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Vegan Pumpkin Pancakes

The fluffiest vegan pumpkin pancakes that are perfect for a cozy breakfast!
Prep Time5 mins
Cook Time5 mins
Total Time10 mins
Course: Breakfast
Keyword: Vegan
Servings: 2 servings


  • 1/2 cup pumpkin puree
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp vanilla extract
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1 cup almond milk
  • 1.25 cup plain flour
  • 2 tbsp brown sugar
  • 1 tbsp coconut oil
  • 1/4 tsp salt

To serve:

  • 4 tbsp maple syrup
  • 1/4 cup pecans

For the flax egg:

  • 1 tbsp ground flaxseed
  • 3 tbsp water


  • Mix the ingredients for the flax egg and set aside for 5 minutes to thicken.
  • In a large bowl, mix the flour, sugar, baking powder, baking soda, cinnamon, nutmeg and salt.
  • In another bowl, whisk together the pumpkin, melted coconut oil, almond milk, vanilla and flax egg.
  • Slowly mix the wet ingredients in to the dry ingredients until combined.
  • Heat a non-stick griddle or a large frying pan over medium heat with no oil (if your pan is prone to sticking then add a tsp of coconut oil). Pour around a 1/4 or a few tablespoons of batter in to the pan per pancake. I usually do two at a time.
  • Cook for 2-3 minutes on each side. If the tops of the pancakes are browning too quickly, reduce the heat to medium-low.
  • Meanwhile, roughly chop the pecans.
  • Serve your delicious stack with a drizzle of maple syrup and the chopped pecans!