These vegan pumpkin pancakes are perfect for a fancy Fall brunch! Packed with pumpkin spice flavor and easy to make in just 20 minutes.
I’m all about pumpkin season this year. And I’m also all about treating myself with a delicious and hearty breakfast on lazy weekend mornings.
And these pancakes are the absolute perfect treat for Fall.
These vegan pumpkin pancakes are:
- Perfectly soft and fluffy!
- Sweetened to perfection with coconut sugar.
- Made with just a handful of ingredients.
- Ready in under 30 minutes.
Fluffiness is a basic requirement for pancakes, which these meet without a doubt. The softness is on point too.
And of course, the addition of pumpkin makes everything better. Just look at these pumpkin desserts if you need more evidence.
These pancakes feature just the right amount of pumpkin, so that it isn’t overwhelming and doesn’t interfere with the texture. But you get all that pumpkin spice flavor. Trust me, you’ll love them!
Ingredients you’ll need
Here's what you need to make perfect vegan pumpkin pancakes!
Pumpkin purée. This is the key ingredient! You can either use pumpkin purée from a can, or make your own.
Almond butter. Together with the pumpkin, this acts as an egg replacer and also adds a nutty undertone. I like this brand. You can replace with any other nut or seed butter of your choice.
Plant based milk of your choice. I like to use almond milk.
Gluten-free oat flour. You can use store-bought oat flour, or make your own by blending gluten-free oats in a blender or food processor.
All-purpose gluten-free flour. Something like this 1 to 1 baking flour is a good choice.
Pinch of good quality sea salt.
Coconut sugar. This brand is a good option. I would not recommend replacing with a liquid sweetener for this recipe as the pancakes may come out soggy.
How to make the best 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.
Next, add the oat flour, all purpose gluten-free flour, salt, baking powder and coconut sugar. Mix together using a spatula.
Heat a non-stick frying pan over a medium-high heat.
Pour in around 2-3 tbsp batter per pancake and cook for 2-3 minutes, until crispy and golden around the edges.
Cook for a further minute on the other side.
Serve with extra almond butter and other toppings of your choice, like sliced fresh fruit!
Variations & Additions
If you're a chocolate lover, check out these chocolate pumpkin pancakes for a fun variation.
Mashed sweet potato or butternut squash work really well in this recipe too, in place of the pumpkin puree. They are also great options for Fall.
For a little bit of extra indulgence, you can add dairy-free chocolate chips to the batter.
Blueberries make a great addition too! I like to toss them in a bit of flour first, which keeps them from sinking into the pancakes.
How to serve these vegan pumpkin pancakes
There are countless ways to serve pancakes! Some people like to keep it simple, just by adding some extra maple syrup on top.
As you can see in the photos I served these with a side of blueberries and sliced banana. Any fresh fruit is a great choice.
I also drizzled some extra almond butter on top and added a light dusting of coconut to make it extra pretty for the photos.
In general, nut and seed butters make a great topping. Coconut yogurt or any other plant based yogurt of your choice is another perfect side for a pancake breakfast!
Storing & Freezing the Pancakes
These pancakes keep in the fridge in an airtight container for 4-5 days.
You can also freeze them for up to 2 months. Reheat either in the microwave or in the toaster, and serve as normal.
More Tasty Vegan Recipes
If you love these vegan pumpkin pancakes, be sure to check out these other delicious ideas:
- Vegan Pumpkin Bread
- No-Bake Vegan Pumpkin Cheesecake
- Vegan Pumpkin Pie
- 49 Savory Vegan Breakfast Recipes
Let me know in the comments - what’s your favourite breakfast in the fall? If you give these vegan pumpkin pancakes a go, be sure to tag me on Instagram (@ohmyveggies), and leave your feedback in the comments below together with a star rating.
- Frying pan
Topping Ideas (Optional)
- maple syrup
- extra almond butter
- fresh fruit, such as blueberries or bananas
- Add the pumpkin purée, almond butter and plant based milk to a mixing bowl and whisk together thoroughly.
- Add the oat flour, all purpose gluten-free flour, salt, baking powder and coconut sugar. Mix together using a spatula.
- Heat a non-stick frying pan over a medium-high heat. Pour in around 2-3 tbsp batter per pancake and cook for 2-3 minutes, until crispy and golden around the edges. Cook for a further minute on the other side.
- Serve with extra almond butter and other toppings of your choice.