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    You are here: Home / Breakfast / Vegan Pumpkin Pancakes

    LAST UPDATED: January 19, 2022 • FIRST PUBLISHED: September 11, 2016

    Vegan Pumpkin Pancakes

    Jump to Recipe Print Recipe

    Celebrate fall (or any time, for that matter!) by breakfasting on a maple syrup-drenched stack of these moist, fluffy and spice-infused vegan pumpkin pancakes.

    Vegan Pumpkin Pancakes

    You know how, when you go shopping for clothes, all the stores stock clothes that they think you'll need next season? Like in February, there's not a sweater to be found, but if you're looking for a new bikini, you're in luck? Well, it drives me nuts!

    But I kind of understand it. Because in my case, it's really hard for me to hold back on, say, a bunch of fall and wintry comfort food, in say, the middle of summer. But I do it, because I know how it feels when you need a sweater and there isn't one in sight. Probably something like it feels when you want some slaw and all you can find are pumpkin pancakes. Right?

    Vegan Pumpkin Pancakes

    I've been holding this one back for a while, and recognizing that I'm a little partial to fall food makes me aware that I might not have the best judgement when it comes to timing. So I hemmed and hawed a bit before deciding to throw caution to the wind. It is, after all, post Labor Day. And be honest with yourself: you'd go for a big old stack of spiced up vegan pumpkin pancakes any day of the year, right?

    Thought so.

    These were totally welcome at my breakfast table, even in the 90+ degree heat. I'm sure I'll enjoy them even more as things cool off.

    One thing of note: the number of notes in the recipe. I made these a bunch of times, which means...you've got options. I liked my pancakes best made from batter mixed up in the blender, made with the maximum amount of pumpkin, but we've all got different tastes and different kitchen equipment, so take the recipe and do your thing!

    Happy September.

    P.S. If you're looking for even more fall breakfast inspiration, try my cranberry cheesecake stuffed French toast or vegan buckwheat pancakes. These would also be nice topped with my vegan maple cream cheese topping.

    Vegan Pumpkin Pancakes
    Vegan Pumpkin Pancakes
    5 from 1 vote
    Print

    Vegan Pumpkin Pancakes

    Celebrate fall (or any time, for that matter!) by breakfasting on a maple syrup-drenched stack of these moist, fluffy and spice-infused vegan pumpkin pancakes.
    Course Breakfast
    Cuisine American
    Prep Time 10 minutes
    Cook Time 15 minutes
    Total Time 25 minutes
    Servings 3
    Calories 369 kcal
    Author Alissa

    Ingredients

    • 1 ¼ cups spelt or all-purpose flour
    • 2 teaspoons baking powder
    • 1 tablespoon ground cinnamon
    • 1 teaspoon powdered ginger
    • ½ teaspoon allspice
    • ¼ teaspoon nutmeg
    • ¼ teaspoon ground cloves
    • ¼ teaspoon salt
    • 1 ½ cups unflavored soy or almond milk
    • ⅓ to ½ cup canned pumpkin puree, see note
    • 2 tablespoons unsulfured molasses
    • 1 teaspoon vanilla extract
    • oil, for grilling

    Instructions

    1. Option 1: For blender pancakes (recommended), place all ingredients into a blender and blend until completely smooth, about 30 seconds, stopping to scrape down the sides of the pitcher as needed.
    2. Option 2: Stir flour, baking powder, cinnamon, ginger, allspice, nutmeg, cloves and salt together in a medium mixing bowl. Make a well in the center of your dry ingredient mixture, and add milk, pumpkin puree, molasses and vanilla until completely smooth. Beat the mixture on high speed with an electric mixer until completely smooth, about 1 minute, stopping to scrape down sides of bowl as needed.
    3. Lightly oil a griddle or skillet and place over medium heat. When cooking surface is hot, drop ¼ cup of batter down. You can spread the batter out a bit at this point by wiggling the pan around. Cook until batter begins to brown around the edges and a bubble or two forms in the center, about 4 minutes. Flip and cook about 2 minutes on opposite side. Repeat until all batter is used, adding oil to cooking surface as needed between pancakes.
    4. Serve with vegan butter, maple syrup and cinnamon.

    Recipe Notes

    ⅓ cup of pumpkin puree will yield fluffier pancakes, but with less pumpkin flavor. ½ cup will yield moister pancakes with more pumpkin flavor. You can forego both the blender and the electric mixer and do everything by hand, though the texture won't be as nice. I recommend going with the lower amount of pumpkin if you do this. I like a lot of spice in my pancakes. Cut back if the amounts seem like a lot for you. Also, feel free to substitute 1 ½ tablespoons pumpkin pie spice for the mixture of spices.

    Nutrition Facts
    Vegan Pumpkin Pancakes
    Amount Per Serving
    Calories 369 Calories from Fat 59
    % Daily Value*
    Fat 6.5g10%
    Saturated Fat 0.6g3%
    Sodium 267mg11%
    Potassium 1008mg29%
    Carbohydrates 65.9g22%
    Fiber 9.8g39%
    Sugar 13.5g15%
    Protein 11.2g22%
    Calcium 180mg18%
    Iron 4.1mg23%
    * Percent Daily Values are based on a 2000 calorie diet.
    « Capellini with Spicy Cherry Tomato Sauce & Blackened Mushrooms
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    About Alissa Saenz

    Hi, I'm Alissa! I'm a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors! You can read more about me here.

    I'd love to connect with you on Facebook, Instagram, or Pinterest.

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    Reader Interactions

    Comments

    1. Nancy A. Speed says

      September 14, 2016 at 7:18 pm

      Hi Alissa ~ These look and sound luscious ! We "Oldies" plan to rise early, early tomorrow morning to water the gardens, and check on the LACK of veggies. ;) Also, we're planning to make this recipe when we come back indoors. Pumpkin "anything" sound great to us, so pancakes is a fantastic way to begin our day - after the outdoor chores. We prefer moister and more flavor cakes. Many thanks for sharing the recipe with all of us !! Have A Great It's Almost Autumn Day !!

      Reply
      • Alissa Saenz says

        September 18, 2016 at 10:50 am

        Thanks Nancy! I'm always up for pumpkin anything too. :) I hope you enjoyed the pancakes, and happy almost autumn to you too!!

        Reply
    2. Jane says

      March 05, 2017 at 12:48 pm

      I LOVE THIS RECIPE. I've made these a few times now, and it's easy and yummy.

      I used maple syrup instead of molasses, and white whole wheat flour instead of all-purpose. I also added a little water after mixing everything together and used a little less than 1/4 cup of batter per pancake. I've also learned that a good oiled pan is crucial to pretty pancakes.

      Reply
      • Alissa Saenz says

        March 06, 2017 at 6:50 pm

        Yay! Glad you're enjoying this!

        Reply
    3. Annie says

      October 04, 2017 at 10:40 am

      These are perfect! I’m not a huge fan of pancakes but these are amazing. The spices really come through and the texture is so satisfying. I added a few chocolate chips and popped them in the freezer for on the go breakfasts and it’s been a lifesaver:)

      Reply
      • Alissa Saenz says

        October 07, 2017 at 11:12 am

        I'm glad you enjoyed them! And chocolate chips sound like a delicious addition! Thanks Annie!

        Reply
    4. Jack says

      November 04, 2017 at 4:11 pm

      Tried this recipe for breakfast today and was a hit.Made waffles and next time will have to make a double batch they went so quick.

      Reply
      • Alissa Saenz says

        November 05, 2017 at 10:07 am

        Glad they were a hit!! Thanks Jack!

        Reply

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    Hi, I'm Alissa! I'm a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors!

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