You’ve been asking for a vegan pancake recipe, and these Vegan Pumpkin Pancakes are worth the wait. They’re made with whole wheat pastry flour, deliver about 5 grams of protein and fiber per pancake, and still taste as fluffy and buttery as classic diner pancakes.
Serve them simply with maple syrup, or for a full brunch pair them with tofu scramble and fresh fruit, or tempeh bacon, avocado, and roasted potatoes. If pumpkin isn’t in season, use the same technique for a classic vegan pancake batter.
In this post:
1. Why you’ll love this recipe
2. Ingredient notes & swaps
3. Step-by-step instructions
4. Key tips
5. FAQ
6. Recipe card
For more vegan breakfast ideas, look through a wide variety of plant-based morning recipes and adaptations to suit your pantry.
Why you’ll love this recipe
Rich pumpkin flavor. A homemade pumpkin spice blend paired with pumpkin puree gives real depth and warmth to the pancakes without relying on a pre-made mix.
Wholesome yet indulgent. Whole wheat pastry flour adds protein and fiber, but the pancakes stay tender and flavorful—think classic, diner-style pancakes rather than something “healthy” and dense.
Perfect texture. The vegan buttermilk (oat milk plus apple cider vinegar) and a healthy dose of baking powder create light, fluffy pancakes that still feel substantial.
Ingredient notes & substitutions
Pumpkin puree: Canned pumpkin puree is preferred for texture; many bakers like non-organic brands for a slightly smoother consistency.
Homemade pumpkin spice: Freshly grated or ground spices (cinnamon, nutmeg, ginger, allspice, cloves) brighten the flavor more than an older store-bought blend.
Whole wheat pastry flour: This yields a softer crumb than regular whole wheat. All-purpose flour can be substituted cup-for-cup; white whole wheat or a half-and-half mix with AP flour will also work.
Oat milk + vinegar: Full-fat oat milk creates a rich vegan “buttermilk.” Soy milk will work similarly; avoid very thin milks like almond if you want a thicker batter.
Vegan butter: Adds a buttery note that enhances pumpkin flavor. Coconut oil is a fine alternative but may change the texture slightly.
Step-by-step instructions
1. Make the vegan buttermilk: combine oat milk and apple cider vinegar and set aside 5–10 minutes to curdle.
2. In a bowl, whisk together the pumpkin puree, vanilla, and the melted vegan butter until combined.
3. In a large bowl, whisk the flour, baking powder, baking soda, salt, brown sugar, and pumpkin spice.
4. Pour the wet ingredients into the dry ingredients and fold gently with a wooden spoon until just combined. Do not overmix; a lumpy batter is fine. Let rest 10 minutes.
5. Heat a nonstick pan over medium for several minutes, add a thin film of oil, then ladle about ½ cup batter per pancake.
6. Cook until bubbles form uniformly in the center and edges start to dry and brown, about 1½–2 minutes. Flip and cook another 1½–2 minutes until golden.
7. Keep cooked pancakes on a tray separated by parchment sheets; if desired, keep warm in a 200ºF oven while finishing the batch.
Tips for making this recipe
Mix the batter by hand and avoid overmixing. Once the flour is incorporated, stop; lumps are normal and desirable.
Watch the heat: start medium, then reduce to medium-low after a pancake or two if needed to avoid over-browning. For electric griddles, about 375ºF is a good target.
Use a touch of vegan butter or neutral oil to cook. On a reliable nonstick pan you may not need to re-oil between rounds; other pans may require a light refill.
For best texture, layer cooked pancakes with parchment paper between each one to prevent sticking and sogginess.
Frequently asked questions
All-purpose flour is a straightforward substitute, cup-for-cup. Regular whole wheat will work but yield a nuttier, chewier result. White whole wheat or a half-and-half mix with all-purpose flour will give a milder flavor. Spelt flour should also work in similar proportions.
Oat flour can be used but often produces a thinner, flatter pancake. Some 1:1 commercial gluten-free blends may produce gummy results, so test a small batch first if relying on GF flours. For the fluffiest result, wheat-based flours perform best.
You can, but fresh spices bring more vibrant flavor. Pre-mixed blends vary in age and quality, so a homemade mix of cinnamon, nutmeg, ginger, allspice, and cloves will taste brighter.
Yes—vegan chocolate chips, chopped nuts, or blueberries are all great additions. Fold gently so the batter stays airy.
You can refrigerate the batter overnight with reasonable results. Because the recipe uses both baking soda and a generous amount of double-acting baking powder, it still rises when cooked. If pancakes seem flat when cooking, add a small pinch (about 1/4 teaspoon) of baking soda to react with the batter’s acidity.
Store leftovers wrapped or in an airtight container in the fridge for up to 3 days. Reheat in a skillet or in a 350ºF oven for 10–15 minutes to avoid sogginess. Freeze separated by parchment in airtight bags for up to a couple of months; reheat from thawed or straight from frozen in the microwave or oven.
More pumpkin recipe ideas
- Roasted Pumpkin Salad with Balsamic Vinaigrette
- Pumpkin Ricotta Stuffed Shells
- Vegan Pumpkin Bread
If you try the recipe, leave a rating and share your remake on social media—I love seeing variations and tips from home cooks.
Vegan Pumpkin Pancakes
Ingredients
- 2 cups (480 mL) full-fat oat milk*
- 1 ½ tablespoons apple cider vinegar
- 2 cups (250 g) whole wheat pastry flour**
- 1 tablespoon organic brown sugar
- 1 ½ tablespoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- ½ cup (120 g) canned pumpkin puree***
- 1 teaspoon vanilla extract
- 3 tablespoons vegan butter, melted, plus more for serving****
- Neutral-flavored oil for cooking
- Pure maple syrup for serving
Homemade Pumpkin Spice
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon freshly grated nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon ground allspice
- ¼ teaspoon ground cloves
Instructions
- Combine the oat milk and vinegar in a medium bowl and set aside 5–10 minutes to curdle.
- In a large bowl, whisk the flour, baking powder, baking soda, salt, sugar, and pumpkin pie spice.
- To the “buttermilk,” add the pumpkin puree and vanilla and whisk to combine. Drizzle in the melted vegan butter and stir until just combined.
- Pour the wet ingredients into the dry and fold with a wooden spoon until just combined. Do not overmix. Allow batter to rest 10 minutes.
- Heat a nonstick pan over medium-low to medium heat. Add a thin film of oil to the pan.
- Ladle ½ cup batter per pancake. Cook until bubbles form and edges brown, about 1½–2 minutes, then flip and cook another 1½–2 minutes.
- Store cooked pancakes on a tray separated by parchment. Keep warm in a 200ºF oven if desired. Repeat with remaining batter.
- Serve warm with vegan butter and maple syrup.
Notes
*Full-fat oat milk (such as Oatly) produces a richer vegan buttermilk; original oat milk works too.
**Substitute all-purpose flour cup-for-cup if needed. Regular whole wheat will be nuttier and denser.
***Most canned pumpkin purees work; a non-organic brand often yields a slightly smoother texture.
****Vegan butter gives a distinct buttery flavor; coconut oil is an acceptable swap.
*****Freshly ground spices deliver the best pumpkin flavor versus older pre-mixed blends.
Nutrition
Carbohydrates: 31 g |
Protein: 5 g |
Fat: 5 g |
Fiber: 4 g
Nutrition information is an approximation.