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Looking for a vegan pumpkin pancake recipe that gives you fluffy, wholesome and deliciously spiced pancakes? Look no further! These are made with oat flour and pumpkin puree, they’re gluten free, dairy free, and easy to make in 25 minutes.
If you love the cosy flavours of the pumpkin spice season, this vegan pumpkin pancake recipe is going to be your new weekend favourite.
After 12 rounds of rigorous testing, we’ve created a vegan pancake recipe that gives you thick and fluffy pancakes, without the need for eggs, dairy or gluten.
Each bite has that delicious pumpkin-pie flavour, with hints of cinnamon, ginger, nutmeg and allspice; perfect for this time of year.
These vegan gluten free pumpkin pancakes are as wholesome as they are flavoursome. We’ve used oat flour for a wholegrain base that’s light and fluffy, with just a little unrefined sugar for natural sweetness. Pumpkin puree and applesauce give moisture (no banana needed), crumbled pecans give bite, and a touch of melted coconut oil creates beautifully crisp edges.
Whether you enjoy them plain, with chocolate chips, or topped with coconut yoghurt, toasted pecans and maple syrup (like we do), these are the best pumpkin pancakes for a cosy fall breakfast.
This pumpkin pecan pancake recipe is simple to make and these delicious pancakes are freezer-friendly – perfect for easy breakfasts on busy mornings or lazy brunches.
Keep reading for expert tips, tasty variations, and answers to all your pancake-making questions.
Quick links:
- The full recipe
- Why you’ll love this recipe
- Ingredients needed
- Step by step instructions with photos
- How to serve and store
- Success tips
- FAQs
- More vegan breakfast recipes that you’ll love
Loving the Autumn vibes of these cinnamon pumpkin pancakes? You’ll love these vegan recipes too!
- Pumpkin Banana Bread – An easy 1-bowl recipe for a deliciously sweet loaf cake with a glorious pumpkin colour.
- Pumpkin Spice Latte – A cosy pumpkin spice latte that’s naturally sweetened.
- Apple Cinnamon Rolls with Caramel Sauce – Soft, squishy and filled with sticky caramelised cinnamon apple.
Why you’ll love this Vegan Pumpkin Pancake Recipe
These pancakes are thick and fluffy. Too many vegan pancakes fall flat (literally), not these – they’re thick and fluffy with a soft, tender middle. Fluffy pancakes were a must, so we tested the recipe 12 times to get them right.
Gluten free and vegan. We use gluten free oat flour to make these pumpkin pie pancakes, along with a handful of clever plant-based ingredients to mimic the look and texture of traditional pancakes, but without the dairy and eggs.
Wholesome and secretly nutritious. You’d never guess from the flavour and fluffiness, but these oatmeal pumpkin pancakes are packed with goodness! They’re made with wholegrain oat flour and pumpkin puree, with crunchy pecans sprinkled throughout. They’re naturally sweetened with applesauce and a touch of unrefined sugar.
Quick and easy to make. These easy pumpkin pancakes are on the table in under 30 minutes and to make them requires one bowl, a whisk and a frying pan. No need for vegan buttermilk, an egg replacer or complicated steps.
Meal prep and freezer-friendly. Make a double batch of this recipe this fall season and enjoy them over the next few days, or pop them in the freezer for those busy mornings when you need a decent breakfast QUICKLY!
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How to make this Vegan Pumpkin Pancake Recipe
Ingredients
Here are the ingredients you’ll need to make these fluffy vegan pumpkin pancakes (no banana needed!):
Oat flour (gluten-free). To make your own, blend gluten-free oats until they are a fine powder.
Cornflour (gluten free). Also known as cornstarch.
Baking powder (gluten free).
Coconut sugar. You can substitute for brown sugar (light or dark) if needed.
Pumpkin spice mix. To make your own, combine 1 tsp ground cinnamon, 1/4 tsp dried ginger, 1/4 tsp nutmeg and a pinch of allspice.
Pumpkin puree (unsweetened).
Applesauce (unsweetened). To make applesauce at home, peel, core and chop eating apples (not tart cooking apples) and cook in a saucepan until soft, before blending until smooth.
Dairy free milk (gluten free). We used almond milk but any will do (soy milk, oat milk etc).
Coconut oil. Melted to its clear, liquid form.
Pecans. Walnuts also work well.
Additions
Chocolate chips are a glorious addition to these pancakes (seriously, who wouldn’t want a pumpkin chocolate chip pancake recipe).
Fold 2 tbsp of vegan dark chocolate chips into the batter at the same time as the chopped pecans, and enjoy delicious melty chocolate chip pumpkin pancakes (my daughter won’t have her pancakes any other way!).
Equipment
To make this vegan pumpkin pancake recipe, you’ll need:
- A medium or large mixing bowl
- A large whisk
- A large non-stick frying pan (approx 30cm/12”)
- 1/4 cup measuring cup (or a tablespoon)
Step-By-Step Instructions
Here is a basic summary of the steps involved in this recipe. Make sure to head to the recipe card below for the full pumpkin pecan pancake recipe and detailed instructions!
TO MAKE THE PANCAKE BATTER
STEP 1. Whisk together the dry ingredients in a medium or large bowl (flours, baking powder, sugar and spices), except the chopped pecans.
STEP 2. Add the wet ingredients to the bowl and whisk briefly until just combined.
Tip: The recipe calls for 2 tbsp of melted coconut oil as one of the wet ingredients. If your coconut oil is in its white solid form, add 2 tbsp to a large frying pan and melt it over medium heat. Once it has melted, pour it out into your mixing bowl but don’t wipe out the pan – you can use the oil remaining in the pan to fry the pancakes.
STEP 3. Stir through the chopped pecans (and some dark chocolate chips if you fancy it).
COOK THE PANCAKES
STEP 4. Preheat the frying pan over medium heat for 1-2 minutes until it is hot.
Note: Use a little oil to fry your pancakes to get them nice and crisp. If you melted coconut oil in the pan to use in the batter, you can use what’s leftover in the pan, or if not, add approx 1/2 tsp coconut oil when you preheat the frying pan. Alternatively, you can use cooking spray.
STEP 5. Add 1/4 cup (4 tbsp) of pancake batter to the preheated frying pan per pancake. You can usually get 2-3 pancakes in a large (30cm/12”) frying pan.
Tip: Don’t overcrowd the frying pan; you need to be able to flip the pancakes.
STEP 6. Cook for 2-3 minutes on the first side, until the edges of the top side start to look dry.
STEP 7. Flip the pancakes and fry for a further 1-2 minutes on the second side until both sides are golden brown.
STEP 8. Repeat until all of the pancakes are cooked, adding a little more oil as needed.
STEP 9. Serve straight away, whilst warm, topped with vegan yoghurt, toasted pecans and pure maple syrup – yummy!
How to Serve
Serve warm topped with coconut yoghurt (gluten free if needed), toasted pecans and a drizzle of maple syrup for even more fall flavor. Peanut butter and melted chocolate is another delicious option!
How to Store
These vegan gluten free pumpkin pancakes store well, making them perfect for meal prep or cosy weekend leftovers.
To refrigerate. Once cooled, store the pancakes in an airtight container in the fridge for up to 3 days.
To freeze. Once cooled, transfer the pancakes to a freezer-safe bag or container with a piece of baking paper between each one to prevent sticking. They’ll keep in the freezer for up to 3 months.
To reheat. If your pancakes are frozen, let them defrost at room temperature for 30-45 minutes, or in the fridge overnight, before warming them. To reheat – for best results, reheat in a lightly oiled frying pan for a warm, soft middle and lightly crisp exterior. If you’re in a rush, pop them in the microwave for around 20 seconds until warm.
Success Tips
Use gram measurements. For best results, measure your ingredients on a scale using grams rather than cups. This recipe was tested and perfected to the gram – even a small 10g difference (or an overly generous cup) can change the texture of your pancakes.
Don’t overmix the batter. Whisk until just combined – over-mixing can make pancakes dense instead of having that beautifully fluffy texture.
Use medium heat. Vegan pancakes tend to take a little longer to cook than non-vegan pancakes, so it’s best to use a medium heat to allow them the time to rise without burning. A steady medium heat gives golden, crisp edges, whereas a high heat could cause them to burn on the outside and be undercooked inside.
Lightly oil the pan. Even non-stick pans benefit from a small amount of oil – it gives the pancakes a lovely golden colour and crisp edges.
Don’t flip too soon. Wait until the edges look dry before flipping a pancake. The underneath should look golden – if it doesn’t you may have flipped too soon (especially common with the first pancake), so once the second side is cooked, flip it back over for 30 seconds to brown off the first side.
Flip gently. Be as gentle as you can when you flip the pancakes, to avoid knocking the air out – this keeps them nice and fluffy and thick.
FAQs
Are these pumpkin pancakes gluten free?
Yes – as long as you use certified gluten-free oat flour, cornflour, baking powder and toppings (to ensure there is no cross-contamination from gluten).
Are pumpkin pancakes healthy?
These ones are! They’re made with wholegrain oat flour, unrefined coconut sugar, and real pumpkin puree so they’re rich in fibre and vitamins, but lower in unrefined flour and sugar. Of course, if you choose to top them with ice cream they’ll be less healthy (but I’m not judging!).
Can I add chocolate chips?
Absolutely! Fold 2 tbsp dark chocolate chips into the batter at the same time as the chopped pecans for melty chocolate chip pumpkin pancakes.
Can I use a different flour?
You could potentially use all purpose flour, plain flour or a gluten-free flour blend (depending on whether you’re gluten free or not), however, we have not tested this recipe with different flours yet. Gluten-free flour blends tend to need more liquid, so you may need to add extra milk to get the right consistency.
For best results, we’d recommend sticking with oat flour (or blended oats) until we’ve tested this recipe with other flours – but if you do try it with another flour, we’d love to hear about the results!
Can I use homemade pumpkin puree?
Yes – just make sure it’s very well-drained and blended until smooth. Homemade pumpkin puree tends to hold more moisture than the canned variety so if you can use canned, I’d recommend it for the best results.
Can I make these without coconut oil?
Yes! You can replace the coconut oil with any neutral vegetable oil or cooking oil (like light olive or sunflower oil) or by using melted vegan butter.
Can I make this vegan pancake batter ahead of time?
Ideally, don’t leave the pancake batter to rest for more than 10 minutes, or the pancakes may lose some of their fluffiness.
Fluffy vegan pancakes often rely on baking powder for lift, and it starts to activate as soon as it’s mixed with liquid. The longer the batter sits, the more that reaction fades – meaning less rise and fluffiness in the cooked pancakes.
Can I cook these pumpkin pancakes ahead of time?
Yes! These healthy vegan pumpkin pancakes store well and are great for meal prep. Once cooled, store the pancakes in an airtight container for up to 3 days, or freeze them for up to 3 months. Reheat in a frying pan or microwave (and see our storage section for more tips).
More vegan breakfast recipes that you’ll love
I hope you LOVE this vegan pumpkin pancake recipe and that it becomes a favorite breakfast! Please share it with someone you think will enjoy it this pumpkin season because it’s our goal to encourage as many people as possible to try plant based eating.
Also, don’t forget to tag @aveganvisit on social media when you make this recipe. I absolutely love seeing your re-creations! Enjoy 🙂 x
If you make this recipe, please leave a comment and star rating below – this provides helpful feedback to both me and other readers. If you want more delicious vegan recipes be sure to subscribe to the A Vegan Visit newsletter. We’d also love for you to join the AVV community on Youtube, TikTok, Instagram, Pinterest and Facebook.
The Written Recipe:
Fluffy Vegan Pumpkin Pancake Recipe (Easy + GF)
Ingredients
- 160 g oat flour (gluten free)
- 20 g cornflour (or cornstarch, gluten free, 2 tbsp)
- 10 g baking powder (gluten free, 2 tsp)
- 20 g coconut sugar (or brown sugar, 2 tbsp)
- 1.5 tsp pumpkin spice mix (or 1 tsp cinnamon, 1/4 tsp ginger, 1/4 tsp nutmeg, pinch allspice)
- 120 g pumpkin puree
- 60 g applesauce
- 200 ml dairy free milk (gluten free, we used almond milk)
- 20 g coconut oil (melted, 2 tbsp)
- 20 g chopped pecans (2 tbsp)
- extra coconut oil (for frying)
To serve:
- coconut yoghurt (gluten free)
- toasted pecans
- maple syrup
Equipment
- Large non-stick frying pan
Instructions
- Please weigh your ingredients when making the pancake batter, rather than using cups.
- DRY INGREDIENTS. Add the dry ingredients (except the pecans) to a medium mixing bowl and stir together using a large whisk.
- WET INGREDIENTS. Melt the coconut oil in a large frying pan over medium heat. Once the oil has melted, add it to the mixing bowl along with the other wet ingredients and whisk everything together until just combined.120 g pumpkin puree, 60 g applesauce, 20 g coconut oil, 200 ml dairy free milk
- Stir through the chopped pecans.20 g chopped pecans
- PREHEAT FRYING PAN. Place the frying pan back on the hob over medium heat for 1-2 minutes until it is nice and hot.Note: There is no need to wipe it out, the leftover oil will be used to fry the pancakes. Even if you have a non-stick pan I recommend frying in a little oil because it helps to crisp up the pancakes and turn them lovely and golden.Note: Don’t be tempted to cook the pancakes on high temperature, vegan pancakes take a little longer to cook, so a medium heat works better and prevents them from burning.extra coconut oil
- COOK THE PANCAKES. Add approx 1/4 cup (4 tbsp) of pancake batter to the frying pan per pancake. You can usually get 2-3 pancakes in a large (30cm/12”) frying pan.Note: Don’t overcrowd the pancakes; you need space to be able to flip them.
- Cook each pancake for 2-3 minutes on the first side, until the edges of the top side start to look dry.
- Flip the pancakes and fry for a further 1-2 minutes on the second side until both sides are golden.Tip: Flip the pancakes gently. Being too heavy handed can knock out some of the air, reducing their fluffiness.
- Repeat until all of the pancakes are cooked, adding a little more oil as needed.
- SERVE straight away, whilst warm, topped with coconut yoghurt, toasted pecans and maple syrup - so yummy!coconut yoghurt, toasted pecans, maple syrup
- SAVING SOME FOR LATER? If you’d like to cook the pancakes for serving later, place them on a cooling rack to cool and then store them in an airtight container. Pan fry or microwave to reheat.
Notes
Nutrition
Tara
Hi, I’m Tara! I’m taking you on a trip around the world in vegan cuisine and bringing the world’s most delicious dishes to your kitchen.
