Vegan Pumpkin Pancakes

October  2, 2014

Every other Thursday, Gena Hamshaw of the blog Choosing Raw shares satisfying, flavorful recipes that also happen to be vegan.

Today: Warm, fluffy, weekday-friendly pancakes to cure your fall cravings.

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It’s October, which means that I can pat myself on the back for having waited an appropriate amount of time before diving into pumpkin season with reckless abandon. As always, I spent the second half of August (okay, maybe all of August) eyeing cans of organic pumpkin purée at my local health food store, tempted to start brainstorming ways to infuse anything and everything I make -- oatmeal, smoothies, hummus, baked goods -- with that characteristic orange hue, that generous helping of beta carotene.  

More: Learn how to make your own pumpkin purée here.

But kicking off pumpkin season too early is sort of like listening to Christmas carols at the end of October: It’s your prerogative, of course, but there’s something a little unseemly about it. So I’m glad that I waited patiently, and now that the time has come, I can indulge my pumpkin cravings to my heart’s content. 

It’s hard to imagine a more perfect start to my annual pumpkin mania than these fluffy, sweet pancakes. Rather than preparing them on a leisurely Saturday morning, as is my custom with pancakes, I whipped them up on a busy weekday. My boyfriend and I topped them with some chopped pecans, maple syrup, and pomegranate seeds, and we marveled at how nice it was to savor a special breakfast before the workday had started. For the rest of the day, we both felt as though we’d been granted some sort of special prize, and I got to brainstorm all the delightful ways I was going to use up the leftover pumpkin in my can.

Vegan Pumpkin Pancakes

Serves 4

1 1/4 cups all-purpose flour (you can also use 3/4 cup all-purpose flour and 1/2 cup spelt or whole wheat flour)
2 1/2 teaspoons baking soda
2 tablespoons organic sugar
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 3/4 cups almond milk
1 teaspoon apple cider vinegar
1/2 cup pumpkin purée
2 tablespoons melted coconut oil, plus extra for the griddle

See the full recipe (and save and print it) here.

Photos by Alpha Smoot

Choosing RawGena's new book Choosing Raw: Making Raw Foods Part of the Way You Eat is a thorough, relatable guide to incorporating raw and vegan foods into any diet. It's full of no-fuss recipes for every meal, which range from fully raw to mostly cooked, with plenty of snacks and desserts to keep everyone happy.



Order now

The Food52 Vegan Cookbook is here! With this book from Gena Hamshaw, anyone can learn how to eat more plants (and along the way, how to cook with and love cashew cheese, tofu, and nutritional yeast).

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See what other Food52 readers are saying.

  • Morgen
  • K
  • bobbi
  • Zoe Borenstein
    Zoe Borenstein
  • Christine @ Smart Chick Saves
    Christine @ Smart Chick Saves
Gena is a registered dietitian, recipe developer, and food blogger. She's the author of three cookbooks, including Power Plates (2017) and Food52 Vegan (2015). She enjoys cooking vegetables, making bread, and challenging herself with vegan baking projects.


Morgen October 25, 2014
I tried to make these this morning. Now, I am really good at making pancakes so I thought these would turn out perfectly. Every single time I made these they weren't cooked. The outside looked perfect, but the inside was completely raw - not just the center but the entire thing. I tried cooking them low and slow, high and fast. Absolutely nothing worked. Even when I did a nickel sized amount they wouldn't cook. It would be an understatement to say that I'm quite disappointed. They tasted nice, but I prefer my pancakes to be cooked. I just don't know what I did wrong.
Cherie November 16, 2014
I was so excited to make these. I made them today and experienced the same rawness inside. I also tried to cook them low and slow but the inside NEVER cooked through. Morgen, I agree, the taste seems amazing. Can anyone provide some insight on how these can be made where they are cooked completely. Thanks!
K October 12, 2014
Made these this morning. While the flavor was great, I had to add way more flour than called for as the 1 3/4 c milk made a batter that was too thin and didn't hold up on the pan. Overall, disappointed as these pancakes also stuck to my normally well-seasoned-for-pancakes griddles, even with the extra flour.
bobbi October 5, 2014
Why can't you print any of the recipes?
Paula Z. October 5, 2014
You have to click on the "see full recipe, save and print" click below the ingredient list. That will bring up just the recipe and you can definitely print from there. Hope this helps.
Zoe B. October 2, 2014
These look beyond scrumptious! Any tips for making them gluten-free?
Gena H. October 5, 2014
Zoe, just use the same amount of all purpose, GF flour!
Christine @. October 2, 2014
Mm, these looks delicious! Since the recipe calls for almond milk – I wanted you and your readers to know that Silk is currently giving away 700 half-gallon cartons of coconut, soy, and almond milk every day through October 10th! Details here: bit.ly/1udmxKx