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Vegan Pumpkin Pancakes

  • Author: romylondonuk
  • Prep Time: 10
  • Cook Time: 15
  • Total Time: 25 minutes
  • Yield: 6-12 1x
  • Category: Pancakes
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegan


Deliciously spooky vegan pumpkin pancakes – with a delicious hint of pumpkin spice for the autumn/fall season!


  • 200ml plant milk
  • 1 tbsp apple cider vinegar
  • 2 tbsp vegan yoghurt
  • 2 tbsp maple syrup
  • 2 tbsp pumpkin puree (canned or homemade)
  • 150g plain flour
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • a pinch of ground nutmeg
  • a pinch of ground allspice (optional)
  • a pinch of ground cloves
  • a pinch of salt
  • 1 tsp baking powder
  • 1 tsp baking soda
  • coconut oil to grease your non-stick pan


  1. In a jug, combine the plant milk and apple cider vinegar, stir together and set aside to curdle for 10 minutes.
  2. In the meantime, sieve the flour into a mixing bowl and stir in the cinnamon, ginger, nutmeg, allspice, cloves, salt, baking powder and baking soda.
  3. Once the milk has curdled, whisk in the yoghurt and maple syrup, then pour the wet mixture into the flour bowl and stir to combine until you have a smooth pancake batter.
  4. Grease a non-stick pan with a little coconut oil and pour your pancakes into the hot pan. Use a wooden spoon to shape the individual pancakes, and gently flip when the edges become golden.
  5. Serve your vegan pumpkin pancakes with your favourite toppings! Some of my favourites are protein yoghurt (protein powder mixed with yoghurt), maple syrup, vegan custard, crunchy nuts and seeds, nut butter (especially pistachio butter!), and chocolate sprinkles.


  • Serving Size: per pancake
  • Calories: 72
  • Sugar: 2.5
  • Sodium: 166
  • Fat: 0.9
  • Saturated Fat: 0.4
  • Unsaturated Fat: 0.5
  • Trans Fat: 0
  • Carbohydrates: 14.3
  • Fiber: 0.7
  • Protein: 1.7
  • Cholesterol: 0

Keywords: vegan pumpkin pancakes, pumpkin spice pancakes, pumpkin spice pancake recipe, pumpkin vegan pancakes

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