Delicious Vegan Pumpkin Pancakes Recipe for Fall Mornings

Are you tired of the same old bland pancakes? Do you crave something more exciting to kickstart your day? Then you are in luck! I am thrilled to share my recipe for fluffy and delicious vegan pumpkin pancakes. This recipe uses seasonal ingredients that are easy to find at any grocery store, and it’s perfect for both breakfast and brunch.

As a vegan chef, I have made it my mission to create recipes that are not only healthy but also enjoyable. These vegan pumpkin pancakes are no exception. They are light, fluffy, and bursting with flavor. Plus, they pack a nutritional punch thanks to their wholesome ingredient list.

These pumpkin pancakes make use of ingredients such as pumpkin puree, unsweetened applesauce, and silken tofu. The combination of these ingredients creates a batter that is moist and delicate while still being sturdy enough to hold together when cooked. And don’t worry; these pancakes aren’t overpoweringly sweet. The pumpkin adds a natural sweetness that pairs perfectly with the warm spices.

So let’s get cooking! This recipe is simple yet satisfying and will surely become a new favorite in your household.

Why You’ll Love This Recipe

Vegan Pumpkin Pancakes
Vegan Pumpkin Pancakes

Are you looking for a delicious and satisfying breakfast that won’t weigh you down? Look no further than these Vegan Pumpkin Pancakes! Not only are they incredibly fluffy and flavorful, but they’re also 100% plant-based and packed with nutrients.

One of the main ingredients in these pancakes is pumpkin puree, which provides plenty of vitamins A and C, as well as fiber and potassium. Combined with unsweetened applesauce and silken tofu, these pancakes are moist and tender without being too heavy.

Plus, the combination of ground nutmeg, ginger, and cinnamon creates a warm and comforting flavor that’s perfect for fall mornings (or any time of year, really!). And because they’re made with whole wheat flour, they’ll keep you feeling full and satisfied until lunchtime.

But here’s the best part: these Vegan Pumpkin Pancakes are incredibly easy to make! With just a few simple ingredients and some basic kitchen equipment, you can whip up a batch in no time. Plus, they’re incredibly versatile – feel free to experiment with toppings like maple syrup, chopped nuts, or fresh fruit.

In short, if you’re looking for a healthy, flavorful breakfast option that doesn’t sacrifice on taste or texture, look no further than these Vegan Pumpkin Pancakes. Your taste buds (and your body) will thank you!

Ingredient List

 Get ready to fall in love with these vegan pumpkin pancakes!
Get ready to fall in love with these vegan pumpkin pancakes!

To make these fluffy vegan pumpkin pancakes, we’ll need the following ingredients:

  • 1 ¼ cups of whole wheat flour
  • 1 tablespoon of baking powder
  • 1 teaspoon of ground cinnamon
  • ½ teaspoon of ground nutmeg
  • ½ teaspoon of ground ginger
  • ¼ teaspoon of baking soda
  • A pinch of salt
  • 1 cup of unsweetened almond milk
  • ¾ cup of canned pumpkin puree
  • 2 tablespoons of unsweetened applesauce
  • 1 tablespoon of lemon juice
  • 2 tablespoons of coconut sugar

These ingredients yield about 8 large pancakes or 12 medium-sized ones. If you’d like to double the recipe, simply adjust the servings in the ingredient list to “2x.”

You can find most of these ingredients in your local grocery store, especially during the fall season. Don’t worry if you don’t have all the specific vegan items, I’ll include some substitution suggestions in section (5) that you can try out.

The Recipe How-To

 The perfect autumn breakfast: vegan pumpkin pancakes
The perfect autumn breakfast: vegan pumpkin pancakes

Now that we have gathered all the ingredients, let’s start making these fluffy vegan pumpkin pancakes!

Preparing the Vegan Egg Substitute

We will first make the vegan egg substitute by whisking together silken tofu, unsweetened applesauce, and a bit of water in a blender or food processor until it becomes smooth.

Mixing the Dry Ingredients

Next, we will mix our dry ingredients. In a large bowl, sift in whole wheat flour, baking powder, baking soda, ground cinnamon, ground ginger, and ground nutmeg. If you want to make it gluten-free you can substitute whole wheat flour with oat flour or any other gluten-free flour of your choice. Mix everything until well combined.

Combining Wet and Dry Ingredients

In a separate bowl, mix the vegan egg substitute we made earlier, with some canned pumpkin puree, unsweetened almond milk, pumpkin pie spice, and a bit of coconut sugar. Gradually pour the wet ingredients into the dry mixture while constantly stirring until you get a well-mixed batter.

Cooking the Pancakes

Heat up your non-stick pan on medium heat. Once hot, scoop 1/4 cup of batter per pancake and spread it around evenly using a spoon. Wait for bubbles to form on top of the pancake before flipping it over to cook for another 2-3 minutes or until cooked through.

Serving Your Perfect Pancakes

Serve these fluffy vegan pumpkin pancakes hot off the griddle with some maple syrup, fresh berries, or caramel sauce to add an extra touch of decadence.

Bon Appétit!

Substitutions and Variations

 Treat yourself to a stack of fluffy pumpkin pancakes
Treat yourself to a stack of fluffy pumpkin pancakes

Are you looking for ways to make this vegan pumpkin pancake recipe your own? Here are some substitutions and variations that you can try:

– Milk Substitutions: If you don’t have unsweetened almond milk or soy milk on hand, feel free to use any other non-dairy milk that you prefer. You can also substitute the water in the recipe for more milk of your choice.

– Flour Substitutions: This recipe calls for a mixture of whole wheat flour and all-purpose flour. However, if you prefer gluten-free pancakes, you can use oat flour or a gluten-free all-purpose flour instead. You can also use whole wheat pastry flour for a lighter texture.

– Sweetener Substitutions: The recipe calls for coconut sugar, but you can substitute it with maple syrup, brown sugar or any other sweetener of your choice.

– Spice Variations: The pumpkin pie spice used in this recipe is a blend of nutmeg, ginger and cinnamon. If you don’t have pumpkin pie spice on hand, feel free to use individual spices instead. You can experiment with different ratios to get the flavor profile that you like.

– Pumpkin Substitutions: Don’t have canned pumpkin puree? You can use mashed sweet potato or butternut squash puree in its place.

– Toppings Variations: Once your pancakes are ready, feel free to dress them up with toppings like whipped cream, chopped nuts, fresh fruit, chocolate chips or even vegan caramel sauce.

With these substitutions and variations, you can transform the basic vegan pumpkin pancake recipe into something unique and completely your own. Be creative and enjoy experimenting with different flavors and textures.

Serving and Pairing

 These vegan pancakes are bursting with pumpkin flavor
These vegan pancakes are bursting with pumpkin flavor

These fluffy vegan pumpkin pancakes are simply delightful on their own, but if you want to take your breakfast game to the next level, be sure to try them with some of these delicious serving and pairing suggestions.

My personal favorite way to serve these vegan pumpkin pancakes is with a generous drizzle of maple syrup and a dollop of coconut whipped cream. This classic combination perfectly complements the rich and comforting flavors of the pumpkin, nutmeg, cinnamon, and ginger in the pancakes. You could also try adding a sprinkle of pumpkin pie spice for an extra pop of flavor.

Another great serving suggestion is to add some fresh fruit on top. Sliced bananas or strawberries are wonderful options that can add color and nutrients to your plate. And if you prefer something more indulgent, chocolate chips or caramel sauce can be added as well.

For those wanting a more substantial meal, you could pair these vegan pumpkin pancakes with some vegan sausage links or vegan bacon. The salty and savory taste will balance out the sweetness of the pancakes perfectly.

Finally, for a complete autumn breakfast experience, I recommend serving these vegan pumpkin pancakes with a hot cup of coffee or tea. It’s the perfect way to start a lazy fall morning while enjoying these warm and fluffy pancakes.

No matter how you serve and pair them, these vegan pumpkin pancakes are sure to satisfy your cravings while bringing some cozy fall vibes to your table!

Make-Ahead, Storing and Reheating

 Start your day off on a delicious note with these pumpkin pancakes
Start your day off on a delicious note with these pumpkin pancakes

If you’re pressed for time in the mornings but still want a delicious and hearty breakfast, fear not! These vegan pumpkin pancakes are perfect to make-ahead and reheat on busy mornings.

To make-ahead, simply prepare the pancake batter, according to the recipe instructions, the night before. Place the batter into an airtight container, and keep it stored in your fridge. In the morning, give the container a good mix before cooking your pancakes.

To store any leftover pancakes, allow them to cool down to room temperature before placing them into an airtight container. The pancakes will last for up to three days in the fridge or up to three months in the freezer.

When ready to reheat, simply place your desired amount of pancakes onto a microwave-safe plate and warm them up for 20-30 seconds. If using a toaster, pop them in until they’re heated through and golden brown on both sides.

Pro-tip: For optimal reheating results, remove your pancakes from the fridge or freezer about 30 minutes before reheating them, so that they can come back up to room temperature. This ensures that they heat up evenly when popped into the microwave or toaster.

These vegan pumpkin pancakes taste so good even when reheated – making them perfect for meal prep!

Tips for Perfect Results

 Who says pancakes can't be healthy AND delicious? These vegan pumpkin pancakes certainly are!
Who says pancakes can’t be healthy AND delicious? These vegan pumpkin pancakes certainly are!

When it comes to making fluffy and delicious vegan pumpkin pancakes, there are a few tips and tricks that I always keep in mind to ensure perfect results every time. Here are some of my best tips for making the best vegan pumpkin pancakes:

1. Don’t Overmix the Batter

Overmixing the batter can cause gluten to form, which will result in tough, chewy pancakes. Stir the batter only until the ingredients are combined and there are no large pockets of flour left.

2. Let the Batter Rest

After mixing up your pancake batter, let it rest for about 5-10 minutes before cooking. This allows the baking powder and baking soda to activate, giving your pancakes that nice rise and fluffiness.

3. Use a Non-Stick Skillet or Griddle

To prevent your pancakes from sticking and falling apart as you try to flip them, it’s important to use a non-stick skillet or griddle when cooking them.

4. Use a Medium-High Heat

Cooking pancakes over too high of heat will result in a burnt exterior while leaving the interior undercooked. A medium-high heat is ideal to get golden brown pancakes that are evenly cooked throughout.

5. Flip Only Once

Resist the urge to keep flipping your pancakes. Flipping them only once ensures even browning on both sides while preventing them from becoming tough.

6. Add Toppings After Flipping

If you want to add any toppings like chocolate chips or chopped nuts, add them after flipping each pancake. Adding them beforehand can cause them to burn or sink into the batter.

By following these tips for perfect vegan pumpkin pancakes, you’ll have a beautiful stack of fluffy, melt-in-your-mouth pancakes that are sure to impress all your brunch guests!


As you embark on your journey to make these delicious vegan pumpkin pancakes, it is likely that you may encounter some questions. To ensure your experience goes smoothly, we’ve put together a list of frequently asked questions (FAQ) and their respective answers to help troubleshoot any issues that may arise during the recipe process. So, let’s dive in and address some common concerns about this fluffy vegan pumpkin pancake recipe!

Is Trader Joe’s pumpkin pancake mix vegan?

The product cannot be considered milk-free since it contains three ingredients that contain milk.

Why do my vegan pancakes fall apart?

Nobody wants to eat gummy vegan pancakes, right? That’s why it’s important to avoid making certain mistakes when preparing them. For instance, over-mixing the batter or not letting it rest, cooking the pancakes too fast, using a recipe that isn’t good enough, or preparing a thin batter could all potentially lead to a disappointing outcome. Let me guide you through some tips and recommendations to make sure your vegan pancakes turn out fluffy and delicious.

What’s the difference between vegan pancakes and regular pancakes?

The recipe for vegan pancakes is a unique take on traditional pancakes, as it doesn’t make use of animal-derived ingredients like milk, butter or eggs. Instead, it employs substitutes that are free from dairy and eggs.

How to make Aunt Jemima pancakes without eggs?

Looking to make some delightful and fluffy Aunt Jemima pancakes but want to steer clear of animal products like milk and eggs? No worries! I’ve got a couple of incredibly easy and delicious substitutes for you that’ll have you whipping up pancakes like a pro. Instead of eggs, bananas or applesauce work like a charm, and any plant-based milk will make your pancakes vegan-approved.

Bottom Line

In conclusion, these vegan pumpkin pancakes are sure to become a household favorite. With their fluffy texture and spicy pumpkin flavor, they’re perfect for an autumn morning or even as a special treat at brunch. What’s more, they’re easy to make and customizable to your taste preferences with substitutions and variations. Plus, they’re healthy and nutritious, loaded with plant-based protein and fibers. So, whether you’re a vegan or not, give these pancakes a try and let them impress you with their mouthwatering taste and texture. Trust me; you won’t regret it!

Vegan Pumpkin Pancakes

Vegan Pumpkin Pancakes Recipe

Cozy up with a couple pumpkin pancakes, a cup of coffee and some friends in front of a nice fire for a nice way to celebrate the fall!
No ratings yet
Prep Time 15 mins
Cook Time 15 mins
Course Breakfast
Cuisine Vegan
Servings 14 pancakes
Calories 153.2 kcal


  • 2 1/2 cups whole wheat flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 2 1/4 cups water
  • 1/2 cup pumpkin puree
  • 1/3 cup silken tofu
  • 1/4 cup unsweetened applesauce


  • Combine the dry ingredients in a large bowl. Process liquid ingredients in a blender until smooth. Pour the liquid ingredients into the dry ingredients and stir until just combined.
  • Drop batter into a greased skillet over medium heat using a 1/4 cup measuring cup. Cook until small bubbles appear, about 2 minutes. Flip pancake and cook for another 2 minutes. Remove from pan, and repeat with remaining batter.

Add Your Own Notes


Serving: 138gCalories: 153.2kcalCarbohydrates: 33.3gProtein: 6gFat: 0.8gSaturated Fat: 0.2gSodium: 249.5mgFiber: 5.5gSugar: 0.3g
Keyword < 30 Mins, Breakfast, Easy, Free Of..., Lactose-free, Vegan
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