Dimi As soon as the first cool breeze of October rolls through Cologne, my kitchen officially enters pumpkin season. There’s nothing I love more than the cozy, warm, and comforting flavors of autumn, and my favorite way to celebrate the season is with a tall, steaming stack of these incredible Vegan Pumpkin Pancakes.
This is the ultimate autumn breakfast. Imagine impossibly light and fluffy pancakes with a beautiful, warm orange hue, infused with real pumpkin and the perfect blend of cozy spices like cinnamon, ginger, and nutmeg. Every single bite tastes like a crisp, perfect fall morning. They’re everything you love about pumpkin pie, transformed into a dreamy, golden-brown pancake stack.
Based on my foolproof fluffy vegan pancake recipe, this seasonal twist is unbelievably easy to make and guaranteed to fill your home with the most amazing, soul-warming aroma. It’s the perfect way to kick off a lazy weekend.
Autumn in a Pancake Stack
This recipe is my love letter to fall. It takes my tried-and-true, no-fail vegan pancake base and transforms it into a true celebration of the season. The magic lies in the addition of two key components: real pumpkin puree and a homemade pumpkin spice blend.
The pumpkin puree does more than just add flavor and a beautiful color; it also creates an incredibly moist and tender crumb. The blend of warm spices—cinnamon, ginger, nutmeg, and cloves—is what gives these pancakes that irresistible, nostalgic “pumpkin spice” flavor that we all crave this time of year. Cooked slowly on a griddle until golden and fragrant, these pancakes are the very essence of autumn comfort.
Why These are the Perfect Fall Pancakes:
- Incredibly Light and Fluffy: Even with the addition of pumpkin puree, our “vegan buttermilk” method ensures these pancakes have a beautiful, light, and airy texture.
- Packed with Cozy Autumn Flavors: The homemade pumpkin spice blend is perfectly balanced and makes every bite taste like your favorite fall treat.
- A Delicious Way to Use Pumpkin Purée: This is a fantastic and family-friendly way to use up that can of pumpkin in your pantry.
- Simple, Foolproof, and 100% Vegan: This recipe is straightforward, reliable, and made with simple pantry staples for a perfect plant-based breakfast.
Ingredients & Equipment
For the Vegan Pumpkin Pancakes:
- Plant-Based Milk: 240 ml (1 cup), unsweetened soy or almond milk.
- Apple Cider Vinegar or Lemon Juice: 1 tablespoon.
- 100% Pure Pumpkin Purée (Kürbispüree): 150g (⅔ cup). Make sure it’s not pumpkin pie filling!
- Neutral Oil (or melted vegan butter): 2 tablespoons.
- Light Brown Sugar: 2 tablespoons, packed.
- Vanilla Extract: 1 teaspoon.
- All-Purpose Flour: 180g (1 ½ cups).
- Baking Powder: 2 teaspoons.
- Baking Soda: ½ teaspoon.
- Salt: ½ teaspoon.
For the Pumpkin Spice Blend:
- Ground Cinnamon (Zimt): 1 ½ teaspoons.
- Ground Ginger (Ingwer): ½ teaspoon.
- Ground Nutmeg (Muskatnuss): ¼ teaspoon.
- Ground Cloves (Nelken): ⅛ teaspoon.
- For Cooking: A little oil or vegan butter for the skillet.
Helpful Equipment:
- A large non-stick skillet or griddle.
- Two mixing bowls.
Time Estimates
- Prep Time: 10 minutes (includes a 5-minute rest for the batter)
- Cook Time: 15 minutes
- Total Time: Approximately 25 minutes
Step-by-Step Instructions
Get ready for the coziest breakfast of the season!
Step 1: Make the Vegan Buttermilk In a medium bowl, stir together the plant-based milk and the apple cider vinegar. Let it sit for 5 minutes to curdle and thicken.
Step 2: Mix the Dry Ingredients While the “buttermilk” rests, prepare your spice blend. In a small bowl, whisk together the cinnamon, ginger, nutmeg, and cloves. In a separate large bowl, whisk together the all-purpose flour, brown sugar, baking powder, baking soda, salt, and your prepared pumpkin spice blend.
Step 3: Combine All Wet Ingredients To the bowl with the vegan buttermilk, add the pumpkin puree, oil, and vanilla extract. Whisk until everything is smooth and well combined.
Step 4: Make the Batter (The Gentle Part!) Pour the wet pumpkin mixture into the large bowl with the dry ingredients. Use a whisk or a rubber spatula to mix just until the flour is combined. The batter will be thick, and it is very important not to overmix! A few lumps are perfectly fine.
Step 5: Let the Batter Rest Let the finished batter rest on the counter for 5-10 minutes. This is a key step that allows the batter to thicken and the leaveners to activate, resulting in extra fluffy pancakes.
Step 6: Cook the Pancakes Heat a large non-stick skillet or griddle over medium-low heat. Lightly grease the pan. Once hot, spoon about ¼ cup (60 ml) of the thick batter onto the skillet for each pancake. Cook for 3-4 minutes on the first side, until the edges look dry and a few bubbles have popped on the surface. Gently flip and cook for another 2-3 minutes on the other side, until golden brown and cooked through.
Step 7: Serve and Enjoy! Serve the pancakes immediately in a warm stack, with a pat of vegan butter, a generous drizzle of maple syrup, and a sprinkle of cinnamon.
Notes, Tips & Variations
- Medium-Low Heat is Key: Pumpkin puree adds extra moisture and sugar to the batter, which can cause the pancakes to burn on the outside before the center is cooked. A patient, medium-low heat is the secret to a perfectly golden and fluffy result.
- A Thick Batter is a Good Thing!: Don’t be alarmed by how thick this batter is. That’s normal for pumpkin pancakes! Do not be tempted to thin it out with more milk. The thickness is what helps them stay fluffy.
- Topping Heaven: These pancakes are the perfect canvas for autumn toppings! I love them with a drizzle of maple syrup, a dollop of vegan whipped cream, and a scattering of toasted pecans or walnuts for a wonderful crunch.
- Pumpkin Chocolate Chip Pancakes: For an extra decadent treat, gently fold ½ cup of your favorite vegan chocolate chips into the batter at the very end.
The Best Fluffy Vegan Pumpkin Pancakes Recipe
Ingredients
Method
- Make "Buttermilk": In a medium bowl, stir together the plant-based milk and apple cider vinegar. Set aside for 5 minutes.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, and all the pumpkin spices.
- Combine Wet Ingredients: To the "buttermilk," whisk in the pumpkin puree, oil, and vanilla extract until smooth.
- Make Batter: Pour the wet ingredients into the dry. Mix with a spatula just until combined. The batter will be thick and lumpy. Do not overmix.
- Rest: Let the batter rest for 5-10 minutes.
- Cook: Heat a lightly oiled skillet over medium-low heat. Pour ¼ cup of batter for each pancake. Cook for 3-4 minutes until the edges are dry, then flip and cook for another 2-3 minutes until golden brown.
- Serve: Serve immediately with maple syrup and toasted pecans.
Notes
- The batter should be thick; do not thin it out.
- Cook on a lower heat than regular pancakes to prevent burning.
- For a treat, fold in ½ cup of vegan chocolate chips.
Frequently Asked Questions (FAQ)
1. Can I use homemade pumpkin purée? Yes, definitely! Homemade pumpkin purée is wonderful. The most important thing is to make sure it is very thick and not watery. After you’ve cooked and puréed your pumpkin, I recommend letting it drain in a fine-mesh sieve lined with a coffee filter or cheesecloth for an hour or so to remove any excess liquid.
2. Why are my pumpkin pancakes dense or flat instead of fluffy? There are a couple of likely culprits. First, too much pumpkin puree can weigh down the batter. Be sure to measure it accurately. Second, and most commonly, the batter was overmixed. As soon as you combine the flour with the wet ingredients, you want to mix as little as possible. Lumps are your friend and are the secret to a light, fluffy pancake!
3. Can I make this recipe gluten-free? You can. For the best results, I recommend substituting the all-purpose flour with a high-quality 1-to-1 gluten-free all-purpose baking blend. The texture might be slightly denser, but they will still be delicious.
4. What are the best toppings for vegan pumpkin pancakes? These pancakes are the perfect base for all your favorite autumn toppings! A drizzle of pure maple syrup is a must. I also love them with a dollop of vegan whipped cream or coconut cream, a sprinkle of cinnamon, and a handful of toasted, chopped pecans or walnuts for a delicious crunch.
Ready for the Coziest Breakfast?
There’s nothing better than starting a crisp autumn weekend with a warm stack of these spiced pumpkin pancakes. The aroma alone is pure comfort! I hope this recipe brings a little bit of seasonal joy to your breakfast table.
What are your favorite fall breakfast traditions? Let me know in the comments below! For more cozy recipes, be sure to follow me on Pinterest and Instagram. And Try my Vegan Banana Pancakes.
