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    Vegan Pumpkin Pie Pancakes With Date Caramel

    Jump to Recipe·Print Recipe
    vegan pumpkin pie pancakes

    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.

    Vegan Pumpkin Pie Pancakes on table with caramel and chocolate chunks.

    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!

    Plain vegan pumpkin pie pancakes on table with fork.

    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!

    Vegan Pumpkin Pie Pancakes 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.

    Vegan pumpkin pie pancakes overhead.

    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?”

    Vegan pumpkin pie pancakes on table with apples, caramel, and chocolate.

    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!

    Vegan pumpkin pie pancakes with mixer and apples on plate.

    If you make this recipe, let me know! Leave a comment, rate it, and tag a photo #shaneandsimple on Instagram. Happy Fall, everyone!

    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    Vegan pumpkin pie pancakes with mixer and apples on plate.

    Vegan Pumpkin Pie Pancakes

    ★★★★★ 5 from 4 reviews
    • Author: Shane & Simple
    • Prep Time: 7 minutes
    • Cook Time: 18 minutes
    • Total Time: 25 minutes
    • Yield: 16 pancakes 1x
    • Category: Breakfast
    • Diet: Vegan
    Print Recipe

    Description

    Vegan Pumpkin Pie Pancakes! Light, healthy, delicious and super easy to make. No dairy. No oil. No refined sugar. And, extremely low in fat.


    Ingredients

    Scale

    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

    1. 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.
    2. 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.
    3. In a large mixing bowl, add all the dry ingredients and whisk together until well combined. Set aside.
    4. Using another bowl mix the pumpkin and maple syrup together. Add to the dry ingredient, but don’t mix…yet!
    5. 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.
    6. Spoon a ¼ cup of the batter onto cooking surface.
    7. 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.
    8. 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.

    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

    THANKS SO MUCH FOR YOUR SUPPORT!

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    CLICK here to donate and show your support!

    More Amazing Plant-Based Breakfast Dishes

    Check out my Banana Bread, Blueberry Banana Quinoa Bowl & Damn Good Tofu Scramble.

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    Reader Interactions

    Comments

    1. Amy

      October 22, 2022 at 10:46 am

      Awesomely perfect!😋

      ★★★★★

      Reply
    2. Maureen

      October 08, 2020 at 7:18 pm

      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?

      Reply
      • Shane Martin

        October 08, 2020 at 9:27 pm

        I’m sorry, that was a type o. It should 1 15-ounce can pure pumpkin. Thanks for letting me know.

        Reply
    3. Eayrs

      October 27, 2019 at 10:57 am

      Delicious pumpkin pancakes!

      ★★★★★

      Reply
      • Shane Martin

        October 27, 2019 at 4:07 pm

        Thank you! I’m so glad you enjoyed them. Blessings.

        Reply
    4. Keltie

      December 10, 2018 at 11:04 am

      What size of canned pumpkin? Thanks

      Reply
      • Shane Martin

        December 11, 2018 at 2:50 pm

        1 15-ounce can

        Reply
    5. Jennifer

      October 07, 2018 at 6:22 pm

      Any gf substitution options?

      Reply
      • Shane Martin

        October 07, 2018 at 7:34 pm

        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!

        Reply
    6. Deanne Howell

      September 16, 2018 at 6:08 pm

      Any substitutions for flax seed as I can’t eat it and these look amazing! Hope you are not flooded!!!

      Reply
      • Shane Martin

        September 16, 2018 at 6:14 pm

        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.

        Reply
    7. mike

      September 14, 2018 at 7:04 pm

      Plain and simple…it’s pumpkin pie in a pancake. Love it and absolutely delicious. Thanks!!!

      ★★★★★

      Reply
      • Shane Martin

        September 15, 2018 at 1:17 pm

        Thanks so much! Glad you enjoyed it.

        ★★★★★

        Reply

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