Easy Vegan Pumpkin Pancakes

In this article you will find an easy and delicious Vegan Pumpkin Pancakes recipe that can easily be made gluten free and is oil free!

This recipe is very similar to my original vegan oatmeal pancake recipe, however, it’s fall and we needed something with pumpkin in it to warm up our mornings!

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This recipe is vegan, however, because of the sugar and flour, I cannot say it is 100% whole food plant-based. But even in saying that, this recipe is still great for kids or if you’re trying to transition to eating healthier, as it has no animal products or oil.

Close up photo of the side of vegan pumpkin pancakes with non-dairy whipped cream, chopped pecans, and maple syrup drizzling down.

It’s that time of year again where you start buying pumpkin puree, and if you’re not vegan you get your pumpkin spice latte (and if you are vegan, make it at home)!

But, even if you’re not a pumpkin spice fanatic, I’m not much of one either, these fluffy vegan pumpkin pancakes won’t feel like too much.

Plus, they’re bit healthier than your regular pancakes; no eggs, half oat flour (aka- more fiber), no oil. They’re also super easy to make these vegan pumpkin pancakes gluten free by using gluten free oat flour for all the flour required for the recipe.

In fact, we replace the oil in regular pancakes with pumpkin puree!

Fork starting to pull up a cut stack of vegan pumpkin pancakes on a white plate, with non-dairy whipped cream, maple syrup, and pecans on top.

How to Make these Easy Pumpkin Pancakes

Pumpkin Pancake ingredients on a gray countertop.

Let’s get to making these vegan pancakes!

You’ll want to start this recipe by getting out…

  • pan to cook them on
  • large mixing bowl & spoon
  • all of your ingredients

Start by turning on your stove

After years and years of making pancakes, I’ve found that the best way to start making pancakes is with a warm griddle (or pan).

If you put room temperature batter onto a room temperature griddle and wait for it to heat up, it’s not going to work very well.

Then make the batter

This is really simple.

All you have to do is mix together all of the dry ingredients (flour, baking powder, sugar, cinnamon).

Add in the wet ingredients (pumpkin puree & water).

2 image collage for making pumpkin pancakes. All dry ingredients in a bowl in the first image, wet ingredients added in the second image.

Mix it well and add 1/4 – 1/2 cup of the batter to the pan or griddle for each pancake.

Wait for them to bubble up, flip, then remove when done!

2 image collage for making pumpkin pancakes. Batter ready in the first, on pan in the second.

Recipe Notes

You can add slightly more pumpkin puree than the 6 tbsp, but not too much more or you’ll end up needing to add more flour.

These freeze & reheat well!

*If you’re new to making pancakes, it does get easier with practice. Believe it or not, I had the hardest time making pancakes, or really anything, on the stove. Now I can make them (almost) picture perfect. Just don’t ask me for animal shaped pancakes, I can barely do the Mickey Mouse ears ones!

Why You Will LOVE These Fall Favorite Vegan Pumpkin Pancakes!

You and your kids will love this easy vegan pancake recipe because…

  • it’s easy
  • you can batch a ton of them and freeze them for another day
  • it tastes like a warm hug
  • and it’s delicious!!
Vegan Pumpkin Pancakes with non-dairy whipped cream and pecans on top, with maple syrup pouring over it.
Vegan Pumpkin Pancakes with non-dairy whipped cream and pecans on top, with maple syrup pouring over it.

Easy Vegan Pumpkin Pancakes

Shawna Clapper
It's pumpkin spice season; fall in love with these delicious vegan pumpkin spice pancakes!
5 from 2 votes
Prep Time 5 minutes
Cook Time 24 minutes
Course Breakfast
Cuisine American
Servings 20 pancakes


  • cups oats flour
  • cups allo purpose flour (or sub in more oat flour)
  • 3 tbsp baking powder
  • 6 tbsp brown sugar
  • 6 tbsp Pumpkin Puree
  • 1 ½ cups water


  • Get your pan on the stove (or griddle) ready and turn to medium heat.
  • Mix together the oat flour, baking powder, and sugar.
  • Pour the pumpkin puree and water on top of the dry mixture, stir well.
  • Pour a quarter cup of the batter on the pan at a time.
  • Let the top show bubbles, then flip. Once the edges on the bottom start to golden, remove from pan to eat.
  • Let cool slightly, then enjoy!


These freeze & reheat super well, so feel free to make a ton and freeze!
Keyword pancakes, pumpkin, vegan pancakes
Tried this recipe?Let us know how it was!
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