Say “Hello” to Autumn with these Vegan Pumpkin Pie Pancakes! Light, healthy, delicious and super easy to make. No dairy. No oil. No refined sugar. And, extremely low in fat.
Don’t waste your Fall on some crappy beverage that tastes like melted-down potpourri. Get your pumpkin fix with these Vegan Pumpkin Pie Pancakes and stop screwing up a perfectly good cup of java.
Remember. Pumpkin belongs in pancakes, NOT your coffee. Let’s cook!
Vegan Pumpkin Pie Pancakes
I love pumpkin pie and believe it to be a perfectly acceptable breakfast. However, not everyone shares that opinion. Specifically, my wife. (FYI, my 5 children fully support me)
But, when an impasse arises I see opportunity. So, I decided to put my favorite dessert into one of my favorite foods – PANCAKES! The results?
Fall on a fork!
Actually, it was pretty simple. I just tweaked a basic pancake recipe and added some canned pumpkin and a few spices. Genius, right?
Remember, I don’t do complicated. It ain’t my style. Life is filled with enough heartache and difficulty. Pancakes shouldn’t be one of them.
Once I got the recipe the way I wanted it, I decided regular maple syrup was not enough. So, I whipped up a batch of my Easy Vegan Date Caramel, added a few dark chocolate chunks, and it was pretty much the most incredible thing I had ever eaten.
Don’t get me wrong. These Vegan Pumpkin Pie Pancakes are perfectly fine with maple syrup. But, why settle for awesome when you can have “euphoric sensational?”
I’m pretty sure you’re going to love these Vegan Pumpkin Pie Pancakes. They’re…
Light, but filling
Full of pumpkin and spices
Easy to make
Perfect for Fall
Healthy
Low in fat
& Incredibly delicious
Be sure and serve these pancakes with my Smoky Maple Tempeh Bacon and Spicy Vegan Breakfast Sausage Patties for a truly religious experience.
Want more pancake recipes? Check out my Wicked Blueberry Pancakes, Peanut Butter Pancakes, & Five Ingredient Easy Vegan Pancakes. They’re all pretty awesome!
If you make this recipe, let me know! Leave a comment, rate it, and tag a photo #shaneandsimple on Instagram. Happy Fall, everyone!
Vegan Pumpkin Pie Pancakes
Vegan Pumpkin Pie Pancakes! Light, healthy, delicious and super easy to make. No dairy. No oil. No refined sugar. And, extremely low in fat.
- Total Time25 minutes
- Yield16 pancakes 1x
- DietVegan
Ingredients
Dry
- 2 cups white whole wheat flour (or whole wheat flour)
- 2 Tbsp. ground flaxseed or milled flaxseed (same thing, just a different name)
- 1 Tbsp. baking powder
- 1 Tbsp. pumpkin pie spice. If you don’t have pumpkin pie spice (1 tsp. cinnamon // 1 tsp. all spice // ½ tsp. ginger)
- ½ tsp. salt
Wet
- 1 15–ounce can pure pumpkin (NOT pumpkin pie filling)
- 2 cups unsweetened almond milk or plant-milk of choice
- 2 Tbsp. white vinegar
- 3 Tbsp. unsweetened apple sauce
- 3 Tbsp. maple syrup (or sweetener of choice)
Instructions
- Heat a nonstick griddle to 375 or a large nonstick skillet on medium heat. Whatever you use, allow to COMPLETELY heat before using. It usually takes about 4-5 minutes to completely heat, but every appliance is different.
- Combine milk and vinegar. Whisk together until it bubbles. Set aside while you combine other ingredients and allow milk to curdle. This will be like buttermilk.
- In a large mixing bowl, add all the dry ingredients and whisk together until well combined. Set aside.
- Using another bowl mix the pumpkin and maple syrup together. Add to the dry ingredient, but don’t mix…yet!
- Add the “buttermilk” and applesauce. Whisk everything together until it looks like pancake batter. If you want fluffier pancakes, leave some lumps and don’t over-mix. If you want your pancakes a little more dense, which is how I like them, whisk until the batter is completely smooth.
- Spoon a ¼ cup of the batter onto cooking surface.
- Cook the pancakes until bubbles appear in the center or the edges start to brown, usually about 45 seconds-1 minute. Flip and cook for another minute and they’re no longer doughy in the center.
- Serve these bad boys with whatever you want: maple syrup, fresh fruit, nuts, non-dairy chocolate chips. It’s your world, do what you want.
Notes
FYI, these pancakes are not super “fluffy” like some pancakes. If you want them a little fluffier, simply add more flour until you get the consistency you desire.
- Prep Time: 7 minutes
- Cook Time: 18 minutes
- Category: Breakfast
Nutrition
- Serving Size:
- Calories: 252
- Sugar: 9.9 g
- Sodium: 87.1 mg
- Fat: 2.5 g
- Carbohydrates: 52.1 g
- Fiber: 7.6 g
- Protein: 8.1 g
- Cholesterol: 0 mg
More Amazing Plant-Based Breakfast Dishes
Check out my Banana Bread, Blueberry Banana Quinoa Bowl & Damn Good Tofu Scramble.
It was delicious!
Will this work in a waffle iron?
I don’t see why not:)
Yes! We’ve made these into waffles twice. I added a bit more flour (maybe 1/4 cup). Delicious!!
Has anyone tried this batter in a waffle iron?
Awesomely perfect!😋
I’d like to make these pancakes in the morning, and I only have 1 cup pumpkin like it says in the recipe, but someone asked what size can and you said 15 oz. Is it 1 cup(8 oz) or 15oz?
I’m sorry, that was a type o. It should 1 15-ounce can pure pumpkin. Thanks for letting me know.
Delicious pumpkin pancakes!
Thank you! I’m so glad you enjoyed them. Blessings.
What size of canned pumpkin? Thanks
1 15-ounce can
Any gf substitution options?
Oat and spelt would be an option. And, Bob’s Red Mill has a gluten free flour as well that I believe works. Hope this helps!
Any substitutions for flax seed as I can’t eat it and these look amazing! Hope you are not flooded!!!
Deanne, use an equal amount of chia. That should work just fine. And, thank you for your concern. Lots of high water around us but doing ok so far.
Plain and simple…it’s pumpkin pie in a pancake. Love it and absolutely delicious. Thanks!!!
Thanks so much! Glad you enjoyed it.