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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, this recipe makes cozy brunch or breakfast.
If you’re looking for more ways to bake with pumpkin, try my vegan pumpkin banana bread or these vegan pumpkin spice cookies for something a little extra cozy.
This post was originally published on October 4th, 2020 and has been updated on September 12, 2025.
Why You’ll Love these Vegan Pumpkin Pecan Pancakes
Now that it’s Fall, 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:
Emily’s Recipe Notes:
- 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.
Ingredient Notes
These super fluffy vegan pumpkin pancakes only use 10 ingredients, and they take 15-20 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. You’ll want to use about 1/4 cup less soy milk as it is thinner and more liquid than coconut milk. And you’ll want to add roughly 2 tbsp of neutral oil to the batter to increase the fat.
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
This adds just a touch of sweetness and flavor to the vegan pancake batter.
Pumpkin Pie Spice
You could also use a blend of cinnamon, nutmeg, clove, and ground ginger.
How to Make Vegan Pumpkin Pancakes
Exact Ingredient quantities are in the recipe card below!
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, and coconut milk. Mix the wet ingredients with the dry ingredients until just combined.
Fold in the pecans. 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.
Storage
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.
Tips for Vegan Pumpkin Pancakes
- 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.
Some Common Questions
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 but the pancakes will be sweeter.
Yes, feel free to use your own pumpkin puree or your own homemade pumpkin pie spice blend.
More Vegan Brunch Recipes
Fluffy Vegan Pumpkin Pancakes
Rate this RecipeIngredients
- 1 ½ cups all-purpose flour
- 1 tbsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- 2 tsp pumpkin pie spice
- 1 tsp pure vanilla extract
- ¼ cup pumpkin puree
- 2 tbsp pure maple syrup
- 1 ¼- 1 ½ cups full fat coconut milk, from the can
- ⅓ cup chopped toasted pecans
Instructions
- 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 center1 ½ cups all-purpose flour, 1 tbsp baking powder, ¼ tsp baking soda, ½ tsp salt, 2 tsp pumpkin pie spice
- Add the vanilla, pumpkin puree, maple syrup, and coconut milk.1 tsp pure vanilla extract, ¼ cup pumpkin puree, 2 tbsp pure maple syrup, 1 ¼- 1 ½ cups full fat 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. Fold in the chopped pecans.⅓ cup chopped toasted pecans
- 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.
Recipe notes
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