Vegan Pumpkin Pancakes

Vegan pumpkin pancakes are sweet, spiced, and the perfect special breakfast for a fall weekend! Made with just 6 healthy ingredients and naturally sweet.

When it comes down to the pancake versus waffle debate, I’m firmly team pancake.

Don’t get me wrong, I love a good crispy on the outside, soft on the inside waffle. But if I have to choose, a stack of soft and fluffy pancakes is what I’m going with every time.

Now that fall is in full swing, it just feels right to make some classic, straight up, super simple but perfectly sweet and spiced vegan pumpkin pancakes.

The BEST fall breakfast that feels indulgent, but is actually made with just 6 healthy ingredients. Let’s do this!

Ingredients for vegan pumpkin pancakes

• Rolled oats: you’ll blend the oats to flour consistency, which gives the pancakes a dense, rich texture and provides healthy whole grains.
• Ground flaxseed: flax is super nutrient-dense and helps to thicken the pancake batter.
• Date sugar: date sugar gives natural, fruit sweetness. I add just a little to the pancakes and usually add some sweet toppings. You could also use stevia or coconut sugar, though I have only made this recipe with date sugar.
• Pumpkin pie spice: pumpkin spice brings out all the fall flavor in these pancakes.
• Pumpkin puree: pumpkin keeps the pancakes soft and rich.
• Nondairy milk: milk brings the pancake batter together. I used unsweetened almond milk, but any nondairy milk should work.

Tips for making vegan pumpkin pancakes

• Measure the rolled oats before blending into flour. I always list the amount of oats used BEFORE they’re blended for flour. So in this case, you’ll measure out 3/4 cup of whole, rolled oats, then put that 3/4 cup into your blender to make flour.
• Use a 1/4 cup measure for uniform pancakes. To make sure your pancakes are roughly the same size and that they cook evenly in the time noted in the recipe, use about 1/4 cup of the batter for each pancake.
• If the batter gets too thick, add a splash of milk. While the griddle heats up you may notice the batter thickens, which is good, but if it seems way too thick to even spoon into the measuring cup, add a splash of milk and stir to loosen it up.
• After flipping, test to see if they’re done by using the back of a spoon to poke the center of the pancake. If the center still feels soft and gooey, simply cook for a few more minutes before removing from the pan.
• Go crazy with the toppings. The best pancake stacks always have good toppings, so go with whatever you like! My favorites are nut butter, unsweetened vegan yogurt, date syrup, or fruit.

These vegan pumpkin pancakes are thick, soft, and full of pumpkin spice flavor. They’re the absolute best, most cozy and comforting breakfast for a slow fall morning, and I won’t lie, they’re great cold out of the fridge as a dessert bite, too, and I speak from experience on that one.

Xo,

Sara