Start your morning with delicious Vegan Pumpkin Pancakes made from oats and topped with homemade cinnamon butter. These easy, gluten-free pancakes are the perfect fall breakfast!

Vegan Pumpkin Pancakes topped with cinnamon butter and maple syrup on a plate.

Looking for the perfect fall breakfast? These vegan and gluten-free pumpkin pancakes topped with dairy-free cinnamon butter are exactly that!

If you’re like me and you can’t get enough pumpkin this time of year, be sure to check out my Pumpkin Pie Overnight Oats and Pumpkin Pie Baked Oatmeal recipes as well! They’re perfect for meal prep and make a comforting, wholesome start to your day.

My inspiration for this pumpkin pancake recipe comes from one of my favorite shows, Gilmore Girls. If you’re a fan, you’ll remember Luke’s famous pumpkin pancakes with homemade cinnamon butter. I like to think these taste even better than the ones from Luke’s Diner, and made with better-for-you ingredients!

Made with nutritious ingredients like oats, real pumpkin puree, and naturally sweetened with maple syrup, these easy and healthy pumpkin pancakes will become your go-to breakfast all fall long. Once you taste how simple and delicious they are, you’ll be making them on repeat!

Ingredients in Vegan Pumpkin Pancakes

Scroll down to the recipe card to get the full recipe with measurements.

  • Oats – rolled oats, quick oats, or old fashioned oats will work. Oats are high in many nutrients, including fiber, protein, vitamins, and various minerals.
  • Pumpkin puree – the star of the show! Did you know that pumpkin is loaded with vitamins and nutrients? Make sure to use pure pumpkin puree from a can, not pumpkin pie filling.
  • Non-dairy milk – any unsweetened non-dairy milk will work. I like to use soy milk for extra protein.
  • Maple syrup – the all-natural sweetener.
  • Pumpkin pie spice – adds those cozy fall flavors! Buy pumpkin pie spice that’s pre-made, or make your own (see the FAQ block below for how to make your own).
  • Baking powder – to help the pancakes rise.
  • Vanilla extract – to add a sweet vanilla essence.
  • Salt – to bring out all the flavors.

How to Make Easy Vegan Pumpkin Pancakes

  1. Add all of the ingredients to a blender and blend until smooth.
  2. Heat a non-stick skillet over medium heat. Pour the pancake batter onto the hot skillet, about ¼ cup per pancake.
  3. Cook for 4-5 minutes, or until bubbles form on the surface and the edges start to set. The bottoms should be golden brown.
  4. Flip the pancakes and cook for another 2-3 minutes, or until golden and cooked through.
  5. Serve warm with a dollop of cinnamon butter, a drizzle of maple syrup, and your favorite toppings. Enjoy!
Close-up of fluffy vegan pumpkin pancakes with melted cinnamon butter.

How to Make Dairy-Free Cinnamon Butter

This really takes these pumpkin pancakes to the next level. The best part? It’s super easy to make! Simply mix together the softened vegan butter, maple syrup, and cinnamon. That’s it! Homemade cinnamon butter that’s perfect for spreading over your warm pancakes.

Topping Ideas

I love topping my pumpkin pancakes with chopped pecans or walnuts for crunch and a drizzle of maple syrup for extra sweetness.

You can also add a dollop of non-dairy whipped cream or your favorite vegan yogurt for a creamy finish.

Frequently Asked Questions

How can I make the cinnamon butter in advance?

You can prepare the cinnamon butter ahead of time by mixing it and storing it in the refrigerator for up to a week.

Are these vegan pumpkin pancakes freezer-friendly?

Absolutely! Store the pancakes in an airtight container with a square of parchment paper separating them so they don’t stick together. Reheat them in a toaster for a quick and easy breakfast.

Can I make my own pumpkin pie spice?

Yes! I buy mine from the store, but it’s easy to make your own, especially if you want to make this recipe but don’t have pumpkin pie spice already on hand. You’ll be using it all season long! For 1 tablespoon of pumpkin pie spice, mix 1 teaspoon cinnamon and ½ teaspoon each of ground cloves, ground nutmeg, ground ginger and allspice. Note that this recipe only needs 2 teaspoons of pumpkin pie spice, so you will have a little leftover.

What kind of oats should I use to make pumpkin pancakes?

This recipe will work with rolled oats, quick oats, or old fashioned oats. Avoid using steel-cut oats, as they need to be cooked before consumption and won’t blend smoothly into the batter.

Can I use regular dairy milk?

Yes, this recipe will work with regular dairy milk. However, that will make the pancakes non-vegan.

Stack of gluten-free pumpkin pancakes with homemade dairy-free cinnamon butter, chopped pecans and a drizzle of maple syrup.

If you make this recipe, please be sure to leave a comment and ★★★★★ star rating below letting me know how you liked it! This helps others find my recipes. I appreciate your support, as always. xo, Megan

5 from 2 ratings

Vegan Pumpkin Pancakes with Cinnamon Butter

Start your morning with delicious Vegan Pumpkin Pancakes made from oats and topped with homemade cinnamon butter. These easy, gluten-free pancakes are the perfect fall breakfast!

Ingredients
 

Vegan Pumpkin Pancakes

Vegan Cinnamon Butter

Instructions
 

  • Make the cinnamon butter by mixing together the vegan butter, maple syrup and cinnamon. Set aside.
  • Add the oats, non-dairy milk, pumpkin puree, maple syrup, pumpkin pie spice, baking powder and vanilla extract to a blender and blend until smooth.
  • Heat a large non-stick pan over medium-low heat. Once the pan is hot, pour about ¼ cup of the batter into the pan per pancake.
  • Cook about 3 minutes, or until small bubbles form on the surface of the pancakes and the bottoms are golden brown. Flip, and cook for another 2-3 minutes.
  • Serve topped with the cinnamon butter and other desired toppings (see blog post above for ideas). Enjoy!

Notes

  • Use quick oats, rolled oats or oat flour. This will not work with steel cut oats.
  • If the pancakes are turning dark on the outside before they are cooked through on the inside, turn the heat down. 
Serving: 1serving, Calories: 92kcal, Carbohydrates: 13g, Protein: 2g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Sodium: 119mg, Potassium: 86mg, Fiber: 2g, Sugar: 4g, Vitamin A: 2385IU, Vitamin C: 1mg, Calcium: 87mg, Iron: 1mg
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