These Healthy Vegan Pumpkin Oatmeal Pancakes are the ultimate cozy and nourishing fall breakfast. This easy recipe uses rolled oats instead of traditional flour to create incredibly light, fluffy, and tender pancakes, perfectly spiced with cinnamon, ginger, and nutmeg, and packed with real pumpkin flavor. They are a delicious, plant-based, and wholesome way to celebrate the season.
This recipe proves that healthy and vegan can be delicious. The secret to the perfect fluffiness is a combination of baking powder and a touch of vinegar in the non-dairy milk to create a quick “buttermilk” effect that makes these oatmeal pancakes unbelievably tender. Ready in under 30 minutes, they are a simple, from-scratch treat the whole family will love.
Why You’ll Love This Recipe
- Healthy & Wholesome: Made with whole-grain oats for a boost of fiber and nutrition.
- Vegan & Dairy-Free: Perfectly plant-based with no eggs or dairy.
- Incredibly Light & Fluffy: The perfect airy texture that melts in your mouth.
- Packed with Real Pumpkin Flavor: Made with real pumpkin purée and warm autumn spices.
Ingredients
- 1 1/2 cups Rolled Oats (Old-Fashioned)
- 2-3 tablespoons Maple Syrup
- 2 teaspoons Baking Powder
- 1 teaspoon Ground Cinnamon
- 1/2 teaspoon Ground Ginger
- 1/4 teaspoon Ground Nutmeg
- 1/2 teaspoon Salt
- 1 1/4 cups Non-Dairy Milk (almond, oat, or soy)
- 1 tablespoon White Vinegar or Lemon Juice
- 1 cup Pumpkin Purée
- 1 Flax Egg (1 tablespoon ground flaxseed + 3 tablespoons water)
- 2 tablespoons Melted Coconut Oil or Vegan Butter, plus more for the griddle
Step-by-Step Instructions
- Make the Flax Egg: In a small bowl, whisk together the ground flaxseed and water. Let it sit for 5-10 minutes to thicken into a gel.
- Make Oat Flour: Place the rolled oats in a blender or food processor. Blend on high until they reach a fine, flour-like consistency.
- Make Vegan “Buttermilk”: In a liquid measuring cup, combine the non-dairy milk and the white vinegar. Let it sit for 5 minutes to curdle slightly.
- Combine Dry Ingredients: In a large bowl, whisk together the oat flour, baking powder, cinnamon, ginger, nutmeg, and salt.
- Combine Wet Ingredients: In a separate medium bowl, whisk together the pumpkin purée, the prepared flax egg, melted coconut oil, and maple syrup. Whisk in the milk and vinegar mixture.
- Make the Batter: Pour the wet ingredients into the dry ingredients and stir with a spatula until just combined. Do not overmix; a few lumps are okay. Let the batter rest for 5-10 minutes to thicken.
- Cook the Pancakes: Heat a lightly oiled griddle or non-stick skillet over medium heat. Pour about 1/4 cup of batter for each pancake. Cook for 2-3 minutes per side, or until bubbles appear on the surface and the edges are set, then flip and cook until golden brown.
- Serve: Serve the pancakes hot with your favorite toppings.
Tips & Variations
- Pro Tip: Do not overmix the pancake batter. Overmixing can result in tough pancakes. A few lumps are perfectly fine and will cook out.
- Don’t Press Down: After flipping the pancakes, resist the urge to press them down with your spatula. This will press out all the air and make them less fluffy.
- Add-Ins: Fold 1/2 cup of dairy-free mini chocolate chips, chopped pecans, or fresh blueberries into the batter for extra flavor and texture.
- Pumpkin Spice: If you have pumpkin pie spice on hand, you can use 2 teaspoons of it in place of the individual spices.
Frequently Asked Questions (FAQ)
- Can I use canned pumpkin pie filling?
- No, be sure to use 100% pure pumpkin purée, not pumpkin pie filling. Pie filling is already sweetened and spiced, which will throw off the recipe’s balance.
- How do I store and reheat leftover pancakes?
- Let the pancakes cool completely, then store them in an airtight container in the refrigerator for up to 3 days. Reheat in the toaster, oven, or microwave.
- Can I freeze these pancakes?
- Yes, they freeze beautifully. Let them cool, then stack them with a small piece of parchment paper between each one. Place the stack in a freezer-safe bag for up to 3 months.
Serving Suggestions
- These vegan pumpkin oatmeal pancakes are classic and delicious served hot with a generous drizzle of warm maple syrup. They are also fantastic topped with a dollop of vegan yogurt, fresh berries, and a sprinkle of toasted pecans.
Vegan Pumpkin Pancakes
These vegan pumpkin pancakes are unbelievably fluffy, warmly spiced, and perfect for a cozy fall breakfast or dessert. Made with simple pantry staples and no eggs, they’re soft, golden, and filled with pumpkin flavor.
Equipment
- Mixing bowl
- Whisk
- Frying pan or skillet
- Spatula
Ingredients
- 1 1/4 cups (156g) all-purpose flour
- 3 tablespoons white granulated sugar
- 1 tablespoon baking powder
- 1 1/2 teaspoons pumpkin pie spice
- 1/4 teaspoon salt
- 3/4 cup (180ml) soy milk or other non-dairy milk
- 1/3 cup (75g) pumpkin purée (canned or fresh)
- 1 tablespoon olive oil or melted coconut oil
- Olive oil, for frying
Instructions
- Sift the flour into a mixing bowl. Add the sugar, baking powder, pumpkin pie spice, and salt, then mix together.
- Pour in the soy milk, then add the pumpkin purée and oil. Whisk until smooth and no lumps remain.
- Heat a frying pan with a little olive oil. When the pan is very hot, pour in about 1/4 cup of batter for each pancake.
- When bubbles appear on the surface, flip the pancake. Continue flipping and gently pressing until cooked through.
- Repeat with remaining batter. Serve hot with your favorite toppings such as maple syrup, nuts, or fruit.
Notes
📌 Tips: For accuracy, weigh your flour on a food scale or use the spoon-and-level method (spoon flour into the cup, then level off). Do not scoop directly into the bag. For gluten-free pancakes, substitute with a gluten-free all-purpose flour blend such as Bob’s Red Mill. Leftovers keep well in the fridge for up to 5 days and can be reheated in the toaster or microwave. These pancakes are freezer-friendly too!
