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Vegan Pumpkin Pancakes
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Vegan pumpkin pancakes are at the top of my list as soon as pumpkin puree hits the shelves this time of year. This is a great family breakfast (and one my family loves!) as it’s filling, fluffy and quite delicious.
Top with some coconut whipped cream, candied pecans and real maple syrup for a delightful meal.
My pancakes are an easy, healthy brunch recipe because they are made without refined sugar and can easily be made with gluten-free flour. You don’t even have to tell your guests these are vegan. They totally stand up to the taste test!
Table of ContentsRecipe IngredientsHomemade Pumpkin Spice BlendHow to Make Vegan PancakesPancake ToppingsStorage TipsTop QuestionsMore Pumpkin RecipesVegan Pumpkin Pancakes Recipe
Recipe Ingredients
Who said pancakes can’t be nutritious? My family loves a good Saturday morning pumpkin pancake breakfast, though I often get a sugar crash after eating a few.
This recipe for vegan pumpkin pancakes doesn’t have the same effect on me, and that’s due to the rawkstar ingredient list:
Whole wheat flour: One serving of whole wheat flour contains 13.2 grams of protein and 10.7 grams of fiber. That alone gives this pancake recipe a powerful boost and lowers the sugar intake.
Baking powder: This will give you the fluffy pancakes of your dreams.
Pumpkin pie spice: I love a good spice mix and while I don’t go crazy for pumpkin spice like others do in the USA, I do love it in this recipe. If you can’t find it in your store then read on for my recipe.
Sea salt: Helps bring out the other flavors nicely.
Almond milk: Most store-bought almond milk is fortified with vitamins, yet even a homemade almond milk recipe can bring benefits. Choose the best non-dairy milk option for you.
Pumpkin puree: The star of this vegan pancake recipe, pumpkin, has a great deal of health benefits. It contains more potassium than a banana, seven grams of fiber and beta-carotene, which is needed for both eyesight and skin health. It was even used in a study of diabetic patients, which showed its ability to lower blood sugar levels.
Flax eggs: This healthy vegan substitute for eggs is a great baking trick. Flaxseed is a versatile superfood ingredient that is packed with protein, fiber and omega-3 fatty acids. Flaxseed is high in antioxidants and beta-carotene.
Maple syrup: I use this instead of refined sugar to add sweetness. Just a little goes a long way!
Vegan butter: While I love using coconut oil, I use vegan butter here because I really wanted that golden, slightly salty flavor.
Homemade Pumpkin Spice Blend
This recipe calls for two teaspoons of pumpkin pie spice. If you don’t have any on hand, then you can easily make this blend at home! My simple recipe includes:
1/4 cup ground cinnamon
3 tablespoons ground ginger
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
1/4 teaspoon ground cardamom (optional)
Just add these spices to a jar and shake, then it’s ready to use. Don’t be afraid to adjust the spice amounts based on taste preferences. The cardamom adds a bit of complexity to the flavor of the mix, which I like.
You can make a large batch to have on hand for all things pumpkin spice this season, or toss it together just when needed. two teaspoons of this blend will take these vegan pumpkin pancakes to the next level.
Gluten-Free Swap
Whole wheat flour can be easily swapped with all gluten-free purpose flour in this recipe. Just use a mix that is a 1-1 swap and you’re all set!
When using in a recipe that I want to rise up nicely, it’s good to choose a gluten-free option that has a mix of a few different flours. I like to use King Arthur Measure for Measure since it has a few different blends that help give it the lift you want in flour.
More Ingredient Swaps
Swap vegan butter for melted coconut oil in the recipe and to use in the pan. It really doesn’t make this one taste “coconut-y” and is easy to use.
Swap the almond milk for the dairy-free milk of your choice. Oat milk is a great, creamy option here.
Flax eggs are easy to make yet you can use the same measurement and method to make chia eggs if you have chia seeds on hand, or just use your favorite store-bought vegan egg.
How to Make Vegan Pancakes
The trick to great, airy pancakes is to not overmix the batter. I know that sounds simple, yet once you start mixing the wet and dry ingredients together, you’re going to want to get every last lump out. Don’t! I promise. Here’s how I make this incredibly lovely breakfast staple:
Combine 2 tbsp flaxseed meal with 6 tbsp water. Let set for 10 minutes.
In a large mixing bowl, whisk together the flour, baking powder, pumpkin pie spice mix and sea salt. Set aside.
In another bowl, whisk together the almond milk, pumpkin puree, flax egg mixture, maple syrup and melted vegan butter.
Make a well in the dry mixture then pour the wet ingredients into the well. Stir until just combined, do not over-mix. There should still be some lumps left. If the batter is too thick, add just a little bit more milk.
Heat a skillet over medium high heat. Add a little vegan butter to the pan and coat the bottom evenly. Ladle 1/3 cup of the batter into the pan. If your skillet can fit multiple pancakes without touching then fit as many as you can (I use a 12″ skillet and can fit 2-3 pancakes in at a time, depending on how much they spread out after pouring).
Turn heat down to medium heat and cook 1-2 minutes per side, carefully flipping each pancake over once you see bubbles forming on the top side. Cook until they are completely fluffy. Work in batches until all the batter is gone, adding a bit more vegan butter as needed to keep the pan coated.
Serve with desired toppings and more vegan butter.
Pancake Toppings
Depending on who eats these pancakes, you might want to be on top of your toppings game. Don’t worry, I’ve got you. Here are some toppings that are sure winners in my family:
Vegan butter and maple syrup: You really can’t go wrong with this classic combo! My current favorite vegan butter is from Miyoko’s Creamery.
Coconut Whipped Cream: This takes a little prep since you need a chilled can of coconut cream, yet it’s so worth it!
Vegan Yogurt: I know this sounds a bit weird, yet it’s delicious!
Candied Pecans: A topping that takes any recipe to the next level. These are perfect for Saturday morning brunch.
Healthy Granola: One of my favorite breakfast spots, First Watch, makes an incredible banana granola pancake. So either mix the granola right into the batter or serve on top. It’s amazing.
Fresh fruit: Honestly you can never go wrong with fresh raspberries and bananas, or even fresh mango on top of these pancakes.
Slow cooker applesauce: I’ve been putting applesauce on pancakes and vegan waffles since childhood. It’s just sweet enough and “sauce-like” to pair perfectly.
Storage Tips
Pancakes are a great breakfast prep options because they are easy to freeze and easy to double or triple (for not much more effort).
You can either store leftover pancakes in an air-tight container in the refrigerator for up to five days or freeze them. If you want to freeze, just make sure they are completely cool, then store in a silicone freezer bag for up to three months.
When you’re ready to enjoy one again, toss into the toaster or toaster oven to reheat and enjoy!
Pro Tip: I used to cut pancakes into strips using kitchen scissors then freeze on a baking tray before transferring to a freezer-safe bag. Then my toddlers could do “pancake dippers” whenever they wanted!
Top Questions
Does pancake mix work for waffles?
Yes! I use this pumpkin pancake recipe for waffles all the time. If I know I want to freeze some breakfasts then I add in some protein powder and whip these up in my waffle iron instead of the skillet for freezing. Then I can grab a waffle from the freezer and toss it straight into the toaster for a crispy breakfast delight.
Do you use water or milk in the waffle mix?
No matter if you’re using a homemade mix or store-bought, do yourself a favor and use milk in the batter instead of water. It doesn’t matter if you use dairy milk or plant-based, just use the milk! It will create a thicker, fluffier result. No one wants flat pancakes.
Are vegan pumpkin pancakes healthy?
Vegan pumpkin pancakes can definitely be healthy. Swap refined sugar with maple syrup and swap 1/4 cup of flour with one serving of plant-based protein powder. This will give you a low-sugar (yet still sweet!), protein-powered breakfast with no crash and hearty enough to keep you full until lunchtime.
More Pumpkin Recipes
Do these vegan pumpkin pancakes have you craving all things fall? I grab pie pumpkins the moment they hit the grocery store to roast for my Vegan Pumpkin Soup. It’s just that good. I love tossing leftover pumpkin puree into a maple Pumpkin Fall Smoothie or a green Pumpkin Smoothie, depending on my mood.
Then there’s the fan favorite snack option, the Pumpkin Chia Pudding. This recipe is super simple to make (like dump in a jar, mix, refrigerate). It tastes amazing and works as a protein and healthy fat snack option for busy days.
Don’t be afraid to toss that pumpkin into your next smoothie or oatmeal recipe and reap the amazing benefits it provides.
I’d love for you to try this vegan recipe and let me know what you think. Leave a comment with your review of this recipe, and also some of your other fall favs.
Vegan Pumpkin Pancakes
Looking for a fun, fall-inspired breakfast dish that your friends and family will love? These vegan pumpkin pancakes are sure to fit the bill! Not only are these whole grain pancakes absolutely scrumptious, but the pumpkin adds a healthy dose of fiber, vitamin A and beta-carotene.
Servings 4 servings
Calories 293kcal
Equipment
stove
Ingredients
2 cups whole wheat flour1 tbsp baking powder2 tsp pumpkin pie spice see notes for homemade version½ tsp sea salt2 cups almond milk unsweetened1 cup pumpkin puree2 tbsp flaxseed meal soaked in 6 Tbsp water2 tbsp maple syrup plus more for serving1 tbsp vegan butter melted, plus more for cooking and serving¼ cup homemade protein powder optional
Instructions
Whisk flour, baking powder, Pumpkin Pie Spice and sea salt together in a large mixing bowl and set aside.
In a separate mixing bowl, whisk milk, pumpkin puree, flaxseed mixture, 2 tablespoons maple syrup and 1 tablespoon melted butter until combined. Pour the wet ingredients into the dry ingredients and stir just until combined. The mixture should have a few lumps and not be completely smooth. If the batter is too thick, thin out with a little more milk.
Heat a nonstick griddle or skillet over medium-high heat. Add a little butter to the pan and spread it evenly. Ladle about 1/3 cup of the batter onto the heated, butter griddle or pan. If you can fit more than 1 pancake in the pan at a time, then go for it.
Cook 1-2 minutes or until bubble start to form on the top side of the pancakes. Flip carefully then cook another 1-2 minutes, or until cooked through.
Repeat step 4 until all the batter has been cooked.
Serve with coconut whipped cream, vegan butter, maple syrup and/or candied pecans.
Notes
Swap whole wheat flour with the flour of your choice.
Swap almond milk with any dairy-free milk.
Serve with coconut whipped cream, vegan butter, sweetened cashew cream, and/or candied pecans.
For extra protein add in 1 serving of my protein powder recipe and omit 1/4 cup of the flour.
Leftovers can be stored in the fridge up to 5 days.
These can easily be frozen once completely cooled. Store in freezer-safe silicone bag for up to 3 months.
Homemade Pumpkin Pie Spice: mix 1/4 cup cinnamon, 3 tbsps ground ginger, 1 tsp ground nutmeg, 1/2 tsp ground cloves, 1/2 tsp ground allspice and 1/4 tsp ground cardamom in a small jar. Use in a variety of baked goods, smoothies, pancakes, oatmeal… everything. Toss some in your coffee if that’s your thing.
Swap almond milk with any dairy-free milk.
Serve with coconut whipped cream, vegan butter, sweetened cashew cream, and/or candied pecans.
For extra protein add in 1 serving of my protein powder recipe and omit 1/4 cup of the flour.
Leftovers can be stored in the fridge up to 5 days.
These can easily be frozen once completely cooled. Store in freezer-safe silicone bag for up to 3 months.
Homemade Pumpkin Pie Spice: mix 1/4 cup cinnamon, 3 tbsps ground ginger, 1 tsp ground nutmeg, 1/2 tsp ground cloves, 1/2 tsp ground allspice and 1/4 tsp ground cardamom in a small jar. Use in a variety of baked goods, smoothies, pancakes, oatmeal… everything. Toss some in your coffee if that’s your thing.
Nutrition
Calories: 293kcal | Carbohydrates: 58g | Protein: 10g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 778mg | Potassium: 402mg | Fiber: 10g | Sugar: 9g | Vitamin A: 9540IU | Vitamin C: 3mg | Calcium: 389mg | Iron: 4mg
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