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Pumpkin Pecan Pancakes

  • Author: Natalie
  • Prep Time: 5 minutes
  • Cook Time: 8 minutes
  • Total Time: 13 minutes
  • Yield: 6-8 pancakes 1x
  • Category: breakfast
  • Method: stovetop
  • Cuisine: american


Perfect fall mornings start with fluffy Pumpkin Pecan Pancakes! Made with good stuff – oats, pecans, maple syrup, pumpkin, spices. Vegan and gluten-free!


  • 1 1/2 cup (150g) rolled oats 
  • 1/2 cup (60g) pecans (raw or roasted for extra flavor)
  • 1/2 cup (120g) pumpkin puree
  • 3/4 cup (180g) nondairy milk
  • 2 tbsp maple syrup
  • 1 tsp vanilla extract
  • 1 tbsp pumpkin pie spice
  • 1 tbsp baking powder
  • 1/4 tsp salt


  1. Grind the oats and pecans to a fine flour in a high speed blender.
  2. In a mixing bowl, whisk together the pumpkin, non-dairy milk, maple syrup, and vanilla.
  3. Add the oat/pecan flour, baking powder, spices, and salt.
  4. Whisk until smooth.
  5. Drop about 1/4 cup of batter onto a pan or griddle over medium-low heat. Cook for 2-3 minutes per side. Repeat until all the batter is gone (makes 6-8 medium sized pancakes).
  6. Serve with chopped pecans and maple syrup. Enjoy!


  • Serving Size: 3 pancakes (1/2 the batch)
  • Calories: 506
  • Sugar: 15g
  • Fat: 19g
  • Saturated Fat: 3g
  • Carbohydrates: 68g
  • Fiber: 11g
  • Protein: 11g

Keywords: vegan, gluten-free, fall, pumpkin spice, easy, brunch, breakfast