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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  1. Laura says

    Awesome pancake recipe for fall time!

    I used oat milk regular flour and made them as waffles in my waffle maker (batter came out to approx 2 cups total/made 2 full sized waffles).

    For adding the milk, I put in 3/4 cup upfront and then just 1/8 cup towards the end so the batter wasn’t as thick.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Cheryl, we haven’t, but other readers have reported success with gluten-free flour blends. Check the comments (be sure to click “older comments” at the bottom) to see which ones they used. Hope that helps!

  2. Venetia says

    These were delicious!
    I didn’t have any sugar free milk so I skipped the maple syrup, used a bit more pumpkin spice and cinnamon and they were amazing!