Soft, pillowy and full of spice, these vegan pumpkin pancakes are the perfect breakfast for fall. Homemade cinnamon butter takes them to the next level. Let's learn how to make them!
Pancakes in the fall just hit different. Warm and comforting, these vegan pumpkin pancakes are the perfect addition to any crisp morning.
This recipe comes together in one bowl in less than 30 minutes, making it great for any day of the week. Don't forget the whipped cinnamon butter - it isn't optional!
Looking for more pumpkin breakfast ideas? Be sure to try our vegan pumpkin scones and our vegan pumpkin waffles.
Ingredients
Here is everything you'll need to make these perfect pancakes:
- all-purpose flour: Forms the base of the pancakes, providing structure and a soft, fluffy texture when combined with the wet ingredients.
- light brown sugar: Adds a touch of sweetness and moisture, while the molasses in brown sugar enhances the warm pumpkin and spice flavors.
- baking powder: Acts as the leavening agent, helping the pancakes rise and become light and fluffy.
- salt: Balances the sweetness and brings out the depth of flavor in the pumpkin and spices.
- spices: This spice combo brings that classic fall flavor that pairs perfectly with pumpkin, adding warmth and comfort.
- pumpkin puree: The star ingredient! Adds moisture, natural sweetness, color, and that signature pumpkin flavor.
- nondairy milk: Thins the batter to the right consistency while keeping it creamy and dairy-free.
- vegan butter, melted: Adds richness and helps create a tender, slightly crisp-edged pancake.
- bourbon-infused vanilla extract: Adds depth and a hint of caramel-like warmth that complements the pumpkin and spices beautifully.
Why You'll Love This Recipe
- Fluffy, Fall-Perfect Pancakes - Light, airy, and perfectly spiced, these pancakes capture the essence of autumn in every bite.
- Crisp Edges + Tender Centers - Thanks to a touch of melted vegan butter, each pancake has the perfect balance of texture - crisp on the outside and soft inside.
- Dairy-Free & Egg-Free - 100% vegan, but so rich and flavorful you'd never know it's made without eggs or dairy.
- Topped with Cinnamon Butter - The creamy, sweet, and spiced vegan butter melts over the warm pancakes like a dream - pure indulgence.
- Easy to Make - Simple ingredients, minimal effort, and just one bowl - perfect for lazy mornings or meal prepping ahead of time.
- Customizable - Add chocolate chips, toasted pecans, or a drizzle of maple syrup to make it your own.
How to Make Vegan Pumpkin Pancakes (with pictures!)
Please see the recipe card at the bottom of the page for full instructions and ingredient measurements.
Begin by adding all of the dry pancake ingredients to a large mixing bowl and whisk to combine. Add in the wet ingredients and mix until just-combined. Do not over-mix!
Set the batter aside to rest for 10 minutes and preheat your skillet over medium-low heat.
Add all of the cinnamon butter ingredients to a bowl and beat with an electric hand mixer until smooth. Cover and chill until ready to serve.
Pour ½ cup of pancake batter at a time into the pan. Cook until little bubbles start to appear around the edge of the pancake. Flip and cook on the other side.
Serve with maple syrup, chopped pecans and cinnamon butter!
Tips & Tricks for Perfect Pancakes
Here are some tips for making the perfect vegan pumpkin pancakes - so they come out fluffy, flavorful, and beautifully golden every time:
- Don't Over-mix the Batter: Mix just until the flour disappears. Over-mixing activates gluten and makes pancakes dense instead of fluffy.
- Let the Batter Rest: Allow it to sit for about 10 minutes before cooking. This helps the baking powder activate and gives you lighter pancakes.
- Use the Right Pan Temperature: Medium heat is key. Too hot, and the outside burns before the inside cooks; too low, and they'll turn out flat and pale.
- Lightly Grease the Pan: Use a small amount of vegan butter or oil to prevent sticking and create those deliciously crisp edges.
- Flip Only Once: Wait until you see bubbles form and the edges look set before flipping. Over-flipping can deflate your pancakes.
- Measure Flour Correctly: Spoon flour into your measuring cup and level it off. Scooping directly packs it down and makes the batter too thick.
- Keep Warm in the Oven: If making a big batch, place cooked pancakes on a baking sheet in a 200°F oven to keep them warm and fluffy until serving.
- Make the Cinnamon Butter Ahead: Mix it in advance so it's ready to serve with the warm pancakes the moment they're done.
How to Make Vegan Pancakes Fluffy
Here are some tips to keep your vegan pancakes light and airy:
- Use Plenty of Baking Powder: Baking powder is your main leavening agent in vegan pancakes. It creates bubbles that make the batter rise, giving you that soft, airy texture.
- Don't Over-mix the Batter: Stir until the dry ingredients are just combined. Over-mixing develops gluten in the flour, which makes pancakes chewy and dense instead of light and fluffy. A few small lumps are totally fine!
- Use the Right Liquid-to-Flour Ratio: The batter should be thick but pourable - like slow-moving lava. Too much liquid will make pancakes flat, while too little will make them dry and heavy.
- Add a Bit of Acid: A splash of apple cider vinegar or lemon juice reacts with baking powder, helping create extra lift. This is especially useful in pumpkin or banana pancakes.
- Cook on Medium Heat: Low heat won't activate the baking powder properly, and high heat can burn the outside before the inside sets. Medium heat ensures the centers puff up while the outsides stay golden.
- Don't Press Them Down: Resist the urge to press on the pancakes with your spatula - it releases all the air you just worked to create!
Frequently Asked Questions
It's best to cook the pancakes right after mixing so the baking powder stays active. However, you can combine the dry ingredients in advance and whisk in the wet ingredients just before cooking.
Flat pancakes usually mean your baking powder is old, or you overmixed the batter. Always use fresh leavening and stir until ingredients are just combined.
You can use coconut oil, avocado oil, or another neutral-tasting oil. Coconut oil will add a slightly sweeter flavor and crispier edges.
Wait until you see small bubbles forming on the surface and the edges start to look set. Flip gently, and cook the other side until golden brown.
Gummy pancakes usually mean the heat was too low or the batter was too wet. Try a slightly higher heat setting and reduce the liquid a bit next time.
Place cooked pancakes on a parchment-lined baking sheet in a 200°F (95°C) oven while you finish the rest. This keeps them warm without drying out.
Recipe Variations
- Chocolate Chip Pumpkin Pancakes: Fold in ½ cup vegan chocolate chips to the batter for a sweet, melty surprise in every bite.
- Nutty Pumpkin Pancakes: Add ⅓ cup chopped walnuts or pecans for crunch and extra fall flavor.
- Spiced Up: Increase the cinnamon to 1 ½ teaspoon or add ¼ teaspoon ground cardamom for a warmer, spicier pancake.
- Maple Swirl: Swirl in 1-2 tablespoons of maple syrup directly into the batter for pockets of caramelized sweetness.
- Savory Pumpkin Pancakes: Reduce sugar to 1-2 tbsp, omit cinnamon, and add a pinch of sage or rosemary. Serve with sautéed mushrooms or vegan sausage for a hearty brunch.
- Protein-Packed Version: Add 2 tablespoons of your favorite plant-based protein powder to make these pancakes more filling.
- Mini Pancakes / Silver Dollar Style: Make smaller pancakes for a fun breakfast for kids or for easy portion control.
Serving Tips
Here are some serving tips for your vegan pumpkin pancakes to make them extra delicious and visually appealing:
- Stack & Drizzle: Serve pancakes in a tall stack and drizzle with maple syrup, agave nectar, or your favorite vegan caramel sauce for a classic presentation.
- Top with Cinnamon Butter: Spread a generous dollop of the cinnamon butter over warm pancakes so it melts into every crevice - pure indulgence!
- Add Fresh Fruit: Top with fresh berries, banana slices, or pomegranate seeds for color, freshness, and natural sweetness.
- Add Crunch: Sprinkle toasted pecans, walnuts, or granola over the pancakes for texture and a nutty flavor that pairs beautifully with pumpkin.
- Plant-Based Whipped Cream: Add a dollop of coconut whipped cream or another non-dairy whipped topping for a dessert-like feel.
- Dust with Spices: A light dusting of cinnamon, nutmeg, or powdered sugar adds a professional touch and enhances aroma.
If you make this recipe please tag @censoredbaker on Instagram!
PrintVegan Pumpkin Pancakes
Soft, pillowy pumpkin spice pancakes topped with homemade cinnamon butter. All vegan!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6-8 Pancakes 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Ingredients
For the Pancakes
1 ¼ cups all purpose flour
3 tablespoons light brown sugar
1 tablespoon baking powder
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
¾ cup pumpkin puree
1 ¼ cups nondairy milk
2 tablespoons vegan butter, melted
1 teaspoon bourbon-infused vanilla extract*
For the Cinnamon Butter
½ cup vegan butter
¼ cup powdered sugar
1 teaspoon ground cinnamon
pecans and maple syrup for topping (optional)
Instructions
- Mix: In a large bowl, whisk together the all purpose flour, brown sugar, baking powder, salt, and spices. Form a well in the center of the dry ingredients and add in the pumpkin puree. Pour in the nondairy milk, melted butter and vanilla extract. Mix until just-combined. Do not over-mix. A few lumps in the batter is fine.
- Rest: Once batter is prepared, set it aside for about 10 minutes to rest. During this time, heat a large skillet over medium-low on the stove.
- Beat: Add vegan butter, powdered sugar and cinnamon to a large bowl. Beat with an electric hand mixer until smooth. Scoop into a small bowl, cover with plastic wrap and set in the fridge to set.
- Cook: Lightly grease your skillet and pour ½ cup of pancake batter into the pan. Cook until bubbles start to form around the perimeter of the pancake before flipping over to cook on the other side. In a properly pre-heated skillet, pancakes should cook for around 3 minutes on the first side and 2 additional minutes on the other but pay close attention as this varies. Transfer cooked pancake to a serving plate and continue until all of the pancake batter has been used.
- Serve: Divide your pancakes into stacks and dress with your toppings of choice. These can include maple syrup, pecans and fresh cinnamon butter.
Notes
*Bourbon infused vanilla extract is absolutely delicious but if you can't find it you can totally substitute regular vanilla extract.
*Resting the batter is really important - do not skip! Resting allows time for the baking powder to activate and the gluten to develop. Failing to rest will result in gummy, dense pancakes.
More vegan pumpkin recipes:
- vegan pumpkin spice latte
- vegan pumpkin scones
- vegan pumpkin muffins w/cream cheese filling
- vegan chocolate chip pumpkin bread
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