Can I use another egg substitute instead of flaxseed?

Absolutely! Chia seeds work in the same way, and commercial egg replacers are also fine. The goal is to have a binder for maximum fluff, so feel free to experiment according to what’s in your pantry.

Can I make these pancakes oil-free?

Yes, you can omit the oil, though the pancakes will be a touch denser and less tender. Try subbing with applesauce for added moisture—you might get a slightly sweeter result.

Is pumpkin spice necessary?

Not at all! If you don’t have pumpkin spice, use cinnamon, nutmeg, ginger, or even allspice. Mix and match for your perfect blend of cozy flavor.

What plant-based milk is best for this recipe?

Any unsweetened plant milk works—oat, soy, almond, or coconut. Just ensure it’s at least room temp to activate the leaveners and avoid dense pancakes.

Fluffy Pumpkin Pancakes Recipe

Name: Fluffy Pumpkin Pancakes Recipe
Prep time: 35 min
Cook time: 20 min
Total time: 55 min
Cuisine: American
Ingredients: 1 flax egg (1 tablespoon flaxseed meal + 3 tablespoons water); 1 cup warm unsweetened almond milk (or plant-based milk of choice); 1/2 cup pumpkin puree; 2 tablespoons melted refined coconut oil (or any neutral oil); 1 tablespoon apple cider vinegar; 1/2 teaspoon vanilla extract; 1 1/3 cup (178g) all-purpose flour; 3 tablespoons coconut sugar; 1/2 tablespoon pumpkin spice or cinnamon; 2 teaspoons baking powder; 1/2 teaspoon salt; 1/4 teaspoon baking soda

Indulge in the coziest breakfast with these Fluffy Pumpkin Pancakes. Bursting with warm spices and real pumpkin, each bite feels like autumn on a plate—no matter the time of year! This recipe comes together in under an hour and is completely plant-based, making it a go-to option for lazy weekend mornings or even the busiest weekdays. They’re thick, soft, irresistibly fragrant, and perfect for breakfast lovers looking for a little seasonal magic without any fuss.

Why You’ll Love This Recipe

Super Soft and Fluffy: Thanks to a clever mix of baking powder and baking soda, these pancakes puff up beautifully.
Naturally Vegan: No dairy and no eggs—just wholesome plant-based ingredients that don’t compromise on taste or texture.
Quick and Simple: From mix to griddle in minutes, you’ll have a breakfast stack ready in under an hour—perfect for those hectic mornings.
Fall-Inspired Flavor: Real pumpkin puree and pumpkin spices make every bite feel like a warm hug on a crisp day.
Customizable: Works brilliantly with your choice of plant milk, sugar substitute, or preferred spices.

Ingredients You’ll Need

Here’s what you’ll need and why each ingredient really matters:

Flax Egg: Acts as a plant-based binder, keeping the pancakes together and providing subtle nuttiness.
Almond Milk (or other plant-based milk): Adds moisture; gentle warmth helps activate leaveners for a lighter texture.
Pumpkin Puree: Delivers beautiful color, extra softness, and that unmistakable pumpkin flavor—canned or homemade both work!
Refined Coconut Oil (or neutral oil): Keeps pancakes tender; refined oil won’t overpower the spices.
Apple Cider Vinegar: Reacts with baking soda for maximum fluffiness and a super-light crumb.
Vanilla Extract: Rounds out the flavors and elevates the sweetness just enough.
All-Purpose Flour: The base providing structure with a gentle bite.
Coconut Sugar: Natural sweetness with a caramel undertone—brown sugar works too if you’re out!
Pumpkin Spice or Cinnamon: The heart of the flavor! Adjust for your preferred level of warmth and spice.
Baking Powder and Baking Soda: Both are crucial—together, they ensure the pancakes rise high and stay fluffy.
Salt: Enhances all the other flavors and keeps things balanced.

Tip: Don’t stress over making a perfect flax egg—it’s super forgiving!

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Looking to make these pancakes your own? Here are a few ideas:

Gluten-Free: Swap all-purpose flour for your favorite gluten-free blend.
Chocolate Chip Pumpkin: Fold in dairy-free chocolate chips for a decadent twist.
Nutty Goodness: Chopped pecans or walnuts bring just the right crunch.
Apple Pumpkin: Add finely diced apple to the batter for more autumn flavor.
Extra Protein: Mix in a scoop of your favorite plant-based protein powder—just add a little more milk if needed.

How to Make Fluffy Pumpkin Pancakes

Step 1: Prep the Flax Egg

Start by combining flaxseed meal and water in a small bowl and let it rest for 10-15 minutes. This will thicken up and act as your “egg.”

Step 2: Mix Dry Ingredients

In a large bowl, whisk together flour, coconut sugar, pumpkin spice (or cinnamon), baking powder, baking soda, and salt. Set aside.

Step 3: Combine Wet Ingredients

Once your flax egg has thickened, stir it together in a medium bowl with the warm almond milk, pumpkin puree, melted coconut oil, apple cider vinegar, and vanilla extract. Mix until smooth.

Step 4: Make the Batter

Pour the wet ingredients into your dry mixture. Gently mix until just combined—don’t worry about a few lumps; overmixing leads to dense pancakes.

Step 5: Let the Batter Rest

Allow the batter to sit for about 20 minutes. This is crucial for maximum fluffiness—use this time to clear up your kitchen and preheat your griddle to medium-low.

Step 6: Cook the Pancakes

Lightly grease your griddle. Use a 1/3 cup scoop of batter per pancake, gently spreading to a 4-5 inch round. Test-cook the first one; if it browns too quickly, lower the heat. Once golden and set on the edges, flip and cook the second side until cooked through.

Step 7: Finish Up and Serve

Once you’ve nailed the heat, finish cooking the rest of the pancakes. Serve your stack warm, and enjoy!

Pro Tips for Making the Recipe

Test Your Griddle: Always start with one test pancake—this helps you find the ideal heat so they’re cooked through without burning.
Don’t Overmix: Stir the batter just until the dry spots disappear—a few lumps are totally fine.
Resting is Key: That 20-minute rest lets the leavening do its magic for taller, fluffier results.
Keep Warm: Pop cooked pancakes on a baking sheet in a low oven to keep them toasty while you finish the batch.
Grease Wisely: Too much oil can fry the edges; a light brush is all you need for golden, even pancakes.

How to Serve

Serve these pancakes in tall, tempting stacks, topped with a generous pour of maple syrup—because pumpkin and maple are a match made in breakfast heaven. Add toasted pecans or walnuts for crunch, a swirl of vegan whipped cream for a brunch-worthy treat, or keep it classic with a sprinkle of cinnamon.

Pair with: Fresh fruit, a side of tempeh bacon, or a cozy mug of chai or coffee.

Make Ahead and Storage

Storing Leftovers

Store leftover pancakes in an airtight container in the fridge for up to 3 days. Reheat in the toaster or microwave—they stay fluffy!

Freezing

Let pancakes cool completely, then stack with parchment between each and freeze in a zip-top bag for up to 2 months. Defrost as needed.

Reheating

Warm pancakes in the microwave for 30 seconds, or pop them in the toaster for crispy edges and a soft middle.

Note: Don’t leave the cooked pancakes sitting uncovered for too long—they’ll dry out!

FAQs

Can I use another egg substitute instead of flaxseed?

Absolutely! Chia seeds work in the same way, and commercial egg replacers are also fine. The goal is to have a binder for maximum fluff, so feel free to experiment according to what’s in your pantry.
Can I make these pancakes oil-free?

Yes, you can omit the oil, though the pancakes will be a touch denser and less tender. Try subbing with applesauce for added moisture—you might get a slightly sweeter result.
Is pumpkin spice necessary?

Not at all! If you don’t have pumpkin spice, use cinnamon, nutmeg, ginger, or even allspice. Mix and match for your perfect blend of cozy flavor.
What plant-based milk is best for this recipe?

Any unsweetened plant milk works—oat, soy, almond, or coconut. Just ensure it’s at least room temp to activate the leaveners and avoid dense pancakes.

Final Thoughts

There’s something truly special about waking up to a stack of Fluffy Pumpkin Pancakes—especially when they’re so easy to whip up! With warming spices, real pumpkin, and a supremely soft bite, this recipe brings pure joy to any breakfast table. Try it out, make it your own, and savor every bite—you deserve a breakfast this good any day of the week!