Vegan Pumpkin Pancakes

These Vegan Pumpkin Pancakes are the perfect way to start off a fall morning! Full of tasty pumpkin spice flavor! No eggs or dairy needed!

At our house, weekend mornings mean pancakes with ALL the toppings! What could possibly be more relaxing than whipping up a tall stack of pancakes in your pajamas with a mug of coffee within reach and a lazy day ahead of you? It’s a delicious tradition I always look forward to. As a self-proclaimed pancake lover (okay, connoisseur!), I’ve kept a notebook full of pancake recipes throughout the years that includes everything from mint-chocolate chip pancakes to hearty polenta pancakes studded with blueberries. Ask me what my favorite recipe is, and I honestly couldn’t give you an answer. But there’s definitely one recipe that I seem to make more often than the rest with the arrival of fall—my vegan pumpkin pancakes!

And who could blame me? This pancake recipe has those cozy fall notes with a warm combination of spices and, of course, PUMPKIN! The aromas that fill my kitchen as I make them are so mouthwatering that I guarantee they’ll get anyone out of bed in a jiffy!

Are These Vegan Pumpkin Pancakes Healthy?

Made with sugar and white flour, these vegan pumpkin pancakes can’t really be called healthy. However, pumpkin is a good source of fiber, vitamins, and minerals. And because you’re omitting the eggs, butter, and milk found in most traditional pancake recipes, you’re also reducing the amount of saturated fat. Of course, you could make these a little more wholesome by swapping the white flour with whole-wheat flour or gluten-free flour and the sugar with pure date syrup, which is an all-natural sweetener.

Dressing Up Your Pancakes

Let’s face it—a plain stack of pancakes looks, well, a little plain. Yes, a pat of butter and a drizzle of maple syrup are ubiquitous, but we can do better than that.

One of my all-time favorite ways to make these pancakes even more scrumptious is to top them with caramelized pecans, quartered figs, and a drizzle of golden syrup. Another delectable option is to make an easy cranberry-orange syrup by heating six tablespoons of cranberry jam with four tablespoons of orange juice. Whisk until the syrup reaches the desired consistency (you may need a little more or a little less juice) and pour over the pancakes. Garnish with a scattering of dried cranberries and curls of orange zest. Talk about the taste of autumn on a plate!

Serving Suggestions

I love these vegan pumpkin pancakes on weekends, but they’re also a must on Thanksgiving Day morning. In that case, I always get ahead of the game and pair them with the season’s first Eggnog Shake (which can easily be made vegan). If you’re really in the mood to indulge, sip on this Sparkling Holiday Champagne Sangria. But if you want to keep things simple, a cold glass of oat milk always goes down well.

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