Make these vegan pumpkin oatmeal pancakes using pumpkin puree and sweetened with maple syrup. They are delicious topped with Vegan Pumpkin Caramel Sauce. Other delicious vegan pumpkin recipes to try for breakfast are Vegan Pumpkin Muffins and Puerto Rican Pumpkin Fritters.
Vegan Pumpkin Oatmeal Pancakes
Oatmeal pancakes prepared in the blender are not new to our website, one of our reader’s favorite recipe is actually my Vegan Banana Oatmeal Pancakes, for which I have received so many rave review. I have since made Blueberry Oatmeal Pancakes and now this yummy vegan pumpkin pancakes.
I used canned pumpkin puree for this pumpkin pancake recipe but you can easily make your own by baking pumpkin and pureeing in a food processor. I used certified gluten-free rolled oats but you are free to use regular oats. I used almond milk but any other non-dairy milk will work like oat milk, soymilk, coconut milk.
For the sweetener I used maple syrup, you can adjust to your taste. Substitute with your favorite sweetener.
One thing to note if your batter is too thick, you can add extra non-dairy milk, you will find after you have cooked the first batch in a large non-stick skillet that the remaining batter would have thickened hence the need for extra liquid. This recipe is very forgiving so you can adjust the amounts easily.
For spice blend, you can substitute the individual spices for pumpkin pie spice or substitute with your favorite blend, how about a blend of cardamon and coriander for a cinnamon substitute?

Ingredients For Vegan Oatmeal Pancakes
- Rolled Oats
- Almond Milk
- Pumpkin Puree
- Maple Syrup
- Baking Powder
- Vanilla
- Cinnamon
- Ginger
- Nutmeg
- Salt

How To Make Vegan Oatmeal Pancakes
- Place rolled oats, almond milk. pumpkin puree, maple syrup, baking powder, vanilla, cinnamon, ginger, nutmeg and salt in a high-speed blender.
- Process pancake until mixture is smooth and creamy.
- Heat a large non-stick skillet on medium-high heat. Brush or spray to oil. Using a 1/4 cup measuring cup, scoop up the batter and pour on the heated skillet, about 4 pancakes per batch.
- Cook pancake for about 2-3 minutes or until golden brown, flip pancakes over and cook for another 3 minutes.
- Transfer pancakes from skillet onto a plate, repeat until all the batter is cooked.
- Serve pancake with pumpkin caramel sauce.
- Garnish with chopped walnuts or pecans.
Other Vegan Breakfast Recipes To Prepare
- Gluten-Free Vegan Cauliflower Hash Browns
- Easy Tofu Scramble
- Vegan Tater Tots
- Vegan Gluten-Free Pear Muffins
- Blueberry Banana Smoothie

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Categories
- Categories: Gluten-Free, Vegan
- Course: Breakfast
- Cuisine: American
Nutrition
(Per serving)- Energy: 121 kcal / 506 kJ
- Fat: 7 g
- Protein: 1 g
- Carbs: 13 g
Cook Time
- Preparation: 5 min
- Cooking: 12 min
- Ready in: 17 min
- For: 8 Servings
Ingredients
- 1 1/2 cup certified gluten-free rolled oats
- 1 cup almond milk
- 1/2 cup pumpkin puree
- 1/4 cup maple syrup
- 1 teaspoon baking powder
- 1 teaspoon vanilla
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ginger powder
- 1/4 teaspoon nutmeg
- 1/2 teaspoon salt
- Oil for brushing, or cooking spray
Instructions
- Place rolled oats, almond milk. pumpkin puree, maple syrup, baking powder, vanilla, cinnamon, ginger, nutmeg and salt in a high-speed blender.
- Process pancake until mixture is smooth and creamy.
- Heat a large non-stick skillet on medium-high heat. Brush or spray to oil. Using a 1/4 cup measuring cup, scoop up the batter and pour on the heated skillet, about 4 pancakes per batch.
- Cook pancake for about 2-3 minutes or until golden brown, flip pancakes over and cook for another 3 minutes.
- Transfer pancakes from skillet onto a plate, repeat until all the batter is cooked.
- Serve pancake with pumpkin caramel sauce and garnish with chopped walnuts or pecans.
Really great, tasty
I cut the maple syrup in half and added vegan chocolate chips after the blender… So good!
Oh my goodness, I made these this morning, in my dash waffle maker. They are delicious💕💕. The sauce was delicious!!
It taste amazing! I loved it but my pancakes came out mushy. I couldn’t figure out why if I followed the recipe. Maybe not enough oats?
Luz thank you for your feedback, I”m not really sure, going to have to test it.
Try this on thanksgiving morning, it was the best start to the day… love these!
That’s so awesome Luigi, thank you so much for your feedback. I really appreciate it.
Now a favorite at our home! Thank you for sharing!!
That’s awesome Ann, thank you for sharing!
I sooooo appreciate you. This looks AMAZING! I’m going to make this for my family this weekend.
Can sweet potato puree be substituted for pumpkin?
Absolutely Jeri, hope you enjoy!