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Vegan Pumpkin Pancakes

in Breakfast, Other

vegan pumpkin pancakes 2






I have been craving pancakes for months now.  Running across a new pancake recipe somewhere in the blogging world is almost a daily occurrence.  I have bookmarked several of these recipes, but have put actually making pancakes on the back burner (no pun intended ;)).  Well, this past Sunday I decided that the procrastination had to stop.  I was going to make my first batch of pancakes, and I was going to make them dairy-free.  And so became a delicious batch of…

Vegan Pumpkin Pancakes

Slightly adapted from this recipe.

Servings: 1 (makes 4 4-inch pancakes)


3/4 cup whole wheat pastry flour
1 tsp baking powder
1/4 tsp cinnamon
1/2 tsp salt
1/2 tsp pumpkin pie spice
1 packet Truvia (or other natural sweetener or sugar)
3/4 cup unsweetened almond milk
1/2 TB 100% maple syrup (not pancake syrup)
1/2 tsp vanilla
2 TB pure pumpkin (not pumpkin pie mix)
desired toppings


1. Combine and mix all of the dry ingredients in a large mixing bowl.

2. Combine and mix all of the wet ingredients in a medium mixing bowl.

3. Gradually add the wet ingredients to the dry ingredients and stir until well-combined.

4. Heat a griddle (I used my brand new griddle pan for the first time!) or large skillet over medium heat.

5. Spray the griddle with cooking spray.

6. Pour 1/3 cup of the batter onto the griddle (I made 2 pancakes at a time).  Cook until the edges begin to get golden brown and the top starts to bubble.  Flip the pancakes and cook an additional couple of minutes, checking every so often until both sides of the pancake are golden brown.

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7. Top your stack of pancakes with your desired toppings.

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I chose to top two of my pancakes with my beloved Trader Joe’s pumpkin butter and decided to try the other two plain.

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When I was down to my last pancake I added a bit of 100% maple syrup.

Let’s just say, I liked the pancakes all three ways.  The pumpkin butter made them extra pumpkiny and the maple syrup was a more traditional take on pancakes.  These pancakes can certainly stand alone and be eaten plain, as well.

I ate my pancakes for dinner (there is something so tasty about breakfast for dinner), but they would also be the perfect Sunday morning brunch meal.

vegan pumpkin pancakes






A side of fresh blackberries and Cuties mandarin oranges accompanied my pancakes.  I can never get enough of the Cuties!

In the future I would love to try substituting peanut butter for the pumpkin, or adding in vegan chocolate chips.  Both sound mighty delicious!

{ 21 comments… add one }

  • Chelsea Eats Treats January 11, 2013, 8:07 am

    Yum, these look great! I’ve been wanting a griddle forever…maybe I’ll get one for Christmas next year?

    • cleaneatingveggiegirl January 11, 2013, 12:10 pm

      They certainly are quite handy. I do not think that they are very expensive, so maybe you will have to treat yourself to one so that you do not have to wait until Christmas to get one! 😉

  • Allison @ Life's a Bowl January 11, 2013, 10:19 am

    You already know how I feel about pancakes 😛 And brinner… Major YUM!

    • cleaneatingveggiegirl January 11, 2013, 12:10 pm

      Yes, you love your pancakes. After seeing so many awesome pancake blog posts (many from your blog), I had to break down and make some!

  • Kelly Senyei (Just a Taste) January 11, 2013, 10:21 am

    I love that you doubled up on pumpkin with the addition of pumpkin butter – genius! Just stumbled across your site and can’t wait to explore more!

    • cleaneatingveggiegirl January 11, 2013, 12:11 pm

      The pumpkin butter really added some extra flavor…I was loving it. I hope you enjoy my blog. Don’t be a stranger :).

  • Sara @ Nourish and Flourish January 11, 2013, 10:33 am

    I do the same with my pancakes — I like to add different toppings, and usually keep adding as I work my way through the stack. 😉 These look fabulous! Pumpkin pancakes are one of my favorites!

    • cleaneatingveggiegirl January 11, 2013, 12:12 pm

      It is a great way to eat them. It adds more variety and different flavors. I like to keep things interesting or I will get bored too easily ;).

  • Brittany January 11, 2013, 12:22 pm

    Pumpkin pancakes are hands down my all time favorite! These are making me hungry!

  • Luv What You Do January 12, 2013, 10:02 am

    Your pancakes look amazing! What a great recipe!

  • kimathungryhealthygirl January 12, 2013, 2:21 pm

    I love pancakes, especially with pumpkin! How do you still have TJ’s pumpkin butter….no fair! I’ve been loving blackberries and cuties too. Have a wonderful weekend!

    • cleaneatingveggiegirl January 12, 2013, 2:30 pm

      This is a funny story actually…back in November I did not live near a TJ’s so I asked my aunt to pick up a couple of jars for me before they disappeared from the shelves…well, she got me a case! So I’d say that I am good to go for quite awhile ;).

  • Haley @ The Saucy Apple January 12, 2013, 3:48 pm

    I can’t wait to try this recipe! I eat pancakes several times a week, and I still have some unused pumpkin in my pantry. :)

    • cleaneatingveggiegirl January 12, 2013, 6:48 pm

      Whenever I open up a can of pumpkin I always seem to only use a portion of it, so this is the perfect thing to make with leftovers.

  • Sabrina @ Nutritiously Sweet January 12, 2013, 4:45 pm

    mmm this looks really good! I love me some good pumpkin pancakes :)

  • Hayley January 13, 2013, 12:11 pm

    Topping pancakes with pumpkin butter sounds absolutely perfect right now. I love this recipe because obviously I am slightly obsessed with pumpkin :)

    • cleaneatingveggiegirl January 13, 2013, 2:30 pm

      They were really good topped with the pumpkin butter. You can never have too much pumpkin, right??

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