Fluffy Pumpkin Pancakes | Vegan + 6 Ingredients

GFGluten Free

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These Fluffy Pumpkin Pancakes are moist, buttery, and perfectly spiced for fall. The ultimate wholesome breakfast treat! Gluten-Free & Oil-Free.

This Fluffy Pumpkin Pancake recipe is both ridiculously delicious and ridiculously easy to make. By adding pumpkin to the mix, these fall-inspired pancakes turn out moist and decadent, yet light and fluffy!

A wholesome stack of fluffy, buttery, perfectly spiced pancakes, made from just 6 ingredients, that’s also totally vegan and gluten-free?! Say. No. More.

hand pouring maple syrup over stack of pumpkin pancakes topped with banana slices


ingredients for fluffy pumpkin pancakes in white bowls on marble background

You read that right — you only need 6 ingredients to make yourself a fluffy stack of these buttery pumpkin pancakes!

  • Oat Flour: I always use quick or rolled oats and give them a quick blitz in the food processor until a fine flour forms.
  • Pumpkin Puree adds a subtle squash flavor and some moisture and volume to these pancakes.
  • Pumpkin Pie Spice Blend gives these pancakes the perfect amount of warm fall flavor.
  • Non-Dairy Milk: I used my Homemade Nut Milk recipe, but any of your favorite store-bought non-dairy milks will do!
  • Maple Syrup: Does anyone not put maple on their pancakes? I don’t think it’s a thing. I add just a bit into the batter to make the pancakes perfectly sweet, plus more for drizzling on top!


photo of white bowl of pumpkin pancake batter next to photo of cooked pumpkin pancakes on white speckled plate

Here’s how you make a fresh stack of easy pumpkin flapjacks:

  1. Add the oat flour, baking powder, pumpkin pie spice, and salt to a bowl and whisk until everything is evenly distributed.
  2. Form a well in the center of the dry ingredients and pour in the non-dairy milk, along with the pumpkin puree and maple syrup, and slowly mix everything together until a batter forms.
  3. Warm a griddle or sauté pan and scoop 3-4 tablespoons of batter onto the griddle for each pancake.
  4. Cook each pancake for 2-3 minutes, until bubbles start forming at the top, and then flip and cook for an additional minute or two.
  5. Serve your pancakes warm with a (hearty????) drizzle of maple syrup, or top them as desired!

two plates of pumpkin pancakes topped with banana and maple syrup on marble background


I personally love a thick and fluffy pancake, but they can be hard to master – especially when a recipe is vegan and gluten-free. Here are my tried-and-true tips to make a your stack as thick as possible:

  • Keep the Batter Thick: “traditional” pancakes are made with egg, which solidifies when cooked and helps thicken your pancakes. That’s not the case with vegan pancakes, so it’s best to have a slightly thicker batter to start. I also find that gluten-free flours tend to spread more when cooking, so you definitely want a thick batter for these pancakes.
  • Small but Mighty: it’s easier to control the height of your pancakes when you keep them relatively small – think 3 to 4 tablespoons of batter. Whenever I try to make larger pancakes, they always fall flat. I’m totally okay with this though, because technically I get to eat more pancakes 😉
  • Low Heat is Key: especially with a thicker batter, it’s important to cook your pancakes on low to medium-low heat – if the heat is too high, the outside of your pancake will darken and burn, while the inside will still be gummy and undercooked. Another tip to make sure your pancakes are completely cooked? Stick them in the oven while you bake the rest of the batter! I like to preheat my oven to 300F, and keep the pancakes on a standard baking tray.

Ok, now that we’ve covered that, let’s get back to the recipe….

3 pumpkin pancakes on white plate topped with banana and maple syrup with fork bite taken out of one of them

These Fluffy Pumpkin Pancakes are best served with a generous pour of maple syrup, but don’t stop there! I also love to top my pancakes with fresh fruit, granola for a little crunch, or even some melty chocolate if I’m feeling fancy. If you happen to have leftovers, you can store them in the fridge for up to 3 days, or in the freezer for up to 2 months.

hand pouring maple syrup over stack of pumpkin pancakes topped with banana slices

If you’re looking for more delicious ways to use pumpkin this fall, you’ll also love this Pumpkin Spice Granola, these Pumpkin Apple Muffins, and this fluffy Vegan Pumpkin Bread!

Finally, if you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I love seeing your delicious recreations 🙂


Fluffy Vegan Pumpkin Pancakes

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4.8 from 13 reviews

These Fluffy Pumpkin Pancakes are moist & buttery, and perfectly spiced for fall. The ultimate wholesome breakfast treat! Gluten-Free & Oil-Free.

  • Author: Caitlin Shoemaker
  • Prep Time: 5 Minutes
  • Cook Time: 20 Minutes
  • Total Time: 25 minutes
  • Yield: Serves 3 to 4 1x
  • Category: Main
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegan


  • 1 1/2 cups (140 g) quick or rolled oats, blended into a fine flour*
  • 1 tablespoon baking powder
  • 1 1/2 teaspoons pumpkin pie spice blend*
  • 1/4 teaspoon sea salt
  • 3/41 cup (180240 ml) non-dairy milk
  • 6 tablespoons (88 g) pumpkin puree (not pie mix)
  • 1/2 tablespoon grade A maple syrup, plus more for serving


  1. Dry Ingredients: add the oat flour, baking powder, pumpkin pie spice, and salt together in a large mixing bowl and whisk until everything is uniformly distributed.
  2. Wet Ingredients: form a well in the center of the dry ingredients, then pour in 3/4 cup (180 ml) of the milk, along with the pumpkin puree and maple syrup. Begin by mixing the wet ingredients together in the center of the bowl, then slowly incorporate the surrounding flour into the batter until a very thick batter forms. If your batter is too thick, add more milk in 1 tablespoon increments; keep in mind that thick batter leads to fluffier pancakes.
  3. Cook: warm a large griddle or sauté pan over medium heat. If the pan is nonstick you may not need to spray it; otherwise, it’s best to give the pan a quick spray of nonstick cooking spray or brush of oil. Carefully use a 3-tablespoon-sized cookie scoop (or scant 1/4 cup) to spoon the batter onto the pan, doing 2-4 pancakes at once if space allows. Use a damp spatula or spoon to flatten the batter and spread it into a larger circle, since it will be thick. Cook the pancakes for 2-3 minutes on the first side, then flip and cook for an additional 1-2 minutes.
  4. Thin it Out: repeat step 3 using the remaining batter; one thing to note is that oat flour absorbs more liquid over time, so your pancake batter will thicken considerably in between batches. To combat this I like to stir in 1 tablespoon of additional milk into the batter in between cooking. This keeps the batter thick enough to make fluffy pancakes, but not so thick that they won’t spread at all while baking and remain raw in the center.
  5. Serve: warm with maple syrup, or as desired. Leftovers will keep in the fridge for up to 3 days, or can be frozen for up to 2 months and reheated as necessary.


  • Oat Flour: to make oat flour, add either quick-cooking or rolled oats to a high-powered blender and process for 15-30 seconds, until a fluffy and fine flour forms. You may need to pause halfway and shake the blender, to ensure all oats are blended evenly.
  • Substitutions: I have not tested this recipe with any other flour combination, though most would probably work here. Each flour absorbs liquid differently, though, so it’s best to start with a smaller amount of a liquid and add gradually. For the fluffiest pancakes you want a very thick batter (see blog post photo). Maple syrup can be replaced with any other liquid or granulates sweetener of choice.
  • Pumpkin Pie Spice: if you do not have a pumpkin pie spice blend, add 1 teaspoon of cinnamon, 1/2 teaspoon ground ginger, and a pinch of nutmeg to the dry ingredients
  • Keep Warm: I like to preheat my oven to 250F and store all of my finished pancakes in the oven while the rest are cooking. That way everyone gets to enjoy warm pancakes together!

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About the Author

Hey there, I’m Caitlin! I make easy-to-follow, wholesome, and budget-friendly vegan recipes that are mostly gluten-free and refined sugar-free. I’m also an avid yogi, love the great outdoors, am chocolate-obsessed, and enjoy eating almond butter straight off of the spoon.

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  1. I don’t know what I could have done wrong, Mine were not at all fluffy. Batter was so thick I could not get it flat in the pan. I kept low heat and small (thank you those were great tips), I forgot to keep adding milk between batches, maybe that was it,? What was suppose to make them fluffy? I would try them again.

    1. Hi Janine,

      As mentioned in the recipe, oat flour absorbs more liquid over time and makes the batter thicken considerably so we add a tablespoon off milk in between
      batches. This keeps the batter thick enough to make fluffy pancakes, but not so thick that they won’t spread at all while baking and remain raw in the center.

  2. Hi Caitlin, i just had these for breakfast! And they turned out beautiful and fluffy …i didnt have at home Oats so i used a mix of spelt and wheat flour ..
    i loved them 🙂
    Greetings from Germany!

  3. Caitlin! These were INCREDIBLE. I’ve made and loved tons of your recipes so I knew they would be good, but these are the best vegan pancakes I’ve ever made! The texture of the oat flour and pumpkin is just too good. Thank you for sharing this recipe with us!

  4. This is by far the best oatmeal pancake recipe I’ve tried and I’ve made it multiple times as a weekend breakfast since October. Highly recommend!

  5. Love these! I made them this morning and my whole family gobbled them down (I should have doubled the recipe)! They were thick, fluffy, and just enough sweet. I’ll be adding this to our regular breakfast line up. Thanks!!

  6. Caitlin, would you consider making a sheet pan pancake recipe? Like your casserole dishes it’d be super convenient!

  7. This recipe is FANTASTIC!!!! Just made these as a Sunday morning breakfast with my mom. Didn’t quite have the patience for pancakes, so we tried out the recipe with a waffle maker, adding only 3/4 cup milk to keep the batter thick. After about 3.5 minutes they turned out wonderfully fluffy in the center, slightly crispy on the outside and overall delicious!!! We also added some chocolate chips to the batter before closing the lid and the added sweetness and melted chocolate/pumpkin flavor combo was phenomenal!! Thank you SO MUCH for another wonderful recipe!

      1. Your dedication to creating and sharing detailed food recipes has truly inspired great work in the culinary world. Your passion and attention to detail shine through, and your recipes are a source of inspiration for many. Keep up the fantastic work! 🍽️👏

        And Thanks ✨