Cozy Up Anytime with These Fluffy Vegan Pumpkin Pancakes (No Oil, All Flavor!)

/ Recipes / By

Sustainable Action Now reports: You don’t have to wait for fall to enjoy the comforting taste of pumpkin spice. These Vegan Pumpkin Pancakes are light, fluffy, oil-free, and packed with cozy autumn vibes—all while being 100% plant-based. Whether you’re meal prepping for the week or treating yourself to a slow weekend morning, this recipe delivers a warm hug on a plate.

🧡 Why You’ll Love Them:

  • Dairy-free, egg-free, oil-free
  • Ready in under 30 minutes
  • Perfect for breakfast, brunch, or even dessert
  • Kid-approved and freezer-friendly

🍂 Vegan Pumpkin Pancakes Recipe

Ingredients:

  • 1 cup unsweetened plant-based milk (almond, soy, or oat)
  • 1 tablespoon apple cider vinegar (for vegan “buttermilk”)
  • 1/2 cup pumpkin purée (not pumpkin pie filling)
  • 1 tablespoon maple syrup (plus more for serving)
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour (or whole wheat for extra fiber)
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon nutmeg
  • Pinch of ground cloves (optional)
  • 1/4 teaspoon salt

Instructions:

  1. In a small bowl, combine plant milk and apple cider vinegar. Let sit for 5 minutes to curdle into “buttermilk.”
  2. In a larger bowl, whisk together pumpkin purée, maple syrup, and vanilla extract. Add the vegan buttermilk and stir to combine.
  3. Sift in the flour, baking powder, baking soda, spices, and salt. Mix until just combined—don’t overmix! A few lumps are fine.
  4. Heat a non-stick skillet or griddle over medium heat. If needed, lightly grease with a bit of coconut oil or non-stick spray (optional).
  5. Pour 1/4 cup of batter per pancake into the pan. Cook for 2–3 minutes, or until bubbles form and the edges look set. Flip and cook another 1–2 minutes.
  6. Serve warm with maple syrup, chopped pecans, or a dollop of vegan yogurt.

🍁 Pro Tips:

  • Add chocolate chips or chopped walnuts to the batter for a fun twist.
  • Store leftovers in the fridge for up to 3 days or freeze for up to 1 month.

📌 Pin this recipe, save it for later, and share with fellow fall flavor fans—even in spring!
#VeganPumpkinPancakes #PlantBasedBreakfast #DairyFreeDelicious #OilFreeVegan #FallFlavorsYearRound

Related Posts