These fluffy vegan pumpkin pancakes are the coziest fall weekend breakfast - made in one bowl with simple, wholesome ingredients and just the right amount of warm spice. They're gluten-free, nut-free, kid-approved and so easy to whip up!

A stack of fluffy pumpkin pancakes topped with butter is drizzled with syrup. A jar of orange spread and a fork are nearby, on a white plate and napkin, with a marble background.

These are hands-down my kids' favorite pancakes that I make. Cooking up a batch is one of our favorite things to do on fall weekends, and they disappear FAST.

I also love that the pumpkin purée sneaks a little veggie into breakfast. Even better, it gives the pancakes the prettiest natural orange color!

These pancakes are light and fluffy with really cozy fall flavor, but they're not overly spiced or overpowering at all. Trust me, you would never know they are both vegan and gluten-free!

The Secret to Perfectly Golden Pumpkin Pancakes

If possible, cook these on a good nonstick griddle. The pancakes cook so nicely and evenly that way. If your pan isn't nonstick, just grease it lightly with avocado oil before you start.

A double burner non-stick, non-toxic griddle makes quick work of the batch, too. The recipe makes about 13 pancakes, and on a double-burner griddle you could probably get through the whole batch in just two rounds!

Ingredient Notes

Various labeled ingredients in small bowls on a white surface-almond milk, cinnamon, avocado oil, maple syrup, pumpkin puree, oat flour, vanilla extract, baking powder, and salt-all come together to create delicious Vegan Pumpkin Pancakes. Top-down view.

Oat flour: This recipe calls for store-bought oat flour. I haven't tested this recipe with any other flours so I recommend sticking with oat flour here. It binds everything together since there is no egg.
Pumpkin purée: This is where all that cozy fall flavor and gorgeous orange color comes from - and it's an easy way to sneak a little veggie into breakfast! Be sure to grab pure pumpkin purée, not pumpkin pie filling. You can use canned or make my homemade pumpkin purée in the Instant Pot.
Non-dairy milk: Any unsweetened plain non-dairy milk works here. Use your favorite store-bought version, or try my homemade almond milk.
Cinnamon or pumpkin pie spice: Either works! Cinnamon keeps things simple and cozy, while pumpkin pie spice is a little more of that classic fall feel. Either way, these pancakes are gently spiced - never overpowering.

How to Make Vegan Pumpkin Pancakes

A glass bowl contains flour, baking powder, cinnamon, and salt, with a metal whisk resting inside, ready for mixing fluffy pancakes.

Step 1: Preheat the griddle. Set a large nonstick griddle or pan over medium heat. If your pan isn't nonstick, lightly grease it with avocado oil. In a medium mixing bowl, whisk together the oat flour, baking powder, salt and cinnamon (or pumpkin pie spice).

A glass bowl with flour, milk, eggs, oil, and pumpkin puree being mixed with a metal whisk on a marble countertop-ideal for creating fluffy pancakes or delicious vegan pumpkin pancakes.

Step 2: Whisk in the wet ingredients. Add the pumpkin purée, non-dairy milk, avocado oil, maple syrup and vanilla to the same bowl and whisk until smooth. That's it - one bowl!

Six round, evenly spaced fluffy pancake batters sit on a rectangular non-stick griddle, ready to be cooked. The griddle rests atop a marble countertop, perfectly prepped for making delicious Vegan Pumpkin Pancakes or Gluten-Free breakfast treats.

Step 3: Scoop and cook. Scoop ¼ cup of batter per pancake onto the preheated griddle. On my square griddle I can fit four at a time. Let them cook until bubbles begin forming toward the center of each pancake - about 3 minutes.

A gray baking sheet with six golden brown, fluffy pancakes; a metal spatula is lifting one Vegan Pumpkin Pancake from the lower left.

Step 4: Flip. Cook the second side until golden brown. This side usually goes faster, closer to 1-2 minutes. If they're browning too quickly, just lower the heat slightly.

A white platter holds eight golden, fluffy pancakes. Surrounding the platter are sticks of butter, a jar of jam, a glass of red juice, plates, and forks, all set on a white marble surface-an inviting setup perfect for serving delicious Vegan Pumpkin Pancakes.

Step 5: Serve! Top them however you like - vegan butter and maple syrup is our go-to - and watch them disappear!

Recipe Tips

Wait for the bubbles. When bubbles begin forming toward the center of the pancakes, that's your cue to flip.
Lower the heat if they're browning too quickly. Every stove runs a little differently, so if the first batch gets dark fast, drop the heat slightly and/or shorten the cooking time for the rest.

A rectangular white platter with seven fluffy pancakes topped with butter pats and drizzled syrup, surrounded by jars of syrup, butter, forks, and plates on a marble surface—perfect for serving gluten-free pancakes or vegan pumpkin pancakes at your next brunch gathering.

Great for Making Ahead

These pancakes freeze really well! Once they're completely cooled, pop them in the freezer. Then thaw overnight in the refrigerator and warm them on the stovetop over low to medium heat for about a minute per side. Cozy pumpkin pancakes, ready whenever you are!

A stack of fluffy pancakes with butter on top sits on a white plate. A fork holds a cut bite. A glass syrup jar and a dish of butter are in the background, all on a marble surface.

Topping Ideas

Most of the time I keep the toppings really simple with vegan butter and pure maple syrup, and my kids absolutely gobble them up.

That being said, there are lots of ways to make these feel extra festive! Try them with my vegan caramel sauce, chopped maple candied pecans, a dollop of vegan whipped cream, mini vegan chocolate chips or a dusting of cinnamon.

And for the ultimate kid-friendly, pumpkin-themed fall breakfast, serve them with a glass of my homemade pumpkin milk. So fun!

A stack of fluffy pancakes with a slice cut out, topped with butter and syrup, sits on a plate. Perfect for cozy mornings, these Vegan Pumpkin Pancakes are surrounded by a fork in front and blocks of butter and a honey jar in the background on a white surface.

I hope these vegan pumpkin pancakes make it into your fall weekend rotation! Please comment below and leave a rating, or tag me @eatingbyelaine so I can see how they turned out. And if you're loving all things pumpkin, my pumpkin bread and pumpkin muffins should be next on your list! They're both vegan and gluten-free too.

Fluffy Vegan Pumpkin Pancakes (Gluten-Free)

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Author: Elaine Gordon
Total Time: 20 mins
Yield: 13 pancakes 1x
Diet: Dairy-Free, Gluten-Free, Vegan

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Description

Ingredients

Units Scale

Dry ingredients:

1 ½ cups store-bought oat flour
1 tablespoon baking powder
¾ teaspoon fine salt
¾ teaspoon cinnamon or pumpkin pie spice

Wet ingredients:

¾ cup pumpkin purée (unsweetened)
1 ½ cups unsweetened plain non-dairy milk
2 tablespoons avocado oil
3 tablespoons pure maple syrup
1 teaspoon vanilla extract

Instructions

Preheat a large nonstick griddle or pan over medium heat. If the pan isn't nonstick, lightly grease it with avocado oil.
In a medium mixing bowl, whisk together the oat flour, baking powder, salt and cinnamon (or pumpkin pie spice).
Add the pumpkin purée, non-dairy milk, avocado oil, maple syrup and vanilla. Whisk again until smooth.
Scoop ¼ cup of batter per pancake onto the preheated griddle, leaving space between pancakes.
Cook until bubbles begin forming toward the center of the pancakes, about 3 minutes. Flip and cook on the second side until golden brown, about 3 minutes more. If the pancakes are browning too quickly, lower the heat slightly and/or shorten the cooking time.
Serve warm with desired toppings such as vegan butter, maple syrup, vegan whipped cream, chopped candied pecans, a dusting of cinnamon, mini vegan chocolate chips or vegan caramel sauce.

Notes

To freeze: cool the pancakes completely, then freeze. Thaw overnight in the refrigerator and rewarm on the stovetop over low to medium heat for about 1 minute per side.

Prep Time: 8
Cook Time: 12
Category: Breakfast
Method: Stove Top
Cuisine: American