Vegan Pumpkin Pancakes

Stack of Pancakes on a plate being drizzled with maple syrup

These tender, fluffy pumpkin pancakes are perfect for crisp autumn mornings. With the comforting scent of pumpkin spice as they cook, they are filled with the goodness of pumpkin and natural sweetness from maple syrup.

If you’re looking to fill your kitchen with the warming and comforting scents that fall is so loved for, then look no further! The truth is though, that we enjoy these egg-free and dairy-free pancakes all year long. So thick and fluffy, they’re just too good to keep for autumn breakfasts!

Too busy to make pancakes on weekdays? Don’t save them for just pancake Sundays – make a big batch, then freeze the extras for the week. Let the pancakes cool completely on a wire rack, then stack them in a freezer bag or air tight container and freeze them. When you want a pancake, take one out of the freezer, and pop it into the toaster. They are perfect this way, and just as easy and quick as toast but way better!

Baking pan filled with freshly made pancakes

Tips for Perfect Vegan Pumpkin Spice Pancakes:

Mix the dry and wet ingredients together just until combined. A few lumps may remain which is fine. Over mixing results in tough, rubbery pancakes – we’re going after tender, fluffy ones here!

Preheat your griddle or grill. I haven’t looked back since getting an electric grill last year – once preheated, it’s a dream for making pancakes. I love that I can preset the temperature, it cooks evenly and gives me nicely golden pancakes every time.

If you don’t have an electric grill, using a non-stick pan is the next best option when making pancakes. Preheat the pan over medium heat then test with a drop of water – if the water dances over the bottom of the pan, you’re ready to start cooking your pancakes! Adding the batter to an unheated pan will cause your pancakes to stick, and to not be as fluffy or tall.

For round pancakes, help them a bit with shaping as soon as they hit the pan. When you drop the batter onto the grill, gently push the batter out a bit from the center to get a nice round pancake – this batter will be thick so the pancakes are tall and fluffy but need a bit of help to spread. These pancakes make for the prettiest stacks!

Use a dark maple syrup. The dark grades of maple syrup are much more flavorful than the light amber varieties, and are cheaper, too!

Don’t skip the pumpkin spice blend! It creates the warm flavors that pair so perfectly with the earthy pumpkin. It’s available in most stores, and sometimes called pumpkin pie spice because it contains all of the spices most commonly used in making pumpkin pie. Pumpkin spice is a blend of cinnamon, nutmeg, ginger and cloves. Sometimes you’ll see allspice in there, too. It’s a lovely blend to have on hand for dressed up lattes and fall baking.

stack of pancakes with the first bite missing

More Vegan Breakfast and Brunch Ideas:

Cinnamon Swirl Banana Bread

Churro Waffles

Roasted Strawberry Oat Muffins

Brioche Cinnamon Rolls

If you make these vegan Pumpkin Pancakes, please give them a rating in the recipe card and leave a comment below! Follow along on Instagram where you can tag me in your creations using my recipes, I love seeing what you’re cooking! You can also follow me on Pinterest for vegan recipe inspiration and on Facebook. Thank you for reading!

Stack of Pancakes on a plate being drizzled with maple syrup

Vegan Pumpkin Pancakes

These tender, fluffy pumpkin pancakes are perfect for crisp autumn mornings. With the comforting scent of pumpkin spice as they cook, they are filled with the goodness of pumpkin and natural sweetness from maple syrup.
5 from 2 votes
Print Pin
Course: Breakfast
Cuisine: American
Keyword: Pumpkin Pancakes, Vegan Pancakes, Vegan Pumpkin Recipes
Prep Time: 10 minutes
Cook Time: 8 minutes
Total Time: 18 minutes
Servings: 12 4″ pancakes
Calories: 154kcal
Author: Crumbs & Caramel

Ingredients

  • 2 cups all-purpose flour
  • 2 tbsp baking powder
  • 1/2 tsp salt
  • 2 tsp pumpkin spice blend
  • 1 2/3 cups plant-based milk of choice
  • 2/3 cup canned pumpkin purée (not pumpkin pie filling)
  • 1/3 cup maple syrup (dark or lower grades have the best flavor)
  • 3 tbsp neutral oil (e.g. avocado, canola etc)
  • 1 tsp vanilla extract

Instructions

  • In a small bowl, combine and stir the plant-based milk, pumpkin purée, maple syrup, oil and vanilla. In a large bowl, sift in the flour, baking powder, pumpkin spice and salt. Pour the liquid ingredients in, stirring just until almost combined, taking care not to over stir.
  • Heat a lightly greased non-stick pan over medium heat, or an electric griddle set to 380°F. Add the batter by 1/4-1/3 cupfuls, gently pushing the batter out for circular cakes as the batter is thick. Cook for 3 minutes or until bubbles just start to break the surface; flip the pancakes and cook another 3 minutes or until lightly browned. Brush the pan or griddle with a light amount of oil between each batch. Serve with whipped coconut cream and maple syrup, or as desired.

Nutrition Info:

Calories: 154kcal | Carbohydrates: 25g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Sodium: 117mg | Potassium: 319mg | Fiber: 1g | Sugar: 7g | Vitamin A: 2247IU | Vitamin C: 3mg | Calcium: 151mg | Iron: 2mg
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The Nutrition Information is only an estimate. The accuracy of the Nutrition Information for any recipe on this site cannot be guaranteed.

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