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Home » Recipe Index » Breakfast

Pumpkin Spice Pancakes

Published: Jul 17, 2025 by Gigi & Sersie · This post may contain affiliate links.

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If cozy fall mornings had a flavor, it would taste exactly like these Pumpkin Spice Pancakes: warm, fluffy, and perfectly spiced with pumpkin pie goodness. Enjoy these tasty pancakes with a side of Tempeh Bacon.

A stack of pumpkin spice pancakes topped with pecans and maple syrup being drizzled on top.

Whether you’re enjoying them with a hot cup of coffee or a Pumpkin Spice Matcha Latte, this seasonal stack is about to become your go-to fall breakfast favorite. In fact, it's featured as one of our top 15 best vegan pumpkin recipes.

Jump to:
  • Why You’ll Love This Recipe
  • Health Benefits
  • What You Need to Make These Pumpkin Spice Pancakes
  • Substitutions and Variations
  • How to Make These Pumpkin Spice Pancakes
  • Expert Tips
  • Pumpkin Spice Pancake Pairings
  • Recipe FAQs
  • Related Brunch Recipe Favorites
  • Pumpkin Spice Pancakes

Why You’ll Love This Recipe

  • Pumpkin lovers unite! These pancakes are brimming with rich pumpkin flavor.
  • Quick & easy. You’ll be flipping in under 15 minutes.
  • Minimal mess. Great for lazy weekends or busy mornings.
  • Naturally sweetened & dairy-free. No weird ingredients, just whole-food goodness.
  • Fluffy and satisfying. A cozy, nutrient-dense breakfast that doesn’t leave you sluggish.

Health Benefits

  • Pumpkin puree is a rich source of beta-carotene, which supports eye health and immunity.
  • Whole wheat flour adds fiber for better digestion and better blood sugar balance than refined white flour.
  • Nuts like pecans or walnuts supply heart-healthy fats and a satisfying crunch.
  • No refined sugar, pure maple syrup brings natural sweetness with minerals and antioxidants to boot.
  • Dairy-free and optionally gluten-free for those with sensitivities.

What You Need to Make These Pumpkin Spice Pancakes

Pumpkin spice pancake ingredients: pumpkin puree, whole wheat flour, almond milk, pure maple syrup, pumpkin pie spice, salt, baking powder, and pecans.
  1. Pumpkin puree: Adds moisture, subtle sweetness, and that classic fall flavor.
  2. Almond milk: Keeps the batter smooth and creamy without dairy.
  3. Whole wheat flour (or gluten-free): Delivers hearty texture and whole grain goodness.
  4. Pumpkin pie spice: Warming spices like cinnamon, nutmeg, and clove elevate the flavor.

A full list of ingredients with exact amounts can be found in the recipe card below.

Substitutions and Variations

  • Flour: Use oat flour or a gluten-free 1:1 baking blend if needed.
  • Milk: Substitute any plant milk like soy, oat, or cashew milk
  • Spice: No pumpkin pie spice? Use a combo of cinnamon, nutmeg, ginger, and clove.
  • Toppings: Try sliced banana, Homemade Soy Yogurt, or fresh berries for variety.
  • Oil-free: Use a good nonstick skillet and skip the oil entirely.

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How to Make These Pumpkin Spice Pancakes

Pumpkin puree in a mixing bowl with plant based milk being added.

Step 1: In a mixing bowl, add pumpkin puree and almond milk.

Pumpkin puree and almond milk being whisked in a mixing bowl.

Step 2: Whisk the wet ingredients to combine.

Whole wheat flour, baking powder, salt, and pumpkin pie spice in a mixing bowl being combined with a spoon.

Step 3: In a separate bowl, add whole wheat flour (or gluten-free flour), pumpkin pie spice, salt, and baking powder. Use a fork to combine.

Dry ingredients being added to the mixing bowl with wet ingredients.

Step 4: Add dry ingredients to the wet ingredients.

A woman's hand using a spoon to gently stir the batter in a mixing bowl.

Step 5: Gently stir the dry ingredients into the wet mixture. Don’t overmix. A few lumps are fine.

Pumpkin spice pancake batter in a mixing bowl.

Step 6: Don’t overmix. A few lumps are fine.

Pumpkin spice pancakes cooking on the griddle.

Step 7: Preheat a nonstick skillet or griddle over medium-low heat. Lightly spray with oil if needed. Scoop ½ cup batter onto the hot surface. Cook for 3 to 5 minutes.

Pumpkin spice pancakes being flipped on the griddle.

Step 8: When bubbles form or the edges start to dry, flip the pancake and cook for an additional 3 to 5 minutes, until golden. Top with pecans and pure maple syrup and serve hot.

Maple syrup being poured onto a stack of pumpkin spice pancakes topped with pecans.

Expert Tips

  • Let the batter rest for 5 minutes before cooking for extra fluff.
  • Medium-low heat is key to avoid burning the outside before the inside cooks.
  • Use a measuring cup for even pancakes that cook uniformly.
  • Add-ins: Fold in chopped apples or chocolate chips for a twist.

Pumpkin Spice Pancake Pairings

Lean into the pumpkin spice by pairing these pancakes with a Pumpkin Spice Matcha Latte or Pumpkin Spice Chai Tea Latte. For something heartier, enjoy with a Pumpkin Spice Smoothie, sweetened with banana and dates.

Enjoy these pumpkin spice pancakes with a side of Tempeh Bacon, Veggie Tofu Scramble, Crustless Vegan Quiche, Vegan Frittata, or Butternut Squash Hash for a full brunch spread.

Recipe FAQs

How do I store leftover pumpkin spice pancakes?

Store leftover pancakes in a covered container in the fridge for up to 3 days. To freeze, cool completely, then place parchment between each one in a freezer-safe container and freeze for up to 3 months. Reheat in a toaster or skillet.

Are pumpkin pancakes healthy?

Yes! When made with whole food ingredients like pumpkin puree, whole grain flour, and nuts, they’re a nutritious breakfast option rich in fiber and antioxidants.

Can I use canned pumpkin for pancakes?

Absolutely. Just make sure it’s pure pumpkin puree, not pumpkin pie filling, which contains added sugar and spices.

Can I make these gluten-free?

Yes, substitute with a gluten-free 1:1 baking flour blend for similar results.

What makes pancakes fluffy?

The combination of baking powder and not overmixing the batter helps create a light, fluffy texture.

Stack of pumpkin spice pancakes with a fork taking some out.

These Pumpkin Spice Pancakes are everything you crave when the air gets crisp and your flannel comes out of hiding. These pancakes are comforting, wholesome, and packed with fall flavor. Whether you're meal-prepping breakfast for the week or enjoying a slow Sunday morning, this recipe delivers cozy vibes in every bite. Don’t forget the maple syrup and pecans on top, because life’s too short for naked pancakes.

Related Brunch Recipe Favorites

  • A stack of pumpkin spice quinoa breakfast bake on a plate with chopped pecans.
    Pumpkin Spice Quinoa Breakfast Bake
  • A stack of matcha pancakes with syrup being poured on top.
    Matcha Pancakes
  • Banana oat pancakes with maple syrup being poured on top.
    Vegan Banana Oat Pancakes
  • Pumpkin spice granola in a bowl with spoon and soy yogurt.
    Pumpkin Spice Granola

If you tried these Pumpkin Spice Pancakes or any other recipe on our website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below! We love to get your feedback for improvement.

A stack of pumpkin spice pancakes topped with pecans and maple syrup being drizzled on top.

Pumpkin Spice Pancakes

5 from 1 vote
Course: Breakfast
Prep Time: 5 minutes minutes
Cook Time: 10 minutes minutes
Total Time: 15 minutes minutes
Servings: 4
Calories: 296kcal
Author: Gigi & Sersie
Print Pin Rate
Pumpkin lovers will adore these easy pumpkin spice pancakes, packed with rich flavor and perfect for any autumn morning.

Ingredients  

  • ⅔ cup pumpkin puree (not pumpkin pie filling)
  • 1 ½ cups almond milk (or another plant based milk)
  • 1 ½ cups whole wheat flour (or gluten-free 1:1 baking flour)
  • 2 teaspoons pumpkin pie spice
  • ½ teaspoon salt
  • 1 Tablespoon baking powder
  • ⅓ cup pecans (or walnuts), for topping
  • ¼ cup pure maple syrup, for topping
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Instructions

  • In a mixing bowl, add pumpkin puree and almond milk, whisk to combine.
  • In a separate bowl, add whole wheat flour (or gluten-free flour), pumpkin pie spice, salt, and baking powder. Use a fork to combine.
  • Gently stir the dry ingredients into the wet mixture. Don’t overmix. A few lumps are fine.
  • Preheat a nonstick skillet or griddle over medium-low heat. Lightly spray with oil if needed. Scoop ½ cup batter onto the hot surface.
  • Cook 3 to 5 minutes, flip when bubbles form, and cook another 3 to 5 minutes until golden.
  • Top with pecans and pure maple syrup. Serve hot.

Notes

  1. Spice: No pumpkin pie spice? Use a combo of cinnamon, nutmeg, ginger, and clove.
  2. Toppings: Try sliced banana, homemade soy yogurt, or fresh berries for variety.
  3. Cooking Temp: Medium-low heat is key to avoid burning the outside before the inside cooks.
  4. Leftovers: Store leftovers in a covered container in the fridge for up to 3 days. To freeze, let them cool, layer with parchment paper, and freeze in a freezer-safe container for up to 3 months. Reheat in a toaster or skillet for a quick breakfast.

Nutrition

Calories: 296kcal | Carbohydrates: 52g | Protein: 8g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Sodium: 736mg | Potassium: 334mg | Fiber: 7g | Sugar: 14g | Vitamin A: 6366IU | Vitamin C: 2mg | Calcium: 349mg | Iron: 3mg
Did You Make This Recipe?Share a photo and tag us @danielsplaterecipes — we can't wait to see what you've made!
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Gigi & Sersie

Gigi Carter and Sersie Blue have over 25 years of combined experience in plant-based nutrition and health coaching. Their passion for healthy eating inspired them to create Daniel’s Plate, a recipe site focused on whole food, plant-based meals.

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Reader Interactions

Comments

  1. Gigi & Sersie

    July 18, 2025 at 6:50 pm

    5 stars
    Delicious and super easy to make. Great for meal prep because you can toast leftovers in the toaster and swap out the maple syrup for almond butter and sliced banana. So tasty and satisfying!

    Reply
5 from 1 vote

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