With hearty pumpkin puree and your favorite fall flavors, these moist and fluffy pumpkin pancakes are the perfect breakfast treat. They’re flavorful, vegan, and easy to make gluten-free!

Overhead view of a stack of pumpkin pancakes on a plate, topped with nuts, next to a bowl of nuts and a fork.

Today’s vegan pumpkin pancakes are packed full of cozy pumpkin flavor and warm spices. A lot of vegan and gluten-free pancakes are dense and heavy, but this recipe is anything but. Like my classic vegan pancakes, these pumpkin pancakes are super moist, tender, and pillowy. This is one of my favorite breakfast recipes, and it will quickly become one of yours, too!

What Makes These the Best Pumpkin Pancakes Ever

  • Quick and easy. Mix the batter and cook your pancakes in 20 minutes or less.
  • Light and fluffy. These pumpkin pancakes are made with simple vegan substitutes like a flax egg, almond milk, and non-dairy yogurt. They’re extra soft, tender, and airy.
  • Perfect for fall. Like my apple pie pancakes, pumpkin pancakes are another seasonal recipe for cozy fall mornings. With pumpkin puree, maple syrup, and cinnamon, they’re loaded with your favorite fall flavors. 
  • Vegan and easily made gluten-free. This recipe is egg-free and dairy-free. Swap all-purpose flour for oat flour to make these vegan pancakes gluten-free, too!
Overhead view of the ingredients needed for gluten free pumpkin pancakes: a bowl of oat flour, a glass of almond milk, a bowl of salt, a bowl of baking powder, a bowl of cinnamon, a bowl of maple syrup, a bowl of pumpkin puree, and a bowl of oil.

Notes on Ingredients

Here are the ingredients that you’ll need to make these fluffy fall pumpkin pancakes. Make sure to check out the recipe card at the end of the post for the exact amounts of each ingredient.

  • Pumpkin puree – Make sure to use unsweetened, unflavored, 100% pumpkin puree. Pumpkin pie filling will NOT work in this recipe.
  • Non-dairy milk – This can be oat, almond, soy, or any non-dairy milk you’d like. 
  • Melted vegan butter – You could also use your preferred cooking oil.
  • Maple syrup – If you don’t have maple syrup, substitute cane sugar or brown sugar instead.
  • Cinnamon, allspice, and nutmeg – Alternatively, substitute 2 ¾ teaspoons pumpkin pie spice in place of these individual spices.
  • Flour – If you’re gluten-free, you can use oat flour or finely grind gluten-free oats in a food processor or coffee grinder.
  • Baking powder – Double-check the expiration date so you know that your baking powder is fresh!

How to Make Pumpkin Pancakes (Vegan & Gluten-Free)

This light and autumnal pumpkin pancake recipe takes less than 20 minutes to make. Here’s how to do it.

Overhead view of a mixing bowl with almond milk and a whisk.
Mix the wet ingredients.
Overhead view of pumpkin puree, cinnamon, and almond milk in a mixing bowl with a whisk.
Add the spices and puree.
  • Mix the wet ingredients and seasoning. Add the pumpkin puree, non-dairy milk, vegan butter or oil, maple syrup, sea salt, cinnamon, allspice, and nutmeg to a mixing bowl. Whisk until smooth.
Overhead view of a mixing bowl with a whisk mixing flour into almond milk and pumpkin puree.
Add the dry ingredients.
Overhead view of a mixing bowl with pancake batter and a whisk.
Whisk until smooth.
  • Add the dry ingredients. Pour the flour and baking powder into the bowl, and whisk until all the ingredients are combined and smooth. 
Overhead view of an uncooked pumpkin pancake in a pan with a spatula.
Cook the first side.
Overhead view of a cooked pumpkin pancake in a pan.
Flip, and repeat.
  • Heat. Put a griddle pan or a cast-iron skillet over medium heat and grease with cooking spray or a small amount of oil. 
  • Cook. Pour about ¼ cup of pancake batter onto the skillet. Wait until bubbles start to form on top of the pancakes, then wait an additional 2 minutes. Flip the pancakes and cook for 3 more minutes, or until cooked through.
  • Repeat. Remove the pancake and repeat with the rest of the batter. You can cook multiple pancakes at once if your griddle is big enough.
  • Serve. Serve the pancakes hot with your favorite toppings. 
A stack of pumpkin pancakes on a plate, topped with nuts, next to a bowl of nuts.

Tips for Making This Pumpkin Pancake Recipe

  • Use homemade puree. This recipe is delicious if you use store-bought pumpkin puree. But it’s even tastier if you make your own. My homemade pumpkin puree recipe is quick and easy, and it will give your pancakes a much stronger pumpkin flavor.
  • Adjust the timing. Every stove and every griddle is different, so it’s important to adjust the cooking time when you make these pumpkin pancakes. After you make the first pancake, check to make sure it’s cooked all the way through. Adjust the cooking time based on how done the pancake is and how brown the top and bottom are. 
  • Keep warm. It’s best to serve pumpkin pancakes hot off the griddle. But if you’re trying to serve a large batch at once, you’ll want to keep the finished pancakes warm while you cook the rest. To do that, wrap them in a kitchen towel and store them in the oven turned to the lowest setting.
  • Add chocolate chips. Throw in a handful of vegan chocolate chips to make pumpkin chocolate chip pancakes.
A stack of pumpkin pancakes on a plate with nuts, with syrup being poured over the top.

Serving Suggestions

These pumpkin pancakes are so delicious all on their own, especially topped with jam, maple syrup, nuts, or fresh fruit and washed down with a whipped coffee. But I love to serve them on the weekend as part of a larger breakfast or brunch spread, with a savory tofu scramble, crispy breakfast potatoes, and veggie and black bean breakfast hash. I’ll even prepare some vegan bacon from rice paper to have on the side, or crumble on top of the pancakes for a sweet-savory contrast.

A stack of pumpkin pancakes on a plate, topped with nuts, with a quarter of the stack cut out.

How to Store & Reheat Leftovers

  • Refrigerate. Leftover pumpkin pancakes will last for 4 days in the fridge, as long as you store them in an airtight container or bag. I recommend separating the pancakes with a layer of wax paper. You can reheat them in the toaster or in a skillet over medium heat.
  • Freeze. Store the pumpkin pancakes in an airtight bag or container, separating each pancake with a layer of wax paper. They’ll last in the freezer for at least 6 months. You can reheat them in the toaster directly from the freezer. 

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A stack of pumpkin pancakes on a plate, topped with nuts, next to a bowl of nuts.

Pumpkin Pancakes

Servings: 8 servings
Prep Time: 8 minutes
Cook Time: 10 minutes
Total Time: 18 minutes
These easy vegan pumpkin pancakes are ultra-moist, fluffy, and loaded with your favorite fall flavors. The perfect breakfast for a cozy morning!
5 (from 6 ratings)
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Ingredients

  • 1/2 cup pumpkin puree
  • 2 tablespoons maple syrup, or cane sugar
  • 1 cup + 2 tablespoons vegan milk
  • 1 tablespoon melted vegan butter, or oil
  • 1/2 teaspoon sea salt
  • 2 teaspoons cinnamon
  • ¼ teaspoon ground ginger, or ¼ teaspoon pumpkin pie spice
  • ¼ teaspoon all spice, or ¼ teaspoon pumpkin pie spice
  • ¼ teaspoon nutmeg, or ¼ teaspoon pumpkin pie spice (for a total of ¾ teaspoon for all three spices)
  • 1 1/4 cups flour, 150g, or for gluten free, oats ground in a food processor or in a coffee grinder
  • 1 tablespoon baking powder

Instructions 

  • In a large bowl, add in the pumpkin puree, maple syrup, vegan milk, melted vegan butter or oil, sea salt, cinnamon, ground ginger, all spice and nutmeg. Stir/whisk vigorously to combine everything for about 2 minutes.
  • Sift in the flour and baking powder and using a spatula, gently mix the batter until JUST combined. It’s okay (and normal) to have some lumps. The sifting really helps to make the pancakes fluffy.
  • Let the batter sit for 5 minutes.
  • Heat a griddle pan or a cast iron skillet over medium heat and brush with coconut oil or vegan butter.
  • Spray or grease ¼ cup measuring cup with some oil so the batter doesn’t stick. Scoop about ¼ cup of batter and pour into the pan/skillet for in an even layer for one pancake.
  • Wait until some bubbles start to form on top. Allow to cook for about 2-3 more minutes and then flip the pancakes over once the bubbles begin to pop on top. Cook for about 2-3 more minutes until batter is cooked through.
  • Repeat for the rest of the pancakes. Serve pancakes hot with a pat of butter and drizzle with maple syrup on top and your favorite toppings.
  • Enjoy!

Notes

If you’re making a lot of pancakes, you can preheat your oven to 200°F and keep them on a baking pan in the oven while you make the rest.
Expert Tips & FAQ
Pancakes are very simple to make once you know a few key tips:
Test to ensure that your baking powder is still active. Let’s just say I’ve confidently whipped up a double batch of pancakes only to realise I had tossed my good baking powder and kept the expired one. We don’t want that! It’s very easy to test and will make all the difference in getting your pancakes nice and fluffy!
Don’t overmix your batter. Like, seriously. Lumpy pancake batter is key for light and fluffy pancakes, so ensure that it looks similar to the photos above.
Sifting your ingredients really helps with the fluffiness. If you don’t have a strainer, sieve or sifter, that’s okay you can still make the recipe, I do recommend it however.
While pancakes aren’t as precise as baking a cake, I would still recommend weighing out your ingredients. It ensures the perfect consistency of the batter.
Ensure all your wet ingredients are room temperature. Cold soy milk doesn’t mix very well, so I always pull a new container (I usually make several batches of pancakes at a time) OR I take my bottle from the fridge, pour out what I need and warm it up in the microwave so its room temperature. If you’re planning ahead, you can always just leave it on your counter until it is room temperature.
Freeze your pancakes so they last! I recommend flash freezing them then heating them up in your toaster oven. They remain just as light and fluffy.
Calories: 118kcal, Carbohydrates: 21g, Protein: 3g, Fat: 2g, Saturated Fat: 0.4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 0.3g, Sodium: 332mg, Potassium: 110mg, Fiber: 1g, Sugar: 4g, Vitamin A: 2501IU, Vitamin C: 3mg, Calcium: 148mg, Iron: 1mg

Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.

Cuisine: American
Course: Breakfast
Author: Jessica Hylton