Spiced vegan pumpkin pancakes are thick, fluffy and delicious! Perfect for fall and for all the pumpkin spice lovers. Even if you’re not a huge pumpkin fan, you’ll definitely want to try these. Pair them with a Pumpkin Spice Latte for a winning combo!
This recipe was originally published in September 2018. It has been updated for content and photos.
They’re flavourful, wholesome, and perfect for breakfast, lunch, or even dinner. (Yes, we do pancakes for dinner here quite often!)
PS. For even more pancake recipes be sure to check out these!
But while I’ve still got you, let me tell you why…
You’ll LOVE these vegan pumpkin pancakes!
- They’re super thick and fluffy, with NO mushy middles.
- You’d NEVER guess they’re vegan, so that means you can share them with all your friends and family!
- You probably wouldn’t even guess they’re made using whole wheat flour, except for the fact that they’re slightly darker in colour.
How to make them
(This is a summary with step by step photos, full recipe measurements and instructions are in the recipe card below.)
Gather your ingredients, and then combine your soy milk and apple cider vinegar in a small bowl. Set that aside to let it curdle. (This acts as a vegan buttermilk for fluffier pancakes.)
Now add all the dry ingredients to a large mixing bowl and whisk until combined: flour, baking powder, spices. (photos 1-2)
To the same bowl, add your wet ingredients: pumpkin puree, maple syrup, applesauce, vanilla, and your now curdled soy milk. Whisk until combined. (photos 3-4)
Using a lade, or measuring cup, drop about ¼ cup of batter on your griddle, leaving enough space in between each one since they will spread as they begin cooking. (photo 5)
Cook until bubbles appear on the surface and the edges are golden brown, approx 5-6 minutes. Then carefully flip your pancakes and cook for another 3-5 minutes until golden brown. (photo 6)
NOTE: Before you begin cooking your pumpkin pancakes, make sure the griddle is very hot. You can test this by adding a drop of two of water on the surface and see if it sizzles.
Serve your vegan pumpkin pancakes with chopped pecans or walnuts and drizzled in maple syrup for more rich autumn flavour. Plus a side of crispy home fries.
Or keep it lighter and serve with fresh fruit or Blueberry Chia Jam.
Can I prepare ahead?
Like all pancakes, these pumpkin pancakes taste best when freshly made.
However, you can save yourself some time by preparing the ingredients a day ahead, if needed.
Mix all your dry ingredients together in a large bowl and in a separate bowl, mix together the wet ingredients.
Keep the soy milk and apple cider vinegar in a separate small container or bowl, and when you’re ready to whip up some yummy pancakes, mix everything together and cook as usual.
Make sure to refrigerate the wet ingredients.
How long do they keep?
If you have leftovers (which is unlikely), allow them to fully cool first.
Then refrigerate them in a container, or on a plate covered in plastic wrap for up to 3 days. To reheat, you may do so in the toaster or microwave.
To freeze your vegan pumpkin pancakes, make sure they are completely cool and store air tight in the freezer for up to 3 months.
You may heat them in the toaster from frozen, for quick, easy breakfasts on the go.
These pancakes are…
- nut free
- oil free
- refined sugar free
- perfect for fall
And you’re going to LOVE them!
Expert Tips & Recipe Notes
- If you don’t have all the spices called for, but you have pumpkin pie spice, you may use 2 teaspoons of the pie spice to replace all four seasonings.
- Do not over mix your pumpkin pancake batter. Like most pancake recipes, a few lumps is perfectly fine, so mix until just combined.
- Make sure your griddle is HOT before cooking your pancakes. Since we’re not using oil, you need a hot surface to prevent sticking. Test the heat by adding a drop of water to see if it sizzles.
- If you don’t have or don’t like pumpkin, you may use sweet potato or butternut squash puree in its place.
More delicious vegan pancake recipes
- The Easiest Fluffiest Vegan Pancakes Ever
- Lemon Poppy Seed Pancakes
- Healthy Blueberry Pancakes
- Easy Banana Spinach Pancakes
- or for a savoury dinner pancakes, try this Lentil Spinach version
More easy pumpkin recipes
I’ve got plenty more pumpkin recipes, if that’s your thing. Like my savoury Pumpkin Black Bean Burgers or Vegan Pumpkin Pasta Sauce. Want a sweet pumpkin treat? These Oatmeal Pumpkin Cookies or Pumpkin Donuts won’t let you down.
If you tried this recipe, please let me know about it in the comments below. I always love hearing from you! Don’t forget to Subscribe to This Healthy Kitchen to be among the first to get my new recipes! You can also FOLLOW ME on Facebook, Instagram, Pinterest and Twitter to see more delicious food and get all the latest updates.
- 1 cup soy milk
- 1 teaspoon apple cider vinegar
- 1 ¼ cup whole wheat flour
- 1 tablespoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ⅓ cup pumpkin puree
- 2 tablespoon maple syrup
- 2 tablespoon unsweetened applesauce
- 1 teaspoon vanilla
- Preheat your griddle and then in a small bowl, combine the soy milk and apple cider vinegar. Set aside to let it curdle.
- In a large bowl, whisk together the flour, baking powder, cinnamon, ginger, nutmeg and cloves. Once mixed, add the pumpkin puree, maple syrup, apple sauce, vanilla, and now curdled milk. Mix until combined, without over mixing.
- Drop about ¼ cup worth of your batter onto your hot griddle, leaving plenty of space between each pancake.
- Cook until small bubbles have formed on the surface of your pancakes and the edges are golden brown, approx 5-6 minutes. Then flip and cook for another 3-5 minutes until golden brown.
- Serve with chopped pecans, sliced banana, maple syrup, blueberry chia jam, or berries.