Fluffy Vegan Pumpkin Pancakes

plate of 3 pumpkin pancakes topped with banana slices and maple syrup next to decorative pumpkins and gold flatware

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.


  • 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!

Keywords: healthy pumpkin pancakes, pumpkin spice pancakes, vegan pumpkin spice pancakes, gluten free pumpkin pancakes