These vegan pumpkin pancakes are soft, fluffy and naturally gluten-free, made with real pumpkin purée, oat flour and a warm hit of pumpkin pie spice. They're oil-free, sweetened with coconut sugar and ready in about 20 minutes, which makes them just right for a cozy fall breakfast or a lazy weekend brunch.
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I'm all about pumpkin season, and these pancakes are my favorite way to start it. The pumpkin and almond butter do the job eggs normally would, so you get a tender, golden stack without any dairy, eggs or oil.
Key Ingredients & Substitutions
- Pumpkin purée. The star of the show, and half of the egg replacer. Canned pumpkin works perfectly (make sure it's plain purée, not sweetened pumpkin pie filling), or you can make your own pumpkin purée. If yours is watery, blot it with a paper towel first so the batter doesn't turn soggy.
- Almond butter. Adds richness, a subtle nutty flavor and helps bind the batter. I like Barney Butter smooth almond butter, but cashew butter, peanut butter or sunflower seed butter (for a nut-free version) all work.
- Plant-based milk. Any unsweetened non-dairy milk is fine. I use almond milk, either store-bought or homemade almond milk. Oat or soy milk give slightly richer pancakes.
- Gluten-free oat flour. Gives the pancakes their soft, hearty texture. Use store-bought oat flour, or blend certified gluten-free rolled oats in a blender until fine and powdery. If you don't need the pancakes to be gluten-free, regular oat flour is fine.
- All-purpose gluten-free flour. Lightens the oat flour so the pancakes aren't dense. A 1-to-1 blend like Bob's Red Mill Gluten Free 1-to-1 Baking Flour works best. Regular all-purpose flour can be swapped in one-for-one if gluten isn't a concern.
- Coconut sugar. Brings a gentle, caramel-like sweetness. Anthony's organic coconut sugar is a good option, and brown sugar works too. I don't recommend a liquid sweetener here, since it can make the pancakes soggy.
- Pumpkin pie spice. A teaspoon of pumpkin pie spice gives the classic fall flavor. No blend on hand? Use ½ teaspoon cinnamon plus a pinch each of ginger and nutmeg.
- Baking powder and sea salt. Baking powder is what makes these fluffy, so check that yours is fresh. A pinch of salt balances the sweetness.
How to Make Vegan Pumpkin Pancakes
It's super easy! First, add the pumpkin purée, almond butter and plant-based milk to a mixing bowl and whisk together thoroughly, until the almond butter is fully blended in and the mixture is smooth.
Next, add the oat flour, gluten-free flour, pumpkin pie spice, salt, baking powder and coconut sugar. Fold everything together with a spatula until no dry streaks remain. The batter should be thick but still scoopable; if it's stiffer than that, stir in another tablespoon or two of milk.
Heat a non-stick frying pan over medium heat. Scoop about ¼ cup of batter per pancake into the pan and gently spread it into a round about ½ inch thick. Cook for 2 to 3 minutes, until the edges look set and golden, then flip and cook for another 1 to 2 minutes on the other side.
Repeat with the rest of the batter, then serve warm with extra almond butter and your favorite toppings, like sliced fresh fruit!
Helpful Tips
Keep the heat at medium. Pumpkin and coconut sugar both brown quickly, so a pan that's too hot will scorch the outside before the thick middle cooks through. If the first pancake browns in under two minutes, turn the heat down a notch.
Let the batter rest for 5 minutes. A short rest gives the oat flour time to absorb the liquid and the baking powder time to start working. The batter thickens slightly and the pancakes cook up fluffier and hold together better when you flip them.
Spread, don't pour. This is a thick batter, so it won't spread on its own the way a runny pancake batter does. Use the back of your spoon or measuring cup to nudge each scoop into an even round so it cooks evenly all the way through.
Flip only once. Wait until the edges look dry and the underside releases easily before flipping. Egg-free pancakes are more delicate than regular ones, and flipping too early (or more than once) is the main reason they tear or turn gummy.
Keep batches warm in the oven. If you're cooking for a crowd, set the oven to 200°F and slide the finished pancakes onto a baking sheet in a single layer while you cook the rest. They'll stay warm without drying out.
Variations
- Chocolate chip. Fold a handful of dairy-free chocolate chips into the batter, or try these vegan chocolate pumpkin pancakes for the full chocolate treatment.
- Blueberry. Toss fresh or frozen blueberries in a little flour before stirring them in, which keeps them from sinking to the bottom of the pancakes.
- Sweet potato or squash. Swap the pumpkin for the same amount of mashed sweet potato or butternut squash. If you love that idea, don't miss these vegan sweet potato pancakes.
- Nutty crunch. Stir ¼ cup chopped toasted pecans or walnuts into the batter for texture.
- Extra spiced. Add a pinch of cardamom or cloves along with the pumpkin pie spice for a chai-like flavor.
- Nut-free. Use sunflower seed butter instead of almond butter and oat or soy milk instead of almond milk.
Serving Ideas
Keep it classic with a drizzle of maple syrup, or do what I did in the photos: a side of blueberries and sliced banana, a drizzle of extra almond butter and a light sprinkle of shredded coconut. A spoonful of coconut yogurt or any plant-based yogurt is lovely on top too, and a few toasted pecans add a nice crunch.
For a full fall brunch spread, serve the pancakes alongside a vegan pumpkin spice smoothie and a big bowl of fresh fruit salad. They also make a fun weekend breakfast for kids; let everyone build their own stack with a toppings bar of fruit, nut butter and syrup.
Storing & Freezing
Let leftover pancakes cool completely, then store them in an airtight container in the fridge for up to 4 to 5 days. Reheat them in the toaster, in a dry frying pan over medium-low heat, or in the microwave for 20 to 30 seconds.
These pancakes freeze really well, too. Lay the cooled pancakes on a baking sheet and freeze until firm, then transfer them to a freezer bag with a piece of parchment between each one. They'll keep for up to 2 months. Reheat straight from frozen in the toaster or microwave, no thawing needed, for an easy grab-and-go breakfast.
More Pumpkin Breakfast Recipes
If you loved these vegan pumpkin pancakes, here are a few more cozy breakfasts you might enjoy:
- Pumpkin Baked Oatmeal
- Healthy Pumpkin Muffins (Vegan, Gluten-Free)
- Pumpkin Pie Breakfast Bars
- 22 Incredible Vegan Pancakes
📖 Recipe
Equipment
Ingredients
- ½ cup pumpkin puree, canned or homemade
- 1 ½ tablespoon almond butter
- 1 cup Almond Milk, or other plant based milk
- ½ cup oat flour, gluten-free, store-bought or homemade
- ½ cup gluten-free flour, all-purpose 1-to-1 blend
- ¼ teaspoon sea salt
- 1 teaspoon baking powder
- 1 ½ tablespoon coconut sugar, or brown sugar
- 1 teaspoon pumpkin pie spice, or ½ teaspoon cinnamon plus a pinch of ginger and nutmeg
Topping Ideas (Optional)
- maple syrup
- extra almond butter
- fresh fruit, such as blueberries or bananas
Instructions
- Add the pumpkin purée, almond butter and plant-based milk to a mixing bowl and whisk until smooth and the almond butter is fully blended in.
- Add the oat flour, gluten-free flour, pumpkin pie spice, salt, baking powder and coconut sugar. Fold together with a spatula until no dry streaks remain. The batter should be thick but scoopable; add 1 to 2 tablespoons more milk if needed. Let it rest for 5 minutes if you have time.
- Heat a non-stick frying pan over medium heat. Scoop about ¼ cup of batter per pancake into the pan and spread it into a round about ½ inch thick. Cook for 2 to 3 minutes, until the edges are set and golden, then flip and cook for 1 to 2 minutes more. Repeat with the remaining batter, turning the heat down slightly if the pancakes brown too quickly.
- Serve warm with extra almond butter, maple syrup and fresh fruit, or your favorite toppings.
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