These easy vegan pumpkin pancakes are the ultimate weekend brunch in the fall time. The pumpkin puree, autumnal spices, and vanilla and maple syrup add that nostalgic fall flavor to the fluffy, thick batter. Serve these delicious pumpkin pancakes or pumpkin waffles with a few of your favorite toppings for the perfect sweet start to your day.

Pumpkin Pancakes [Vegan]



Cooking Time




  • 1 can pumpkin puree
  • 1 cup unsweetened soy milk or other plant milk
  • 1/2 cup water
  • 2 tablespoons melted coconut oil or applesauce
  • 2 tablespoons pure maple syrup plus more for serving
  • 1 teaspoon vanilla extract
  • 1.5 cups whole wheat pastry flour or all purpose flour
  • 1 tablespoon light brown sugar, optional
  • 3 tablespoons baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 tsp ground nutmeg
  • additional coconut oil, or plant-based butter for cooking


  1. In a large mixing bowl, whisk together the pumpkin puree, plant milk, water, coconut oil, maple syrup, and vanilla until smooth and well combined.
  2. To the wet ingredients, slowly add in the flour, baking powder, salt, sugar, cinnamon, and nutmeg and whisk until combined, but do not over mix.
  3. In a medium skillet over medium-low heat, heat the coconut oil or plant-based butter. Using a 1/4 measuring cup, pour batter into the pan. Cook 2 to 3 minutes, and flip when you see bubbles forming around the edges of the pancakes. Cook 2 to 3 minutes more on the opposite side, until golden.


To make waffles: Cook the waffles according to your waffle maker’s instructions.Plate the waffles and top them with plant-based butter, and warm maple syrup.