Fluffy Vegan Pumpkin Spice Pancakes
These fluffy vegan pumpkin spice pancakes are a perfect fall-inspired breakfast that’s protein-packed, naturally sweetened, and bursting with warm spices. Made with simple, plant-based ingredients, they deliver both comfort and nutrition. Enjoy them with your favorite toppings like whipped cream, maple syrup, or peanut butter.
Introduction
About this Recipe
Number of Servings
Calories
Protein
Total Fat
Total Carbohydrate
Nutrition information is an estimate based on the ingredients I used and calculated using MyFitnessPal. Values may vary depending on the specific brands and measurements you use.
Fall is my favorite time of year, and when the leaves start changing color, I crave all things pumpkin spice. There’s something about the cozy blend of cinnamon, nutmeg, and cloves that instantly makes me think of crisp mornings and warm breakfasts. These vegan pumpkin spice pancakes became a household favorite after I started experimenting with ways to make a high-protein, low-sugar version of the classic fall breakfast.
I often find myself wanting something sweet and indulgent, but I also want to feel good about what I’m eating. That’s where these pancakes come in. I swapped out regular sugar for monkfruit sweetener—a zero-calorie, natural alternative that doesn’t spike your blood sugar levels. It’s a game-changer for anyone trying to reduce refined sugar while still satisfying a sweet tooth. I also love sneaking in some extra protein by adding a plant-based protein powder. I used Sunwarrior’s unflavored protein in this recipe, which blends seamlessly into the batter without altering the flavor.
What I love most about these pancakes is how flexible they are. You can adjust the spices to match your personal taste. Sometimes I’ll add extra cinnamon or a touch of ginger for a little kick. The same goes for the wet ingredients—pumpkin puree, dairy-free yogurt, and plant milk. You can experiment with the ratios to get the consistency you like. Personally, I prefer my batter a bit thinner, so I’ll often add a splash of water to loosen it up. This way, the pancakes turn out light and fluffy, but if you like a thicker batter, you can skip that step.
I also confess, I don’t really measure the vanilla or spices when I’m making these. The quantities I provide here are guides, but don’t be afraid to tweak them to fit your preferences. Just be mindful that too much vanilla or liquid might change the texture of your batter.
One trick I’ve learned is to use a crepe pan when cooking pancakes. It’s easier to flip them without worrying about the sides being too high, and the result is a beautifully cooked pancake every time. I heat the pan up while mixing the ingredients, and once it’s ready, I’m good to go with minimal hassle. These pancakes cook quickly, so breakfast is ready in minutes, and my kitchen smells like pumpkin spice heaven. They’re perfect for a lazy weekend morning or even a post-workout meal, thanks to the protein boost.
Whether you top them with whipped cream, peanut butter, or maple syrup, these vegan pumpkin spice pancakes are bound to become a fall favorite in your home, just like they did in mine.
Ingredients
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- 1 cup all-purpose flour
- 1/2 cup unflavored or vanilla vegan protein (I use Sunwarrior unflavored)
- 1 tbsp baking powder
- 1/2 tsp sea salt
- 2 tbsp monkfruit sweetener
- 1/2 cup pumpkin puree
- 1/2 cup dairy-free yogurt
- 1/2 cup plant milk
- 1 tsp pumpkin pie spice (adjust to taste)
- 1 tsp vanilla extract
Optional Toppings:
Whipped cream, peanut butter, jam, maple syrup, zero-calorie syrup, nuts, or any topping of your choice.
Recipe
Helpful Tips for Perfect Pancakes
- Don’t over mix: Stir the batter until just combined. Over mixing can lead to dense pancakes, so a few small lumps are okay.
- Customize Your Consistency: If you like thicker pancakes, keep the batter as is. For a thinner, lighter texture, add a tablespoon of water or more plant milk until you reach your preferred consistency.
- Preheat the Pan: Make sure your pan is fully heated before adding the batter. This ensures even cooking and gives you that golden-brown finish.
- Check Your Pancake Size: I like using a 1/4 cup of batter per pancake for consistent sizing, but feel free to adjust this if you want bigger or smaller pancakes.
- Pumpkin Pie Spice: Don’t have pumpkin pie spice? You can create your own blend with 1/2 tsp cinnamon, 1/4 tsp nutmeg, 1/8 tsp cloves, and a pinch of ginger.
Step by Step Instructions
Step 1
In a small bowl, whisk together the wet ingredients: pumpkin puree, dairy-free yogurt, plant milk, and vanilla extract.
Step 2
In a separate bowl, combine the dry ingredients: flour, vegan protein, baking powder, sea salt, monkfruit sweetener, and pumpkin pie spice. Stir to distribute evenly.
Step 3
Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix, as this can affect the fluffiness of the pancakes. The batter should be slightly thick but pourable. If you prefer thinner pancakes, add a little water or more plant milk to reach your desired consistency.
Step 4
Heat a non-stick or crepe pan over medium heat. Lightly coat the pan with non-stick spray (avocado oil works well). Once the pan is heated, pour 1/4 cup of batter for each pancake.
Step 5
Cook the pancakes until you see small bubbles forming on the surface, and the edges start to look set—about 2-3 minutes. Gently flip using a silicone spatula and cook the other side for another 1-2 minutes, until golden brown.
Step 6
Repeat with the remaining batter, adding more oil spray if necessary. Stack the pancakes and serve with your favorite toppings!
Did you make this recipe? How did it turn out? Let me know in the comments or feel free to drop any questions!
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