This amazing fluffy moist vegan pumpkin pancakes recipe came about as a result of an experiment with some leftover canned pumpkin and will absolutely WOW you.
The pumpkin pancake batter can be whipped up in just a few minutes with ten easy-to-find ingredients, including that leftover pumpkin, or go crazy and double up to use the whole can!
These pancakes are just perfect for my family. I’m vegetarian but allergic to eggs, and my son is allergic to both eggs and dairy, so it’s always a win when we find simple but tasty eggless and dairy-free recipes.
And if you find yourself full of fall spirit (in other words, a bit pumpkin-crazy), then these other pumpkin recipes might be just up your alley:
- Spicy pumpkin pickle (an overnight refrigerator pickle recipe)
- Easy vegan pumpkin bread recipe
- No boil pumpkin pasta bake
- Vegan pumpkin cookies
Storing your pancakes
These awesome fluffy vegan pancakes will keep for up to five days in the fridge. Just make sure to cover them tightly or they will dry out.
To serve, just gently warm in a hot oven for a few minutes or quickly blast in the microwave for 15 seconds per pancake.
You can even freeze these babies and pop them in the toaster!
Pumpkin pancake toppings
Never had pumpkin pancakes or looking to break out of your topping-choice rut? I’ve got you covered. Here are some of my recommended choices for topping your fluffy pumpkin pancakes with:
- Maple syrup and chopped nuts of choice (especially pecans or walnuts)
- Flash-fried cubed apple and cinnamon with caramel syrup
- Buttery vegan spread and powdered sugar
- Lemon juice and sugar (I’m Irish, everything pancake-related goes well with lemon juice and sugar)
- Vegan cream cheese and powdered sugar
- Vegan whipped cream
Substitutions, hints, tips and tricks
I always recommend making the recipe exactly as is. I test my recipes extensively, so you don’t have to!
That being said, sometimes a girl just has to have vegan pumpkin pancakes and is short an ingredient or two, so it never hurts to know what can be swapped in or out.
To make this recipe you’ll need canned pumpkin puree, plant-based milk, vanilla extract, vinegar, oil, all-purpose flour, baking powder, pumpkin pie spice, sugar and salt. Let’s have a look at what can be changed up:
Canned pumpkin puree
If you can’t get a hold of a tin of pumpkin puree (NOT pumpkin pie mix), then you can definitely make your own by substituting ripe fresh peeled pumpkin cooked in the microwave and then blended.
Just be aware that homemade pumpkin puree tends to contain more liquid so try and set aside some time for the extra moisture to drain off (leave the pumpkin puree in a cheesecloth or very fine sieve).
I always recommend soy milk for baking, cookies and pancakes because I really feel like it gives a softer end product, especially important in this recipe to get super soft fluffy pancakes. really though, any plant-based milk will do.
I guess it goes without saying that if you’re not vegan (1) you’re a bit lost (how did you get here?) and (2) you can use regular milk.
Whichever type of milk you use, make sure it’s a full-fat and not a “light” or “diet version, and is preferably unsweetened. If you just have the sweetened stuff you can go ahead and use that but reduce the sugar by a tablespoon.
This adds a lovely note to the flavors going on with these pumpkin pancakes, but if you don’t have any you can leave it out, or swap it for another extract you think would go well (rum or apple would also work well here).
I use white wine vinegar (cos I’m fancy, obviously) or ACV, depending on whichever I have handy, but you can use any vinegar here. Use common sense and steer away from balsamic vinegar or strongly flavored vinegar such as black vinegar.
If you have no vinegar at all in the house then you can sub it out for the same quantity of lemon juice.
I recommend canola or sunflower oil here. Any flavourless oil will do.
Although I’m a fan of using wholemeal flour wherever possible, I do not recommend using it in these pancakes as it overpowers the subtle pumpkin flavor. Wholemeal flour can also result in crumbly pancakes, particularly when they’re eggless.
If you really must get some wholemeal in, only sub out half the amount of all-purpose flour. Cake flour can also be substituted, weight for weight.
There is quite a bit of baking powder in these pancakes to get them so fluffy. If you really had to, you could try substituting it with 1 tsp of baking soda and and extra tablespoon of lemon juice, but you’ll run the risk of “soapy” tasting pancakes.
Pumpkin pie spice
I am forever running out of this as it’s hard to find and expensive where I live in Madrid, Spain. If you’ve run out, you can use this easy pumpkin pie spice substitute recipe. It makes a little over 1.5 tsp which is what is needed in this recipe, but it’s fine to substitute the amount as is.
I use regular white table sugar. Note that here in Europe white table sugar is never made with bone char, but in the US you might want to check if your sugar is vegetarian. You can sub it out for the same quantity of caster or brown sugar.
I don’t recommend substituting it with a liquid sweetener as it will throw off the dry to wet ratio.
Well, let me just say that I don’t believe you have run out of salt in your house but still have all the other ingredients! Leave it in, don’t substitute it! It helps emphasize the spices more and helps with the beautiful soft but firm texture of the pancakes.
How to make vegan pumpkin pancakes
Get ready for one of the easiest vegan pancake recipes ever! Check in with the process photos below if you’re worried you might be going a bit off-piste with the recipe, although this one is so simple chances are high you won’t need to.
First, mix your dry ingredients together (the all-purpose flour, baking powder, pumpkin pie spice, sugar and salt).
Next, add your wet ingredients (pumpkin puree, plant-based milk, vinegar and oil) to a separate bowl. Whisk really well until the oil is mostly incorporated, and quickly add to the dry ingredients.
Mix well and leave aside for five minutes and put a non-stick pan on a medium-high heat to warm up. When making pancakes, always make sure to preheat your pan, or the first pancake will be a bit of a loss, and nobody likes a pancake-destroyer (you have been warned).
Lightly brush the pan with a little oil, although if it’s a really good non-stick you won’t need to use any. Make sure the oil is hot and then add in a quarter cup of batter and turn the heat down to medium.
I use a quarter cup measure to perfectly portion out eight pancakes as nothing drives me crazier than when you have leftover batter that’s not enough to make another pancake with! But you do you.
Cook the pancakes for about one and a half minutes. You’ll need to let the pancake half-set before turning, as it’s so soft there will be batter flying everywhere if you try to flip it around when you would normally flip a regular pancake.
Check the photo below to see what it should look like just before you flip it. After flipping, cook the remaining side for one minute.
Keep the cooked pancakes to one side, covered so they stay warm, and serve immediately or leave to cool and store for eating later.
Did you make this recipe? Let me know how much you loved it with a star rating in the recipe box, review, or comment below.
Or take a picture and tag me on Instagram (@the_fiery_vegetarian), I love seeing all your creations!
- 1 cup all-purpose flour (leveled, not scooped)
- 1 tbsp baking powder
- 1.5 tsp pumpkin pie spice
- 3 tbsp white table sugar
- 1/4 tsp salt
- 1/2 cup pumpkin puree
- 1 cup unsweetened plant-based milk (preferably soy)
- 1 tablespoon white vinegar
- 1 tsp vanilla extract
- 2tbsp canola oil plus extra for brushing the pan
- Mix all the dry ingredients together in one bowl.
- Whisk the wet ingredients well until the oil is incorporated, in another bowl.
- Mix wet and dry together until combined and set aside for five minutes.
- Preheat a non-stick pan on medium-high temperature, and brush lightly with oil. When hot, pour in a quarter cup of the batter and immediately reduce the heat to medium.
- Fry for around 1.5 minutes until nearly set, then flip and cook one minute on the other side.
- Keep warm and serve.
Serving Size2 pancakes
Amount Per Serving Calories 261Total Fat 9gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 7gCholesterol 5mgSodium 546mgCarbohydrates 40gFiber 2gSugar 11gProtein 6g