There’s nothing quite like waking up to the smell of warm spices wafting through the house on a crisp autumn morning—especially when it means fluffy vegan pumpkin pancakes are on the way. These golden stacks have become a weekend ritual in our home, the kind of breakfast that makes sleepy kids actually want to roll out of bed. What I love most (besides how ridiculously easy they are) is that this recipe proves you don’t need eggs or dairy to make pancakes with perfect lift and that cozy pumpkin pie flavor. The flax egg works its magic, the spices mingle just right, and suddenly you’ve got a plate full of autumn on a fork. Trust me, even my butter-and-maple-syrup-obsessed husband goes back for seconds.
Table of Contents
Table of Contents
Why You’ll Love These Vegan Pumpkin Pancakes
These pancakes aren’t just good—they’re “hide-the-last-one-for-yourself” good. Here’s why they’ve become our family’s fall obsession:
- Fluffy magic without the eggs – That flax egg trick gives them the perfect lift, so you’d never guess they’re vegan. I’ve served these to skeptical relatives who still ask for my “secret ingredient.”
- Faster than pumpkin spice latte season – From bowl to plate in 25 minutes flat (yes, I’ve timed it between kid meltdowns). The batter comes together while your griddle heats up.
- Tastes like autumn hugged your tastebuds – Warm cinnamon, ginger, and nutmeg paired with real pumpkin purée make every bite feel like the coziest sweater weather breakfast.
- Stays moist for days – Unlike some sad, cardboard-like vegan pancakes, these stay tender in the fridge. My daughter actually prefers them reheated—claims the spices “bloom” overnight.
Seriously, these vegan pumpkin pancakes turn even Monday mornings into something worth celebrating. Just try not to eat all the batter—though I won’t judge if you do.
Ingredients for Vegan Pumpkin Pancakes
Gather these simple pantry staples – I bet you’ve got most already! A quick pro tip: measure everything before you start mixing to avoid that frantic “where’s-the-vanilla” dance mid-recipe (we’ve all been there). Here’s what you’ll need:
- Flax egg: 1 tbsp ground flaxseed + 3 tbsp water (let sit 5 minutes until gloopy)
- Dry team: 1 1/2 cups flour, 1 tbsp sugar, 1 tsp baking powder, 1/2 tsp baking soda, 1 1/2 tsp pumpkin pie spice (or make your own blend!), 1/2 tsp salt
- Wet team: 1 1/4 cups almond or oat milk, 1/2 cup pure pumpkin purée (not pie filling!), 2 tbsp melted coconut oil, 1 tsp vanilla
See that “pure pumpkin purée” note? Learned that one the hard way when I grabbed pie filling by mistake – let’s just say my pancakes tasted like cinnamon-scented dessert soup. Not ideal.
How to Make Vegan Pumpkin Pancakes
Alright, let’s get these golden beauties going! I’ve burned enough pancakes in my life to know the little tricks that make all the difference. Follow these steps, and you’ll have perfect vegan pumpkin pancakes every single time.
Step 1: Prepare the Flax Egg
First things first – that magical flax egg! Mix 1 tablespoon ground flaxseed with 3 tablespoons water in a small bowl. Now here’s the key: walk away. Let it sit for a full 5 minutes while you gather other ingredients. You’ll know it’s ready when it gets that weirdly satisfying gloopy texture – like egg whites but way less gross. This binder is what gives our vegan pancakes their lift, so don’t rush it!
Step 2: Mix Dry and Wet Ingredients
Grab two bowls – yes, two! I know it creates more dishes, but trust me, this separation matters. In one bowl, whisk together all the dry ingredients (flour through salt). In the other, mix the milk, pumpkin purée, coconut oil, vanilla, and that prepared flax egg. Now pour the wet into the dry and stir until just combined. Some lumps are fine – overmixing makes tough pancakes! The batter should be thick but pourable; if it’s too stiff, add a splash more milk.
Step 3: Cook to Golden Perfection
Heat your griddle or pan over medium heat (about 325°F if yours has a thermometer). Test with a drop of water – it should sizzle but not explode violently. Lightly grease the surface, then pour 1/4 cup batter per pancake. Wait for those telltale bubbles to form on top (about 2-3 minutes), then flip when the edges look set. Cook another 1-2 minutes until both sides are that perfect pumpkin-spice-orange brown. Pro tip: keep finished pancakes in a 200°F oven while you cook the rest – they’ll stay warm without getting soggy!
See? Making vegan pumpkin pancakes is seriously foolproof. Just remember: flax patience, don’t overmix, and keep that heat medium – not too hot, not too cold, just like Goldilocks would want it.
Tips for Perfect Vegan Pumpkin Pancakes
After making these pancakes more times than I can count (okay fine, it’s basically every weekend from September through November), I’ve picked up some game-changing tricks. Here’s how to avoid common pitfalls and make sure your vegan pumpkin pancakes turn out flawless every single time:
- The batter should look slightly lumpy – Overmixing is the #1 reason pancakes turn out tough. Stir until the flour just disappears, then stop! Those little lumps will cook out, I promise.
- Sweeten to your mood – The recipe calls for 1 tbsp sugar, but we sometimes double it for dessert-worthy stacks. Taste your batter (yes, it’s safe!) and add more sugar if you like things sweeter.
- Cold batter = better pancakes – If you’ve got time, let the batter rest 10 minutes in the fridge. The flour hydrates fully, giving you even fluffier results. (This is my secret for impressing overnight guests!)
- Freeze like a pro – Cool cooked pancakes completely, then layer between parchment paper in a freezer bag. They’ll keep for 2 months – just pop in the toaster straight from frozen for instant breakfasts.
- Watch your heat – Too hot and the outsides burn before the inside cooks; too low and you get sad, pale pancakes. Medium heat is just right for that perfect golden crust.
There you have it – my hard-earned wisdom from years of pancake experiments. Follow these tips, and you’ll be flipping stacks worthy of a brunch café (minus the $15 price tag).
Love cozy breakfasts? These Pumpkin Cottage Cheese Pancakes deliver that same autumn spice in a fluffy, protein-rich bite.
Vegan Pumpkin Pancakes Variations
Once you’ve mastered the basic recipe, it’s time to play! Here are my family’s favorite ways to jazz up these vegan pumpkin pancakes:
- Chocolate chip happiness – Fold in 1/2 cup dairy-free chocolate chips. The melty pockets against warm spices? Absolute breakfast bliss.
- Crunchy walnut upgrade – Toasted walnuts add the perfect texture contrast. I chop them small so every bite gets some.
- Blueberry pumpkin surprise – Toss in fresh or frozen blueberries for little bursts of tartness that cut through the sweetness.
My kids love making “pancake experiments” – last week we tried adding shredded coconut and it was a tropical twist on autumn flavors. The batter’s your canvas – get creative!
For a protein-packed start with similar seasonal flair, try the Pumpkin Protein Overnight Oats—easy, creamy, and meal-prep friendly.
Serving Suggestions
Drizzle with warm maple syrup (the real stuff, please!) and dollop coconut yogurt for creamy contrast. Sliced apples sautéed with cinnamon make the perfect topping – or go wild with toasted pecans and a dusting of powdered sugar. Pro tip: Serve with hot coffee for the ultimate cozy morning combo.
Storing and Reheating
These vegan pumpkin pancakes keep beautifully! Store cooled leftovers in an airtight container in the fridge for 3-4 days. For longer storage, freeze them between parchment paper layers – they’ll stay perfect for 2 months. Reheat in the toaster (my go-to) or microwave for 30 seconds until warm and fluffy again. Easy peasy!
Vegan Pumpkin Pancakes FAQ
Over the years, I’ve gotten the same great questions about these vegan pumpkin pancakes from friends and readers alike. Here are the answers to the ones that pop up most often – consider this your pancake troubleshooting guide!
Can I freeze the batter instead of cooked pancakes?
Technically yes, but I don’t recommend it. The baking powder starts working as soon as it hits liquid, so frozen batter loses its rising power. You’ll end up with flat pancakes that taste fine but lack that signature fluff. Instead, bake all the pancakes and freeze those – they reheat beautifully in the toaster straight from frozen!
What can I use instead of a flax egg?
No flaxseed? No problem! Try one of these vegan binders:
- Chia egg – 1 tbsp chia seeds + 3 tbsp water (works just like flax)
- Applesauce – 3 tbsp per egg (adds slight sweetness)
- Mashed banana – 1/4 cup per egg (gives a subtle banana flavor)
Just remember – these subs might change the texture slightly. My second favorite after flax is definitely chia since it mimics eggs most closely.
Why did my pancakes turn out dense instead of fluffy?
Oh no! A few common culprits:
- Overmixed batter – Those lumps are friends! Stir until just combined.
- Old baking powder/soda – Check expiration dates – they lose potency over time.
- Not enough heat – If your griddle isn’t hot enough, pancakes don’t get that instant rise.
- Too much pumpkin – Measure carefully! Extra purée weighs down the batter.
Next time, try the “rest the batter” trick I mentioned earlier – 10 minutes in the fridge makes a world of difference for fluffy vegan pancakes!
Nutritional Information
Here’s the scoop on what’s in these cozy vegan pumpkin pancakes (per pancake, based on making 10 from the batch). Just a heads up – these are estimates since ingredients can vary, but they give you a good ballpark!
- Calories: 120
- Protein: 3g (not bad for egg-free!)
- Carbs: 18g (with 2g fiber)
- Sugar: 4g (less than most cereals!)
- Fat: 5g (mostly from that healthy coconut oil)
Compared to diner-style pancakes, these pack more fiber and nutrients thanks to the pumpkin and flax – so you can feel good about that second (or third…) stack!
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Fluffy Vegan Pumpkin Pancakes Your Family Will Devour
Fluffy vegan pumpkin pancakes with warm spices, perfect for a cozy breakfast.
- Total Time: 25 minutes
- Yield: 8–10 pancakes 1x
Ingredients
- 1 tbsp ground flax + 3 tbsp water (flax egg)
- 1 1/2 cups flour
- 1 tbsp sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 1/2 tsp pumpkin pie spice
- 1/2 tsp salt
- 1 1/4 cups almond or oat milk
- 1/2 cup pumpkin purée
- 2 tbsp melted coconut oil
- 1 tsp vanilla
Instructions
- Make flax egg and let sit 5 minutes.
- Mix dry ingredients in one bowl, wet in another.
- Combine, mix until just blended.
- Cook on greased griddle until golden.
Notes
- Use pure pumpkin purée, not pumpkin pie filling.
- Adjust sweetness by adding more sugar if needed.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Griddle
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 1 pancake
- Calories: 120
- Sugar: 4g
- Sodium: 180mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
