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Vegan Pumpkin Spice Pancakes & Pumpkin Maple Syrup

  • Author: Joscelyn Abreu
  • Total Time: 30 mins
  • Yield: 10 pancakes 1x


Fluffy pumpkin spice pancakes with a yummy pumpkin maple syrup, perfect for any fall morning. Gluten, dairy, egg, and refined sugar free!


  • 2 cups gluten-free cup for cup all-purpose blend or regular all-purpose flour
  • 1 tablespoon baking powder
  • 2 teaspoons pumpkin pie spice (or 1 tsp cinnamon, 1/2 tsp nutmeg, 1/4 tsp ginger, & 1/4 tsp cloves)
  • 1/4 teaspoon salt
  • 2 tablespoons melted coconut oil/ butter or other oil of choice, plus more for pan
  • 1/4 cup maple syrup, sugar, or other sweetener of choice
  • 3/4 cup pumpkin puree
  • 1 1/22 cups almond milk (or other milk of choice), just until batter is thick yet pourable

Pumpkin Maple Syrup


  1. In a large bowl, whisk together flour, baking powder, pumpkin pie spice, and salt. Add the oil, sweetener, pumpkin puree, and milk and mix until combined. Start with less milk and add more only if needed.
  2. Lightly grease a pan or griddle with coconut oil or dairy-free butter. Pour batter by the 1/4 cupfuls onto a pan over medium-low heat. Flip when bubbles begin to appear around the edges. Because the batter is thick, the pancakes can easily look done on the outside without thoroughly cooking on the inside. I like to cover the pan with a lid to help the middle cook thoroughly. If the pancakes begin to get too brown, lower the temperature.
  3. Pumpkin Maple Syrup—Melt butter in a small saucepan over medium heat. Stir in pumpkin puree and cook slightly until mixture is smooth and bubbly.
  4. Stir in 1/2 cup maple syrup, pumpkin spice, and vanilla extract. Cook until mixture is smooth and thoroughly heated. Add additional 1/4 cup of maple syrup if you want it thinner. Serve warm. Refrigerate any leftovers in an airtight container for 4-5 days.
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Category: breakfast, gluten-free, vegan