Easy Vegan Pumpkin 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!

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

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.

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

• Soft pumpkin molasses cookies
• Vegan pumpkin pie
• Vegan Pumpkin Overnight Oats
• Cinnamon apple chips
• Pumpkin brownies
• Mulled apple cider

Photos by Alfonso Revilla