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.
Quick Look at This Recipe
- 🕗 Prep Time: 5 minutes
- 🔥 Cook Time: 10 minutes
- ⏰ Total Time: 15 minutes
- 🍽️ Servings: 4
- ⭐ Difficulty: Easy – combine wet ingredients, then add to dry ingredients, stir, cook, and enjoy!
- 🍴 Diet: 100% whole food, plant-based vegan
Summarize and save this recipe with AI:
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 one of our quick vegan meals for breakfast.
Jump to:
- Quick Look at This Recipe
- Why You’ll Love These Pumpkin Spice Pancakes
- 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 These Pumpkin Spice Pancakes
- 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 puree: Adds moisture, subtle sweetness, and that classic fall flavor.
- Almond milk: Keeps the batter smooth and creamy without dairy.
- Whole wheat flour (or gluten-free): Delivers hearty texture and whole grain goodness.
- Pumpkin pie spice: Warming spices like cinnamon, nutmeg, and clove elevate the flavor. Check out our Homemade Pumpkin Pie Spice recipe to make your own.
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
Step 1: In a mixing bowl, add pumpkin puree and almond milk.
Step 2: Whisk the wet ingredients to combine.
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.
Step 4: Add dry ingredients to the wet ingredients.
Step 5: Gently stir the dry ingredients into the wet mixture. Don’t overmix. A few lumps are fine.
Step 6: Don’t overmix. A few lumps are fine.
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.
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.
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 Latte, 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, Cheesy Tofu Scramble, or Butternut Squash Hash for a full brunch spread.
Recipe FAQs
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.
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.
Absolutely. Just make sure it’s pure pumpkin puree, not pumpkin pie filling, which contains added sugar and spices.
Yes, substitute with a gluten-free 1:1 baking flour blend for similar results.
The combination of baking powder and not overmixing the batter helps create a light, fluffy texture.
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
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.
Pumpkin Spice Pancakes
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
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
- 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.
- Cooking Temp: Medium-low heat is key to avoid burning the outside before the inside cooks.
- 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.
Loraine says
Thanks so much for this recipe! It is easier than my previous recipe and so good! I also love that the ingredients are ones that I typically keep on hand.
Gigi & Sersie says
Hi Loraine - Thank you so much for taking the time to leave a review. We're so glad you enjoyed this recipe and had all the ingredients on hand. 🙂
Gigi & Sersie says
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!