Vegan Pumpkin Pancakes are perfect for fall, but taste delicious year round! They’re fluffy, delicious and the perfect combo of pumpkin with a little cinnamon spice. 


People often ask me why I make so many vegan recipes. There are actually tons of reasons, one being that I have several vegan friends, so I frequently cook for them.
But the second reason is that so many kids today have allergies to a variety of foods, many specifically to dairy and eggs. 


Since vegans don’t eat any animal products or foods made by animals such as honey, these dishes are good for some kids with specific allergies. And you wouldn’t even know that they’re vegan by the way they taste. I made these pancakes for a bunch of friends who aren’t vegan and they didn’t know that they were dairy and egg free until they had cleaned their plates . 


Light as feathers, but with tons of depth of flavor and added texture from the spelt or buckwheat, these pancakes are a real treat. I actually served them for dessert later that night and the kids had a blast eating them with their hands and dipping them in syrup. See, pancakes really can be enjoyed morning, noon and night! 


If you’re looking for more delicious recipes perfect for fall try these Sweet Potato PancakePumpkin Apple Muffins, or Baked Pumpkin Doughnuts. My kids love all things pumpkin and pumpkin spice so we will be making these several times in the coming weeks, I’m sure. They’re comforting and just remind us of fall. Even if it’s still really warm here in LA we still love a good fall-ish recipe. 


Let me know what you think of these Vegan Pumpkin Pancakes! Tag me on social media so I can see yours. I always love seeing Weelicious recipes in the wild!


Vegan Pumpkin Pancakes

These pancakes are full of your favorite fall flavor… pumpkin! Plus they're vegan and oh so delicious.
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Servings: 4
Author: Catherine McCord
Prep Time 5 minutes
Cook Time 8 minutes
Total Time 15 minutes


  • 1 cup all purpose flour
  • 1/2 cup whole wheat flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon kosher salt
  • 1 1/4 cup almond, oat, soy or other plant based milk of choice
  • 1 tablespoon maple syrup, plus more for serving
  • 1 tablespoon vegetable oil, plus more for greasing
  • 1/2 cup pumpkin puree


  • Mix the dry ingredients in a bowl.
  • Mix the wet ingredients in a separate bowl.
  • Add the wet ingredients to the dry ingredients and whisk to combine (don’t over mix, some lumps are fine).
  • Heat a griddle or large saute pan over medium heat and lightly
  • grease with oil.
  • Ladle as many pancakes as possible (about 2 tbsp of batter for each one) on the griddle and cook 2 minutes or until bubbles start forming on the surface and the bottom is golden brown.
  • Flip the pancakes and cook another 2 minutes.
  • Repeat the process until you run out of batter (you can hold the finished pancakes in a 250 degree oven while you finish making the pancakes).
  • Serve with maple syrup and enjoy.
  • *Allow to cool, place in a ziploc bag, label and freeze. When ready, place in toaster oven or oven at 300 and heat for 10 minutes or until heated through.


Calories: 60kcal | Carbohydrates: 10g | Protein: 2g | Fat: 1g | Sodium: 220mg | Fiber: 1g | Sugar: 2g
Did you make this recipe?Mention @Weelicious or tag #weelicious!

About the Author

Catherine is a mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. I create simple, healthy recipes the whole family will love.


  1. These were yummy and healthy. My 4 year old and husband both enjoyed them. For some reason I had trouble with them sticking to my pan (an iron cast skillet) so next time I will try the nonstick pan. Thanks for the great recipe.

  2. I was in the process of making these when I went to my pantry and realized I was out of pumpkin. No problem! Mashed banana worked perfectly! Such a great recipe. So versatile!

  3. one of the most common allergies, and one that is on the increase, is food allergies says:

    one of the most common allergies, and one that is on the increase, is food allergies…

    […]Vegan Pumpkin Pancakes | Weelicious ™ – Fast, Easy & Fresh Homemade Home Made Baby Food Babyfood Recipes, Toddler Food and recipes for the entire family![…]…

  4. I plan to make these in the morning! I also wanted you to know I am grateful for every vegan recipe you post as my son is allergic to milk and eggs.

  5. this recipe looks great! would this recipe work without the pumpkin puree or would the consistency be off? id like to use it as a basic pancake recipe too for my egg allergic son

  6. Thank you for these recipes. I have to further modify them to make them safe for my DD but we love them. Lindsey, I use whole wheat flour to replace buckwheat flour.

  7. These were delicious!!! New favorite pancake recipe. I also added cacao chips and bananas. Love that this is also low sugar. Thanks!

  8. I’m not vegan but these pancakes sound great! However, if I don’t have spelt or buckwheat flour can I use all purpose flour?

    Thank you!!

  9. vegan shopping…

    […]Weelicious ™ – Fast, Easy & Fresh Homemade Home Made Baby Food Babyfood Recipes, Toddler Food and recipes for the entire family! » Blog Archive » Vegan Pumpkin Pancakes[…]…

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    […]Weelicious ™ – Fast, Easy & Fresh Homemade Home Made Baby Food Babyfood Recipes, Toddler Food and recipes for the entire family! » Blog Archive » Vegan Pumpkin Pancakes[…]…

  11. […] I made the most fabulous Pumpkin Pancakes  from Weelicious, I ate far too many of these and couldn’t manage my dinner later in the […]

  12. Can you substitute a fruit for the pumpkin? We’re having a Valentine’s Day party for my son on Saturday and one of hte little boys has a dairy allergy so I’d like to use this recipe with something like red raspberries.

  13. I always use whole milk to make these for the pumpkin-lovers in my house. I think I have made these a dozen times over the last few months. Thanks for a great recipe!!

  14. Question: if I’m not a vegan can I use regular whole milk instead of the rice milk? Or will it screw up the recipe?

    Thanks! Great site, btw!


  15. […] web site “Weelicious“?  I recently made some awesome pumpkin pancakes and I got the recipe from her site.  My kids loved them and I think they’d like this smoothie, too.  I’ll […]

  16. A friend passed along this recipe and I am excited to try it, as well as look around at some of your other delicious-looking recipes. I’m always looking for new, healthy recipes for me and my four kids and husband. Thanks!

  17. These are the most delicious EVER! I used skim milk because I was all out of almond and came out great!!My 5 toddlers LOve Love Love thesea and they ALL cannot get enough! So light, fluffy and moist that you really don’t even need syrup~ my husband requests them more than the kids! 🙂 Thanks so much for another great recipe!!

  18. Thanks for this recipe! I made a gluten free version by using 1 1/2 cups GF all purpose flour (a mixture of rice, potato and tapioca flours) and 1/4 tsp guar gum instead of the white and spelt/buckwheat flours. I used plain almond milk for the milk, grapeseed oil for the batter and olive oil for the pan, brown sugar instead of maple syrup, and added more spice (at least double the cinnamon and added approx. 1/4-1/2 tsp each of nutmeg, cloves, ginger and all spice) because I like mine very flavourful. I resisted the urge to thin out the batter more and timed them 2 minutes on each side like the recipe says, and they turned out great! Nice, tasty, fluffy pancakes that are gluten, dairy, soy and egg free — how wonderful is that!

  19. Happy New Year! | Weelicious ™ - Fast, Easy & Fresh Homemade Home Made Baby Food Babyfood Recipes, Toddler Food and recipes for the entire family! says:

    […] to fun, easy and healthy recipes that everyone in the family wants to eat. Yesterday morning I made Pumpkin Pancakes to ring in the New Year and today we’re going to have super easy Tortilla Wraps that I can […]

  20. Very yummy! I added a touch of vanilla extract, a bit more milk and used whole wheat flour instead of white, along with spelt. Thanks for posting!

  21. These were so good!!! I put just a splash of vanilla extract in with the wet ingredients, and I also sprinkled a few vegan chocolate chips on these once in the pan. Absolutely fantastic!!! Thank you for sharing!!

  22. […] what the title says! If it looks like bread then all the better, I’m thinking of veggie pancakes and the […]

  23. If we don’t have buckwheat or spelt flour, do we just use 1 1/2 cup of white flour?? And if we’re not vegan, we can use regular milk in place of the rice/soy/almond milk??

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