The Best Vegan Pumpkin Pancakes Recipe For Fall

pumpkin pancakes

This recipe for pumpkin pancakes is infused with fall flavors and is entirely vegan. That means with each bite you are doing good for yourself and the animal world.

While vegan doesn’t always equate to “healthy” per se, you can rest assured that these pancakes go the extra mile for your body, using healthier flour, sugar, and fat.

The whole-wheat flour makes these pumpkin pancakes denser and more grainy, so if you are looking for a more traditional texture, sub half of the whole-wheat with white flour.

I also like to add homemade pumpkin puree instead of canned and play around with different sweeteners. Sometimes I use plain white sugar, but I find coconut palm sugar to be both better for my body (its low on the glycemic index) and more unique in taste — it adds somewhat of a caramel overtone.

When making these pumpkin pancakes, you could also add a tablespoon of chopped nuts or dried fruit or use a different oil in place of coconut oil. Wherever your experimentation takes you, enjoy the delicious Autumn-long ride!

Vegan Pumpkin Pancakes

Serves 10


  • 1.5 cups whole wheat flour
  • 2 tablespoons coconut palm sugar
  • 1/4 teaspoon pumpkin pie spice
  • 1 tablespoon baking powder
  • 1 and 1/2 cups almond milk
  • 1/2 cup canned pumpkin
  • 1/4 cup melted coconut oil
  • 1 and 1/2 teaspoons vanilla extract
  • 1/4 cup water
  • 1 teaspoon coconut oil for cooking

Directions: Sift together whole-wheat flour, coconut palm sugar, pumpkin pie spice, and baking powder in a bowl. Set aside. In a separate bowl, mix together the remainder of the ingredients, except the water. Fold the dry ingredients into the wet ingredients until thoroughly combined. Add up to 1/4 cup water to reach desired consistency.

In a pan over a stove brought to medium heat, brush the surface with coconut oil. Using a 1/4-cup measurement, scoop the batter into the pan, creating pancakes. When you see bubbles appear on the surface of the pancake, after 2-3 minutes, flip it. Cook for another 30 seconds on the second side before removing from the pan. Repeat with the remainder of the batter.

Serve with a dust of powdered sugar and coconut butter, or your choice of jam.

Related on EcoSalon:

15 Pumpkin Recipes (That Aren’t Pumpkin Pie) To Try Right Now

Traditional Pancakes Get a Vegan Recipe Makeover

Easy Organic Recipes for a Mornings on the Go 

Image CreditNathan Y