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Pumpkin pancakes topped with vegan butter.

Pumpkin Pancakes

One bowl and 10 simple ingredients are all you need to make these vegan, gluten-free, nut-free, natually sweetened pumpkin pancakes.
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Course Breakfast
Cuisine Vegan
Servings 10 pancakes


  • 1⅓ cup oat flour
  • ¼ cup vanilla protein powder or sub extra ¼ cup oat flour
  • ½ tbsp baking powder
  • ½ tsp pumpkin pie spice
  • ¼ cup pumpkin puree (not pumpkin pie filling)
  • 1⅓ cup plant-based milk, room-temperature (if using a plant-based milk with added protein, use ⅓ cup of milk and 1 cup water)
  • 2 tbsp maple syrup
  • 1 tsp vanilla
  • 1 tbsp melted coconut oil or sub canola oil
  • ½ tbsp apple cider vinegar


  • In a medium-sized bowl whisk together the oat flour, protein powder, baking powder, and pumpkin pie spice.
  • Add the pumpkin puree, plant-based milk, maple syrup, vanilla, melted coconut oil, and apple cider vinegar. Mix until just combined. Do not over-mix.
  • Allow to sit for 5-10 minutes to thicken.
  • Heat a griddle or skillet with vegan butter.
  • Cook ⅓ cup of batter on griddle or skillet for 3-4 minutes (or until bubbles pop) and flip, cooking additional 3-4 minutes on the other side. Repeat using all the pancake batter.
  • Serve warm with maple syrup and vegan butter or cream cheese.
Keyword banana-free, egg-free, gluten-free, naturally-sweetened, vegan