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Vegan Pumpkin Pancakes

These Vegan Pumpkin Pancakes are the perfect way to start off a fall morning! Full of tasty pumpkin spice flavor! No eggs, or dairy needed!
Course Breakfast
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 9 Pancakes
Calories 111kcal
Author Taylor


  • 1 Cup Flour (134g)
  • 1/4 Cup Sugar
  • 1 tsp Cinnamon
  • 1/2 tsp Salt
  • 1/4 tsp Nutmeg
  • 1/4 tsp Ground ginger
  • Pinch of allspice
  • 4 Tbsp Warm water
  • 2 Tbsp Avocado oil (or any neutral flavored cooking oil)
  • 4 tsp Baking powder
  • 3/4 Cup Unsweetened almond milk
  • 1/2 Cup Canned pumpkin puree
  • 1 tsp Vanilla


  • In a small bowl, whisk together all the ingredient up to the water. Set aside and Pre heat your griddle to medium heat (300 degrees).
  • In a medium bowl, whisk together the water, oil and baking powder until frothy. Add in the pumpkin, milk and vanilla and mix until well combined.
  • Add the dry ingredients into the wet and whisk until JUST combined. The batter should have small lumps in it.
  • Grease your griddle. Scoop a scant 1/3 cup and pour onto the griddle, spreading the batter out just slightly. Repeat with all the batter. Do not make them bigger than this or they are hard to flip!
  • Cook until the bottom if golden brown, about 3-4 minutes. Flip and cook another 3-4 minutes per side until golden brown.
  • Drizzle with maple syrup and DEVOUR!



Serving: 1Pancake | Calories: 111kcal | Carbohydrates: 18g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 159mg | Potassium: 225mg | Fiber: 1g | Sugar: 6g | Vitamin A: 2119IU | Vitamin C: 1mg | Calcium: 110mg | Iron: 1mg