Enjoy the cinnamon and spiced flavors of a pumpkin pie in a stack of mouthwatering, fluffy, and delicious pancakes! These Vegan Pumpkin Pancakes are the perfect way to start your fall morning! You only need a handful of ingredients and a few minutes to make! This recipe is vegan and gluten-free friendly and no one would ever guess. Top with maple syrup and vegan whipped cream to achieve that sensational pumpkin pie pancake flavor you're craving!
Pumpkin Pie Pancakes Ingredients
- Unsweetened Almond or Oat Milk : If you're not vegan or dairy-free, regular milk also works.
- Pumpkin Puree : Not to be confused with pumpkin pie filling. You can normally find canned pumpkin with the canned items in the baking section.
- Maple Syrup: For a warm sweet flavor.
- Baking Powder : Helps our pumpkin pie pancakes get nice and fluffy. No egg needed!
- Apple Cider Vinegar: For that pumpkin spiced flavor!
- Cinnamon: Cinnamon combined with the pumpkin pie spices listed below will help you create the perfect pumpkin pie pancakes.
- Regular or Gluten-Free Flour: We recommend either regular all purpose flour or gluten-free all purpose flour such as King Arthur Measure for Measure.
Full measurements are listed in the recipe card at the bottom of the page.
Vegan Pumpkin Pancake Toppings and Add-Ins
- Vanilla extract to add to the batter
- Nutmeg is a classic pumpkin pie spice to add to your pumpkin pancake batter
- Cloves are another classic pumpkin pie spice
- Ground ginger is another great add-in to your pumpkin pancake batter
- Vegan Whipped Topping
- Maple syrup for drizzling
How To Make Pumpkin Pie Pancakes
Step 1: Mix the oat milk, pumpkin puree, maple syrup, baking powder, apple cider vinegar, cinnamon, vanilla (if using), and pumpkin pie spices (if using) together in a bowl. Add the flour and mix until a smooth batter forms. Don't over-mix.
Step 2: Grease your skillet and heat to medium low heat. Fry the pancakes until golden on each side. Full instructions are in the recipe card below.
Step 3: Serve the pumpkin pancakes warm with whipped cream and maple syrup.
Frequently Asked Questions
We recommend storing these in a sealed container in the fridge for up to 3 days or in the freezer for up to 30 days. Reheat in the microwave.
Not a pumpkin lover? Try using sweet potato puree in these pancakes!
Yes! Here are some other popular vegan pancake recipes from my site.
Best Vegan Banana Pancakes
Cinnamon Roll Pancakes
Easy Blueberry Pancakes
Fluffy Vegan Buttermilk Pancakes
Vegan Pumpkin Pie Pancakes
Ingredients
Vegan Pumpkin Pancake
- 1 cup unsweetened almond or oat milk
- ½ cup pumpkin puree
- 4 tablespoon maple syrup
- 2 teaspoon baking powder
- 1 teaspoon apple cider vinegar
- 1 teaspoon cinnamon
- 1 cup regular or gluten free all purpose flour If gluten-free, I recommend King Arthur Measure for Measure gluten-free flour. Please don't substitute any other flour such as almond flour, baking flour, etc.
Additional Ingredients
- 1 teaspoon vanilla
- ¼ teaspoon nutmeg
- ¼ teaspoon cloves
- ¼ teaspoon ground ginger
- Tru Whip Vegan Whipped Topping
Instructions
Vegan Pumpkin Pie Pancakes
- In a medium bowl, mix the oat or almond milk, pumpkin, maple syrup, baking powder, apple cider vinegar, and cinnamon. Option to add vanilla, nutmeg, cloves, and ginger. Mix until combined and then mix in the flour until the batter is smooth.
- Bring a large skillet sprayed with olive oil spray to low heat. Once the pan is warm, spoon in about 3 tablespoon of batter per pancake. Cook until bubbles form on the top of the pancakes and then flip. Each pancake should be golden on each side. You should have about 16 pancakes.
- Serve warm with vegan whipped topping, cinnamon, and maple syrup.
Nutrition
The recipes on Peanut Butter and Jilly can easily be adapted to fit a vegan lifestyle, a gluten-free lifestyle, or both depending on the ingredients you use. Please review the ingredients lists carefully and refer to our recommendations in the Notes of the recipe card to make this recipe compatible with your needs. Nutrition information provided is an estimate, and will vary based on specific brands of ingredients used and cooking methods.
Jena says
I used a cup of cooked pumpkin and the pancakes were amazing. Thanks so much Jilly for the recipes. Can't wait to try your cinnamon rolls, maybe even with pumpkin for my next dessert.