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+ servings

Vegan Pumpkin Pancakes

Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Servings: 8 large pancakes
Calories: 186kcal
Author: Nisha Vora


  • 2 cups (480) mL full-fat oat milk*
  • 1 ½ tablespoons apple cider vinegar
  • 2 cups (250g) whole wheat pastry flour**
  • 1 tablespoon organic brown sugar
  • 1 1/2 tablespoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon sea salt
  • 1/2 cup (120g) canned pumpkin puree***
  • 1 teaspoon vanilla extract
  • 3 tablespoons vegan butter melted, plus more for serving****
  • Neutral-flavored oil of choice for cooking pancakes
  • Pure maple syrup for serving

Homemade Pumpkin Spice*****

  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon freshly grated nutmeg
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground allspice
  • ¼ teaspoon ground cloves


  • Combine the milk and vinegar in a medium bowl, stir, and set aside for 5-10 minutes to slightly curdle.
  • In a large bowl, add the flour, baking powder, baking soda, salt, sugar, pumpkin pie spice, and whisk to combine.
  • To the buttermilk, add the pumpkin puree and vanilla. Whisk together until well combined. Drizzle in the melted vegan butter and stir until just combined.
  • Pour the wet ingredients over the flour mixture and fold with a wooden spoon until just combined. Do not overmix - lots of lumps are fine. Allow the batter to rest for 10 minutes.
  • Heat a nonstick frying pan over medium-low to medium heat for several minutes. To test if the pan is hot enough, throw a couple drops of water into the pan - if they sizzle as soon as they hit the pan, the pan is ready.
    Add a touch of cooking oil and distribute evenly with a paper towel so there’s just a thin film of oil.
  • Ladle ½ cup pancake batter into the pan. Cook until the bubbles become rather uniform in the center and the edges of the pancakes start to dry out and brown, about 1 ½ to 2 minutes.
  • Carefully flip and cook on the second side until golden brown, 1 ½ to 2 minutes. Store cooked pancakes on a heatproof tray or plate, each pancake separated by a sheet of parchment paper. If desired, keep warm in the oven at 200ºF while you make the rest of the pancakes.
  • Repeat with the remaining batter, adding a touch more oil to the pan as needed to cook the pancakes.
  • Serve pancakes warm with a pat of vegan butter, if desired, and maple syrup.


*I like using full-fat Oatly, but these also work well with the original Oatly milk.  
** You can sub whole wheat pastry flour with all-purpose flour (same measurements). I haven't tried these with regular whole wheat flour, but they should work - they will just be a bit more nutty and toothsome. You could also try half and half whole wheat flour and all-purpose flour. And I believe spelt flour would also work well. 
*** Most canned pumpkin purees will work, but I had the best results with a non-organic variety (Libby's). 
**** One of my favorite things about these pancakes is the buttery flavor, but if you don't eat or have access to vegan butter, you can sub coconut oil. 
***** For the best pumpkin flavor, I really recommend making the homemade pumpkin spice instead of a store-bought pumpkin spice blend.