Vegan Pumpkin Spice Pancakes

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Grabbing a bite of super moist Vegan Pumpkin Pancakes

A while back a friend from Portland messaged me and asked where in the world the pumpkin pancakes were on our site. GOOD QUESTION. Answer: Here they are! They’re here!

Tall stack of Vegan Pumpkin Spice Pancakes for a delicious breakfast

The truth is, I’d been planning on making pumpkin pancakes for a while now I was just waiting till November. (Hi, November!) And as soon as I walked outside recently and needed a coat I knew it was time. Oh I love this time of year, and not just for the pumpkin pancakes.

Pouring maple syrup onto a stack of Vegan Pumpkin Pancakes
Stack of Pumpkin Spice Pancakes with vegan butter and syrup

Can I just admit how much trouble I had with this recipe? I literally tested it 8 times – a new record around here. The problem was I was trying to pack too much pumpkin puree into the batter and it was causing them to be a bit too moist in the middle and not cook all the way through. IS THAT SUCH A CRIME? While we’re on the topic of admitting shortcomings, I also love too much. Just thought you should know.

With all my failures I grew so frustrated I nearly threw in the towel on these guys. But for pumpkin pancakes, I knew must persevere. The final product was pretty sensational and totally worthy of sharing. Phew, that was a close one.

Top down shot of Pumpkin Spice Pancakes with vegan butter and syrup on top

These pancakes are perfection: the perfect balance of fluffy and dense, sweet, spicy, and packed with pumpkin flavor. Plus, they’re easy to make, requiring just 20 minutes and one bowl. Not to mention, no fancy ingredients required – just your fall-time pantry basics like pumpkin, almond milk, spices and maple syrup.

Easy peasy and so worth the 20 minute effort.

Stack of Pumpkin Pancakes for a delicious vegan breakfast

These beauties are absolutely phenomenal topped with a bit of Earth Balance and maple syrup. I even added a bit more pumpkin pie spice on top for aesthetic effect, but it took them to a new level of delicious – highly recommended.

What more can I say about these cakes? Make them this fall! Your mouth will thank me.

Slice cut out from a stack of Vegan Pumpkin Spice Pancakes
Fork with a bite of Vegan Pumpkin Pancakes alongside the rest of the stack
Moist Vegan Pumpkin Spice Pancakes stacked tall on plates

Vegan Pumpkin Spice Pancakes

Tender, spiced vegan pumpkin pancakes that require just 1 bowl and 20 minutes to prepare. Healthy, simple, and perfect for chilly fall mornings.
Author Minimalist Baker
Plate of Vegan Pumpkin Spice Pancakes topped with syrup
4.79 from 119 votes
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 6 (pancakes)
Course Breakfast
Cuisine Vegan
Freezer Friendly 1 Month (layered between parchment paper)
Does it keep? 1-2 Days


  • 3/4-1 cup* unsweetened vanilla almond milk
  • 1 Tbsp lemon juice or white vinegar
  • 1/3 cup packed pumpkin puree
  • 1 Tbsp vegan butter (such as Earth Balance // melted // or sub avocado or coconut oil)
  • 1/2 tsp pure vanilla extract
  • 3 Tbsp brown sugar
  • 1 Tbsp maple syrup or agave (or sub honey if not vegan)
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 pinch salt
  • 1 tsp pumpkin pie spice
  • 1/4 tsp cinnamon
  • 1 cup whole-wheat pastry flour (sub up to half with oat flour if desired)


  • Preheat electric griddle to medium heat (or about 350 degrees F / 176 C), or a large skillet (we prefer seasoned cast iron, the Always Pan, or another nonstick pan) on medium to medium-low heat on the stove stop. You want the surface to be hot but not screaming hot – oil shouldn’t burn when it hits the surface.
  • Combine milk (starting with lesser end of range) and lemon juice in a large bowl and let rest for 5 minutes to curdle. Then add melted Earth Balance, maple syrup, pumpkin, maple syrup, brown sugar, vanilla extract and whisk to combine.
  • Next add flour, baking soda, baking powder, salt and spices to a sifter and sift over the wet ingredients. If the batter appears too thin, add a bit more flour. If too thick, add a splash of almond milk. If too thin, add a bit more flour. Let batter rest for 5-10 minutes.
  • Butter or spray your griddle with cooking spray and pour 1/4 cup measurements of the batter onto the griddle. There should be 6-7 pancakes (as original recipe is written). Flip when bubbles appear in the middle and the edges turn slightly dry. Cook for 1-3 minutes more on the other side, then plate.
  • Top with Earth Balance and maple syrup and a dash more pumpkin pie spice, or whatever else you desire. Will reheat well the next day in the microwave.


*Start with 3/4 cup (180 ml) of almond milk. If the batter appears too thick after mixing, add the remaining amount in Tbsp increments. Thickness will depend on your pumpkin puree and whether you used maple syrup, honey, or agave.
*Nutrition information is a rough estimate calculated without extra vegan butter or maple syrup for serving.

Nutrition (1 of 6 servings)

Serving: 1 pancake Calories: 128 Carbohydrates: 23.9 g Protein: 2.3 g Fat: 2.2 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 242 mg Potassium: 39 mg Fiber: 3.3 g Sugar: 7 g

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My Rating:

  1. Diana says

    TI’m writing this review as I’m eating them. These pancakes are outrageously good. Perfectly spiced (followed your DIY pumpkin pie spice), tender, fluffy, AH-Mah-Zing!!!

  2. Nancy says

    I’ve made these three times and this will always be my go-to recipe! I love making multiple batches at once and freezing the extras. I just pop them into the toaster (oven) for a couple minutes and out they come, fresh as ever!

  3. Stephanie Zick says

    Wonderful recipe, my kids ate them as soon as I could get them off the griddle! Subbed in leftover mashed sweet potato instead of all pumpkin, couldn’t tell any difference and added some more nutrition. Thank you!

  4. Jacki says

    All year long I make your oat pancake recipe, but once the fall weather hits, I switch over to these. I’ve had my can of pumpkin in the pantry just waiting for the temps to dip down a little. This recipe is pretty much perfect. I’ll be making it several more times this fall.

  5. Lisa says

    Love love love this recipe!

    A tweak it ever so slightly because of ingredient availability. I didn’t have any almond milk on hand (I make my own) so I used some of my unsweetened almond and coconut milk creamer, mixed with water. It was about a half-and-half ratio. I also used apple cider vinegar instead of the lemon juice or white vinegar. Otherwise, followed the recipe as written.

    So delicious! One of the things I love most about this time of year is pumpkin everything. Ha ha

    Definitely a keeper recipe for me. Thanks so much for all the hard work and testing before sharing with us. :-)

    • Support @ Minimalist Baker says

      Amazing! We’re so glad you enjoy it, Lisa! Thank you for your kind words and lovely review! xo

  6. Joyce says

    Doubled up this recipe for brunch this morning to use up the last of my canned pumpkin, subbed Bob’s 1:1 GF and used extra spices since mine aren’t as fresh.

    This recipe is AWESOME!!

    The pancakes turned out super fluffy! Even with me being lazy and pouring the wet into the dry rather than sifting the dry into the wet. I think these would go great with some chocolate chips but for today, I sprinkled pumpkins seeds on one side. Thank you for this great recipe!

  7. Kat says

    First off, I am a huge Minimalist Baker fan, so you really can’t go wrong with this recipe. I make this GF by using equal amounts Bob’s Red Mill All-purpose GF Flour (not the 1:1). I make these every fall!

  8. Heike says

    Wonderful fluffy, spiced pancakes for an autumnal breakfast/brunch. They were super easy to make and all the measurements are correctly balanced.

  9. Vanessa says

    Made these on a rainy Saturday morning… brought so much comfort! They were delightful. I added crushed pecans to mine. Very tasty! Thanks for the recipe.

  10. Lindsey says

    Love these! I’ve made them several times. I usually do a heaping half cup of pumpkin puree to make it extra pumpkin-y. I usually half the amount of brown sugar. Then when I start cooking, I add chocolate chips. Delightful and delicious.

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Lindsey. We are so glad you enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  11. Tiffany Kyle says

    Another great recipe! I made some modifications since we are gluten free. I used about 1/4c oat flour I had left over from another baking adventure, 1/4c rolled oats, and 1/2c buckwheat flour. I also reduced the brown sugar to about 1 1/2tbsp instead of the full 3. Oh and I did need the full cup of almond milk. They turned out really good and the whole family loved them!

  12. Sabine says

    As I love pancakes I’m always on the lookout for a new recipe/ingredient. So this was a real gem ! I left out the sugar & maple syrup and I used spelt flour & oat flour (50/50) instead of wheat flour. Didn’t have pumpkin spice so I mixed cinnamon, ginger and nutmeg. They ended up fluffy and moist. Definitely worth repeating ! Thx for sharing !

  13. Sarah says

    Just made these amazing pancakes with some leftover pumpkin from another holiday baking project. I halved the syrup & brown sugar (our sugar tolerance has *plummeted* since we went vegan 4 months ago), substituted 1/2 c whole wheat flour & 1/2 cup AP flour, substituted 1T safflower oil for the vegan butter, and topped the finished pancakes with just some homemade cinnamon applesauce (with no added sugar). They were beyond delicious—truly fluffy and soft and still plenty sweet! The addition of a bit of freshly cracked black pepper (optional in your pumpkin pie spice recipe and something I always do now when baking with pumpkin thanks to lessons learned from Sally’s Baking Addiction back in my non-vegan baking days) really brought everything together and made the spices sing!

  14. Maggie says

    This is perfect! My whole family loved the pumpkin pancakes. We are always happy with any of your recipes! Thanks again for a fabulous meal!

  15. Kat says

    The most delicious pancake recipe I ever tried! Used cashew milk, coconut oil, less sugar and TJ gf flour. The batter was okay but it was a bit flimsy to flip on the pan. I’m gonna try again to master the mix since it became my favorite! sosososo good! I topped with caramelized banana and it was amazing!

  16. Amy says

    Love these pancakes so much! We’ve made them twice now and have had success with using 3/4 cup almond milk and regular all purpose flour. Definitely a fall staple in our home and would highly recommend!

  17. Kassie says

    I love everyone of your recipes but this one is the best one. Anyone that asks me about going vegan I always tell them to start with your recipes first! I did have to sub white sugar and molasses for brown sugar. Forgot I was out.

  18. DJ says

    Fantastic recipe! Used oat milk, olive oil, maple syrup, 3/4 cup AP flour and 1/4 cup oat flour. Batter was quite thick and had to add quite a bit of extra oat milk, maybe 1/4 cup, a little at a time. Followed recipe on waiting times. Sprinkled mini chocolate chips after pouring into the pan. Was worried they’d be dense or gummy because they rose a lot — it’s a thick pancake — but wow! Super fluffy! Everyone loved them, and no one likes pumpkin spice here much (except me). Husband declared “restaurant quality.” I even ate the first throwaway pancake when testing the heat of the pan. Thank you!!

  19. Lisa says

    Hello, I cut this recipe in half and it came out terribly. At first, it was like pizza dough or pie dough so I added liquid, It was still lumpy and wouldn’t stay together. It was like hot pumpkin pudding. Then I decided to try again. Maybe I got the measurements wrong or something. So, I did the recipe again using the full measurements. Still pie dough like, I added more liquid. When I read the steps thoroughly, I seen that I was supposed to let the mixture sit for 10 mins, so I did that. Still hot pudding. I’m not sure if it made a difference or was the reason for the recipe failing, but I did use coconut flour.

    • Support @ Minimalist Baker says

      Hi Lisa, coconut flour is the issue. It’s very absorbent and doesn’t work well subbed 1-1 for other flours.

  20. Laure says

    Fluffiest pancake ever! Packed with all good spices and pumpkin. Love it. I use coconut oil instead of vegan butter.
    Served with pumpkin latte!

  21. Melissa Cabezas says

    Fantastic. I’ve made this recipe at least 5 times now. Your buckwheat pancakes were my family go-to until we tried these. My 3 year old actually screamed “I never want to eat regular pancakes again!!!” So there ya have it. I’m going to attempt to make these with buckwheat flour today as I find the buckwheat ones do tend to keep you fuller a bit longer most likely due to the flour and flax. Thanks for all your amazing plant based recipes!

  22. Melinda Muyargas says

    This was a great fall breakfast! Many pumpkin recipes I’ve found are super fancy and take a long time, but this was easy enough for a weekday breakfast with my toddler. Thanks.

  23. Kay says

    An absolute favourite around here, we make it whenever we have extra pumpkin leftover, and then dream about them for days afterward!! Used gluten free flour and it worked perfect. Now thats it fall these will definitely be on the menu again soon

  24. Liza says

    Thank you for this recipe, Dana. I omitted the brown sugar and replaced with flaxseed meal instead. It worked and i loved how good and satisfying the pancakes turned out!

  25. Brenda says

    Delicious! Substitutions I made: 1/2 White Whole Wheat Flour & 1/2 Whole Wheat Pastry Flour; ACV instead of lemon juice; a little less than half of the brown sugar called for; about 2/3 of the vegan butter called for. Last, but not least – I added mini chocolate chips. SO GOOD!

  26. Matt says

    5 star recipe. Made some of my own tweaks such as sweet potato for pumpkin and apple butter in place of Earth Balance/oil. The batter was a little on the dry side but the end result was a moist and fluffy pancake nonetheless. Definitely making this again.

  27. jennie says

    I made these after sleeping in this morning. We cooked them while football played in the background. Perfect way to kick off the fall! I’m more of a savory breakfast girl and almost never make pancakes so the process is a bit intimidating. These were very good, easy, and there wasn’t a complete failure in the batch of 7. Next time I may decrease the pumpkin to 1/4 cup, but otherwise these were perfect. Another home run!

  28. Heather says

    I made this today for breakfast, and doubled the recipe. These were fluffy and had a great flavor, just like pumpkin pie. I used coconut oil instead of butter, all purpose flour because it’s what I had, and put chocolate chips in some of them. I wouldn’t change anything about the way they turned out! Whole family liked them. I’ll definitely be using this recipe in the future.

  29. Lindsey says

    These are delicious! I made them using MB’s oat milk recipe. Definitely don’t skimp on the spices, they make them even more savory and tasty. I added chocolate chips, which was a delightful idea. I made extra batter to use later this week – we’ll see if it does well in the fridge.

  30. Margaretha says

    I couldn’t wait to tell you how yummy your Vegan Pumpkin Pancakes are!!! Once again I have found your delicious, healthy recipes to be totally amazing…..easy to follow, adaptable ie used olive oil instead of coconut oil, to most ingredients in ones pantry and pure deliciousness!!! Thank you so much for sharing😄

  31. David says

    These were fantastic! Used King Arthur Gluten Free APF (was what we had on hand). The 6yo devoured them, and that in itself is high praise!

  32. Nicole says

    SO good. In a fall flavor mood in spring… I used half whole wheat half AP flour and sunflower oil to not dirty a pot to melt just 1 tbs of coconut oil (no microwave). Made the maple spiced toasted pecans from the pumpkin pie oat recipe to go on top. Mmmm…

  33. Nicole says

    Wow these were amazing. I used half whole wheat half AP flour, and sunflower oil as I was too lazy to dirty a pot to melt only 1 tbs of coconut oil (no microwave). I also made the maple spiced toasted pecans from the pumpkin pie oat recipe to go on top. Mmmmm.

  34. panzeraalejandra says

    Thanks for this recipe!! I used pumpkin seed milk instead of the almond milk, and I used pumpkin seed milk pulp instead of pumpkin puree. They were so delicious and perfect! I am making more tomorrow morning!

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review. We are so glad you enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  35. Lori says

    These are so delicious but I had trouble getting them cooked in the middle. I used a griddle and the second time a cast iron skillet. The bottoms would cook but flipping them was hard because the middle wasn’t done.

  36. Denise Hershey says

    So perfect! Used soy milk and apple cider vinegar for “buttermilk” replacement and it was great. Thanks for the info about the canned pumpkin and not overdoing it. Definitely a good idea to stay on the low end of the liquid needed, as you can always add more and the mixture thickens up a bit as it sits. Easily tripled this recipe for our family and it will be our new go-to for pumpkin pancakes. This is one of our favorite breakfast-for-dinner meals and I’m glad to have found a delicious vegan one to replace my old version with eggs. Thanks, Dana!

  37. Carolyn Walsh says

    I don’t know what I did wrong but could get them to stay together at all to cook, the would cook on the bottom but be complete mush when I tried to flip
    I ended up putting the whole the in the oven and baking!

  38. Krystal Machado says

    The ingredients taste good together, but didn’t cook well. Stuck to the pan and batter was just gooey mush in the middle. Added more flour to see if that helped then added more milk. Disaster.

    • Support @ Minimalist Baker says

      Oh no! Sorry to hear that was your experience, Crystal. What kind of pan were you using? Did you make sure to include the vegan butter or oil? As for not cooking in the middle, it does sound like either there was too much liquid or they needed to cook on lower heat.

  39. Tiffany says

    Just made these with leftover pumpkin puree from Thanksgiving and they were amazing! So fluffy and delicious. Can’t wait to make them again.

  40. Jen Ronan says

    MY family of 5 LOVED this recipe this morning! So delectable. I subbed 1/2 oat flour and 1/2 GF flour Bob’s red mill 1 for 1 flour and it came out great. Thanks for making the holidays more comforting!!! My son said this morning these are sooooooo goood!

  41. Ellen says

    These were amazing. I used coconut milk (it was all I had) and GF flour and it worked just fine. I also topped them off with the pumpkin pie spice and chopped walnuts. Excellent!

  42. Nicole says

    Just made these on the weekend and they were sooooo good! Easy to make and super tasty. I used 1/2 gluten free all purpose flour and 1/2 gluten free oat flour for the flour measurement and they turned out great! I agree with some of the other reviewers that I’d add more pumpkin spice or cinnamon next time to increase the delicious flavour. Kept well in the fridge for left overs too ;)

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Kim. We are so glad you enjoyed these! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  43. Theo says

    I just went Vegan from Vegetarian three weeks ago and this recipe saved my life! I have been an avid pancake eater since birth so this made me very happy. Thank you so much for creating a bomb breakfast that I will make for my future children. Look at us, saving the planet while making food that tastes better than any egg derived product!

  44. Jenny Lewis says

    WOW! Yes! Yum! My friend and I made these with 1/2 cup white flour and 1/2 cup buckwheat flour. They are so hearty. We also added another 1/2 -1 tsp more pumpkin pie spice. We love this recipe! Thank you!

  45. Beth says

    Delicious! Loved this recipe, it’s so simple! I omitted the brown sugar and it was plenty sweet. I added a few choc chunks and some chopped walnuts. Yum!

  46. Hannah R says

    THANK YOU for sharing this awesome recipe!! These vegan pumpkin spice pancakes turned out delicious! I made these oil-free & sugar-free by replacing the brown sugar & maple syrup with pureed dates, replaced the oil with cashew butter, 2x the cinnamon & vanilla! Used AP flour, and simply added a little extra almond milk until the texture was right. Used a nonstick surface instead of needing to butter/oil the surface & added dark chocolate chips! DELICIOUS!

  47. Teri Weefur says

    I’ve tried so many recipes for vegan pancakes, all of which taste great but somehow my pancakes don’t ‘look’ appetizing. These, on the other hand, came out perfectly and were so delectable that if I could eat them daily I would! Best pancakes I’ve ever made! Thanks!

  48. Marlena Z says

    AMAZING !! Minimalist baker is my go to recipe site, she never disappoints ! I tweaked the recipe a bit as I was using what I had available, still came out so amazing! Perfect for a chilly fall Saturday morning! Thank you Dana!

  49. Tiffany says

    First off all, let me just clarify that I am not a fan — of pancakes, in general. I’ll eat them on occasion when I’m having a weird craving, but otherwise they are never my “go to” breakfast choice. I also despise anything pumpkin flavored….

    Until I met this recipe and made these delectable treats.

    I’m confused as to who I am as a person at this point. Not only do I love pancakes, i love a pumpkin flavored variation.

    These are nothing short of amazing – fluffy, flavorful, f*cking FANtastic.

    I have already shared with several groups and appreciate you sharing with us, Minamalist Baker!

    • Support @ Minimalist Baker says

      Wow! Thanks so much for the lovely review and for sharing with others, Tiffany! We are so glad you enjoyed these!! xo

  50. Murielle Jean-Michel says

    Hey, I love your recipes! quick question! you mentioned “(sub up to half with oat flour if desired)”.

    Does this mean use 1/2 a cup of oat flour?

  51. Michelle P says

    I have 2 kids with nut, dairy and egg allergies, and have such a hard time finding pancake recipes that work for them…these pancakes are GREAT!! I had to use soy milk b/c of nut allergy, and I didn’t have any pastry flour so I just used regular all-purpose flour, and they turned out wonderful. I did add a little more cinnamon and pumpkin spice as we love those flavors! I had some trouble with them burning, possibly due to the sugar & maple syrup maybe? But I started keeping the heat at medium/med. low, and then they turned out great! Thank you for such a great recipe!

    • Support @ Minimalist Baker says

      So glad this recipe worked for you, Michelle! Yay for allergy-friendly pancakes for kids!

  52. Katie says

    My new favorite pancakes!! Simple, 1 bowl recipe that is quick and easy to throw together in the morning. I doubled the cinnamon, and subbed half the flour for oat flour, like suggested. I also subbed the syrup for applesauce to reduce the amount of sugar, as I don’t like a lot of sweetness. They were perfect! My man even told me these were the best pancakes I’ve ever made! Fantastic recipe, thanks for sharing Dana!

  53. Jennifer Luzynski says

    I have a little bit of an obsession with this recipe! It is soo good and I make it at least once a week! I have to double it to feed my hungry family and I use half oat flour and walnuts. Minimalist Baker is my go-to site for recipes since becoming vegan and has been a godsend on this journey!

  54. Dora says

    I made these and they were wonderful. Just what I need to smear some cashew butter on. Best “no-egg” pancakes. I cut out the maple syrup and reduced the sugar to 2 Tbsp of coconut sugar. Plenty sweet enough.

  55. Kristen says

    I made these and they are SO fluffy & have AMAZING flavor. They do burn rather easy & cook fast so keep a close eye on them. Will for sure make again!

  56. Lauren Dorsey says

    Made these this weekend and they were excellent! I did use canola oil instead of coconut and did 2 tablespoons maple syrup instead of adding any brown sugar but otherwise, I followed the recipe. They were so moist and perfectly spiced. Perfect for fall!

  57. Julia Walton says

    These pancakes are maybe the best tasting pancakes I’ve EVER made. Like they were AMAZING AMAZING, AMAZING, and I’ve got all of my roommates hooked.
    I subbed a GF flour mix and found that they took a long time to cook, having a hard time cooking all the way through. I had to make them crispy on the outside just so the middle wasn’t completely raw.
    Obviously, this recipe is not supposed to be GF, but any tips for how to address this problem would be greatly appreciated since I also encountered this problem with the last recipe of GF pancakes I made.

    • Support @ Minimalist Baker says

      Hi Julia! Scan the comments above for other tips on making this recipe gluten-free! As for the issues you were having, I’d recommend a lower heat to allow the pancakes to cook all the way through.

  58. Rora says

    These are incredible! I thought “tender” was a weird adjective for pancakes, but it was spot on in the best way. We added some bannnas to one batch and were very pleased! Also mixed some almond butter with maple syrup for a delightful topping! Thank you Dana!!!!

  59. Joanna says

    Hi Dana! I’m a big fan of your recipes! Just made your pumpkin pancakes over the weekend and they came out fabulous! I just added chopped walnuts as a topping before flipping them in the pan! Yum! Thanks again for a great, simple, healthy, seasonal recipe!

  60. Tanja says

    Hi Dana, we followed the recipe, loved the flavors, but they came out flat and gooey in the middle. We tried lowering the temp because our stove runs a little hot (using cast iron pans instead of an electric griddle) but that didn’t seem to help, only made us more frustrated because they took so long. Any tips?

    • Support @ Minimalist Baker says

      Sorry to hear that, Tanja! I’d recommend a couple things: Firstly, throw a top on it for a little, let your pan become a mini oven, or literally throw them in the oven. I will often keep my oven on warm/low so all the pancakes are still warm when I get to eat. Giving it a bit more chance to still cook. Secondly, if your batter is too thick, I’d recommend thinning it out a bit which will help them cook through! I hope these ideas help for next time!

  61. Wendy Raymer says

    These pumpkin pancakes are Delicious!!! Since we eat GF, we tried half oat flour and half GF mix. The pancakes turned out great. Thank you for all your fabulous recipes!

  62. Michelle says

    This recipe is outstanding! The pancakes are so delicious on their own! Honestly, no syrup needed. I made cute 3″ pancakes (for my toddler) and had a hard time not eating them all! Mine cooked up quickly and were not dense or gooey at all. Well done Dana!

  63. Tracey says

    I just made these and they are oh so good! Absolutely perfect for my pumpkin craving. And so light and fluffy. The only substitution I used was in place of the coconut oil since I do not eat oil. I usually replace the oil with equal amount of tahini or cashew butter if I feel the oil is necessary for the recipe or if a more dense result doesn’t really matter, I replace oil with half applesauce and half plant milk. Today, for these pancakes, I used tahini instead of oil, since I did not have cashew butter. I usually use tahini for savory and cashew for sweet but this worked great!

  64. Andrea Shine says

    I just made these for my family for breakfast and they were stellar. Even my fussy eaters enjoyed them and went back for more. So great to have a vegan breakfast treat.

  65. Cristina says

    Just made these but I used sweet potato instead of pumpkin and subbed the flour with bobs redmill gf flour and they came out bomb!!! Definitely hit the spot! Thanks for another great recipe Dana!

  66. Catie says

    Didn’t taste the pumpkin at all, all I tasted was the wheat from the flour. They didn’t taste bad, they were nice and thick. I would add more pumpkin next time. I also had to add a lot more almond milk because the batter was too thick.

  67. Kat says

    These were so flavorful! Perfect recipe. For me it would serve as 3 meals with a side of fruit and a few walnuts. They are moist and sweet enough to eat plain. I will freeze the rest and grab for my morning commute to work. Thank you for the recipe!

  68. veggie love says

    Best Christmas gift- Christmas breakfast with the family and This recipe The whole family loved it-herbivores and carnivores alike. Thanks for sharing your talents with us.

  69. Jen Yulfo says

    I doubled the oatmeal flour, added carob chips, pecans (or walnuts), and it was SOOOO DELICIOUS!!! Thank you again!!

  70. Jessica says

    Just made these for my family. I used whole wheat flour as a substitute because that’s all I had. They were delicious! My 9 year old loved them and the recipe was easy to follow.

  71. Jennifer Merritt says

    Made these last weekend and they were delicious!!! Added vegan chocolate chips and walnuts too :) My husband said “can you make them again this Saturday?”

  72. Corinne says

    I made these today with leftover pumpkin casserole (the one with the pumpkin/pineapple/pecans – no marshmallows). I left out the brown sugar. I then topped them with a tiny drizzle of maple syrup and a dollop of coco whip.They came out very fluffy and so yummy! Thank you!

  73. Yani says

    Making these for the second time (within 3 days) because they are so delicious! They are the absolute best pancakes I’ve ever had! They are so fluffy and light yet super yummy. This is definitely going to be a go to breakfast for a long while!
    Thank you ❤️

  74. Robin says

    This recipe was fantastic! I had some leftover kabocha squash and thought I would try this. I was very cavalier with my measurements and also didn’t read the directions carefully. I figured I knew how to make pancakes and simply mixed all the wet ingredients, including the squash. Then I read I was supposed to let the milk and lemon juice sit for five minutes first. Doh! So I let the whole wet mixture sit for five minutes. In spite of my bad measurements and skipping steps, these were the best vegan pancakes I’ve ever made. Thank you!!

  75. Sarah Meyer says

    I just combined this recipe with your pumpkin cornbread waffles (aka I subbed 1/4 cup flour for cornmeal and made the recipe as waffles) and WOAH carmelization factor 10! Endless inspiration from you, Dana!

  76. Cristina Garcia says

    I tried and epically failed!!! ;( Don’t know if it was the skillet I used or almond flour. Still love all your recipes though!

  77. YC says

    Made these twice. Both times subbed out brown sugar for coconut sugar. The first time I used 1/2 oat flour 1/2 almond flour and it was a total flop! The pancakes didn’t rise at all and wouldn’t cook all the way though in the middle, making it impossible to flip without destroying the shape… although the batter and the sad, flat little disks I ended up with tasted phenomenal, so I knew I had to the this again. The second time I used 1/2 oat flour and 1/2 all purpose flour and ..success! Would love to make these GF so next time I’ll use a GF all purpose flour. Thanks for you hard work with this recipe!

  78. Han says

    Making these pancakes was one of the best choices I’ve ever made. They’re like warm, comforting pumpkin pie turned into breakfast. They were a huge hit with my family too. I didn’t have lemon juice or white vinegar on hand so I tested my luck and made them without. I also subbed whole wheat flour with almond flour and used coconut oil instead of vegan butter. They still came out heavenly. I’ll definitely be making these more often. Thank you so much for the recipe. Since making the transition to vegan cooking, I’ve had such a difficult time perfecting my pancakes. Planning on making a banana version of these tomorrow since I have have some overripe bananas.

  79. Kristina says

    Wow. These are phenomenal. So fluffy and tender. You truly are an artist when it comes to food. I have made countless recipes of yours, both sweet and savory, and have always been blown away by how delicious they are! Thank you for making plant-based eating so scrumptious!

  80. Amy says

    This recipe was fantastic! I added a little more pumpkin spice and served with home made apple butter…. Let the fall weather begin, I will fortify myself with these lovely pancakes!

  81. Josie says

    WOW these are REALLY good! I made these this morning for my boyfriend and I. He also loved them! Okay, I know YOU waited until November. I waited til August to start pumpkining everything. I have a valid excuse though- I am pregnant and crave pumpkin EVERYTHING. I made your pumpkin pie recipe earlier this month, too! Anyway, back to the point. These pancakes were quite amazing. Quite. I definitely recommend using a griddle as I always seem to have a problem when I use a frying pan. Maybe that’s just me! I specifically bought a griddle to make pancakes and French toast. I could definitely taste the pumpkiny goodness contained within these beauties. I was afraid they wouldn’t have that “pumpkin punch” as the recipe only called for 1/3 cup but no they definitely had the wonderful fall flavour. I got to use up my homemade pumpkin purée and it was just phenomenal. I love your recipes, minimalist. They have really helped me to stay vegan and to enjoy doing it!

  82. Natalie says

    Wow! This is the second pancake recipe I try from this site. Do I need to say it’s already my favorite pancake place? And I’m not even a vegan! Both recipes worked just perfectly. Thank you for your fabulousness, Dana :) Can’t wait to try out more recipes from the Minimalist Baker

  83. Annita Kings says

    Delicious! My children raved. This will become a staple for us.

    *NOTE: These take much longer to cook per side than my traditional recipe I’ve used for years. Allow a good 3 minutes per side and they are perfect!

    I made a couple of changes based on what I had on hand (we are transitioning to a plant-based diet):

    2 flax eggs (minimalist baker formula, of course)

    Sweet acidophilus milk for almond milk
    1/2 tsp cinnamon + 1/2 tsp nutmeg for pumpkin pie spice and additional cinnamon
    Regular whole wheat flour for pastry flour

    Only 1 Tbsp brown sugar

    Thank you so much!

  84. Dave says

    These are so good, a solid pancake recipe. The fact it has no eggs is secondary, why have pancakes made with eggs when these are better. Added a small amount of fresh picked blue berries just this morning. Excellent recipe, thank you.

  85. Barbara says

    You’ve done it again: these were so delicious! Like I couldn’t believe they were vegan and not real buttermilk pancakes. This is a must-try recipe! Thank you!

  86. Brittany says

    So i made these and through trial and error they came out delish!!! I didn’t have whole wheat pastry flour and decided to use almond flour instead…. not the best substitute! I ended up having to add a little bit of regular whole wheat flour. Using a skillet for these wasn’t the best, because of the almond flour didn’t cook as well with the other ingredients… maybe I needed another addition to the list who knows… lol. But I decided after losing three pancakes to bake the rest!!!!!! THEY WERE AMAZING! Who know, baking them would be the answer. However because the taste is so fantastic I will be making these again but will probably just use whole wheat flour or just buy the pastry flour!!

    Thanks again for yet another fantastic vegan recipe!!!!!

  87. Helene says

    I made these for breakfast today. I made a few substitutions and additions. They were delicious! Thank you for taking the time to hone this recipe!
    I used Goat Yogurt instead of milk and added raw unfiltered apple Cider vinegar instead of milk and lemon. I used apple pie spice and added even more cinnamon because I love it so much. I did not use sugar because of an allergy to it and instead used a 1/2 tsp. of Pure organic Stevia from Trader Joe’s. I also used all oat flour because of an allergy to wheat. I did the whole 1 cup substition. I added chopped Pink lady apples and finely shredded Organic unsweetened coconut at the end. The pancakes fluffed up and browned beautifully! They were so delicious. I topped them with Dark Sweet frozen cherries from Costco that I gently heated in a pan, adding gelled Chia seeds and stirring them, waited till the cherry juice was absorbed, about 5 minutes, then poured over the top of the pancakes. Yum! I have tried making pumpkin pancakes before but they are always gummy on the inside. Thanks again!

  88. Kate says

    How many ingredients do I have to change before it’s no longer this recipe? Hahaha…
    I didn’t have any pumpkin, so it’s butternut squash.
    I didn’t have any pumpkin spice, so it’s a blend of things I thought would be delicious.
    I used coconut extract instead of vanilla.
    I used whole spelt flour instead of whole wheat (and used a little more because you have to when substituting spelt).
    I left out the oil and/or earth balance because we don’t use those things.
    I left out the granulated sugar for the same reason and added a little bit of molasses for a brown sugar-ey vibe.
    Anyway, they were delicious, and we all thought so. Your recipe was the starting point and my kids asked if this could replace our Sunday morning banana french toast! That is high praise. Thanks!

  89. Linda says

    My son is vegan. I made these pancakes for our New Year’s Eve breakfast. I didn’t have wheat flour and used plain instead. They turned out perfect and are very delicious. We ate them with unsweetened applesauce and a little syrup. I would definitely make this again.

  90. Charlotte says

    These are my new favorite recipe for pumpkin pancakes. Delicious with the addition of some dark chocolate chips.

    Was also able to substitute half of the flour with vanilla whey protein powder (obviously non-vegan step) and they still turned out delicious.

  91. Ashley says

    These pancakes were absolutely delicious!! Super fluffy and they cooked though well. I reduced the brown sugar to one tablespoon and added in a generous handful of chocolate chips!! I topped them with pumpkin spice peanut butter too. Yumm!!

  92. NC says

    Perfect morning after Thanksgiving breakfast (so i can use some of that excess pumpkin). I added some dried cranberries in the batter, and served with a side of maple-marinated tempeh strips.

    Whole family, including the preschooler, loved every bite!

    Note for those subbing AP for the pastry flour: I’ve made them both ways (and both ways using 1/2 oat flour). The pastry flour definitely makes a fluffier pancake.

  93. Balu says

    Hi !
    I also tried this recipe today and it had a wonderful taste. The only issue was that the batter kept sticking to the pan.. i don’t really know what went wrong. The only adjustments I made was that I used coconut milk and olive oil..
    Do you have any idea how to proceed to avoid the stickiness ? maybe more oil ? or thicken it with more flour ?
    Anyway, thank you for this recipe ! The flavors are pure a awesomeness !!

  94. Elizabeth says

    These may be the most perfect pancakes of all time Dana! So easy and delicious, not too sweet but quite spicy and comforting ?

  95. Maja says

    I’ve just finished eating these and they’re the best thing ever! I made them with whole spelt flour and they came out so fluffy and delicious :)
    I’ve been vegetarian and went vegan only recently (wish I had done it earlier), but I’ve always cringed at the sight of eggs. Being vegan is awesome in many ways, but it is also my ultimate excuse for not eating eggs and the secret to making wonderful pancakes :D

  96. Maeva (Cook A Life! by Maeva) says

    Hi Dana!

    Thank you for this delicious recipe, I had already one on my blog but wanted to try a vegan version and I saw you shared them on Facebook a few days ago, so I waited no longer to make them yesterday evening for today’s breakfast, so yummy! Even my dog loved them, I made her two mini ones ^_^ (I know that cinnamon and pumpkin are good for dogs!) Just posted them on IG and tagged you btw.

    Love all your recipes since I started following you, can’t wait to try others :)
    Take care,


  97. Ashley says

    Wow!!! Hubby approved – he said they were the best pancakes he’s ever eaten. Score!! Thanks, Minimalist Baker, for an awesome brunch recipe.

    This was so simple and delicious. I subbed for what I had on hand – all purpose flour and a little extra maple instead of vanilla. It turned out phenomenal, there are no leftovers. :)

  98. Sara says

    Would these turn out okay without the 3 tbsp of sugar? Would it be best to just omit it or sub with something else? Thanks so much. Your recipes are ALL amazing! <3

  99. Kevlarknit says

    I had to sub all purpose flour because I couldn’t get the whole wheat pastry and soy for the coconut milk, so it came out a bit wonky. Still enjoyable though, and we’ll definitely make them again!

  100. Corin says

    I’m not exaggerating when I say these are the best pancakes I’ve ever made. I made a couple substitutions because I don’t follow a vegan diet/ didn’t have all of the listed ingredients:

    Sub whole milk for almond
    Sub dairy butter for vegan butter
    Sub 2 tsp baking powder for baking sofa
    For “pumpkin pie spice” I used ground cloves, nutmeg, and ginger.
    Sub AP flour for whole wheat flour
    Garnished with candied ginger.


    I burnt the first one and because it was so good I just scraped it off and ate the unburnt part. I couldn’t live with myself if I had wasted these.

    Thank you!!

  101. Jillian says

    I feel like asking us to preheat the pan while the recipe involves 15 minutes of waiting time alone doesn’t make any sense??

  102. Kay C says

    I made these this morning and it was delicious. I didn’t have time to go to the store but I was able to puree some butternut squash as a substitute for the pumpkin. I don’t have much of a sweet tooth so next time I will add a little less sugar and pour on maple syrup as needed.
    Thanks for posting this recipe, will definitely make it again!

  103. Lesa says

    I had to make a few substitutions–I didn’t have brown sugar or cinnamon so I used some raw sugar and molasses, and extra pumpkin pie spice. I also don’t have an electric griddle, so I used a skillet.

    I substituted gluten free baking mix instead of flour. If I dug deeper in my cabinet I probably could have found some g-f flour.

    The pancakes took a while to cook and some crumbled a bit, but they were still VERY good, especially with warm maple syrup!

  104. Kate says

    These were amazingly delicious! I love your 1 bowl recipes, this was so quick and easy. I ended up using 1 cup of flour to get a nice batter. Thanks for the tasty pumpkin recipe!

    • Eilene says

      New to site New to vegan and new to you. Thank you for your enthusiasm. Just made first recipe the pancakes YUMMMY. My husband and I felt gastronomically ecstatic. Wow. Besides they where great. Thank you❤️

  105. Fawn McCool says

    Hi! I’ve made these as your directions say to and they were perfection! Today I saw your sweet potato and almond butter muffin recipe and thought I’d try that in pancake form using this recipe and OMG! Yummmm! My daughter loves all your pancake recipes. Thank you.

  106. Joseph says

    Wow ok, I’m actually proud of myself, I’d been thinking this whole time that I never expressed how awesome these flap jacks are but I did a while back when I first discovered them!

    Well ill keep you updated on my favs thanks again rock on!

  107. Joseph says

    Ok this comment has been a long time in the making!
    About 1 1/2 years back, I had a ‘jones’ for vegan pumpkin pancakes as an organic can of pumpkin purée from traders needed to be used in my fridge. I’m sure as many would likely do on their respective smart phones’, I typed it and your recipe came up. As any long time raw, vegan foods chef practitioner would do, I carefully, thoroughly, read the ingredients and technique and had a great feeling about the recipe from the getgo.

    Can I please exclaim the genius behind this simply divine combination of technique and intelligence and perfection of incorporation of a few simple ingredients. Nothing less than magical are these pancakes! Vegan or Non, these are simple the most light yet dense, airy yet crisp edged, versatile yet one of a kind perfectly proportionate pancakes in the history of our kind.
    They float off the the spoon when entering the pan and crackle as they toast on each side in coconut butter creating a heavenly perfection rarely reached. Thank you from the bottom middle and top of my heart for your creation and for sharing it with me, a humble fellow cook. I couldn’t possibly be more grateful.

    At least 20-30 different variations of your recipe have been made since, including the most recent with fresh ground lentil flour and a hint of peanut butter and I have made your pancakes for countless comrades vegan and meat eaters alike astonished and awed over and over and over.
    This most recent Christmas breakfast consisted of a pear almond variety topped with a clove anise reduced raw sugar syrup accompanied by crispy strips of hickory smoked tempeh, delightfully devoured by the whole family. Blindly adrift in pancake bliss, I kept meaning to find you and express my delight.
    Well, the only true way I could adequately express the joy your lovely recipe as brought to my mornings would be to make you my favorite variation. These words will have to do.
    Many many thanks chef for your love, care and devotion clearly evident and contagious I might add :) your joy has spawned that in of itself with infinitely more ways to pay homage. Ahhh the endless bounty, let’s bask in the abundance and always take a moment to appreciate.

    Happy cheffing all

  108. Dith says

    Hi Dana! We made your 20 minute pumpkin butter, and had a lot left over, so we used some to make these pumpkin pancakes! Instead of pumpkin purée, vegan butter, brown sugar, maple syrup, pumpkin spice, and cinnamon we used 1/2 cup of pumpkin butter. Pancakes were amazing! Would probably work for any kind of fruit butter! Thanks!

  109. Linda says

    I doubled the recipe and made waffles for breakfast for my son who is vegan and his wife. They loved them. I gave them a copy of the recipe to keep. I couldn’t find wheat pastry flour so I used 1/2 whole wheat and 1/2 white flour. They turned out great. Very light and yummy. I will definitely use this recipe again.

  110. Laura says

    I do love to copy and look at your recipes. Now, with the pancakes, can you explain to me what is “packed pumpkin”? I just have to cook and make a puree of it?

    • Lexi says

      nope! it just means that when you measure the pumpkin puree while making this, be sure to pack it into the cup ?

  111. Ozum says

    These were my first vegan pancakes and they turned out great! I subbed 1/2 a small banana instead of butter and used a non stick pan so didn’t need to grease the pan either. Also used 1/2 cup flour and 1/2 cup coarse oats, I liked the dense texture but if you want fluffy pancakes I would suggest using only flour. Thank you so much!

  112. Jazzzie says

    My fiancé && I loved these, I made them for Halloween & they were perfect. I followed the recipe as is, but used coconut oil instead of earth balance.

  113. Cindy says

    This recipe is honestly amazing!! I whipped up a single serving this morning (no need to try to split an egg, yeah) and the texture blew my mind. The best pancakes I’ve ever made. So comforting and full of the flavour of falllllll!!

  114. todd says

    I made these amazing pumpkin pancakes this morning….they are perfect. I cooked them in a 500 degree oven (my chosen method for pancakes) because you can cook them all very
    Thank you.

  115. Quasikitty says

    These sadly did not work for me. They just wouldn’t cook in the middle and I had to throw them out. I used 1/2 c whole wheat flour, 1/2 c oat flour and used coconut sugar instead of brown. Otherwise followed recipe.

    Typically I love your recipes!

  116. Deanna says

    I am new to whole foods plant-based eating, and your site is saving my life! I desperately wanted a hot chocolate so I Googled “vegan hot chocolate” and your site came up #1. I made the hot chocolate and LOVED it. You are making this lifestyle change possible for me. So far I have also made the vegan Alfredo (yum), the chocolate avocado peanut butter pudding (OMG!) and the vegan queso (which didn’t work out perfectly but I am willing to try again). I love pumpkin pancakes from Trader Joe’s, but wanted to stay pure, so once again I went to Google….and there you are! Can’t wait to try these. Thank you so much for your hard work and making vegetarian/vegan delicious!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Ah, thanks so much Deanna! So glad you found us and are enjoying the recipes! This made my day!

  117. Sonja B says

    We are also gluten free, so I used Krusteez gluten free all purpose flour mix.
    They took a little extra longer to cook than I had planned, but it was worth the wait. My kids loved them!
    The only issue I had, and the same one I have with all pancake recipes, is that they are SO light and fluffy that if I don’t mash them down, I’d have pancake rolls instead of pancakes, and they take such a very long time to cook. (We are also not vegan, just allergic to cows milk, so I used goat milk and butter. And we don’t use sugars so stevia and brown rice syrup instead of maple and brown sugar)

    • Sonja B says

      Update: after reading the comments I realized I had missed a couple steps.
      So I let it rest 10 minutes and used 350* instead of 300*, and the flattened themselves nicely ;P

  118. Courtney says

    Hi, approximately how many pancakes does this recipe make? I see that the recipe says 2 servings and a serving size is 1 pancake, but that doesn’t seem right…

  119. Faith says

    These were great! Hit the spot! I’m in southern Georgia and despite it still being HOT in ready for fall! My toddler loved them too!

    I made them GF and they worked out well! Thanks so much!

  120. Stephanie says

    These look yummy. My son has a nut allergy. What other kind of milk can I use? Also I have whole wheat all purpose flour. Would that work?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Whole wheat all purpose shouldn’t affect the flavor too much. And for milk, use rice or flax!

  121. Janelle says

    I was so excited to try these but they fell apart :(

    I know I probably did something wrong, but I can’t figure it out. I lowered the temp, tried adding more milk etc. but no luck. Any ideas?

  122. Brooke says

    NAILED IT!! I have been vegan for 2 years, and my pancake-loving family has been SO patient with the dozens of pancake recipes I’ve tried…they’ve eaten but never loved them. Problem solved!

    I just made these and they were a HUGE hit with everyone. This will be my go-to pancake recipe, year round!

    I doubled the recipe (in hopes of a successful…and glad I did, everyone got as many as they want with 2 left over – one for each kid tomorrow morning). I used honey bc we were low on maple syrup and I didn’t want to run out of syrup for the topping. I didn’t have whole wheat pastry flour, so I used 1 cup all-purpose flour, 1 cup whole wheat flour. At the end,,I added in 3 T of almond milk to thin it a little. Other than those things, everything else was exactly like the recipe. I’ve always had my griddle hotter (which is maybe my problem with other recipes), but turned it down to below medium…thank you for the notes about temperature. I think it was critical to let the batter sit for 10 mins after mixing…the consistency was perfect. Measuring out 1/4 cup of batter for each pancake was perfect. It took longer than I’m used to, to cook the pancakes on the lower temp, but in the end it was exactly how it should have been. I flipped my first batch too soon (they don’t bubble like typical batter, so hard to know. By the end batch, I was patient enough to wait for the tops to start to have a matte/dry finish.

    SO LOOK Yummy. Thank you, and my family thanks you!

  123. Loren says

    THANKS so much for the fabulous pancakes! I was recently diagnosed with multiple food allergies and these pancakes ended my pancake search and made my weekends much better :) As well the rest of your recipes have made me not so hangry during the diet/life change.

    Just in case anyone else has allergies, I did sub the almond milk for unsweetened vanilla soy milk, changed out the wheat flour for King Arthur’s all purpose GF flour, and left out any spices containing cinnamon and replaced with about 1/4 teaspoon of nutmeg. The pancakes were still gorgeous and fluffy.

    Thanks again for the pancake win!

  124. Debbie says

    No flax seed? What about using coconut flour? I just became a vegan and this is the first Christmas for this. I make pumpkin pancake for Christmas breakfast and wanted to make them vegan. I need them to be perfect. My family thinks I crazy.

  125. Joseph K Waller says

    and I don’t say dude lightly



    k so heres the only mods I did to the recipe considering what I had in the casa
    I used coconut oil in the recipe and to make the pancakes
    I increased vanilla and used coconut milk also from traders
    I used unbleached AP flour from traders
    and I had the raw brown sugar instead of reg (bigger size crystals like kosher salt size)

    also when I cooked the pancakes I did about heaping tbsp size dollops in the pan and I didn’t press them at all with spatula


    Will post pictures next time I make these and share!

    Chef J

  126. Katherine says

    Just made these for breakfast and we loved them!! So favourful. I did need to add a bit extra milk and I used AP Flour. We added some chocolate chips too. WOW. This is my new favourite website for vegan recipes. Thank you!

  127. Janet Hribar says

    I tried this recipe twice and both times, the outside was done and the inside was gooey. I substituted coconut milk(3/4c.), melted coconut oil and no sweetner. The electric griddle was set to 350 degrees before I used a little coconut oil. After I added the batter, spread then it cooked for awhile, I did not notice bubbles at the top to let me know it was time to flip, but the bottom was brown. Do you think that the batter was too thick? After flipping then second time, I smashed them to make sure they would get done. This time they weren’t as gooey. It has been a long time since I have been able to eat pancakes since I was taken off milk and eggs. My husband and I ate them and they were so good. Just would like to perfect them. Thanks for any help.

  128. Robin says

    My sister kept trying to get me to try these and I finally got around to making them this morning. My grandkids gobbled them up, even sneaking back later to eat the leftovers out of their hands. My husband raved that these are the best pancakes he’s ever eaten! Thank you for your hard work and determined effort in perfecting this recipe! Not only are the pancakes delicious, they cook up perfectly and don’t even need Earth Balance or maple syrup to enhance their flavor.

  129. Caroline says

    Really nice recipe. Mine fell apart a bit but I think it’s because my baking powder was over a year past the expiration date and I was too lazy to go to the store. :p But the flavors were bright and they were easy peasy to make. This recipe is definitely a keeper. Thank you.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Not entirely, only partially. I’d mix it with oat flour. But no guarantees! I haven’t tried this myself.

  130. Brittany says

    In step 2, it says to add the melted butter and the rest of the liquid ingredients to the bowl of curdled milk but then says later to add the almond milk. Is the two separate measurements of almond milk.

  131. Tina says

    We had them this weekend for a lovely late breakfast and they were exactly the way they look: amazing, super fluffy, tasty, comforting: simply great! A perfect start to an automnal Sunday morning… Thanks a lot for sharing the recipe – will make again!!!

  132. Dawn says

    Man oh man these are some kind of wonderful!! I didn’t have any pastry flour so just used regular flour. Needed to thin them out just a bit so I used a little more almond milk as you suggested. You were right in your post…. my mouth thanks you!!! These were so good, so so sooooo good.

    Thank you for persevering !!! The world is a better place because you did.

  133. michelle f says

    These were hands down the tastiest pancakes I have ever eaten! The only problem was that they were so good we wanted more. Next time I will make a double batch. :-) Thank you for another wonderful recipe!

  134. Shelley says

    It’s not fall but since I’m a huge pumpkin pancake fan I had to try these! I was taking care of my two nephews this morning along with my two sons and decided to make them a special breakfast. I had to go with vegan since my youngest has dairy, egg and nut allergies and these were the perfect solution! They were so easy and tasted amazing!! I subbed soy milk and regular flour since i didn’t have whole wheat flour on hand and the youngest can’t have nuts and they were perfect! The kids loved them! My eldest (who is extremely picky) loved them and even requested them for dinner (which was perfect because I had a fee left over and they kept great in the refrigerator). Now every time our family has a special breakfast I can make pancakes we all can enjoy! Thank you SO much for this recipe!

  135. Lindsay says

    Again, these are wonderful. I substituted apple sauce for the pumpkin and played around with some flavouring. The result – fluffy, yummy goodness! Not to mention, they are still kid approved… :) Thanks, Dana, for providing a great foundation recipe.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Great idea! So glad you enjoyed them. And thanks for sharing your substitutions. Thats always helps other readers so much. Cheers!

  136. Lindsay says

    These are delicious! I substituted unsweetened soy fit the almond milk, and used more maple syrup (in lieu of brown sugar), and they turned out with toddler-and-infant approval! Thank you!

  137. Andrea says

    I will forgive you the omission of tiny chocolate chips this once. Don’t worry, I smoothed over this faux pas by making sure they were in my batch.
    That said, my batter was on the thicker side and I was having issues with cooking temp. Didn’t need maple syrup or more vegan butter to be full of awesome (if a bit burnt awesome).

    Pancakes for dinner is a thing now, right?

  138. Amberlee says

    I’ve tried a few vegan pumpkin pancake recipes and this one is the best. I will no longer search for the perfect recipe! I put some vegan pumpkin butter, bananas, a little maple syrup, and sprinkled cinnamon on top. So delicious!

  139. Jessi says

    Oh my GAWD!! These are soooo good. It took a little tinkering with the temperature and length of time but once we got it… They were phenomenal. My son loved them. I have tried countless pumpkin pancakes recipes (even some before vegan). These are a WIN! Thanks! And thanks for providing compassionate recipes :).

  140. Katherine says

    Just made these for dinner. I used 1/2 spelt flour and 1/2 oat bran flour and had great results. One of the fluffiest, most delicious pancake recipes I have tried! I will be freezing the extras for breakfasts to come–not that they’ll last long!

    • Genevieve says

      Did freezing them work out for you? I was thinking of making them ahead of time and reheating them in the toaster for a quick breakfast on the go!

    • Christy Kovach says

      Thanks for commenting! I wanted to use spelt and HOPED someone would have commented saying they did! ???

  141. Payton says

    I ate ALL of these in one day…they were that good. It’s the holidays, I’ll eat as many delicious pumpkin pancakes as I want! Thanks for the recipe :)

    • Renee says

      I just made these gluten-free by subbing 1/4 cup oat flour + 3/4 cup all-purpose gluten free flour blend (I like the America’s Test Kitchen recipe) for the whole wheat flour. They turned out great!!

  142. Abbie Emmons says

    Oh man – you have way more patience than me. I would’ve probably thrown in the towel on batch #2. But these pancakes look perfect! I totally don’t blame you for trying to throw in as much pumpkin as a pancake can possibly hold, haha! They look awesome. Oh my gosh.
    Can you come over tomorrow morning and make them for me?
    Pinning!! :)

  143. Amanda @ Once Upon a Recipe says

    Looks like pumpkin pancake perfection! Thank you for persevering for the good (stomachs) of your fellow men. ;)

  144. Rosanna says

    Loved this recipe!!!.. Subbed the whole wheat flour for GF Flour and the brown sugar for coconut sugar and it turned out AMAZING! I used my griddle, no oil but slow cooked …Thanks Dana

  145. Jessica (bakecetera) says

    yippe! i’m glad you persevered… the trouble of the finding the perfect vegan pumpkin pancake looks like it totally paid off. i can’t wait to make these for next weekend’s breakfast!

  146. Jennie says

    This will be too difficult to pass up ..
    Do you think it might be possible to replace the whole wheat pastry flour with buckwheat flour?

  147. Sarah says

    I absolutely CANNOT WAIT to get home to try these! 3 weeks, and I’ll be waking up with the promise of delicious pumpkin goodness.

  148. Tieghan says

    I have done the same thing with pumpkin pancakes. Always packing too much pumpkin in there, but I like a little undercooked pancake so it’s not really a big deal.
    These look perfect!!

    • Mo Johnson says

      Love this recipe! Just made it and it’s a hit. I doubled the recipe and as I needed it to be gluten free I used 1 cup oat flour and 1cup rice flour. I also used coconut sugar instead of brown sugar, and apple cider vinegar as that’s what I had to hand. And coconut oil.

      I’m a huge fan of yours and am ashamed to say this is the first comment I’m leaving, but I’ve been using your recipes for years. I will try to go and comment again On somer others soon. Whenever someone says they used a ‘minimalist baker’ recipe I know it’ll be a good un! Thanks for all that you do!