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A stack of fluffy vegan pumpkin pancakes on a rustic wooden plate, drizzled with maple syrup and topped with pecans. The golden-brown pancakes have a soft, airy texture with hints of cinnamon and nutmeg. A fork with a cut piece reveals the moist, spiced interior. Surrounding the plate are a steaming cup of coffee, cinnamon sticks, and a bowl of pumpkin purée, creating a warm autumn atmosphere.

Vegan Pumkin Pancake

These vegan pumpkin pancakes are fluffy, spiced, and perfect for fall! Made with pumpkin purée, warm spices, and dairy-free ingredients, they come together in just 15 minutes for a quick and cozy breakfast.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Breakfast
Cuisine American
Servings 8 pancakes
Calories 97 kcal

Ingredients
  

  • ½ cup pumpkin purée
  • ¾ cup dairy-free milk almond, oat, or soy
  • 1 flax egg 1 tbsp flaxseed + 3 tbsp water
  • 1 tbsp maple syrup
  • 1 tsp vanilla extract
  • 1 ¼ cups flour whole wheat, oat, or all-purpose
  • 2 tsp baking powder
  • ¼ tsp salt
  • 1 tsp pumpkin spice blend cinnamon, nutmeg, ginger, and cloves
  • 1 tbsp coconut oil or vegan butter

Instructions
 

  • In a bowl, whisk together pumpkin purée, dairy-free milk, flax egg, maple syrup, and vanilla extract.
  • In a separate bowl, whisk flour, baking powder, salt, and pumpkin spice blend.
  • Gently fold the wet ingredients into the dry, mixing until just combined. Do not overmix!
  • Heat a non-stick skillet over medium-low heat and grease lightly with coconut oil.
  • Pour ¼ cup of batter per pancake, cook for 2-3 minutes, then flip and cook for another 1-2 minutes.
  • Stack the pancakes and top with maple syrup, pecans, or coconut whipped cream.