These fluffy vegan pumpkin pancakes with toasted pecans are lightly spiced and have the coziest pumpkin flavor. They have a light and airy, fluffy texture that pairs perfectly with crunchy toasted pecans. Perfect for fall, these vegan pumpkin pecan pancakes make a warm and cozy brunch or breakfast.
This post was originally published on October 4th, 2020 and has been updated on October 3rd, 2022.
Why You’ll Love these Vegan Pumpkin Pecan Pancakes
Now that it’s October, it’s officially pumpkin season. I’ve been testing out a few pumpkin recipes which means I have leftover pumpkin puree in my fridge basically all season long. Pumpkin season is the best season in my opinion and these pancakes definitely hit the spot. Below are a few other reasons to love this recipe:
Great for Leftover Pumpkin Puree: This recipe is amazing if you need to use up some leftover pumpkin from making pies.
Cozy Breakfast with Fall Flavors: warm, comforting, nutritious, and the perfect fall breakfast or brunch.
Refined Sugar-Free & Oil-Free: these healthy vegan pumpkin pancakes use coconut milk and maple syrup to help keep them moist and to add a touch of sweetness.
One Bowl Wonder: no need to use a separate bowl for the wet ingredients.
Dairy Free and Egg Free Recipe: these dairy-free and eggless pumpkin pancakes are super simple and easy to make!
These super fluffy vegan maple pecan pumpkin pancakes only use 10 ingredients, and they take 15 minutes to whip up. You’ll be able to make them as soon as you start getting hungry in the morning! You could also double the recipe and freeze the extras.
- Pumpkin Puree: this acts as the egg replacer and as part of the replacement for oil.
- Full-fat coconut milk: The coconut milk adds some really amazing flavor and a bit of healthy fat to the batter. So the pancakes are still nice and moist! If you don’t want to use coconut milk (although I highly recommend it!), you could sub in soy milk, almond milk, or oat milk.
- All Purpose Flour: feel free to use an all-purpose, gluten-free flour blend or whole wheat flour instead. For the best results, I don’t recommend using oat flour.
- Maple Syrup: for sweetness and flavor.
- Toasted Chopped Pecans: these add lots of flavor and a nice crunch to the pancakes.
- Pumpkin Pie Spice: you could also use a blend of cinnamon, nutmeg, clove, and ground ginger.
- Pure Vanilla Extract: for aromatic flavor.
- Baking Powder and Soda: for fluffy pancakes!
Add-ins & Substitutions
Chocolate chips: sprinkle in a 1/4 cup of dark chocolate chips to make vegan pumpkin chocolate chip pancakes.
Brown Sugar: feel free to use another sweetener instead of the maple syrup.
- Large Bowl
- Nonstick Skillet or Electric Griddle
STEP 1: Heat a non-stick skillet on medium heat. Add a tablespoon of vegan butter or vegetable/coconut oil if not using a non-stick skillet.
STEP 2: In a medium-sized bowl, mix the flour, baking powder, salt, baking soda, and pumpkin pie spice together. Make a well in the center.
STEP 3: Add the vanilla, pumpkin puree, maple syrup, pecans, and coconut milk. Mix the wet ingredients with the dry ingredients until just combined. It should be a thick batter. Make sure to not over mix. It’s okay if the batter is a bit lumpy.
📌 TIP: In these pancakes, you’ll want to chop up your pecans and add them into the batter. They create such a nice texture difference. You get the super fluffiness of the pancake contrasted with the tiny crunchy pecans. It’s so good!
STEP 4: Spoon about ¼ cup of batter onto the heated skillet at a time. Cook the pancakes for 3 minutes (or until brown) on each side.
Serving the Vegan Pumpkin Pancakes
Top them off with a drizzle of maple syrup, some maple butter, spiced apple curd, pepitas, pecans, or toasted coconut flakes.
There’s no better combo in my opinion than maple, pecans, and pumpkin. They are the perfect trifecta and the perfect way to celebrate the fall season.
Keep any leftover pancakes in an airtight container in the fridge for up to 5 days.
These pancakes can also be frozen! To reheat them you can pop them in the toaster for a few minutes, or place them back in a heated skillet with some vegan butter.
These would make a delicious weekday morning meal reheated from the freezer.
- Mix the batter well: A few lumps are okay, but it shouldn’t be super lumpy.
- Let the batter sit for a few minutes for fluffier pancakes: The longer the batter sits after mixing the wet and dry, the thicker/fluffier the pancakes will be since the dry ingredients have more time to absorb the liquid.
- Try not to overcrowd the pan: I’ve found cooking only 2 or 3 pancakes (for a standard 12” skillet) at a time helps them cook more evenly and makes them easier to flip.
Yes, absolutely! This recipe is totally customizable. You can add in bananas to make banana pumpkin pancakes or blueberries to make blueberry pumpkin pancakes.
Yes, this recipe is made without eggs. Pumpkin puree acts as a fantastic egg replacement (and oil substitute) in these pancakes!
You can substitute pumpkin pie filling for the pure pumpkin purée in the recipe below.
Yes, feel free to use your own pumpkin puree or your own homemade pumpkin pie spice blend.
More Vegan Brunch Recipes:
- Vegan Pumpkin Biscuits with Whipped Maple Butter
- 35 Minute Vegan Cinnamon Rolls (Yeast-Free)
- Vegan Pumpkin Brioche French Toast
- Dairy Free Pumpkin Spice Latte
Did you make these fluffy pumpkin pancakes with pecans?
I’d love to know! Leave a star rating and comment below!
- 1 ½ cups all-purpose flour
- 1 tbsp baking powder
- ½ tsp salt
- 1 tsp baking soda
- 2 tsp pumpkin pie spice
- 1 tsp pure vanilla extract
- ¼ cup pumpkin puree
- 1-2 tbsp pure maple syrup
- ⅓ cup chopped toasted pecans
- 1 ¼- 1 ½ cups full fat coconut milk, from the can
- Chopped Pecans
- Shredded Coconut
- Heat a non-stick skillet on medium-low heat. Add a tablespoon of vegan butter or vegetable/coconut oil if not using a non-stick skillet.
- In a medium-sized bowl, mix the flour, baking powder, salt, baking soda, and pumpkin pie spice together. Make a well in the center
- Add the vanilla, pumpkin puree, maple syrup, pecans, and coconut milk.
- Mix with the flour mixture until just combined. Make sure to not over mix. It’s okay if the batter is a bit lumpy. If the batter looks very thick, slowly add 1/4 cup extra coconut milk.
- Spoon about ¼ cup of batter onto the heated skillet at a time. Cook the pancakes for 3 minutes (or until brown) on each side.
- Serve with maple syrup, more maple butter, pepitas, pecans, or coconut flakes.
*Make sure to use pure pumpkin puree and not pumpkin pie mix. You could also substitute the same amount of butternut squash or sweet potato.
*I recommend using full-fat coconut milk because it helps keep these pancakes moist, but if you'd like to substitute lite coconut milk, the recipe still work.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 225Trans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mg
Nutrition information isn't always accurate.