Vegan Pumpkin Pancakes

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(from 9 reviews)
Pumpkin Pancakes Recipe (Vegan)

This Sunday special was vegan pumpkin pancakes for breakfast. Right since I made the best eggless pancakes for the first time, either that or these vegan waffles has been a Sunday breakfast ritual.

But for some reason it’s been a while that I made pancakes or waffles for breakfast and the kids have been behind my back asking for it every Sunday and today I finally got to try a pumpkin pancake recipe for a change and also because I had this big can of pumpkin puree.

Vegan Pumpkin Pancakes

I can say that I have tried a plethora of pumpkin recipes using canned pumpkin like these pumpkin scones, vegan pumpkin cake roll, pumpkin chocolate chip cookies, pumpkin chocolate chip muffins just to mention a few and a pumpkin pancake recipe was pending.

So decided to give it a try and it was totally worth it because we ended up gobbling up the best pumpkin pancakes for breakfast today.

I took my fail proof eggless pancake recipe and incorporated some minor tweaks to make these easy pumpkin pancakes.

I didn’t set out to make it as vegan pancakes.

I was simply going to make a pumpkin pancake recipe without eggs but then remembered that I had a few cartons of organic almond milk and thought that I might as well make it vegan.

These eggless pumpkin pancakes made from scratch is very easy to make and is a very healthy recipe too.

I used whole wheat pastry flour instead of all-purpose flour, so it did require more liquid than I thought.I believe that the quantity of liquid required depends upon the brand of flour you choose to use also.

So start with the minimal amount I have mentioned in the recipe and gradually increase the quantity depending upon the consistency of the pancake batter.


Fluffy Vegan Pumpkin Pancakes Recipe

Prep TimeCook TimeMakes
10 Mins10 Mins10 Pancakes
Vegan Pumpkin Pancakes
4.6 from 9 reviews
The orange hue of these pumpkin pancakes without eggs will give a bright start for any gloomy day. Go ahead and use sweet potato puree if that’s all you have. Mix in some (vegan) chocolate chips or cranberries to make it even more special.
Dry Ingredients:
  • 1 and 1/2 cups whole wheat pastry flour
  • 3/4 cup all-purpose flour
  • 1 and 1/2 teaspoons white sugar
  • 1/4 teaspoon ground cinnamon
  • 3 teaspoons baking powder
Wet Ingredients:
  • 1 and 1/2 to 2 cups almond milk
  • 1/2 cup canned pumpkin
  • 1/4 cup melted coconut oil
  • 1 and 1/2 teaspoons vanilla extract
Optional Ingredients:
  • 1/2 cup chocolate chips or cranberries/any other fruit
  • flour – whole wheat pastry flour
  • cinnamon – pumpkin pie spice
  • almond milk – any non-dairy milk or dairy milk for non-vegans
  • canned pumpkin – sweet potato puree, applesauce, mashed bananas
  • coconut oil – any other oil
  1. In a large bowl combine together the dry ingredients.
  2. In another small bowl stir together the wet ingredients except for water.
  3. Incorporate the wet mix into the dry mix. Add some more water/milk to get the desired consistency. I used 2 tablespoons of water. Stir in the chopped cranberries if using. Leave it aside for at least 5 minutes.
  4. Meanwhile heat a griddle/pan.
  5. When the pan is hot enough, scoop out 1/4th cup of batter and pour it on the pan. Wait until the batter is cooked and bubbles appear on the surface and then flip it over. Cook it for another 30 seconds the other side. Repeat it for rest of the batter.
My Notes:
  1. If you do not have whole wheat pastry flour you can use a combination of whole wheat flour and all-purpose flour.
Nutritional Information for 1 Pancake
Calories: 138
Total Fat: 8.0g
Saturated fat: 6.5g
Unsaturated fat: 1.5g
Cholesterol: 0mg
Total Carbohydrate: 14.9g
Sugars: 1.9g
Dietary Fiber: 2.7g
Protein: 2.4g
Sodium: 6mg
Potassium: 242mg
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  1. Katie K.

    I love this recipe! I doubled and baked in a sheet pan in the oven (baked at 425 for 15 mins). So easy! I didn’t have any whole wheat pastry flour or coconut oil so I subbed (more) plain flour and vegetable oil, respectively. Oh, and I doubled the cinnamon and sugar (used a mix of white and brown) because some of my fam doesn’t like to use syrup later. When my pan came out of the oven, I spread butter over the whole thing and sliced in to squares — yum! Saving this recipe for sure! Thank you for sharing!

    • Madhuram

      Wow! I have never baked a pancake recipe before! Sounds interesting! Thanks for the feedback, Katie.

  2. Kate

    I have never had as big of a flop of a recipe as this. This recipe is terrible, it’s terribly written, it makes terrible inedible pancakes, and now I’ve wasted a morning and my family is hungry.

    • Madhuram

      I’m sorry that you couldn’t get the recipe right. Just went through the other reviews and from the feedback see that they have got it right.

    • Pretentious Spoiled Snotty People Suck

      Oh my, what a rough life you have! Too bad you also don’t have clean water to drink, food to eat, a roof over your head, a safe place to live… gosh, I feel so bad for all your hardships and hope things get so much better for you, you poor, poor, thing who had a recipe that didn’t turn out one time! *Gasp*

  3. Mon

    My family loved these! Makes me feel like I’m giving them something more healthy than traditional pancakes…

    • Madhuram

      Thank you, Mon.

  4. Everett

    Made these last weekend. They were so good!!

    Thank you!

    • Madhuram

      You’re welcome, Everett.

  5. Michelle J Mercure

    These were the best pancakes I have ever made! Thanks for the recipe!

    • Madhuram

      Thank you very much for the feedback, Michelle.

  6. Adam

    I used a recipe that called for 3/4 cup of canned pumkin and it was slimy as hell I’m glad I found this recipe.

    • Madhuram

      Hope you like this one Adam.

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  8. Beth

    These are so good! Cooked nicely and tasted just like normal pancakes! It’s even better if you add some nutmeg, cloves, and allspice for a Pumpkin Spice Latte taste!

    • Madhuram

      Yes it will be better. 🙂

  9. Fareeda

    I made these pancakes this morning for breakfast. They turned out quite well. The only change I made was that I replaced 1/4 cup coconut oil with 1/4 cup pumpkin puree.

    Great pancakes. Thanks

    • Madhuram

      You’re welcome Fareeda. 🙂

  10. beth sturdy

    as I’m deathly allergic to anything coconut, what would you suggest for an oil substitute?

    • Madhuram

      You can use any oil.

  11. Lizabeth T.

    Madhuram – We really enjoyed these pancakes even though I couldn’t get them to completely et up in the middle. I used only WW pastry flour – do you think that might’ve been my problem? I used real pumpkin, but it was less watery than pumpkin in the can as I squeezed the water out of it. It was so dry that I had to add a little water back in so the food processor would puree it. The cranberries were a great idea! I chopped some frozen ones and sprinkled sugar on them and added them to the pancakes after pouring the batter into the pan – that way the sugar wouldn’t get washed off by the batter. I added 1/8 tsp more cinnamon and a splash of nutmeg and a pinch of cloves – I don’t think we would’ve been able to taste just the 1/4 tsp cinnamon. I am not against using eggs, but I use your recipes to avoid dairy milk. Do you think the addition of an egg would help the pancakes set up in the middle? Although, that would be more moisture, not less. Please feel free to email me privately rather than posting this.

    • Madhuram

      Hi Lizabeth, I’m thinking that the pan was not hot enough or it was not cooked enough. I have made this recipe at least 7-8 times and mostly with whole wheat pastry flour and it sets alright. My only doubt is that the pan was not hot enough to begin with, or it might have gone too hot and the bottom would have started to burn and then you could have reduced the heat and the pancakes didn’t get cooked enough. It’s my guess though. I have not used eggs in this or any other recipe of mine, so I wouldn’t know how it will turn out.

  12. G.K.

    Great recipe! I didn’t add cranberries or anything else to it. Just pumpkin pancakes … and they were awesome. I did have to add more water, though, to thin out the batter quite a lot. No biggie. 🙂

    • Madhuram

      Thanks GK.

      • Prema

        Can I use ordinary pumpkins inside of canned ones? If yes, how?

        • Madhuram

          You can, Prema. Peel it, cook the pumpkin either in pressure cooker or microwave oven and then mash it. Use very little water while cooking it because the store bought puree is quite solid. So homemade ones which may have a watery consistency might affect the recipe if you are using it in cookies, breads etc.

  13. Jen

    Delicious! I substituted crushed pecans for the cranberries. I think it would also be wonderful with raspberries.

    • Madhuram

      Thanks Jen.

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  15. Svena

    They are unsweetened. 1 and 1/2 TEASPOONS sugar is it correct for the recipe?

    • Madhuram

      Pancakes are generally not too sweet because it’s always had with some syrup or other sweet topping including fruits, cream etc. So the amount of sugar is right.