Vegan Pumpkin Pancakes

Vegan Pumpkin Pancakes are perfect for fall, but taste delicious year-round! They’re fluffy, delicious, and the perfect combo of pumpkin with a little cinnamon spice. 

Here at One Potato, we love vegan recipes. Why? Many kids today have allergies to a variety of foods, specifically dairy and eggs. 

Since vegans don’t eat any animal products or foods made by animals such as honey, these dishes are good for some kids with specific allergies. And you wouldn’t even know that they’re vegan by the way they taste. We made these pancakes for non-vegans and they didn’t know that they were dairy and egg-free until they had cleaned their plates. 

Light as feathers, but with tons of depth of flavor and added texture from the spelt or buckwheat, these pancakes are a real treat. We actually served them for dessert later that night and the kids had a blast eating them with their hands and dipping them in syrup. See, pancakes really can be enjoyed morning, noon, and night! 

If you’re looking for more delicious recipes perfect for fall try these Sweet Potato PancakePumpkin Apple Muffins, or Baked Pumpkin Doughnuts. Our kids love all things pumpkin and pumpkin spice so we will be making these several times in the coming weeks, I’m sure. They’re comforting and just remind us of fall.

Vegan Pumpkin Pancakes

Prep Time 5 mins
Cook Time 8 mins
Servings 18 pancakes


  • 1 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 2 tsp baking powder
  • 1/2 tsp cinnamon
  • 1/2 tsp kosher salt
  • 1 1/4 cup almond, oat, soy, or other plant based milk of choice
  • 1/2 cup pumpkin puree
  • 1 tbsp maple syrup, plus more for serving
  • 1 tbsp vegetable oil, plus more for greasing


  • Mix the dry ingredients in a bowl.
  • Mix the wet ingredients in a separate bowl.
  • Add the wet ingredients to the dry ingredients and whisk to combine (don’t over mix, some lumps are fine).
  • Heat a griddle or large saute pan over medium heat and lightlygrease with oil.
  • Ladle as many pancakes as possible (about 2 tbsp of batter for each one) on the griddle and cook 2 minutes or until bubbles start forming on the surface and the bottom is golden brown.
  • Flip the pancakes and cook another 2 minutes.
  • Repeat the process until you run out of batter. To keep the finished pancakes warm, keep in a 250 degree oven while you finish making the pancakes.
  • Serve with maple syrup and enjoy.


*To store: Allow to cool, place in a Ziploc bag, label and freeze. When ready, place in the toaster oven or a 300-degree oven and heat for 10 minutes or until heated through.