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Vegan Pumpkin Pancakes

















One thing is for sure, whether basic or not, you can’t have a fall brunch without some staple vegan pancakes!! When it comes to breakfast concepts I love it all from french toast to pancakes, but my all time fave is pumpkin, because it packs so much flavor. 

While there are many concepts that are compromised without dairy or eggs, pancakes isn’t one of them. You can easily skip the animal products and sub with a dairy alternative and sub with bananas or applesauce to mimic the eggs. 


What’s fab about this recipe is that it’s just so effortless. Simply combine all the ingredients, toss in a pan, and boom, you have a fab festive fall breakfast!! This recipe packs more pumpkin than most, more spices than most, can easily be made in bulk, perfect for fall, a gorgeous orange hue, and offers a hint of sweet to bring it all together. 



Whether its fall, winter or summer, these vegan Pumpkin Pancakes are a go!












Why this recipe is great: 





Great for entertaining

Packed with pumpkin 



Kid friendly





































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Pumpkin Pancakes

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  • Author: Eat Drink Shrink
  • Total Time: 15 minutes
  • Yield: 8-10 pancakes 1x




  1. Add all of the ingredients in a large bowl, whisk to combine. In a skillet add a lil butter and 1/2 cup batter for each pancake. Serve with coconut whip, toasted pecans and maple syrup.
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes












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