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
4.80 from 122 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. 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!

  2. 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!

  3. 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!

  4. 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.

  5. 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!

  6. 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!

  7. 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!

  8. 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

  9. 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!

  10. 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.

  11. 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!

  12. 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!!!!!

  13. 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!

  14. 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!

  15. 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.

  16. 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.

  17. 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!!

  18. 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.

  19. 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 !!

  20. 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 ?

  21. 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

  22. 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,


  23. 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. :)

  24. 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

  25. 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!

  26. 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!!

  27. 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??

  28. 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!

  29. 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!

  30. 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❤️

  31. 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.

  32. 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!

  33. 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

  34. 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!

  35. 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.

  36. 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 ?

  37. 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!

  38. 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.

  39. 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!!

  40. 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.

  41. 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!

  42. 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!

  43. 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

  44. 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…

  45. 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!

  46. 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!

  47. 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?

  48. 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!

  49. 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!

  50. 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.

  51. 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

  52. 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!

  53. 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.

  54. 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.

  55. 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.

  56. 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.

  57. 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!!!

  58. 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.

  59. 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!

  60. 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!

  61. 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!

  62. 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!

  63. 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?

  64. 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!

  65. 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 :).

  66. 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! ???

  67. 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!!

  68. 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!! :)

  69. Amanda @ Once Upon a Recipe says

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

  70. 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

  71. 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!

  72. 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?

  73. 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.

  74. 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!