Mouth-watering Vegan Pumpkin Pie Pancakes Recipe

As the leaves turn golden and the air cools down, there’s no better way to embrace the fall season than by whipping up a batch of delicious pumpkin pie pancakes. This vegan recipe brings together all the classic flavors of a pumpkin pie in a fluffy stack of pancakes that are perfect for a cozy weekend breakfast or brunch.

Whether you’re vegan, vegetarian, or simply looking for a healthier twist on a classic breakfast favorite, these pumpkin pancakes will satisfy your cravings and fill your stomach with warmth and joy. Made with simple ingredients such as canned pumpkin, soymilk, pumpkin pie spice, and unbleached all-purpose flour, these pancakes are easy to whip up in no time while also being packed with tasty nutrients.

So whether you’re indulging in these fluffy vegan pumpkin pancakes as a fun weekend treat or enjoying them as a healthy breakfast option during the week, this recipe won’t disappoint. Trust me – you’re going to love it!

Why You’ll Love This Recipe

Vegan Pumpkin Pie Pancakes
Vegan Pumpkin Pie Pancakes

Look no further for the ultimate fall breakfast treat– Vegan Pumpkin Pie Pancakes. These pancakes are fluffy, flavorful, and packed with all the warm spices of pumpkin pie. Not only are they vegan and delicious, but they’re also incredibly easy to make with simple pantry ingredients!

But why should you care about making vegan pumpkin pancakes? Firstly, let’s talk about the benefits of eating plant-based foods. Plant-based diets have been shown to lower the risk of chronic diseases such as heart disease, cancer, and diabetes. Consuming less animal products also has a positive impact on the environment by reducing greenhouse gas emissions and protecting natural resources.

Secondly, who doesn’t love a good pumpkin spice treat? These pancakes are perfect for a cozy autumn morning or as a holiday breakfast option. The combination of canned pumpkin puree, pumpkin pie spice, and brown sugar create the perfect balance of sweetness and spice in every fluffy bite. Plus, using wholesome ingredients means you can indulge without compromising your health.

Lastly, this recipe is versatile enough for all your pancake cravings. Whether you’re gluten-free or paleo-friendly, there are substitutions available such as oat flour or almond milk that make this recipe suitable for everyone. So, add a little warmth to your mornings and enjoy these Vegan Pumpkin Pancakes with a drizzle of maple syrup or your favorite toppings!

In summary, these Vegan Pumpkin Pie Pancakes provide not only a delicious breakfast but a healthy and environmentally friendly start to your day. The warm spices and perfect texture make it an indulgent yet guilt-free choice that anyone can enjoy. Trust me – your taste buds (and your conscience) will thank you when you choose to try these Vegan Pumpkin Pie Pancakes!

Ingredient List

 Fall season just got a whole lot better with these vegan pumpkin pie pancakes
Fall season just got a whole lot better with these vegan pumpkin pie pancakes

Here are the ingredients you will need for making these delicious Vegan Pumpkin Pie Pancakes:

Dry Ingredients:

  • 2 cups unbleached all-purpose flour
  • 1/4 cup brown sugar
  • 2 tablespoons baking powder
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon salt

Wet Ingredients:

  • 1 1/2 cups soymilk or any plant milk of your choice
  • 1 cup canned pumpkin puree
  • 1 tablespoon lemon juice or vinegar
  • 2 tablespoons vegetable oil

Make sure to have all of your ingredients measured and prepared before starting the recipe to ensure a seamless cooking process.

The Recipe How-To

 These cozy and fluffy pancakes will make your taste buds dance with autumn flavors
These cozy and fluffy pancakes will make your taste buds dance with autumn flavors


To make the perfect vegan pumpkin pie pancakes, preheat your griddle or non-stick skillet on medium-high heat.

Mix the Dry Ingredients


  • 1 1/2 cups unbleached all-purpose flour
  • 2 tablespoons brown sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon pumpkin pie spice

First things first, we’ve got to mix our dry ingredients. I prefer using a whisk for this procedure because it effectively aerates and integrates our ingredients. Combine the unbleached all-purpose flour, brown sugar, baking powder, baking soda, salt, and pumpkin pie spice in a large mixing bowl. Use a whisk to blend everything together until there are no more noticeable clumps.

Combine Wet Ingredients


  • 1 cup canned pumpkin
  • 1 1/4 cups plant milk (soy, almond, oat milk)
  • 1 tablespoon of maple syrup
  • 2 tablespoons of vegetable oil

We will now mix the wet components of our recipe. In another mixing bowl, add a cup of canned pumpkin puree, 1 and one-fourth cup of any plant-based milk, a tablespoon of maple syrup and two tablespoons of vegetable oil. Combine these components using either an immersion blender or whisk until you obtain a smooth consistency throughout.

Add Wet Ingredients into Dry Ingredients

Next up, pour the wet components over the dry mixture from earlier. Whisk these two mixtures until they combine properly with each other – do not over-mix. The texture will be thick and slightly lumpy owing to the pumpkin’s consistency.

Time to Cook!

Your pancake batter is done! Time to get cooking those delicious flapjacks!


  • Cooking spray or butter substitute

You can grease your skillet with either cooking spray or melted butter substitute depending on which one you prefer as you cook the pancakes.

Ladle around a quarter-cup of pancake batter onto your skillet surface at around medium-to-high temperature settings. Wait until small bubbles begin form before flipping them over onto their other side for an additional minute or so of cooking. Be careful while flipping: use a wide spatula that can support most of the pancake’s overall structure.

You should have fluffy vegan pumpkin pie pancakes in less than ten minutes!

Substitutions and Variations

 Say goodbye to boring pancakes and hello to a stack of these pumpkin-filled beauties
Say goodbye to boring pancakes and hello to a stack of these pumpkin-filled beauties

Looking for a way to put your own twist on the classic vegan pumpkin pancake recipe? Here are some substitutions and variations to make it even more delicious and satisfying.

– Substitute milk: If you don’t want to use soy milk, substitute it with any plant-based milk of your choice. Almond milk or oat milk can give your pancakes a nutty flavor while coconut milk can bring about a tropical twist.

– Gluten-free option: For a gluten-free version of the recipe, use oat flour instead of unbleached all-purpose flour. Also, double-check that the baking powder is labeled gluten-free so as not to cause any unwanted reactions.

– Paleo-friendly pumpkin pancakes: Use coconut sugar or maple syrup in place of regular sugar to make paleo-friendly pancakes. This substitution gives the pancakes a rich caramel-like flavor without compromising the fluffiness.

– Banana Pumpkin Pancakes: Adding mashed ripe bananas into the batter adds more natural sweetness, and creaminess too. The result is fluffy with lovely streaks of banana in each bite.

– Healthy pumpkin pancakes: Want to make the pancakes even healthier add ¼ cup of rolled oats into the recipe. Oatmeal helps in keeping you full for longer and it also adds fiber.

– Baking powder: Replace baking powder with equal parts baking soda and cream of tartar.

With all these ideas, making vegan pumpkin pancakes will never be boring again. They are perfect for family breakfast, holidays, and brunch parties with friends.

Serving and Pairing

 Wake up to the smell of cinnamon and pumpkin in the morning with this delicious recipe
Wake up to the smell of cinnamon and pumpkin in the morning with this delicious recipe

Once you’ve cooked these fluffy vegan pumpkin pie pancakes to golden perfection, it’s time to serve them up and savor every bite of this satisfying breakfast.

These delicious pancakes pair beautifully with a generous drizzle of warm maple syrup, adding an extra burst of sweetness that complements the warm flavors of the pumpkin spice blend. For those who prefer to have more texture in their pancakes, a sprinkle of chopped nuts such as pecans, walnuts or almonds, makes this recipe truly irresistible.

If you’re looking to add some freshness to your meal, sliced fresh fruit like strawberries or banana can be served with a dollop of vegan whipped cream to balance out the dish, adding even more flavor and texture.

On the other hand, if you’re a fan of savory dishes, these pancakes also make an ideal accompaniment to vegan sausages or tempeh bacon. You can also serve them alongside some roasted vegetables like sweet potato which are perfect for balancing out sweetness in the pancake recipe.

Whether you’re enjoying them solo or sharing with friends and family, these fluffy vegan pumpkin pie pancakes are a sure way to bring happiness to your morning routine.

Make-Ahead, Storing and Reheating

 Dive into autumn with these amazing vegan pumpkin pie pancakes that will make your mouth water
Dive into autumn with these amazing vegan pumpkin pie pancakes that will make your mouth water

If you’re not planning on devouring your vegan pumpkin pie pancakes as soon as they come out of the pan, there are a few ways to store them for later.

To make ahead, prepare the batter 1-2 days in advance and store in the refrigerator. When you’re ready to cook, give the batter a quick stir before using.

To store leftovers, let the pancakes cool completely before storing in an airtight container in the refrigerator for up to 3 days. Reheating is easy too! Either microwave them for 30 seconds each or toast in a toaster oven until warm.

If you want to freeze your pancakes for even later, first let them cool completely. Then pop them in a freezer-safe bag or container (separated by parchment paper) and freeze for up to 2 months. When you’re ready to eat, simply thaw them in the fridge overnight and reheat as desired.

But trust me – once you try these fluffy vegan pumpkin pancakes, you may not have any leftovers to worry about!

Tips for Perfect Results

 Imagine a pumpkin pie in the form of pancakes, that's what these are!
Imagine a pumpkin pie in the form of pancakes, that’s what these are!

As a vegan chef, I always want to serve the best possible pancakes to my family and guests. Here are some tips that I’d love to share with you for achieving perfect results with this vegan pumpkin pie pancakes recipe.

1. Measure ingredients accurately: To get the right consistency and texture, measure each ingredient accurately using measuring cups or a kitchen scale.

2. Use fresh baking powder: Baking powder is one of the key ingredients in this recipe, and it’s important to use fresh baking powder to ensure that your pancakes rise properly. To test whether your baking powder is still potent, add a teaspoon of it to half a cup of hot water. The mixture should bubble up immediately.

3. Don’t overmix the batter: Overmixing the batter can make your pancakes dense and tough. Mix only until all ingredients are combined and there are no visible lumps.

4. Allow the batter to rest: After mixing your pancake batter, let it rest for at least 5-10 minutes before cooking. This will give time for the leavening agents to activate, leading to a fluffier pancake.

5. Adjust heat as needed: It may take some experimentation with your stovetop to find the right heat setting for cooking the pancakes evenly. Too high heat can burn the pancakes while too low heat can lead to undercooked centres.

6. Add toppings creatively: Experiment with various toppings like whipped coconut cream, vegan butter or margarine, chopped nuts, or extra maple syrup as well as additions like toasted pumpkin seeds or pepitas for an extra crunchy texture.

By following these tips, you can create delicious and fluffy vegan pumpkin pie pancakes every time you make them!


As I’m sure you have a lot of questions about this fantastic recipe, I believe that it’s necessary to include an FAQ section. In this section, I will help you clear up any doubts, specific requirements or dietary needs. Take a look at these common queries about vegan pumpkin pie pancakes recipe before you dive into the kitchen!

Is Trader Joe’s pumpkin pancake mix vegan?

The product cannot be considered milk-free as it contains three ingredients that have milk in them.

Why do my vegan pancakes fall apart?

When making vegan pancakes, it’s crucial to avoid certain mistakes that could cause the pancakes to become gummy. These errors include over-mixing the batter, not letting it rest, cooking it too quickly, using a recipe that’s not thick enough, and not using a good recipe altogether. By keeping these factors in mind and following some simple tips, you’re sure to end up with perfectly fluffy and delicious vegan pancakes every time.

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

Pancakes that are vegan do not contain animal-based components, rendering them a unique take on conventional pancake recipes. The standard recipe for pancakes often involves eggs, milk, or butter, but these are replaced with non-dairy and eggless substitutes in the vegan version.

What are pumpkin pancakes made of?

The previous ingredients have been revised and updated. The new list includes all-purpose flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, salt, milk, pumpkin puree, egg, and vegetable oil. With these ingredients, a delightful recipe can be made.

Bottom Line

In conclusion, these vegan pumpkin pie pancakes are the perfect breakfast treat for every occasion. They are easy to make and bursting with flavor, making them an ideal recipe for anyone looking to satisfy their baking cravings. From the aroma of the pumpkin pie spice to the fluffy texture of the batter, every bite is sure to bring warmth and comfort.

Moreover, with various substitutions and variations available, you can easily turn this recipe into a gluten-free or paleo version that works for you. So don’t hesitate to experiment and try new things.

Finally, whether you serve these pancakes with maple syrup or combine them with other breakfast goodies, such as fruits or nuts, they will undoubtedly impress everyone at your table. These vegan pumpkin pie pancakes are one of my favorite fall recipes, and I am positive they will become a favorite in your home too.

So give yourself a treat and whip up a batch of these beautiful pumpkin pie pancakes today! You won’t regret it.

Vegan Pumpkin Pie Pancakes

Vegan Pumpkin Pie Pancakes Recipe

From Vegan Planet, these pumpkin pie pancakes are a-ma-zing! You can substitute real milk if you don't mind them not being vegan, and you can also substitute 1/2 teaspoon cinnamon plus 1/4 teaspoon ginger and 1/8 teaspoon EACH nutmeg and cloves for one teaspoon of pumpkin pie spice.
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Prep Time 15 mins
Cook Time 15 mins
Course Breakfast
Cuisine Vegan
Servings 10 medium-sized pancakes
Calories 114.9 kcal


  • 1 1/2 cups unbleached all-purpose flour
  • 3 tablespoons sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon pumpkin pie spice
  • 1 1/4 cups soymilk
  • 1/3 cup canned pumpkin
  • 1 tablespoon vegetable oil


  • In a large bowl, combine the flour, sugar, baking powder, salt, and pumpkin pie spice and set aside.
  • In a separate bowl, combine the soy milk, canned pumpkin, and corn oil and process until well blended. Pour the wet ingredients into the dry ingredients, mixing with a few swift strokes until just combined.
  • Use a skillet to make pancakes as you would with regular pancake batter.

Add Your Own Notes


Serving: 643gCalories: 114.9kcalCarbohydrates: 21gProtein: 3gFat: 2.1gSaturated Fat: 0.3gSodium: 260.8mgFiber: 0.9gSugar: 5.3g
Keyword < 30 Mins, Breakfast, Easy, Healthy, Inexpensive, Low Cholesterol, Vegan
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