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Pumpkin Spice Pancakes

What would October be without Pumpkin Spice?! Let's make some vegan Pumpkin Spice Pancakes and set things right!

I love baking with pumpkin. I love making it sweet and I adore making it savoury. Pumpkin is one of the most versatile of the food kingdom and that’s why I think people go so crazy for it this time of year. I have made pumpkin pancakes in the past but yesterday’s stack was blog worthy so here you go!!!

Pumpkin Spice Pancakes

Teri-Ann Carty
Classic October flavours but because we obviously LOVE them! Let's make some vegan Pumpkin Spice Pancakes!
Prep Time 10 minutes
Cook Time 20 minutes
Course Breakfast
Servings 3


  • oven
  • stove


  • 1 ½ flax egg 1 tbsp ground flax + 2 1/2 tbsp water
  • 1 tbsp coconut kefir
  • 1 tbsp apple cider vinegar
  • cup cashew milk
  • 1 tsp vanilla
  • ¼ cup pumpkin purée
  • ½ cup buckwheat flour
  • ½ cup sorghum flour
  • 3 tsp baking powder
  • 1 tsp pumpkin spice
  • 1 tsp cinnamon
  • pinch of salt


  • Preheat the oven to 250 degrees.
  • Make flax egg and set aside to gel. Approximately 10 minutes.
  • In a large measuring cup whisk together cashew milk, ACV, kefir, pumpkin purée and vanilla and set aside.
  • In a separate bowl, whisk together dry ingredients.
  • Add wet to dry and fold in flax egg. Allow batter to rest as the pan heats up.
  • I use a ladle to measure out pancakes but use whatever makes you comfortable.
  • I also use a nonstick pan for easier flipping.
  • Coat the pan with coconut oil or vegan butter and place in a preheated oven when they are done.
Keyword dairy free, gluten free, pancakes, plant based, pumpkin spice, vegan

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