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
4.81 from 129 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. Karen says


    Great tip about adding milk starting at low end.

    If you are like me and pumpkin pie spice is from last year, increase it! I doubled the pumpkin pie spice and it was perfect.

  2. Mary says

    I am Not a big fan of pancakes. I am sure I will like these, as I have not had a bad recipe from you! I am wondering if this batter would work for waffles, or do I need to thicken just a bit??

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Mary, we think it would work! Other readers have reported using this recipe for waffles with success!

  3. Karin says

    So good!!! I used canola oil (just because I didn’t feel like melting my vegan butter) and a touch of granulated Splenda (because I didn’t have Swerve brown sugar on hand which is what I’d normally use). I actually DID have whole-wheat pastry flour in my freezer, yay. These came out great in my cast iron skillet (and I usually struggle with pancakes of any kind). I ate 3 all by myself and wrapped the other 3 with squares of parchment paper between them. Thank you for this recipe :-)

  4. Mandy says

    Any time I look for a recipe, it one by Minimalist Baker pops ip, I immediately pick it.
    I have NEVER been let down. These are fantastic
    I used (home baked) pumpkin left over from pie making and regular cooking oil instead of the butter.
    So good. What a treat

  5. Deborah Ann Pastor says

    Omg!! Finally a gluten free vegan pancake that tastes great! I subbed Bobs red mill paleo mix for the flour. I have made many delicious gluten free baked goods…until I had to give up eggs as well. I tried flax, aqua faba and more but each dish was a dud. Until now. The outside was a bit crispy and the inside was molten pumpkin. I only used half the brown sugar because I wanted to drizzle some maple syrup on top. I like them better than regular pancakes. I am looking forward to checking out more of your vegan baked goods recipes.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Woohoo! We’re so happy you enjoyed these pancakes, Deborah, thanks so much for the review! We hope you enjoy some more of our V/GF baked goods!

  6. Alexis says

    These are delicious! I’ve made them twice.
    The second time I sub in some sourdough discard for milk (and the obviously skipped the lemon juice). Liked it this way a lot!

  7. Michelle says

    Fabulous! 10 stars 🌟 You really rocked it on this recipe. Instead of brown sugar I used coconut sugar. They turned out perfect! Thank you. Oh in the directions you have maple syrup twice. Looking forward to making them again… tomorrow.

  8. 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!!!

  9. 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!

  10. 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!

  11. 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.

  12. 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. :-)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  13. 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!

  14. 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!

  15. Heike says

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

  16. 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.

  17. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ 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

  18. 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!

  19. 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 !

  20. 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!

  21. 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!

  22. 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!

  23. 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!

  24. 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.

  25. 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!!

  26. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ 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.

  27. 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!

  28. 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!

  29. 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.

  30. 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

  31. 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!

  32. 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!

  33. 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.

  34. 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!

  35. 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.

  36. 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.

  37. 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😄

  38. 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!

  39. 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…

  40. 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.

  41. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ 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

  42. 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.

  43. 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!

  44. 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!

  45. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ 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.

  46. 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.

  47. 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!

  48. 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!

  49. 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 ;)

    • Avatar for Dana @ Minimalist BakerSupport @ 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

  50. 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!

  51. 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!

  52. 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!

  53. 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!

  54. 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!

  55. 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!

  56. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ 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

  57. 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?

  58. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  59. 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!

  60. 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!

  61. 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.

  62. 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!

  63. 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!

  64. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ 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.

  65. 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!!!!

  66. 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!

  67. 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?

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

  68. 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!

  69. 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!

  70. 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!

  71. 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.

  72. 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!

  73. 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.

  74. 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!

  75. 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.

  76. Jen Yulfo says

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

  77. 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.

  78. 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?”

  79. 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!

  80. 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 ❤️

  81. 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!!