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Vegan Pumpkin Pie Pancakes

An easy Vegan pancake recipe that delivers a delicious pumpkin pie flavor.
Prep Time5 mins
Cook Time10 mins
Course: Breakfast
Cuisine: Vegan
Keyword: easy vegan breakfast recipe, Pancakes, Pumpkin, Pumpkin Pie
Servings: 12 pancakes


  • 2 tbsp flax ground, plus 5 tbsp water to make flax eggs
  • 1/2 cup pumpkin puree (not pumpkin pie filling)
  • 1 & 1/2 cups non-dairy milk preferably unsweetened
  • 1/3 cup organic brown sugar or 1/4 cup organic cane sugar
  • 1 & 1/2 cups all purpose flour
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp corn starch
  • 1 tbsp pumpkin pie spice *if you can't find it, see recipe notes


  • Make your flax eggs by combining 2 tbsp ground flax with 5 tbsp water in a small bowl. Stir it together and let it sit for 5 minutes.
  • In a large bowl stir together: 1/2 cup pumpkin, 1 & 1/2 cups non-dairy milk, 1/3 cup brown sugar, and 2 flax eggs.
  • Add the dry ingredients to the large bowl: 1 & 1/2 cups flour, 1 tbsp baking powder, 1/2 tsp baking soda, 1/2 tsp corn starch, and 1 tbsp pumpkin pie spice. Stir it just until it's mixed well, try not to over-mix too much.
  • Heat a non-stick griddle or large pan onto medium heat. Drop 1/4 cup amounts of batter onto the griddle/pan for each pancake. Once the pancakes start to get dry around the edges and several bubbles have formed give them a flip. Cook the other side of the pancakes for another 2-3 minutes.


*Pumpkin Pie Spice consists of cinnamon, ginger, cloves, nutmeg, and cardamom.  Here is a recipe for it in case you're unable to find it: Homemade Pumpkin Pie Spice.