite add-ins and toppings for a cozy fall breakfast.

As much as we love pumpkin muffins and pumpkin oatmeal cookies, there’s something about a stack of warm pumpkin spice pancakes straight from the skillet that will have the entire family running to the breakfast table. Plus, this recipe relies on pumpkin AND banana puree for heaps of natural sweetness, moisture, and nutrients that will leave you with lots of satisfied bellies.

Best of all, though, this easy pumpkin pancakes recipe is so simple to make in just 15 minutes with 10 ingredients and a couple of bowls. Adapt the recipe to your liking – be that gluten-free, sugar-free – and add your favorite mix-ins (like dairy-free chocolate chips or fruit), then serve them up with all your favorite toppings. You can even double up the batch and freeze them for later!

Looking for more delicious vegan pancake ideas? Check out our recipes for banana spinach pancakes and blueberry pancakes!

The Ingredients and Substitutions

  • Pumpkin: Use plain canned pumpkin puree and not pumpkin pie filling (which is sweetened and spiced).

Homemade puree will work, too, but it may require straining first (through a cheesecloth-lined strainer for 45-60 minutes), to achieve the correct consistency.

  • Banana: Use an overripe banana with plenty of brown spots. This acts as a binder in this pumpkin banana pancake recipe instead of eggs, while adding sweetness and moisture.
  • Plant-based milk: Any unsweetened milk will work. E.g., soy milk, almond, oat, etc. The amount you need will vary based on the flour used.
  • Vanilla extract: Use pure, natural vanilla to avoid an artificial aftertaste.
  • Pumpkin pie spice: Use store-bought or homemade pumpkin spice. At the very least, use some cinnamon and a pinch of nutmeg.
  • Sugar: The caramel, molasses-like flavor of brown sugar perfectly complements pumpkin. However, unrefined coconut sugar, date sugar, or even a brown sugar alternative/ sugar-free option like erythritol/Truvia should work.
  • Oil: Use any neutral oil for a more tender crumb in the banana pumpkin pancakes.
  • Flour: All-purpose flour is our go-to, though it should be possible to use spelt flour, buckwheat flour, or replace up to 50% of the regular AP with whole wheat flour.
  • Salt: Just a little will round out the various flavors in these pumpkin banana pancakes.
  • Leavening agents: This egg-free, vegan pumpkin pancake recipe relies on baking soda and baking powder to make wonderfully fluffy pancakes.

What could I add To Vegan Pumpkin Pancakes?

  • Dairy-free chocolate chip pumpkin pancakes: We prefer to use semi-sweet chocolate, but the type of chips/chunks you use is up to you. Mix some into the batter or press them into the top of the pancake batter in the pan.
  • Protein pumpkin pancakes: Replace equal parts flour with 1-2 scoops of your favorite plant-based protein powder (plain or vanilla).
  • Pumpkin spice latte pancakes: Add 1-2 teaspoons of espresso powder or instant coffee (dissolve it into the vegan milk). Adjust the amount to taste.
  • Pumpkin vegan cheesecake pancakes: Sweeten your favorite vegan cream cheese with powdered sugar, then swirl some into the top of the pancake batter in the pan.
  • Other Add-ins: Boost the vegan pumpkin spice pancakes further with…
    • Orange zest (about 1 teaspoon for a bright, citrusy flavor)Ginger (finely chop crystallized or candied ginger for a little sweet heat)Dried fruit (like raisins, cranberries, apricots, chopped dates, etc.)Fruit (e.g. blueberries, pomegranate, pear/apple)Nuts/seeds (chopped walnuts, pecans, pumpkin seeds, etc.)
    • Coconut (unsweetened, shredded – just 2-3 tbsp for texture and flavor)

How to Make Vegan Pumpkin Pancakes?

  • 1) First, combine all the dry ingredients (flour, leavening agents, salt, sugar, and pumpkin spice) in a large bowl. Mix well, then set aside.
  • 2) In a separate bowl, use a fork to mash the banana, then add the oil, plant-based milk, pumpkin puree, and vanilla. Mix well, add it to the bowl with the dry ingredients, and mix into a batter.

Be careful not to over-mix the batter – a few small lumps are fine.

  • 3) Then, heat a teaspoon of oil (or vegan butter) in a large non-stick skillet (or a large griddle pan) over medium heat. Once hot, scoop ⅓ cup of pumpkin pancake batter into the pan. Repeat with more batter, depending on the pan size.
  • 4) Cook the pancakes for 2-3 minutes per side – waiting until bubbles form on the surface, the edges have started to dry, and the underside is golden before flipping the pancakes.
  • 5) Repeat with the remaining batter, then serve the pumpkin pancakes with your favorite toppings, and enjoy!

FAQs

How to keep pancakes warm?

One of the most annoying things about feeding pancakes to a crowd is keeping them warm until you’re ready to serve. Luckily, you can do so easily when spreading them (side by side instead of stacked) across baking trays and keeping them in the oven at 200F/95C until serving time.

Can I prepare the pancake batter in advance?

You can prepare this pumpkin pancake batter 1-2 days in advance and store it, covered, in the fridge, then bring it back to room temp before using it (for about 20 minutes). Just make sure not to add the baking powder/soda until just before making the pancakes.

Can I make this recipe gluten-free?

You could use a 1:1 ratio of all-purpose gluten-free flour instead of regular wheat flour. The gluten-free pancakes may not be as fluffy, but it should work. Oat flour may also work, though we haven’t tried it.

Can I make waffles with this pumpkin pancake batter?

Check out our delicious recipe for pumpkin waffles, here.

Top Recipe Tips and Notes

  • Be careful not to over-mix the batter: Otherwise, you risk losing the fluffiness and ending up with dense, rubbery pancakes.
  • Sweeten to taste: Depending on how you plan to serve the pancakes, feel free to adjust the amount of sugar added to the batter.
  • Test the leavening agents: If they’re out of date or not working, the pancakes won’t be as thick and fluffy.
  • Preheat the skillet: It’s important to use a HOT pan for cooking the pancakes evenly.
  • Use a hot pan: If it’s not properly pre-heated, the pancakes won’t cook evenly and without soaking up excess oil.
  • Adjust the temperature if needed: Make a test pancake, and if it’s too low, the pancake can become greasy and cook very slowly. If it’s too hot, the outside will burn while the inside remains doughy/raw. Adjust accordingly.
completed Easy Vegan Pumpkin Pancakes on a white surface

What To Serve with Pumpkin Spice Pancakes?

Choose one, two, or any combination of the below for a truly drool-worthy stack of pumpkin banana pancakes.

  • Powdered sugar
  • Maple syrup
  • Caramel sauce
  • Vegan yogurt or coconut whipped cream
  • Maple sauteed bananas/ cinnamon apples
  • Berry, pear, or apple compote (or apple butter)
  • Pumpkin butter
  • Vegan ice cream (vanilla, cinnamon, caramel, coffee)
  • Chopped nuts/seeds or granola
  • Melted Biscoff/peanut butter/almond butter

Or why not even double up on the fun fall flavors with a homemade pumpkin spice latte?

Can You Freeze Pumpkin Pancakes?

Leave any leftover pancakes to cool and store them stacked with parchment paper between the layers in an airtight container in the refrigerator for 4-5 days.

You can also freeze them (also stacked but divided by parchment/wax paper) for 2-3 months, then re-heat them from frozen (e.g., in a toaster oven) or leave them to thaw in the fridge first.

Reheat them either in a toaster or microwave (in 30-second intervals). For large amounts, bake them in a foil-wrapped stack (to keep from drying out) at 350F/180C for about 10 minutes.

More Fall Vegan Recipes

Photos by Alfonso Revilla

Easy Vegan Pumpkin Pancakes

5 from 29 votes
Prep: 5 minutes
Cook: 45 minutes
Total: 50 minutes
Servings: 8 pancakes
15-Minute moist, fluffy vegan pumpkin pancakes are the ultimate fall breakfast – with real pumpkin and cozy fall spices, a super adaptable recipe, and no-one will guess they’re vegan!

Ingredients 

  • 1 ½ cups of all-purpose flour
  • 3 teaspoons of baking powder
  • 1 teaspoon of baking soda
  • 1 teaspoon of salt
  • 2 teaspoons of pumpkin spice
  • 2 tablespoons of brown sugar or sweetener of choice
  • 1 mashed ripe banana
  • 3 tablespoons of neutral oil
  • 1 ¼ cups of vegan milk
  • 1 cup of canned pumpkin puree
  • 1 teaspoon of vanilla extract

Instructions 

  • In a large bowl, combine the flour, baking powder, baking soda, salt, pumpkin pie spice, and sugar. Mix well and set aside.
  • In a medium bowl, mash the banana, add the oil, vegan milk, pumpkin puree, and vanilla. Mix well and add it to the bowl with the dry ingredients. Mix until all ingredients are well incorporated, but do not overmix.
  • Preheat a nonstick pan over medium heat. Add 1 teaspoon of neutral oil or vegan butter to the pan.
  • Scoop out the batter with a ⅓ cup measuring cup and pour it onto the hot pan. Cook each side for 2-3 minutes. Another good tip is to see if bubbles begin to form and the batter is starting to dry up around the edges. Gently insert the spatula under the pancake, flip the pancake and cook for another 2-3 minutes. Remove the cooked pancake out of the pan and repeat until all the batter is cooked.
  • Drizzle with maple syrup and sprinkle some cinnamon.

Notes

  • Be careful not to over-mix the batter: Otherwise, you risk losing the fluffiness and ending up with dense, rubbery pancakes.
  • Sweeten to taste: Depending on how you plan to serve the pancakes, feel free to adjust the amount of sugar added to the batter.
  • Test the leavening agents: If they’re out of date or not working, the pancakes won’t be as thick and fluffy.
  • Preheat the skillet: It’s important to use a HOT pan for cooking the pancakes evenly.

Nutrition

Calories: 163kcalCarbohydrates: 24gProtein: 3gFat: 6gSaturated Fat: 0.5gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.02gSodium: 640mgPotassium: 97mgFiber: 2gSugar: 4gVitamin A: 4768IUVitamin C: 1mgCalcium: 153mgIron: 2mg

Disclaimer: Although plantbasedonabudget.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Plantbasedonabudget.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.

Additional Info

Author: Toni Okamoto
Course: Breakfast
Cuisine: American
Method: Stovetop
Diet: Vegan
Tried this recipe?Please tag us at @PlantBasedOnABudget! 🙂
About

Toni Okamoto

“They say you are what you eat, so I strive to be healthy.
My goal in life is not to be rich or wealthy,
‘Cause true wealth comes from good health and wise ways…
we got to start taking better care of ourselves ” – Dead Prez

More about Toni Okamoto

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