Vegan Pumpkin Pancakes
These vegan pumpkin pancakes are soft, fluffy, and warmly spiced with pumpkin flavor in every bite. Made with oat flour, pumpkin puree, and maple syrup, they’re naturally gluten-free, dairy-free, and egg-free. Enjoy them plain, or fold in chocolate chips for an extra cozy breakfast!
I published this recipe in 2025 and recently retested the recipe, tweaking a few ingredients until I got the soft, fluffy texture I was after. I also added step-by-step photos and my notes below!
Fall mornings call for the kind of breakfasts that feel like a warm hug: a cozy bowl of pumpkin pie oatmeal, a fresh batch of vegan apple cider donuts, or a tall stack of these vegan pumpkin pancakes.
If you’re a Gilmore Girls fan, these may look familiar. They’re inspired by the pumpkin pancakes served at Luke’s Diner, and you can even top them with a slab of homemade cinnamon butter. But they’re really just simple, delicious, everyday pumpkin pancakes that you can customize however you’d like and enjoy even when it’s not fall. Canned pumpkin is always in season. 😉
Table of Contents
Why You’ll Love These Pumpkin Pancakes
- Soft & fluffy: Even with oat flour, these pancakes have that tender, fluffy texture you want from a good stack of pancakes.
- Simple ingredients: Made with oat flour, pumpkin puree, and warm spices. They’re vegan, gluten-free, dairy-free, egg-free, and naturally sweetened with maple syrup.
- One-bowl recipe: Everything comes together in one bowl, so cleanup is minimal!
- Ready in 20 minutes: A cozy, homemade breakfast without spending all morning in the kitchen.
- Easy to customize: Enjoy them plain or add chocolate chips, walnuts, pecans, or cinnamon butter.
My Recipe Testing Notes
I’ve tested these pancakes several times. The pumpkin flavor was always there, but getting the soft, fluffy texture I wanted while keeping them vegan and gluten-free took some experimenting.
In my first test, I blended all the ingredients together. I found that the pancakes were denser than I wanted, so for the final recipe, I switched to whisking everything together by hand. Less mixing means more air stays in the batter, which helps give these pancakes their fluffy texture!
I also tested using vegan buttermilk, but ultimately found I didn’t need it – baking powder provides plenty of lift while keeping the ingredient list simple. I tested coconut sugar too, but preferred maple syrup for it’s flavor. I also ended up continually increasing the amount of pumpkin puree to really make that pumpkin flavor shine. Pumpkin can be tricky because it adds quite a bit of moisture, so getting the right amount was key to keeping these pancakes fluffy rather than dense!
Ingredients You’ll Need
- Oat Flour: I recommend store-bought oat flour for the softest texture as it’s more finely milled than homemade. For gluten allergies, use certified gluten-free oat flour.
- Pumpkin Puree: I ended up doubling the amount during recipe testing to make the pumpkin flavor really shine! Be sure to use pure pumpkin puree, not pumpkin pie filling. You can find it at most grocery stores, and grab an extra can to make my healthy pumpkin muffins.
- Non-Dairy Milk: I prefer oat milk, but any dairy-free milk will work.
- Maple Syrup: Adds natural sweetness and a little maple flavor. Save some for drizzling on top, too.
- Pumpkin Pie Spice + Cinnamon: I love using my homemade pumpkin pie spice here. It’s also what I use in my pumpkin pie overnight oats and healthy pumpkin bread.
- Baking Powder: Gives the pancakes their lift.
- Vanilla Extract: Adds more flavor.
- Salt: A pinch enhances the other flavors.
This is just a recipe overview! Scroll down to the recipe card to get the full recipe with measurements.
How to Make Vegan Pumpkin Pancakes
- Step 1: Add the oat flour, non-dairy milk, pumpkin puree, maple syrup, pumpkin pie spice, baking powder, cinnamon, vanilla extract, and salt to a mixing bowl.
- Step 2: Whisk until just combined. If using, fold in the chocolate chips. Expect a thick batter! And it will continue to thicken as it sits.
- Step 3: Heat a non-stick pan over medium heat and grease with vegan butter or oil. Scoop about ¼ cup of batter per pancake and spread it into a circle with the back of a spoon. Cook for about 3-4 minutes, until bubbles form on the surface and the edges look set and slightly golden. Flip and cook for another 2-3 minutes, until golden.
- Step 4: Serve warm with maple syrup, cinnamon butter, walnuts, pecans, or your favorite toppings.
My Tips For Fluffy Pancakes
- Don’t over mix: Whisk until the ingredients are just combined. A few small lumps are fine!
- Cook low and slow: Medium heat works best. If the pan is too hot, the outside can brown before the center cooks through.
- Know when to flip: Wait until bubbles form on the surface and the edges look set and slightly golden. You can also peek underneath. If they’re golden brown, they’re ready to flip.
Variations to Try
- Chocolate Chip Pumpkin Pancakes: Fold 1/2 cup of vegan chocolate chips into the batter before cooking. Pumpkin + chocolate is one of my favorite flavor combinations. Check out my vegan chocolate chip pumpkin muffins for another favorite.
- Pumpkin Pancakes with Cinnamon Butter: Top with cinnamon butter for a Luke’s Diner-inspired twist. To make vegan cinnamon butter, mix 2 tablespoons softened vegan butter, 1 tablespoon maple syrup, and ½ teaspoon cinnamon.
What To Serve With Pumpkin Pancakes
My favorite way to enjoy these pancakes is stacked high with cinnamon butter, maple syrup, and walnuts or pecans for crunch. For something extra special, try a drizzle of date caramel or almond butter.
And if you’re making these on a chilly morning, make my pumpkin spice chai latte to sip alongside them.
Frequently Asked Questions
Yep! Since they’re made with oat flour rather than wheat flour, they’re naturally gluten-free. Just note that oats can be subject to cross-contact during processing, so use certified gluten-free oat flour.
Homemade oat flour will work in a pinch, but I really recommend store-bought oat flour for this recipe because it’s more finely milled which gives the pancakes a softer texture.
That’s totally normal for this recipe! Oat flour absorbs liquid as it sits, so the batter will thicken after mixing. Just spread the batter with the back of a spoon when adding it to the pan.
More Pumpkin Recipes You’ll Love
Got leftover pumpkin puree in that can? Put it to good use with these recipes!
If you make this recipe, please be sure to leave a comment and ★★★★★ star rating below. Don’t forget to tag me on Instagram so I can see your creations!
Vegan Pumpkin Pancakes (Gluten-Free)
Ingredients
- 1 ½ cups oat flour
- ¾ cup non-dairy milk
- ½ cup pumpkin puree
- 2 tablespoons maple syrup
- 2 teaspoons pumpkin pie spice
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Instructions
- Whisk all the ingredients together: Add the oat flour, non-dairy milk, pumpkin puree, maple syrup, pumpkin pie spice, baking powder, cinnamon, vanilla extract, and salt to a mixing bowl. Whisk until just combined. If using, fold in the chocolate chips. Expect a thick batter! And it will continue to thicken as it sits.
- Cook the pancakes: Heat a non-stick pan over medium heat and grease with vegan butter or oil. Scoop about ¼ cup of batter per pancake and spread it into a circle with the back of a spoon. Cook for about 3-4 minutes, until bubbles form on the surface and the edges look set and slightly golden. Flip and cook for another 2-3 minutes, until golden.
- Serve and enjoy: Serve warm with maple syrup, cinnamon butter, walnuts, pecans, or your favorite toppings. Cover and store leftover pancakes in the refrigerator for up to 5 days.
Notes
- Store-bought oat flour gives these pancakes the softest texture. Use certified gluten-free oat flour if needed.
- Expect the batter to be thick! And it will continue to thicken as it sits. Just use the back of a spoon to spread it into a circle when cooking.
- Chocolate chips are optional, but recommended around here. Fold in ½ cup to the batter before cooking.
- To make vegan cinnamon butter, mix 2 tablespoons softened vegan butter, 1 tablespoon maple syrup, and ½ teaspoon cinnamon.
I don’t leave comments/reviews on blog recipes often, but I just made these and I think I have died and gone to heaven!
I am in shock at the texture that oat flour creates! I typically use AP flour for pancakes and I was worried these would be too “healthy” feeling and tasting, but the texture is out of this world fluffy!
I didn’t have oat flour so I made some real quick with Bob’s Red Mill oats. I usually follow recipes with gram measurements for accuracy, but I used the spoon scoop method for the flour here and they were pure perfection!
I also made the maple cinnamon butter which took these to a whole new level of deliciousness.
Aww, this review just brought the biggest smile to my face! I’m thrilled you loved these pumpkin pancakes (& yes, the maple cinnamon butter is a total game-changer). Thanks so much for sharing your review, Ashley 🙂
These pumpkin pancakes are so fluffy and delicious! The maple cinnamon butter really takes them to the next level.