Vegan Pumpkin Spice Pancake Recipe!

Fall is the time of year for pumpkin spice everything! Click here for my vegan pumpkin spice pancake recipe, I am truly addicted to them!

Vegan Pumpkin Spice Pancake Recipe by Jess Hutchens

Photo by Eric Shilling


Makes 5-6 pancakes

1 ¼ cup whole wheat flour

1 tablespoon baking powder

2-3 tablespoons brown sugar

¼ tablespoon salt

1 cup coconut or almond milk

1 ½ teaspoon pumpkin spice

½ cup pumpkin puree’

¼ cup water or as needed







Sift all dry ingredients together into a mixing bowl. Pour wet ingredients in and stir until there is an even mixture and consistency. Heat a non-stick pan (or use cooking spray of choice) over medium high heat. Using an ice-cream scooper or spoon, pour batter evenly onto pan. When the pancake begins to bubble, flip it over with spatula. Continue flipping pancake every 2-3 minutes until evenly browned on both sides. Serve hot and top with margarine, walnuts, sprinkle of cinnamon, agave, or other toppings of choice. 

As Featured in Scottsdale Health Magazine:

Perfect for Fall!

I love eating these pancakes all throughout October and November! They just make me feel like the fall season is upon us, and I swear the smell is worth every ounce of effort making these!! The entire house smells like pumpkin spice!

What is a food that you HAVE to have in the fall season???

Welcome! I’m Jess Hutchens. This is my fitness, nutrition, and mindset blog where you will find tips for lifelong wellness success!



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