Vegan pumpkin pancakes are easy, healthy, gluten-free, and loaded with fall flavors! They are light and fluffy, super moist, and naturally sweetened. This one bowl pancake recipe is made with oat flour, pumpkin purée, and pumpkin pie spice. It’s a cozy and comforting fall breakfast idea that the whole family will love. Don’t forget to serve the stack with warm maple syrup and your favorite toppings!

pouring maple syrup over a stack of vegan pumpkin pancakes on a plate

The best vegan pumpkin pancakes

With the weather cooling down and leaves beginning to change, it feels like the perfect time to cozy up with seasonal comfort foods. And what better choice than a tall stack of fluffy pumpkin pancakes dripping with warm maple syrup?

These pumpkin pancakes are the *ultimate* fall breakfast. They are super moist, light and fluffy, subtly sweet, and loaded with warm fall spices. The delicious pumpkin pie spice blend will make your kitchen smell heavenly and your mouth begin to drool. There’s a hint of cinnamon, nutmeg, ginger, and allspice in every bite!

If you weren’t already sold, these fall pancakes are ridiculously EASY to make. The simple recipe is made with one bowl and pantry staples, like pumpkin purée and oat flour. You will first create a vegan “buttermilk” by combining almond milk and lemon juice. Then, you’ll mix in the wet and dry ingredients. After giving the batter a twirl, you’ll plop a spoonful onto the hot skillet and watch the pancakes rise. It’s easy-peasy and oh so yummy!

If you are a lover of all things pumpkin, you’ll also want to check out my Pumpkin Pie Smoothie, Vegan Pumpkin Chocolate Chip Cookies, and Gooey Chocolate Chip Pumpkin Bars. You can never have too much pumpkin, right?

These pumpkin pancakes are:

  • Vegan, gluten-free, dairy-free, egg-free, and oil-free
  • Incredibly moist, yet light and fluffy
  • Packed with cinnamon, maple, nutmeg, and ginger
  • Made with healthy ingredients
  • Refined sugar-free & naturally sweetened
  • An easy one bowl pancake recipe
  • Kid-approved and non-vegan approved
  • Freezer-friendly // makes great leftovers
overhead image of vegan pumpkin pancakes stacked on a plate with whipped cream on top

Ingredients for gluten-free pumpkin pancakes

  • Oat flour: Oat flour is a whole grain flour made from rolled oats. It’s naturally gluten-free and super easy to make at home. In order to make homemade oat flour, just grind rolled oats in a food processor until a fine flour-like consistency is formed.
  • Pumpkin: Specifically, we’ll use canned pumpkin purée. If you cannot find any in your local grocery store, you can make it at home with cooked pumpkin.
  • Almond milk: I recommend using almond milk for this pancake recipe. Other plant-based milks will provide similar results.
  • Maple syrup: This ingredient provides a subtle sweet flavor in the pancakes. I prefer adding just a touch of sweetness to my pancake recipes so I can serve them with as much maple syrup as I want.
  • Lemon juice: We’ll combine lemon juice and almond milk to create a dairy-free buttermilk.
  • Vanilla extract: Add pure vanilla extract to enhance the flavor.
  • Baking powder: This leavener helps to pancakes rise while cooking. Along with the lemon juice, it will give them a light and fluffy texture.
  • Pumpkin pie spice: It contains a blend of cinnamon, ginger, nutmeg, cloves, and allspice.
  • Cinnamon: Pumpkin spice already contains cinnamon, but I love to add extra.
  • Salt: A dash of salt deepens the other flavors.
a round marble board with bowls of oat flour, pumpkin puree, almond milk, maple syrup, cinnamon, lemon juice, and baking powder

How to make healthy pumpkin pancakes

For the full ingredient measurements and step-by-step instructions, scroll down to view the recipe card at the bottom of the page.

First, add almond milk and lemon juice to a bowl. Allow it to sit for 5 minutes. It will thicken and curdle.

Next, add the wet ingredients. This includes pumpkin purée, maple syrup, and vanilla extract. Mix together until smooth.

Then, add the dry ingredients to the bowl. This includes oat flour, baking powder, pumpkin pie spice, ground cinnamon, and salt.

After, mix together until evenly the flour is evenly incorporated. Do not over-mix the batter.

Warm a large skillet over medium heat. Lightly grease it with coconut oil or nonstick spray. Using a 1/4 measuring cup, scoop the batter onto the hot skillet to form round pancakes. Cook for 2-3 minutes, or until bubbles begin to form on the surface, then flip to cook the other side.

Serve these vegan pumpkin pancakes with maple syrup and your choice of toppings. Enjoy!

Healthy pancake toppings

So, you’ve made the pancakes, but now you need to top ’em. You may be wondering what to put on pancakes besides syrup. I’ve got you covered! Browse the list below and discover your favorite healthy pancake toppings + a few indulgent ways to spruce up your stack.

  • Maple syrup: Keep it classic with a warm drizzle of real maple syrup. If you are looking to cut back on sugar, try sugar-free maple syrup instead.
  • Fruit: Pumpkin pancakes pair well with sliced banana or fresh strawberries.
  • Nut butter: Instead of maple syrup, drizzle peanut butter or almond butter on top. For a nut-free option, you can use sunflower seed butter.
  • Nuts: Crushed nuts add a delicious crunchy texture. Pecans and walnuts are my favorite.
  • Granola: Sprinkle granola on top for a low-fat alternative to nuts.
  • Caramel sauce: Try it with my healthy Vegan Peanut Butter Caramel (3 Ingredients!).
  • Butter: This is another classic topping. Use a dairy-free variety to keep the recipe vegan-friendly.
  • Whipped cream: Indulge in a more decadent stack with dairy-free whipped cream or CocoWhip.
  • Yogurt: Vegan yogurt is a healthier, low-sugar alternative to whipped cream.

Tips for perfecting this fall breakfast recipe

Use pumpkin purée, not pie filling. I suggest using canned pumpkin purée or making your own at home. Do not use pumpkin pie filling.

Do not over-mix the batter. Once you add the dry ingredients, mix just until the flour is evenly incorporated. If you over-mix the batter, your pancakes will become dense and rubbery. It’s okay if there are still a few pockets of flour throughout the bowl.

Add chocolate chips. If you’re a chocolate lover, feel free to make turn this recipe into chocolate chip pumpkin pancakes. Simply toss in 1/2 cup chocolate chips along with the dry ingredients.

How to freeze leftover pancakes: These pumpkin pancakes are freezer-friendly. Just store them in a sealed ziplock bag for up to 2 months. I suggest placing a piece of parchment paper between each one to prevent sticking. This is a great option for meal prep during the fall season.

How to reheat frozen pancakes: Reheat frozen pancakes in the microwave for 45 seconds or inside the oven for 10 minutes at 350 degrees F, until hot and cooked through.

a fork digging into a stack of vegan pumpkin pancakes with maple syrup

More easy vegan pancakes

Other healthy pumpkin recipes

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Vegan Pumpkin Pancakes

  • Author: Kaylie Grace
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 10 pancakes 1x
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegan

Description

These vegan pumpkin pancakes are healthy, gluten-free, and so easy to make! They are light and fluffy, super moist, and loaded with fall flavors. Combine pantry staples like oat flour, pumpkin purée, and pumpkin pie spice to create this fall breakfast recipe in one bowl. It’s a cozy comfort food that the whole family will love during weekend brunch! #pumpkin #pumpkinspice #pumpkinrecipe #fallrecipes #pancakes #veganpancakes #breakfastideas #veganbreakfast #glutenfreerecipes


Ingredients

Units Scale
  • 1 1/2 cups almond milk (room temperature)
  • 1 tbsp lemon juice
  • 2/3 cup pumpkin puree
  • 2 tbsp maple syrup
  • 2 tsp vanilla extract
  • 2 cups oat flour
  • 1 tbsp baking powder
  • 1 tbsp pumpkin pie spice
  • 1/2 tsp ground cinnamon
  • 1/4 tsp salt
  • Maple syrup, for serving

Instructions

  1. Add almond milk and lemon juice to a large bowl. Allow it to sit for 5 minutes. It will thicken and curdle. Add pumpkin purée, maple syrup, and vanilla extract to the bowl. Mix together until smooth.
  2. Add oat flour, baking powder, pumpkin pie spice, ground cinnamon, and salt. Mix together just until the flour is evenly incorporated. Do not over-mix the batter.
  3. Warm a large skillet over medium heat. Lightly grease with coconut oil or nonstick spray. Using a 1/4 measuring cup, scoop the batter onto the hot skillet and form round pancakes. Cook for 2-3 minutes, or until bubbles begin to form on the surface, then flip to cook the other side. Repeat until all of the batter is used.
  4. Serve pancakes with maple syrup and the toppings of your choosing. Enjoy!

Notes

  • Serve the pancakes with maple syrup and any of your favorite toppings. I recommend peanut butter, fresh fruit, crushed pecans, granola, whipped cream, and more.

Nutrition

  • Serving Size: 1 pancake
  • Calories: 118
  • Sugar: 2g
  • Fat: 2g
  • Carbohydrates: 21g
  • Fiber: 2g
  • Protein: 5g

Keywords: vegan pumpkin pancakes, pumpkin pancakes healthy, fall breakfast ideas

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