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A stack of orange pumpkin pancakes on a stack of white plates. There are pumpkins in the background.

Pumpkin Pancakes

Planted in the Kitchen
These vegan pumpkin pancakes are light, fluffy, and filled with all of the best flavors of fall!
5 from 7 votes
Prep Time 5 mins
Cook Time 5 mins
Resting Time 5 mins
Total Time 15 mins
Course Breakfast
Cuisine American
Servings 5 servings
Calories 229 kcal


  • Griddle


  • 1 ½ cup all purpose flour
  • 1 ½ cup oat milk
  • ¼ cup pumpkin puree canned
  • 2 tablespoon sugar
  • 1 tablespoon olive oil
  • ½ tablespoon baking powder
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon baking soda
  • ¼ teaspoon vanilla
  • ¼ tsp salt


  • Start by mixing all of the dry ingredients together in a large mixing bowl.
  • Next using a different bowl, mix all of the wet ingredients together.
  • Pour the wet ingredients into the bowl of mixed dry ingredients.
  • Using a whisk, gently mix the wet and dry ingredients together until just combined. It's really important not over over-mix in this step. If you do over-mix, your pancakes will come out dense and won't have the nice fluffy pancake texture we love! You might have some small clumps in your batter and that's okay.
  • Heat the griddle or non-stick pan to about 375 degrees. Let the batter rest for about 5 minutes while the griddle heats up.
  • Scoop and pour about ¼ cup of batter onto the griddle for each pancake.
  • Let the first side cook for about a minute and a half, or until the bottom side is golden-brown. Then gently flip and let the other side cook until it's also golden-brown.
  • Remove from the griddle once fully cooked, let cool slightly, and serve with maple syrup, powdered sugar, or your favorite toppings!


Be sure to let the pancake batter rest for about 5 minutes as the griddle heats up to get extra fluffy pancakes.


Calories: 229kcal
Keyword gluten free pumpkin pancakes, Pumpkin pancakes, pumpkin protein pancakes, pumpkin spice pancakes, vegan pumpkin pancakes
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