Servings: 4 (makes about 8 medium pancakes)
Total Time: 25 minutes (10 mins prep, 15 mins cook)
Let’s Talk Pancakes 🥞
These fluffy vegan pumpkin pancakes are fall coziness on a plate—but honestly, I make them year-round.
They’re soft, spiced just right, and that maple tahini drizzle on top? A creamy, nutty-sweet moment that takes them from “yum” to “OMG.”
No eggs.
No dairy.
Just simple pantry staples and a whole lot of delicious.
You’ll love how quick they are to whip up—whether it’s for a lazy Sunday brunch or a random Tuesday morning when you need something comforting and warm.
🌟 Why I Love This Recipe
This one’s a go-to in my home because:
- It’s crazy fluffy—like café-style pancakes but homemade.
- Pumpkin + cinnamon = cozy fall flavor in every bite.
- The tahini drizzle is creamy, not too sweet, and super satisfying.
- Everything is plant-based, but you’d never guess it.
- It’s all mixed in one bowl (fewer dishes = always a win).
🛒 What You’ll Need
Dry:
- 1 ½ cups all-purpose flour
- 2 tbsp brown sugar
- 2 tsp baking powder
- ½ tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp salt
Wet:
- 1 cup unsweetened almond milk
- ¾ cup canned pumpkin purée
- 1 tbsp apple cider vinegar
- 2 tbsp coconut oil (melted)
- 1 tsp vanilla extract
Maple Tahini Drizzle:
- 2 tbsp tahini
- 2 tbsp pure maple syrup
- 1–2 tsp warm water (to thin, if needed)
🔧 Tools You’ll Need
- Large mixing bowl
- Whisk
- Measuring cups & spoons
- Non-stick skillet or griddle
- Spatula
- Small bowl (for drizzle)
🔥 Pro Tips
- Don’t overmix the batter—some lumps are fine! Overmixing = tough pancakes.
- Let the batter sit for 5 mins before cooking to activate the leavening.
- A good non-stick pan makes all the difference.
- Flip only when you see bubbles across the surface.
- Keep pancakes warm in a low oven while you cook the rest.
🔄 Substitutions & Variations
- Use oat or soy milk instead of almond milk.
- Sub maple syrup for agave in the drizzle.
- Add mini chocolate chips or chopped pecans to the batter.
- Swap coconut oil for vegan butter or neutral oil.
⏳ Make Ahead Tips
- Mix the dry ingredients the night before.
- Make the maple tahini drizzle and refrigerate—just stir before using.
- Cooked pancakes keep well in the fridge for 2-3 days or freeze for up to a month.
🍳 Step-by-Step Instructions
1. Mix the dry ingredients
In a large bowl, whisk together 1 ½ cups flour, 2 tbsp brown sugar, 2 tsp baking powder, ½ tsp baking soda, 1 tsp cinnamon, ½ tsp nutmeg, and ¼ tsp salt.
2. Mix the wet ingredients
In another bowl or measuring jug, mix 1 cup almond milk, ¾ cup pumpkin purée, 1 tbsp apple cider vinegar, 2 tbsp melted coconut oil, and 1 tsp vanilla extract.
3. Combine wet and dry
Pour the wet mixture into the dry. Gently whisk until just combined—don’t overmix! Let it sit for 5 minutes while your pan heats.
4. Cook the pancakes
Heat a non-stick skillet over medium heat. Lightly grease if needed. Scoop about ¼ cup of batter per pancake. Cook 2–3 minutes per side until golden and fluffy.
5. Make the maple tahini drizzle
In a small bowl, mix 2 tbsp tahini, 2 tbsp maple syrup, and 1–2 tsp warm water until smooth and pourable.
6. Plate and serve
Stack the pancakes, drizzle with maple tahini, and maybe add a little cinnamon or more maple syrup on top.
🧊 Leftovers & Storage
- Store leftover pancakes in an airtight container in the fridge for 2–3 days.
- Freeze in a single layer, then stack in a bag (use parchment paper between).
- Reheat in toaster or microwave.
🧪 Why This Recipe Works (Quick Science)
- Apple cider vinegar + baking soda = bubbles! This helps create the fluffiness.
- Pumpkin purée adds moisture and natural sweetness.
- Letting the batter rest gives the leavening agents time to work their magic.
🚫 Common Mistakes
- Overmixing the batter = tough pancakes. Mix until just combined.
- Flipping too early—wait for bubbles to form and edges to set.
- Too high heat = burned outside, raw inside. Medium heat is your friend.
- Skipping the vinegar—don’t! It’s key to fluffiness.
🍽️ What to Serve With
❓ FAQ
Can I make these gluten-free?
Yes! Sub a 1:1 gluten-free flour blend.
What can I use instead of tahini?
Try almond butter, sunflower seed butter, or even peanut butter for a different flavor.
Do I have to use canned pumpkin?
Nope! Homemade pumpkin purée works great too—just make sure it’s not too watery.
Can I double the recipe?
Absolutely. This recipe scales well—just make sure you have a big enough bowl!
🧡 Give It a Try
I really hope you give these pancakes a go—they’re cozy, fluffy, and a little fancy-feeling without being fussy. If you make them, leave a comment below and tell me how it went! Or ask any questions—I’m here to help. 🍂✨