These vegan pumpkin pancakes are sweet, soft and soufflé-like, with a hint of spice from pie spice and ginger. Optional pecans add crunch., August 2022


Credit: Will Dickey

Recipe Summary

30 mins
40 mins


Ingredient Checklist


Instructions Checklist
  • Combine almond milk and lemon juice in a large bowl; let stand for 5 minutes. 

  • Meanwhile, whisk whole-wheat flour, all-purpose flour, baking powder, pumpkin pie spice, baking soda, ginger and salt together in a large bowl.

  • Add pumpkin, brown sugar, oil, and vanilla to the almond milk mixture; whisk to combine. Make a well in the center of the flour mixture; add the pumpkin mixture and whisk just until combined. Don't overmix—it will make the pancakes tough. Let the batter stand at room temperature for 5 minutes.

  • Heat a large nonstick skillet or griddle over medium heat; coat with cooking spray. Working in batches, without stirring the batter, scoop about 1/4 cup batter per pancake into the skillet (or onto the griddle), gently spreading out to about 3 inches in diameter. Cook until the edges are dry and you see bubbles on the surface, about 2 minutes. Flip and cook until golden brown on the other side, about 2 minutes. Repeat with the remaining batter, coating the pan with additional cooking spray and reducing heat to medium-low as needed. Top with toasted pecans, if desired, and serve with vegan butter and/or maple syrup, if desired.

Make Ahead:

Freeze cooked pancakes airtight, in a single layer, for up to 3 months. Reheat in microwave or oven.


For the best flavor, toast nuts before using in a recipe. To toast chopped nuts, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant, 2 to 4 minutes.

Nutrition Facts

2 pancakes
164 calories; protein 4g; carbohydrates 27g; dietary fiber 3g; sugars 5g; added sugar 4g; fat 5g; mono fat 3g; poly fat 1g; vitamin a iu 4341IU; vitamin b3 niacin 2mg; vitamin c 1mg; vitamin d iu 16IU; vitamin e iu 4IU; folate 46mg; vitamin k 3mg; sodium 453mg; calcium 212mg; iron 2mg; magnesium 25mg; phosphorus 108mg; potassium 98mg; zinc 1mg; omega 6 fatty acid 1g; niacin equivalents 2mg; selenium 13mcg.