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These vegan pumpkin pancakes are light and fluffy with real pumpkin puree, and pumpkin pie spice. They are whole food plant-based made with whole wheat flour, and no refined sugar!
Is there anything better than light and fluffy pancakes on a lazy morning? Yes, PUMPKIN pancakes, of course! These vegan pumpkin pancakes are thick, and oh so fluffy!
Pancakes are my indulgent breakfast of choice.
I am fortunate enough to live in a city with several vegan restaurants. One has fantastic fluffy vegan pancakes.
I set out to recreate a pumpkin version that has a thick fluffy texture, only remaking them so that they are whole food plant-based compliant. That means whole grain flour, no oils or vegan butters, and no refined sugar.
It is tough, but it is possible, and I hit the nail on the head with this one!
These pancakes are not only healthy, high in fiber, low in calories, and refined sugar free, but they are also perfectly fluffy with an intense pumpkin flavor!
Why you’ll love these Vegan Pumpkin Pancakes…
- Whole food plant-based compliant
- No refined flour
- No refined sugar
- No oil
- Great light and fluffy texture!
- Intense pumpkin flavor
- High in fiber
- Low in calorie
- Includes 4 grams of protein per serving
Ingredients You Need
- Whole Wheat Flour-Using whole wheat four adds fiber. Unlike all purpose flour, it has not been processed to strip away the nutrients, making it a whole grain food.
- Baking Powder-In order to get those light and fluffy pancakes to rise you need to use baking powder.
- Pumpkin Pie Spice-A combination of cinnamon, ginger, allspice and cloves, this spices gives a fragrant flavor to the batter.
- Salt-A little salt is needed to enhance the flavors of the other ingredients.
- Pumpkin Puree-This adds that wonderful flavor of autumn. Use canned or roast your own and puree. Reserve the leftovers for another recipe, like this vegan pumpkin bread!
- Almond Milk-I use unsweetened to keep this recipe refined sugar free. You can use any other plant-milk as long as it is unsweetened.
- Maple Syrup (optional)–Maple syrup is a natural unrefined sugar. Use organic if possible and drizzle on top of your serving. You could also add an optional tablespoon to the batter for a touch of natural sweetness.
- Chopped Nuts (optional)-For added crunch and texture sprinkle some chopped nuts on top of your serving!
Tools and Equipment
How to Make Vegan Pumpkin Pancakes
Step 1: Whisk together whole wheat flour, baking powder, pumpkin pie spice, and salt. Set aside.
Step 2: Pour almond milk, and pumpkin puree into batter. Fold together until combined. Don’t over mix. Allow batter to rest for 15 minutes.
Step 3: While batter is resting, heat your skillet to medium high. Use a non-stick skillet to avoid the need to add oil or vegan butter to the pan. If you use a non-stick skillet you will have no problem flipping the pancakes without oil. When skillet is hot, add batter, about 1/4 cup.
Step 4: Wait for batter to bubble about 3-4 minutes, then flip, and cook the other side an additional 2-3 minutes.
Top Tips for Making Vegan Pumpkin Pancakes
- Don’t over mix batter. If batter is a bit lumpy that is fine.
- Allow the batter to rest. This helps to create light and fluffy pancakes.
- Make sure the griddle is hot before adding the batter. Add a drop of water. If it sizzles and disintegrates, the griddle is hot and ready!
- Don’t mess with the pancakes once you have added the batter. Be patient, and wait for them to bubble before flipping.
What is the secret to fluffy vegan pancakes?
Some of the tricks for fluffy pancakes include using buttermilk, or separating the egg yolk and the whites of the eggs. These tips are no good for vegans! Here are 5 Tips for Making the Fluffiest Pancakes by Say Yes.
However, that doesn’t mean you still can’t achieve fluffiness.
- Don’t over mix your batter.
- Allow your batter to rest. Some chefs recommend allowing your batter to rest a full 30 minutes. If you have hungry kids, give it a minimum of 15 minutes.
- Wait for the bubbles before flipping.
- Only flip your pancakes once. No back and forth flipping!
I have been impatient with my pancakes in the past. Not giving enough rest time for the batter, moving them around in the pan, and flipping them back and forth before the bubbles have fully formed.
The result was dense pancakes. These tricks will help you get light and fluffy pancakes every single time without folding in egg whites or using buttermilk. Just be patient with resting the batter and flipping the pancakes.
Should you let your pancake batter rest?
It is essential that you allow your batter to rest. This helps the wet ingredients soak into the flour which gives it a lighter texture.
You can even make your batter the night before which means you don’t have to have hungry people waiting for breakfast in the morning.
Maple Syrup-This is a must in our house. Use organic pure maple syrup if possible.
Chopped Nuts-For added texture you can stir in chopped pecans and walnuts, or sprinkle them over the top!
Chocolate Chips-Use dairy free chocolate chips. Stir in about 1/4 cup.
Pumpkin Fluff-Make this easy pumpkin fluff with only 4 ingredients. It’s a great spread to put on top of your pancakes and adds even more flavor!
How to Store and Keep
Store-I doubt you will have leftovers, but if you do, store in an air tight container in the refrigerator. When ready to serve again reheat in the microwave.
Keep-These will be good for 3-4 days in the refrigerator.
Freeze-You can make these and freeze for later. Wrap in saran wrap, and place in a freezer safe bag. They will be good for 2-3 months. When ready to serve thaw in the refrigerator, and then reheat.
Check out these other vegan pumpkin recipes!
- Vegan Pumpkin Risotto
- Vegan Pumpkin Chocolate Chip Cookies
- Vegan Pumpkin Pasta
- Vegan Pumpkin Bread
- Pumpkin Fluff: Vegan Pumpkin Dip
- Vegan Pumpkin Muffins
- Vegan Pumpkin Smoothie
- Pumpkin Pie Spiced Vegan Trail Mix
- Vegan Pumpkin Soup
- Vegan Gluten-Free Pumpkin Pie Bars
- Pumpkin Vegan French Toast Casserole
Vegan Pumpkin Pancakes
- 1 cup whole wheat flour
- 1 tbsp baking powder
- 1/2 tsp pumpkin pie spice
- 1/4 tsp salt
- 4 tbsp pumpkin puree
- 1 cup unsweetened almond milk or other dairy free milk
- chopped nuts optional
- Whisk together whole wheat flour, baking powder, pumpkin pie spice, and salt. Set aside.
- Pour almond milk, and pumpkin puree into batter. Fold together until combined. Don't over mix. Allow batter to rest for 15 minutes.
- While batter is resting, heat your skillet to medium high. Use a non-stick skillet to avoid the need to add oil or vegan butter to the pan. If you use a non-stick skillet you will have no problem flipping the pancakes without oil. When skillet is hot, add batter, about 1/4 cup.
- Wait for batter to bubble about 3-4 minutes, then flip, and cook the other side an additional 2-3 minutes.
- Don’t over mix batter. If batter is a bit lumpy that is fine.
- Allow batter to rest. This helps to create light and fluffy pancakes.
- Make sure griddle is hot before adding batter. Add a drop of water. If it sizzles and disintegrates, the griddle is hot and ready to add the batter.
- Don’t mess with pancakes once you have added the batter. Be patient, and wait for them to bubble before flipping.