Vegan Pumpkin Pancakes

Monday’s, am I right? Not only is this Monday the start of a work week, it’s the start of a holiday week. Between mobbed grocery stores, crowded airports, and traffic beyond compare, it’s important to find some time to treat yourself. Lucky for you, I’ve got just the thing. These pumpkin spice pancakes are sure to kick your case of the Mondays to the curb. Not only are they bursting with of all your favorite fall flavors, they are chock full of fiber and protein to keep you full all day long. Feeling especially low on zen? Throw in a handful of your favorite vegan chocolate chips! These decadent yet nutrient dense hot cakes are perfect whether you’re looking to fuel a Black Friday shopping spree, or you need to feed an army of hangry family members. When it comes to baking, I lean towards full fat coconut milk due to it’s creamy consistency, however, it does tend to lend a little flavor. If you are not a fan simply sub almond, hemp, or your favorite non-dairy milk. The finished product is a stack of fluffy, yet filling, pumpkin spice pancakes sure to cure your Monday blues.

Serves 2-4 depending on desired pancake size and/or level of hunger.


  • 1 Tbsp ground flaxseed + 3 Tbsp water
  • 1 Tbsp melted coconut oil (or vegetable oil of choice)
  • 1-2 Tbsp maple syrup or brown rice syrup (adjust for desired sweetness)
  • 2 Tbsp brown sugar
  • ¼-½ cup pumpkin puree (adjust for desired pumpkiny-ness)
  • 1 Tbsp almond butter *optional*
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 1 ½ tsp pumpkin pie spice*
  • Pinch of salt
  • ¾-1 cup full fat coconut milk
  • 1 cup whole wheat pastry flour
  • ¼ cup chopped walnuts *optional* 


  1. Start by adding flaxseed and water to the bottom of your bowl (this creates a flax egg which acts as a binder) let sit 2-5 minutes.
  2. Add oil, syrup, brown sugar, baking powder, baking soda, spices, and salt. Whisk whisk whisk whisk whisk.
  3. Add pumpkin puree, almond butter (if using), and ¾ cup coconut milk. Whisk some more. Reserve remaining ¼ cup coconut milk.
  4. Next, add flour. Mix with a wooden spoon or hand mixer but be sure not to OVER mix. If the batter is too thick add the remaining coconut milk.
  5. Once all ingredients are thoroughly combined and batter is relatively uniform fold in walnuts or chocolate chips (if using)
  6. Heat pan over medium heat; once pan is hot add coconut oil or vegan butter (I like earth balance). Pan should not be so hot that oil/vegan butter burns up right away
  7. I am not going to tell you how big your pancakes should be. This is your moment. Seize it.
  8. Once desired batter has been administered to greased pan, watch for bubbles in the middle of your soon to be pancake. This plus the edges beginning to brown and crisp are good indications that that baby is ready to flip. Pancake flipping is a delicate artform and it is important to bear in mind that ugly pancakes taste just as amazing as pretty pancakes. Give it another minute or two face down then plate as desired.
  9. Top with more pumpkin spice, vegan butter, maple syrup, chocolate sauce, the possibilities are endless.
  10. Take pic for insta. EAT.

*Note: if you do not have pumpkin pie spice or simply prefer to make your own combine the following: 3 Tbsp ground cinnamon, 2 tsp ground nutmeg, 2 tsp ground ginger, 1 ½ tsp ground allspice, 1 tsp ground cloves. This is a standard recipe so feel free to adjust ratios as desired.

Another option is subbing pumpkin pie filling for pumpkin puree. This will, however, affect the texture of the pancakes and the level of sweetness and would require lots of mid-mix batter taste testing.  

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