Name: Vegan pumpkin pancakes
Prep time: 10 min
Cook time: 10 min
Yield: makes 10
Ingredients: 2 tsp lemon juice; ½ tsp (gluten-free if required) baking soda; 2 tbsp smooth almond butter (or any nut butter); 4 tsp maple syrup, more to serve; 120 ml / ½ cup pumpkin puree**; 120 ml / ½ cup almond milk (or any plant milk)*; 128 g / 1 cup GF flour mix (I use Dove's Farm free from), buckwheat flour OR all purpose white flour; 1 tsp cinnamon or pumpkin pie spice; 1½ tsp (gluten-free if required) baking powder; 1-2 tbsp oil for frying

Vegan pumpkin pancakes

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Vegan pumpkin pancakes are soft and pillowy, fragrant with cinnamon and easy to make too. No niche ingredients needed, plus they can be made gluten-free.

By: Lazycatkitchen (via Lazycatkitchen)

Last Updated: Mar 1, 2026

Prep: 10 mins

Cook: 10 mins

Yields: makes 10

Instructions

In a large mixing bowl, whisk almond butter, pumpkin puree, plant milk, lemon juice and maple syrup until smooth.
Whisk in flour, cinnamon, baking powder and baking soda.
The batter should have a thick but spoonable consistency. If it doesn't, thin it out with a splash of almond milk. Let the batter sit for about 5-10 minutes for the baking powder and soda to activate.
Heat up a medium non-stick frying pan on the stove, but be careful not to get the pan too hot as the pancakes will burn before cooking in the middle.