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Fluffy Vegan Pumpkin Pancakes

Rated as 4.67 out of 5 Stars

"Pumpkin puree turns these vegan pancakes orange and adds flavor. Use whatever nondairy milk you prefer. Enjoy with toppings such as nuts or bananas and syrup!"
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20 m servings 284
Original recipe yields 3 servings


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  1. Combine flour, baking powder, pumpkin pie spice, and salt in a bowl.
  2. Stir milk, brown sugar, pumpkin puree, vanilla extract, oil, and water together in a second bowl; mix thoroughly. Make a well in the flour mixture, add milk mixture, and mix until evenly combined.
  3. Heat a nonstick skillet over medium-high heat. Drop 1/4 cup pancake batter onto the hot skillet and cook until bubbles form and edges are dry, 3 to 5 minutes. Flip and cook until browned on the other side, 3 to 5 minutes. Repeat with remaining batter.

Nutrition Facts

Per Serving: 284 calories; 4.3 51.9 8.2 0 794 Full nutrition

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I made these pancakes this morning (7/14/19 4:25 AM EST), and they slightly exceeded my expectations; they turned out quite well for a vegan dish. I didn't have one and a half cups of all-purpos...

No i did not make any changes, my daughter and i loved them, and i would make it again