Vegan Pumpkin Pancakes

Pumpkin, nutmeg, ginger, maple, and vanilla… just the smell of these whole wheat pumpkin pancakes makes the kitchen feel warm and cozy. They’re hearty, wholesome, and the perfect way to kick off a slow weekend morning.

Top them with a drizzle of maple syrup, fresh berries, chopped nuts, or a dollop of our easy-to-make vanilla cashew cream—and I’m telling you, they taste so good, you might just feel a little guilty (but don’t!).

Whether it’s breakfast, brunch, or breakfast-for-dinner, these pumpkin pancakes are always a hit with both kids and adults. If you love pancakes like I do, be sure to check out our banana oatmeal pancakes and these blueberry cornmeal vegan pancakes too!

Reasons you will love these pancakes

• Oil-Free and Low in Fat – These pancakes are made without any added oil, making them a lighter, heart-healthy option without sacrificing flavor.
• Wholesome Ingredients – Made with whole wheat flour and plant-based goodness, these pancakes are as nourishing as they are delicious. Most of the ingredients required are probably already in your pantry.
• Gluten-Free Option – They can also be made with oat flour to make them gluten-free.
• Kid-Friendly and Crowd-Pleasing – Soft, fluffy, and naturally sweet, these pancakes are perfect for the whole family—even picky eaters!
• Perfect for Any Meal – Whether it’s breakfast, brunch, or a cozy breakfast-for-dinner, these versatile pancakes fit right in.

Ingredients you will need

• Pumpkin – Canned pure pumpkin (not pie filling) saves time without sacrificing nutrition or flavor. It’s shelf-stable, easy to use, and available year-round. It adds natural sweetness and moisture to these pancakes, allowing you to reduce added sugars.
• Flour – I use whole wheat flour because it rises well and gives the pancakes a fluffier consistency.  I’ve also used oat flour, and while they don’t rise as well, they do still taste delicious!
• Applesauce – Used as a sweetener in these pancakes. I use the premade little cups you buy at the grocery store because they’re the perfect amount, and my husband and I don’t eat a lot of applesauce.  You can also make apple sauce at home or freeze the larger jar contents into smaller servings.
• Apple cider vinegar – Activates the baking soda, creating a lighter, fluffy texture.  You won’t taste it.
• Sweetener – Other types of granulated sugar would likely work well in this recipe, but I prefer using brown sugar because it’s less refined than white sugar and adds a rich, warm flavor that pairs beautifully with the other ingredients.

How to make vegan pumpkin pancakes

STEP #1: Mix all ingredients together in a large bowl and stir well. Allow to sit for 2 to 3 minutes and rest while you heat the skillet.

You will need a good nonstick skillet like the Ozeri brand that I use.

STEP #2: Heat skillet to 375°F or medium heat. Once the pan is heated, pour small amounts of batter into the skillet.  You’ll be surprised at how thick and dense these pancakes are, so for ease in flipping, I generally pour pancakes about the size of a drink coaster.

STEP #3: Let them cook for about 3 minutes on each side, or until golden brown.  Don’t try and flip them too early or they will fall apart. The first flip is the most difficult, once you get the initial flip, the pancakes will firm up more for your next flip and if you use a thin spatula it helps.

STEP #4: Serve immediately with maple syrup drizzled over the top. We also love to add fruit, nuts, and cashew cream. I have include other topping options below.

Additional topping ideas

• You’ll notice in the photos that I added my vanilla dairy-free cashew cream. It makes a delicious topping. We also have a chocolate cashew cream for chocolate lovers. Either one pairs great with these pancakes.
• Maple syrup
• Homemade Vegan Whipped Cream
• Vegan Caramel Sauce
• Add some nuts! Pecans or walnuts – You can add them to the batter or sprinkle them over the top when serving.
• Fruit- Bananas, blueberries, blackberries, strawberries, raspberries, etc
• Non-dairy chocolate chips also make a fun topping!

Storage and freezing instructions

These pancakes will stay fresh in the fridge for 4–5 days when stored in an airtight container—and they freeze beautifully, too!

For easy meals later, make a double batch and freeze the extras. Just let the pancakes cool completely, then place them in a single layer on a baking sheet to freeze for 20–30 minutes. Once frozen, transfer them to a freezer-safe bag or container.

When you’re ready to enjoy, just pop them in the toaster or air fryer for a quick and tasty reheat!