With hearty pumpkin puree and your favorite fall flavors, these moist and fluffy pumpkin pancakes are the perfect breakfast treat. They’re flavorful, vegan, and easy to make gluten-free!
Today’s vegan pumpkin pancakes are packed full of cozy pumpkin flavor and warm spices. A lot of vegan and gluten-free pancakes are dense and heavy, but this recipe is anything but. Like my classic vegan pancakes , these pumpkin pancakes are super moist, tender, and pillowy. This is one of my favorite breakfast recipes, and it will quickly become one of yours, too!
What Makes These the Best Pumpkin Pancakes Ever
- Quick and easy. Mix the batter and cook your pancakes in 20 minutes or less.
- Light and fluffy. These pumpkin pancakes are made with simple vegan substitutes like a flax egg, almond milk, and non-dairy yogurt. They’re extra soft, tender, and airy.
- Perfect for fall. Like my apple pie pancakes , pumpkin pancakes are another seasonal recipe for cozy fall mornings. With pumpkin puree, maple syrup, and cinnamon, they’re loaded with your favorite fall flavors.
- Vegan and easily made gluten-free. This recipe is egg-free and dairy-free. Swap all-purpose flour for oat flour to make these vegan pancakes gluten-free, too!
Notes on Ingredients
Here are the ingredients that you’ll need to make these fluffy fall pumpkin pancakes. Make sure to check out the recipe card at the end of the post for the exact amounts of each ingredient.
- Pumpkin puree – Make sure to use unsweetened, unflavored, 100% pumpkin puree. Pumpkin pie filling will NOT work in this recipe.
- Non-dairy milk – This can be oat, almond, soy, or any non-dairy milk you’d like.
- Melted vegan butter – You could also use your preferred cooking oil.
- Maple syrup – If you don’t have maple syrup, substitute cane sugar or brown sugar instead.
- Cinnamon , allspice, and nutmeg – Alternatively, substitute 2 ¾ teaspoons pumpkin pie spice in place of these individual spices.
- Flour – If you’re gluten-free, you can use oat flour or finely grind gluten-free oats in a food processor or coffee grinder.
- Baking powder – Double-check the expiration date so you know that your baking powder is fresh!
How to Make Pumpkin Pancakes (Vegan & Gluten-Free)
This light and autumnal pumpkin pancake recipe takes less than 20 minutes to make. Here’s how to do it.
Mix the wet ingredients.
- Mix the wet ingredients and seasoning. Add the pumpkin puree, non-dairy milk, vegan butter or oil, maple syrup, sea salt, cinnamon, allspice, and nutmeg to a mixing bowl. Whisk until smooth.
Add the dry ingredients.
- Add the dry ingredients. Pour the flour and baking powder into the bowl, and whisk until all the ingredients are combined and smooth.
Cook the first side.
- Heat. Put a griddle pan or a cast-iron skillet over medium heat and grease with cooking spray or a small amount of oil.
- Cook. Pour about ¼ cup of pancake batter onto the skillet. Wait until bubbles start to form on top of the pancakes, then wait an additional 2 minutes. Flip the pancakes and cook for 3 more minutes, or until cooked through.
- Repeat. Remove the pancake and repeat with the rest of the batter. You can cook multiple pancakes at once if your griddle is big enough.
- Serve. Serve the pancakes hot with your favorite toppings.
Tips for Making This Pumpkin Pancake Recipe
- Use homemade puree. This recipe is delicious if you use store-bought pumpkin puree. But it’s even tastier if you make your own. My homemade pumpkin puree recipe is quick and easy, and it will give your pancakes a much stronger pumpkin flavor.
- Adjust the timing. Every stove and every griddle is different, so it’s important to adjust the cooking time when you make these pumpkin pancakes. After you make the first pancake, check to make sure it’s cooked all the way through. Adjust the cooking time based on how done the pancake is and how brown the top and bottom are.
- Keep warm. It’s best to serve pumpkin pancakes hot off the griddle. But if you’re trying to serve a large batch at once, you’ll want to keep the finished pancakes warm while you cook the rest. To do that, wrap them in a kitchen towel and store them in the oven turned to the lowest setting.
- Add chocolate chips. Throw in a handful of vegan chocolate chips to make pumpkin chocolate chip pancakes .
Serving Suggestions
These pumpkin pancakes are so delicious all on their own, especially topped with jam, maple syrup, nuts, or fresh fruit and washed down with a whipped coffee . But I love to serve them on the weekend as part of a larger breakfast or brunch spread, with a savory tofu scramble , crispy breakfast potatoes , and veggie and black bean breakfast hash . I’ll even prepare some vegan bacon from rice paper to have on the side, or crumble on top of the pancakes for a sweet-savory contrast.
How to Store & Reheat Leftovers
- Refrigerate. Leftover pumpkin pancakes will last for 4 days in the fridge, as long as you store them in an airtight container or bag. I recommend separating the pancakes with a layer of wax paper. You can reheat them in the toaster or in a skillet over medium heat.
- Freeze. Store the pumpkin pancakes in an airtight bag or container, separating each pancake with a layer of wax paper. They’ll last in the freezer for at least 6 months. You can reheat them in the toaster directly from the freezer.
More Fall Breakfast Recipes
- Pumpkin Waffles
- Old-Fashioned Apple Fritters
- Creme Brûlée French Toast Casserole
- Overnight Breakfast Strata
- Baked Apple Cider Donuts
- Pumpkin Pie Overnight Oats
Ingredients
- 1/2 cup pumpkin puree
- 2 tablespoons maple syrup , or cane sugar
- 1 cup + 2 tablespoons vegan milk
- 1 tablespoon melted vegan butter , or oil
- 1/2 teaspoon sea salt
- 2 teaspoons cinnamon
- ¼ teaspoon ground ginger , or ¼ teaspoon pumpkin pie spice
- ¼ teaspoon all spice , or ¼ teaspoon pumpkin pie spice
- ¼ teaspoon nutmeg , or ¼ teaspoon pumpkin pie spice (for a total of ¾ teaspoon for all three spices)
- 1 1/4 cups flour , 150g, or for gluten free, oats ground in a food processor or in a coffee grinder
- 1 tablespoon baking powder
Instructions
- In a large bowl, add in the pumpkin puree, maple syrup, vegan milk, melted vegan butter or oil, sea salt, cinnamon, ground ginger, all spice and nutmeg. Stir/whisk vigorously to combine everything for about 2 minutes.
- Sift in the flour and baking powder and using a spatula, gently mix the batter until JUST combined. It’s okay (and normal) to have some lumps. The sifting really helps to make the pancakes fluffy.
- Let the batter sit for 5 minutes.
- Heat a griddle pan or a cast iron skillet over medium heat and brush with coconut oil or vegan butter.
- Spray or grease ¼ cup measuring cup with some oil so the batter doesn’t stick. Scoop about ¼ cup of batter and pour into the pan/skillet for in an even layer for one pancake.
- Wait until some bubbles start to form on top. Allow to cook for about 2-3 more minutes and then flip the pancakes over once the bubbles begin to pop on top. Cook for about 2-3 more minutes until batter is cooked through.
- Repeat for the rest of the pancakes. Serve pancakes hot with a pat of butter and drizzle with maple syrup on top and your favorite toppings.
- Enjoy!
Notes
With hearty pumpkin puree and your favorite fall flavors, these moist and fluffy pumpkin pancakes are the perfect breakfast treat. They’re flavorful, vegan, and easy to make gluten-free!
Today’s vegan pumpkin pancakes are packed full of cozy pumpkin flavor and warm spices. A lot of vegan and gluten-free pancakes are dense and heavy, but this recipe is anything but. Like my classic vegan pancakes , these pumpkin pancakes are super moist, tender, and pillowy. This is one of my favorite breakfast recipes, and it will quickly become one of yours, too!
What Makes These the Best Pumpkin Pancakes Ever
- Quick and easy. Mix the batter and cook your pancakes in 20 minutes or less.
- Light and fluffy. These pumpkin pancakes are made with simple vegan substitutes like a flax egg, almond milk, and non-dairy yogurt. They’re extra soft, tender, and airy.
- Perfect for fall. Like my apple pie pancakes , pumpkin pancakes are another seasonal recipe for cozy fall mornings. With pumpkin puree, maple syrup, and cinnamon, they’re loaded with your favorite fall flavors.
- Vegan and easily made gluten-free. This recipe is egg-free and dairy-free. Swap all-purpose flour for oat flour to make these vegan pancakes gluten-free, too!
Notes on Ingredients
Here are the ingredients that you’ll need to make these fluffy fall pumpkin pancakes. Make sure to check out the recipe card at the end of the post for the exact amounts of each ingredient.
- Pumpkin puree – Make sure to use unsweetened, unflavored, 100% pumpkin puree. Pumpkin pie filling will NOT work in this recipe.
- Non-dairy milk – This can be oat, almond, soy, or any non-dairy milk you’d like.
- Melted vegan butter – You could also use your preferred cooking oil.
- Maple syrup – If you don’t have maple syrup, substitute cane sugar or brown sugar instead.
- Cinnamon , allspice, and nutmeg – Alternatively, substitute 2 ¾ teaspoons pumpkin pie spice in place of these individual spices.
- Flour – If you’re gluten-free, you can use oat flour or finely grind gluten-free oats in a food processor or coffee grinder.
- Baking powder – Double-check the expiration date so you know that your baking powder is fresh!
How to Make Pumpkin Pancakes (Vegan & Gluten-Free)
This light and autumnal pumpkin pancake recipe takes less than 20 minutes to make. Here’s how to do it.
Mix the wet ingredients.
- Mix the wet ingredients and seasoning. Add the pumpkin puree, non-dairy milk, vegan butter or oil, maple syrup, sea salt, cinnamon, allspice, and nutmeg to a mixing bowl. Whisk until smooth.
Add the dry ingredients.
- Add the dry ingredients. Pour the flour and baking powder into the bowl, and whisk until all the ingredients are combined and smooth.
Cook the first side.
- Heat. Put a griddle pan or a cast-iron skillet over medium heat and grease with cooking spray or a small amount of oil.
- Cook. Pour about ¼ cup of pancake batter onto the skillet. Wait until bubbles start to form on top of the pancakes, then wait an additional 2 minutes. Flip the pancakes and cook for 3 more minutes, or until cooked through.
- Repeat. Remove the pancake and repeat with the rest of the batter. You can cook multiple pancakes at once if your griddle is big enough.
- Serve. Serve the pancakes hot with your favorite toppings.
Tips for Making This Pumpkin Pancake Recipe
- Use homemade puree. This recipe is delicious if you use store-bought pumpkin puree. But it’s even tastier if you make your own. My homemade pumpkin puree recipe is quick and easy, and it will give your pancakes a much stronger pumpkin flavor.
- Adjust the timing. Every stove and every griddle is different, so it’s important to adjust the cooking time when you make these pumpkin pancakes. After you make the first pancake, check to make sure it’s cooked all the way through. Adjust the cooking time based on how done the pancake is and how brown the top and bottom are.
- Keep warm. It’s best to serve pumpkin pancakes hot off the griddle. But if you’re trying to serve a large batch at once, you’ll want to keep the finished pancakes warm while you cook the rest. To do that, wrap them in a kitchen towel and store them in the oven turned to the lowest setting.
- Add chocolate chips. Throw in a handful of vegan chocolate chips to make pumpkin chocolate chip pancakes .
Serving Suggestions
These pumpkin pancakes are so delicious all on their own, especially topped with jam, maple syrup, nuts, or fresh fruit and washed down with a whipped coffee . But I love to serve them on the weekend as part of a larger breakfast or brunch spread, with a savory tofu scramble , crispy breakfast potatoes , and veggie and black bean breakfast hash . I’ll even prepare some vegan bacon from rice paper to have on the side, or crumble on top of the pancakes for a sweet-savory contrast.
How to Store & Reheat Leftovers
- Refrigerate. Leftover pumpkin pancakes will last for 4 days in the fridge, as long as you store them in an airtight container or bag. I recommend separating the pancakes with a layer of wax paper. You can reheat them in the toaster or in a skillet over medium heat.
- Freeze. Store the pumpkin pancakes in an airtight bag or container, separating each pancake with a layer of wax paper. They’ll last in the freezer for at least 6 months. You can reheat them in the toaster directly from the freezer.
More Fall Breakfast Recipes
- Pumpkin Waffles
- Old-Fashioned Apple Fritters
- Creme Brûlée French Toast Casserole
- Overnight Breakfast Strata
- Baked Apple Cider Donuts
- Pumpkin Pie Overnight Oats
Ingredients
- 1/2 cup pumpkin puree
- 2 tablespoons maple syrup , or cane sugar
- 1 cup + 2 tablespoons vegan milk
- 1 tablespoon melted vegan butter , or oil
- 1/2 teaspoon sea salt
- 2 teaspoons cinnamon
- ¼ teaspoon ground ginger , or ¼ teaspoon pumpkin pie spice
- ¼ teaspoon all spice , or ¼ teaspoon pumpkin pie spice
- ¼ teaspoon nutmeg , or ¼ teaspoon pumpkin pie spice (for a total of ¾ teaspoon for all three spices)
- 1 1/4 cups flour , 150g, or for gluten free, oats ground in a food processor or in a coffee grinder
- 1 tablespoon baking powder
Instructions
- In a large bowl, add in the pumpkin puree, maple syrup, vegan milk, melted vegan butter or oil, sea salt, cinnamon, ground ginger, all spice and nutmeg. Stir/whisk vigorously to combine everything for about 2 minutes.
- Sift in the flour and baking powder and using a spatula, gently mix the batter until JUST combined. It’s okay (and normal) to have some lumps. The sifting really helps to make the pancakes fluffy.
- Let the batter sit for 5 minutes.
- Heat a griddle pan or a cast iron skillet over medium heat and brush with coconut oil or vegan butter.
- Spray or grease ¼ cup measuring cup with some oil so the batter doesn’t stick. Scoop about ¼ cup of batter and pour into the pan/skillet for in an even layer for one pancake.
- Wait until some bubbles start to form on top. Allow to cook for about 2-3 more minutes and then flip the pancakes over once the bubbles begin to pop on top. Cook for about 2-3 more minutes until batter is cooked through.
- Repeat for the rest of the pancakes. Serve pancakes hot with a pat of butter and drizzle with maple syrup on top and your favorite toppings.
- Enjoy!
Notes
With hearty pumpkin puree and your favorite fall flavors, these moist and fluffy pumpkin pancakes are the perfect breakfast treat. They’re flavorful, vegan, and easy to make gluten-free!
Today’s vegan pumpkin pancakes are packed full of cozy pumpkin flavor and warm spices. A lot of vegan and gluten-free pancakes are dense and heavy, but this recipe is anything but. Like my classic vegan pancakes , these pumpkin pancakes are super moist, tender, and pillowy. This is one of my favorite breakfast recipes, and it will quickly become one of yours, too!
What Makes These the Best Pumpkin Pancakes Ever
- Quick and easy. Mix the batter and cook your pancakes in 20 minutes or less.
- Light and fluffy. These pumpkin pancakes are made with simple vegan substitutes like a flax egg, almond milk, and non-dairy yogurt. They’re extra soft, tender, and airy.
- Perfect for fall. Like my apple pie pancakes , pumpkin pancakes are another seasonal recipe for cozy fall mornings. With pumpkin puree, maple syrup, and cinnamon, they’re loaded with your favorite fall flavors.
- Vegan and easily made gluten-free. This recipe is egg-free and dairy-free. Swap all-purpose flour for oat flour to make these vegan pancakes gluten-free, too!
Notes on Ingredients
Here are the ingredients that you’ll need to make these fluffy fall pumpkin pancakes. Make sure to check out the recipe card at the end of the post for the exact amounts of each ingredient.
- Pumpkin puree – Make sure to use unsweetened, unflavored, 100% pumpkin puree. Pumpkin pie filling will NOT work in this recipe.
- Non-dairy milk – This can be oat, almond, soy, or any non-dairy milk you’d like.
- Melted vegan butter – You could also use your preferred cooking oil.
- Maple syrup – If you don’t have maple syrup, substitute cane sugar or brown sugar instead.
- Cinnamon , allspice, and nutmeg – Alternatively, substitute 2 ¾ teaspoons pumpkin pie spice in place of these individual spices.
- Flour – If you’re gluten-free, you can use oat flour or finely grind gluten-free oats in a food processor or coffee grinder.
- Baking powder – Double-check the expiration date so you know that your baking powder is fresh!
How to Make Pumpkin Pancakes (Vegan & Gluten-Free)
This light and autumnal pumpkin pancake recipe takes less than 20 minutes to make. Here’s how to do it.
Mix the wet ingredients.
- Mix the wet ingredients and seasoning. Add the pumpkin puree, non-dairy milk, vegan butter or oil, maple syrup, sea salt, cinnamon, allspice, and nutmeg to a mixing bowl. Whisk until smooth.
Add the dry ingredients.
- Add the dry ingredients. Pour the flour and baking powder into the bowl, and whisk until all the ingredients are combined and smooth.
Cook the first side.
- Heat. Put a griddle pan or a cast-iron skillet over medium heat and grease with cooking spray or a small amount of oil.
- Cook. Pour about ¼ cup of pancake batter onto the skillet. Wait until bubbles start to form on top of the pancakes, then wait an additional 2 minutes. Flip the pancakes and cook for 3 more minutes, or until cooked through.
- Repeat. Remove the pancake and repeat with the rest of the batter. You can cook multiple pancakes at once if your griddle is big enough.
- Serve. Serve the pancakes hot with your favorite toppings.
Tips for Making This Pumpkin Pancake Recipe
- Use homemade puree. This recipe is delicious if you use store-bought pumpkin puree. But it’s even tastier if you make your own. My homemade pumpkin puree recipe is quick and easy, and it will give your pancakes a much stronger pumpkin flavor.
- Adjust the timing. Every stove and every griddle is different, so it’s important to adjust the cooking time when you make these pumpkin pancakes. After you make the first pancake, check to make sure it’s cooked all the way through. Adjust the cooking time based on how done the pancake is and how brown the top and bottom are.
- Keep warm. It’s best to serve pumpkin pancakes hot off the griddle. But if you’re trying to serve a large batch at once, you’ll want to keep the finished pancakes warm while you cook the rest. To do that, wrap them in a kitchen towel and store them in the oven turned to the lowest setting.
- Add chocolate chips. Throw in a handful of vegan chocolate chips to make pumpkin chocolate chip pancakes .
Serving Suggestions
These pumpkin pancakes are so delicious all on their own, especially topped with jam, maple syrup, nuts, or fresh fruit and washed down with a whipped coffee . But I love to serve them on the weekend as part of a larger breakfast or brunch spread, with a savory tofu scramble , crispy breakfast potatoes , and veggie and black bean breakfast hash . I’ll even prepare some vegan bacon from rice paper to have on the side, or crumble on top of the pancakes for a sweet-savory contrast.
How to Store & Reheat Leftovers
- Refrigerate. Leftover pumpkin pancakes will last for 4 days in the fridge, as long as you store them in an airtight container or bag. I recommend separating the pancakes with a layer of wax paper. You can reheat them in the toaster or in a skillet over medium heat.
- Freeze. Store the pumpkin pancakes in an airtight bag or container, separating each pancake with a layer of wax paper. They’ll last in the freezer for at least 6 months. You can reheat them in the toaster directly from the freezer.
More Fall Breakfast Recipes
- Pumpkin Waffles
- Old-Fashioned Apple Fritters
- Creme Brûlée French Toast Casserole
- Overnight Breakfast Strata
- Baked Apple Cider Donuts
- Pumpkin Pie Overnight Oats
Ingredients
- 1/2 cup pumpkin puree
- 2 tablespoons maple syrup , or cane sugar
- 1 cup + 2 tablespoons vegan milk
- 1 tablespoon melted vegan butter , or oil
- 1/2 teaspoon sea salt
- 2 teaspoons cinnamon
- ¼ teaspoon ground ginger , or ¼ teaspoon pumpkin pie spice
- ¼ teaspoon all spice , or ¼ teaspoon pumpkin pie spice
- ¼ teaspoon nutmeg , or ¼ teaspoon pumpkin pie spice (for a total of ¾ teaspoon for all three spices)
- 1 1/4 cups flour , 150g, or for gluten free, oats ground in a food processor or in a coffee grinder
- 1 tablespoon baking powder
Instructions
- In a large bowl, add in the pumpkin puree, maple syrup, vegan milk, melted vegan butter or oil, sea salt, cinnamon, ground ginger, all spice and nutmeg. Stir/whisk vigorously to combine everything for about 2 minutes.
- Sift in the flour and baking powder and using a spatula, gently mix the batter until JUST combined. It’s okay (and normal) to have some lumps. The sifting really helps to make the pancakes fluffy.
- Let the batter sit for 5 minutes.
- Heat a griddle pan or a cast iron skillet over medium heat and brush with coconut oil or vegan butter.
- Spray or grease ¼ cup measuring cup with some oil so the batter doesn’t stick. Scoop about ¼ cup of batter and pour into the pan/skillet for in an even layer for one pancake.
- Wait until some bubbles start to form on top. Allow to cook for about 2-3 more minutes and then flip the pancakes over once the bubbles begin to pop on top. Cook for about 2-3 more minutes until batter is cooked through.
- Repeat for the rest of the pancakes. Serve pancakes hot with a pat of butter and drizzle with maple syrup on top and your favorite toppings.
- Enjoy!
Notes
With hearty pumpkin puree and your favorite fall flavors, these moist and fluffy pumpkin pancakes are the perfect breakfast treat. They’re flavorful, vegan, and easy to make gluten-free!
Today’s vegan pumpkin pancakes are packed full of cozy pumpkin flavor and warm spices. A lot of vegan and gluten-free pancakes are dense and heavy, but this recipe is anything but. Like my classic vegan pancakes , these pumpkin pancakes are super moist, tender, and pillowy. This is one of my favorite breakfast recipes, and it will quickly become one of yours, too!
What Makes These the Best Pumpkin Pancakes Ever
- Quick and easy. Mix the batter and cook your pancakes in 20 minutes or less.
- Light and fluffy. These pumpkin pancakes are made with simple vegan substitutes like a flax egg, almond milk, and non-dairy yogurt. They’re extra soft, tender, and airy.
- Perfect for fall. Like my apple pie pancakes , pumpkin pancakes are another seasonal recipe for cozy fall mornings. With pumpkin puree, maple syrup, and cinnamon, they’re loaded with your favorite fall flavors.
- Vegan and easily made gluten-free. This recipe is egg-free and dairy-free. Swap all-purpose flour for oat flour to make these vegan pancakes gluten-free, too!
Notes on Ingredients
Here are the ingredients that you’ll need to make these fluffy fall pumpkin pancakes. Make sure to check out the recipe card at the end of the post for the exact amounts of each ingredient.
- Pumpkin puree – Make sure to use unsweetened, unflavored, 100% pumpkin puree. Pumpkin pie filling will NOT work in this recipe.
- Non-dairy milk – This can be oat, almond, soy, or any non-dairy milk you’d like.
- Melted vegan butter – You could also use your preferred cooking oil.
- Maple syrup – If you don’t have maple syrup, substitute cane sugar or brown sugar instead.
- Cinnamon , allspice, and nutmeg – Alternatively, substitute 2 ¾ teaspoons pumpkin pie spice in place of these individual spices.
- Flour – If you’re gluten-free, you can use oat flour or finely grind gluten-free oats in a food processor or coffee grinder.
- Baking powder – Double-check the expiration date so you know that your baking powder is fresh!
How to Make Pumpkin Pancakes (Vegan & Gluten-Free)
This light and autumnal pumpkin pancake recipe takes less than 20 minutes to make. Here’s how to do it.
Mix the wet ingredients.
- Mix the wet ingredients and seasoning. Add the pumpkin puree, non-dairy milk, vegan butter or oil, maple syrup, sea salt, cinnamon, allspice, and nutmeg to a mixing bowl. Whisk until smooth.
Add the dry ingredients.
- Add the dry ingredients. Pour the flour and baking powder into the bowl, and whisk until all the ingredients are combined and smooth.
Cook the first side.
- Heat. Put a griddle pan or a cast-iron skillet over medium heat and grease with cooking spray or a small amount of oil.
- Cook. Pour about ¼ cup of pancake batter onto the skillet. Wait until bubbles start to form on top of the pancakes, then wait an additional 2 minutes. Flip the pancakes and cook for 3 more minutes, or until cooked through.
- Repeat. Remove the pancake and repeat with the rest of the batter. You can cook multiple pancakes at once if your griddle is big enough.
- Serve. Serve the pancakes hot with your favorite toppings.
Tips for Making This Pumpkin Pancake Recipe
- Use homemade puree. This recipe is delicious if you use store-bought pumpkin puree. But it’s even tastier if you make your own. My homemade pumpkin puree recipe is quick and easy, and it will give your pancakes a much stronger pumpkin flavor.
- Adjust the timing. Every stove and every griddle is different, so it’s important to adjust the cooking time when you make these pumpkin pancakes. After you make the first pancake, check to make sure it’s cooked all the way through. Adjust the cooking time based on how done the pancake is and how brown the top and bottom are.
- Keep warm. It’s best to serve pumpkin pancakes hot off the griddle. But if you’re trying to serve a large batch at once, you’ll want to keep the finished pancakes warm while you cook the rest. To do that, wrap them in a kitchen towel and store them in the oven turned to the lowest setting.
- Add chocolate chips. Throw in a handful of vegan chocolate chips to make pumpkin chocolate chip pancakes .
Serving Suggestions
These pumpkin pancakes are so delicious all on their own, especially topped with jam, maple syrup, nuts, or fresh fruit and washed down with a whipped coffee . But I love to serve them on the weekend as part of a larger breakfast or brunch spread, with a savory tofu scramble , crispy breakfast potatoes , and veggie and black bean breakfast hash . I’ll even prepare some vegan bacon from rice paper to have on the side, or crumble on top of the pancakes for a sweet-savory contrast.
How to Store & Reheat Leftovers
- Refrigerate. Leftover pumpkin pancakes will last for 4 days in the fridge, as long as you store them in an airtight container or bag. I recommend separating the pancakes with a layer of wax paper. You can reheat them in the toaster or in a skillet over medium heat.
- Freeze. Store the pumpkin pancakes in an airtight bag or container, separating each pancake with a layer of wax paper. They’ll last in the freezer for at least 6 months. You can reheat them in the toaster directly from the freezer.
More Fall Breakfast Recipes
- Pumpkin Waffles
- Old-Fashioned Apple Fritters
- Creme Brûlée French Toast Casserole
- Overnight Breakfast Strata
- Baked Apple Cider Donuts
- Pumpkin Pie Overnight Oats
Ingredients
- 1/2 cup pumpkin puree
- 2 tablespoons maple syrup , or cane sugar
- 1 cup + 2 tablespoons vegan milk
- 1 tablespoon melted vegan butter , or oil
- 1/2 teaspoon sea salt
- 2 teaspoons cinnamon
- ¼ teaspoon ground ginger , or ¼ teaspoon pumpkin pie spice
- ¼ teaspoon all spice , or ¼ teaspoon pumpkin pie spice
- ¼ teaspoon nutmeg , or ¼ teaspoon pumpkin pie spice (for a total of ¾ teaspoon for all three spices)
- 1 1/4 cups flour , 150g, or for gluten free, oats ground in a food processor or in a coffee grinder
- 1 tablespoon baking powder
Instructions
- In a large bowl, add in the pumpkin puree, maple syrup, vegan milk, melted vegan butter or oil, sea salt, cinnamon, ground ginger, all spice and nutmeg. Stir/whisk vigorously to combine everything for about 2 minutes.
- Sift in the flour and baking powder and using a spatula, gently mix the batter until JUST combined. It’s okay (and normal) to have some lumps. The sifting really helps to make the pancakes fluffy.
- Let the batter sit for 5 minutes.
- Heat a griddle pan or a cast iron skillet over medium heat and brush with coconut oil or vegan butter.
- Spray or grease ¼ cup measuring cup with some oil so the batter doesn’t stick. Scoop about ¼ cup of batter and pour into the pan/skillet for in an even layer for one pancake.
- Wait until some bubbles start to form on top. Allow to cook for about 2-3 more minutes and then flip the pancakes over once the bubbles begin to pop on top. Cook for about 2-3 more minutes until batter is cooked through.
- Repeat for the rest of the pancakes. Serve pancakes hot with a pat of butter and drizzle with maple syrup on top and your favorite toppings.
- Enjoy!
Notes
Pumpkin Pancakes
Ingredients
- 1/2 cup pumpkin puree
- 2 tablespoons maple syrup or cane sugar
- 1 cup + 2 tablespoons vegan milk
- 1 tablespoon melted vegan butter or oil
- 1/2 teaspoon sea salt
- 2 teaspoons cinnamon
- ¼ teaspoon ground ginger or ¼ teaspoon pumpkin pie spice
- ¼ teaspoon all spice or ¼ teaspoon pumpkin pie spice
- ¼ teaspoon nutmeg or ¼ teaspoon pumpkin pie spice (for a total of ¾ teaspoon for all three spices)
- 1 1/4 cups flour 150g, or for gluten free, oats ground in a food processor or in a coffee grinder
- 1 tablespoon baking powder
Instructions
- In a large bowl, add in the pumpkin puree, maple syrup, vegan milk, melted vegan butter or oil, sea salt, cinnamon, ground ginger, all spice and nutmeg. Stir/whisk vigorously to combine everything for about 2 minutes.
- Sift in the flour and baking powder and using a spatula, gently mix the batter until JUST combined. It’s okay (and normal) to have some lumps. The sifting really helps to make the pancakes fluffy.
- Let the batter sit for 5 minutes.
- Heat a griddle pan or a cast iron skillet over medium heat and brush with coconut oil or vegan butter.
- Spray or grease ¼ cup measuring cup with some oil so the batter doesn’t stick. Scoop about ¼ cup of batter and pour into the pan/skillet for in an even layer for one pancake.
- Wait until some bubbles start to form on top. Allow to cook for about 2-3 more minutes and then flip the pancakes over once the bubbles begin to pop on top. Cook for about 2-3 more minutes until batter is cooked through.
- Repeat for the rest of the pancakes. Serve pancakes hot with a pat of butter and drizzle with maple syrup on top and your favorite toppings.
- Enjoy!
Video
Notes
Nutrition
Pumpkin Pancakes https://jessicainthekitchen.com/gluten-free-pumpkin-pancakes-recipe/ October 11, 2023
Thick, chewy, and loaded with chocolate, graham crackers, and marshmallows, these s’mores cookies will make you feel like you’re sitting around the campfire with friends! It’s an easy vegan cookie recipe you’ll find yourself making again and again.
So we already know that marshmallows aren’t vegan —womp womp. But after I started making my own vegan marshmallows , that opened the door to making vegan s’mores, and from vegan s’mores, I got the idea to make these vegan s’mores cookies.
Oh yes, friends.
These s’mores cookies are everything you want in a cookie: thick, chewy, and decadent. And they’re also everything you want in a s’more: loaded with chocolate, graham crackers, and marshmallows.
The best part is, you don’t even have to wait for camping season or nice weather—you can make these s’mores cookies any time of year in your own kitchen!
Why You’ll Love This S’mores Cookie Recipe
Here’s what makes these s’mores cookies absolutely irresistible.
- Vegan . My s’mores cookies are made without eggs, dairy, or any other animal products so everyone can enjoy them.
- Easy to make . This one-bowl vegan cookie recipe comes together quickly and easily with mostly pantry ingredients.
- Ooey-gooey goodness . These vegan s’mores cookies are gooey, melty, and absolutely irresistible, especially when you eat them warm. They’re a plant-based Crumbl-style cookie you can make at home!
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Vegan butter – Use store-bought or homemade vegan butter .
- Brown sugar – Both dark or light brown sugar will work here; dark brown sugar has a more pronounced molasses flavour.
- Vegan milk – Any kind of unsweetened, unflavoured vegan milk you like or have on hand.
- Vanilla extract
- Flour – To make these s’mores cookies gluten-free, substitute a measure-for-measure gluten-free all-purpose flour.
- Cornstarch
- Baking soda
- Sea salt – Or use kosher salt if that’s what you have on hand.
- Vegan chocolate chunks – Can’t find vegan chocolate chunks? Use a chocolate bar instead.
- Chocolate chips
- Graham crackers – Swap in gluten-free graham crackers if needed.
- Vegan marshmallows – Use full-size marshmallows cut in half.
What Does Cornstarch Do to Cookies?
Cornstarch helps give these s’mores cookies a thick, chewy texture and keeps them from spreading in the oven by absorbing some of the liquid in the dough. It’s like magic!
How to Make S’mores Cookies
Like most drop cookie recipes, these s’mores cookies are a cinch to make. Here’s what you’ll need to do.
- Cream the butter and sugar . Beat the vegan butter and sugar for 3 minutes using a stand or hand mixer .
- Finish mixing the wet ingredients . Add the vegan milk & vanilla extract and mix for 30 seconds.
- Add the dry ingredients . Add the flour, cornstarch, baking soda, and sea salt and gently mix this into the wet ingredients.
- Add the mix-ins . Fold in the chopped chocolate, chocolate chips, and graham crackers until just combined.
- Refrigerate . Place the bowl of dough in the fridge and chill for 1 1/2 hours.
- Form the cookies . Use 1/4 cup of dough for each cookie. Press down and add half a marshmallow into the centre, then press cookie dough up around the marshmallow.
- Bake . Space the cookies 3 inches apart on the baking sheet and then bake at 350°F for 15 minutes.
- Cool . Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to finish cooling.
Tips for Success
Follow these pointers for a perfect batch of s’mores cookies:
- No mixer? No problem! If you don’t have a stand or hand mixer, you can make the cookie dough by hand. Cream the butter and sugar by beating vigorously with a whisk.
- Make sure to chill the cookie dough before baking . This is an important part of the recipe and helps give these s’mores cookies their chewy texture. If the dough starts warming up while you’re forming the cookies, return it to the refrigerator until it’s chilled again.
- Don’t overbake . The cookies should be golden around the edges but still soft in the middle. Remember, they’ll continue to bake from the residual heat on the pan after you remove them from the oven.
- Cool on the pan . Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This will help ensure that they don’t break apart.
Variations
There’s not too much room to switch things up with these cookies—swap out any of the mix-ins and your cookies no longer have s’mores flavour!
That said, you can use a different type of chocolate, like a vegan milk chocolate or dark chocolate instead of semisweet. If you love sweet-and-salty snacks, sprinkle some flaky sea salt onto the cookies after baking.
Serving Suggestions
Try making these s’mores cookies into ice cream sandwiches! Add a scoop of your favourite vegan ice cream between two cookies and serve immediately. I love using Peanut Butter Ice Cream or Chocolate Avocado Ice Cream .
How to Store
These s’mores cookies will keep in an airtight container at room temperature for up to 3 days.
Can I Freeze This Recipe?
To freeze the cookie dough, shape it as described in the recipe and place on a parchment-lined baking sheet. Freeze until solid, then transfer to an airtight container or freezer bag and store in the freezer for up to 3 months.
When you’re ready to bake the cookies, let them thaw in the refrigerator before baking. Or if you prefer, you can bake the cookie dough straight from frozen; just add 2-3 additional minutes of baking time.
To freeze already-baked cookies, place them in an airtight container or freezer bag and freeze for up to 3 months. When you’re ready to enjoy, thaw at room temperature before eating.
More Vegan Cookie Recipes
- Vegan Lactation Cookies
- Air Fryer Chocolate Chip Cookies
- Buttery Vegan Spritz Cookies
- Banana Oatmeal Cookies
- White Chocolate Macadamia Nut Cookies
Ingredients
- ½ cup vegan butter , 1 stick or 112g, softened to room temperature
- 1 cup brown sugar , 200g
- 3 tablespoons vegan milk , room temperature
- 1 teaspoon vanilla extract
- 1 ¾ cups flour , 210g
- 1 tablespoon cornstarch
- 1 teaspoon baking soda
- ¾ teaspoon sea salt
- 2 ounces chopped vegan chocolate chunks or 1 chocolate bar , chopped up
- ½ cup chocolate chips
- ½ cup graham crackers , or however amount you desire
- 7 large vegan marshmallows , halved (1 half per cookie)
Instructions
- Cream together the vegan butter and sugar for 3 minutes using a stand or hand mixer You can also use a whisk and mix vigorously. Add in the vegan milk & vanilla extract and mix again for 30 seconds.
- Into the bowl add the flour, cornstarch, baking soda and sea salt on top. Mix this into the wet ingredients. Mix gently until fully combined (about 1 minute with mixer, 2-3 minutes manually). Fold in the chopped chocolate, chocolate chips and graham crackers and stir until just combined. Chill in the fridge for 1 1/2 hours.
- Scoop out the cookies as 1⁄4 cup per cookie. Press down, and add half a marshmallow into the centre, then curl/form the cookie dough around the marshmallow heaping tablespoon each. Allow 3 inches apart for each cookie. Keep the dough cold while doing this (don’t let it thaw too much).
- Bake at 350°F/180°C for 15 minutes. Remove immediately from the oven. Let them cool on the baking sheet for 5 minutes (don’t skip this part) then move the cookies to a wire rack to cool completely.
- Devour!
