Vegan Pumpkin Pancakes

Soft, fluffy, pumpkin-spiced pancakes. The ultimate fall breakfast! These vegan pumpkin pancakes are easily made gluten free, with just 4 required ingredients.


These pancakes are literally like soft, fluffy clouds of pumpkin. I’ve seriously been dying to share them for weeks.

These vegan pumpkin pancakes are SO incredibly tasty, and just as easy to make! I’ve literally been eating them every weekend for about 5 weeks straight now. I actually start looking forward to my Saturday morning stack on like, Thursdays. I’m a little pancake obsessed, didn’t you know?!

These pumpkin pancakes are seriously a revelation.


This stack is packed with the flavors of fall (I told you more pumpkin was coming!!), and there are only 4 required ingredients. It’s just a simple mix of oat flour, almond milk, pumpkin and some spices/stevia to your taste.


First, the oat flour. It’s no secret that I love using oats as the base of my pancakes. While I sometimes use chickpea flour, I find oat flour is a little heartier, and it was definitely better choice for this stack of pumpkin glory.

The oat flour gives a slightly nutty flavor, and paired with the pumpkin puree the batter bakes up into soft, light but still super hearty pancakes.

Whole grain oats are the ultimate superfood – which is why I use them in almost all of my recipes! Nutritionally they are amazing – tons of fiber and healthy, slow-digesting carbs to keep you full and give you energy all day. Whenever I make these I literally don’t feel hungry for 4-5 hours, and I never feel overly full right after I eat them! So legit.


In addition to the oat flour, I add ground flaxseed. So much nutrition packed into teeny tiny seeds! It’s optional, but if you have it I’d highly recommend throwing it in for a little bit of texture. If you don’ have it, don’t fret! You’re still on your way to pumpkin pancake bliss.

Next is pumpkin puree (NOT the pumpkin pie filling with added spices/sweetener) and almond milk. Pumpkin puree has a lot of moisture, and as a result these pancakes bake up to be so wonderfully soft and moist.

The last component of the batter is spice/sweetness – pumpkin pie spice or cinnamon, to your desired taste. I find pumpkin to be bland unless it’s really pumped up with spice, so I used quite a bit of pumpkin pie spice and a pinch of stevia for sweetness.


I baked these fluffy gems on my nonstick griddle for about 4-5 minutes on each side. It doesn’t take long! You definitely don’t want them overcooked. There’s no egg of course, so we don’t need to worry if our pancakes are a little gooey in the center.

Trust me, gooey = deeeelish.


While the pumpkin pancakes are cooking, you can should absolutely make a healthy chocolate sauce to drizzle over the top! In a small bowl just mix up some unsweetened cocoa powder, almond milk, and stevia to taste. I added some coffee for depth of flavor, but feel free to just use almond milk if you aren’t a coffee person.

I think the chocolate sauce adds the perfect element of richness and chocolate decadence to the already wonderful fluffy pancakes. Plus, I loved the orange/black-ish colors – so Halloween-y. 🙂


These vegan pumpkin pancakes are seriously a fall breakfast dream. They are SO soft, fluffy, and flavorful. The pumpkin and spices will have your kitchen smelling incredible. Easily my favorite pancake recipe to date.

Trust me on this one, you need these pumpkin pancakes this fall!


If you try this recipe, let me know how it goes/what you think! Take a picture and tag me @beamingbanana on Instagram. Happy baking!

Vegan Pumpkin Pancakes

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: 5 pancakes


  • 1 c whole grain oats, ground into flour
  • 1 tbsp ground flaxseed (optional)
  • Stevia to taste
  • Pumpkin pie spice to taste
  • 1/2 c pumpkin puree
  • 1 c unsweetened almond milk
  • Chocolate Sauce:
  • 1 tbsp cocoa powder
  • Stevia to taste
  • 1 tbsp coffee (or more almond milk)
  • 3 tbsp almond milk


  1. Grind the oats in a food processor or blender, until they resemble flour.
  2. Stir the pumpkin puree, oat flour, spices, and almond milk together until combined.
  3. Cook on a griddle on medium high heat. Mine took about 5 minutes on each side.
  4. Stir the chocolate sauce ingredients together, and pour over the pancakes.