Vegan and Gluten Free Pumpkin Pancakes
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Why You’ll Love This Recipe
- Vegan and Gluten-free Pumpkin Pancakes are soft, tender and full of pumpkin flavor.
- They come together in just under 20 minutes are make for the perfect fall breakfast.
- As written this recipe is vegan, dairy free, plant-based, and gluten free.
- Made with simple, pantry staple ingredients.
- Enjoy them with your favorite toppings like yogurt, pepitas and maple syrup.
- Check out my Starbucks Pumpkin Loaf for another fun fall recipe!
Ingredients And Substitutions
These are the main ingredients and substitutions for Vegan and Gluten-free Pumpkin Pancakes. Scroll down to the recipe card for a full list of ingredients and instructions.
To keep these pancakes gluten free, use a 1:1 gluten free flour such as Bob’s Red Mill or King Arthurs. If not gluten free, you can use all purpose flour. Otherwise, oat flour is also a 1:1 replacement.
Baking powder works to help create a fluffy texture on these pancakes.
Pumpkin pie spice adds in all those yummy fall flavors!
A touch of salt helps to balance of all the flavors.
Use canned unsweetened pumpkin puree, you’ll need almost a full can.
Feel free to use any type of dairy free milk to keep these pancakes vegan such as almond milk, coconut milk, oat milk or if you aren’t dairy free you can use regular milk.
Coconut oil works to help create a really yummy moist texture in these pancakes, feel free to substitute for avocado oil or extra virgin olive oil.
Coconut sugar is a unrefined sugar that I love to use in my recipes, you can also use maple syrup or regular cane or brown sugar.
Vanilla extract adds flavor to every baked good!
How To Make
ONE: Combine dry ingredients in a bowl and set aside.
TWO: Next, combine pumpkin purée, choice of milk, vanilla and coconut sugar. Whisk until well incorporated.
THREE: Add dry ingredients to wet and whisk until combined.
FOUR: Cook pancakes on pre-heated skillet 2 minutes on the first side and then 1 minute on the opposite side.
FIVE: Enjoy with your favorite toppings.
Tips And Tricks
Mix together dry ingredients and wet ingredients separately before combining.
Use a whisk to ensure ingredients are full incorporated.
Pre-heat the skillet first before greasing and adding on pancake batter.
I like to use a double cookie scoop when adding pancake batter to the skillet.
You know pancakes are ready to be flipped when the edges start to form bubbles.
How To Serve And Store
Serve these Vegan and Gluten Free Pancakes warm and with your favorite toppings I used almond butter, or chocolate tahini spread, yogurt and nuts!
Store pancakes in an airtight container and enjoy up to 4 days. Reheat on the skillet, in the microwave or in an air fryer.
Taste And Texture
These Pumpkin pancakes are sweet, tender and are filled with pumpkin flavor.
The texture of these pancakes is a bit different than your standard gluten pancake, since these are gluten free, these pancakes tend to be a bit more tender and gooey-like, but nonetheless delicious!
Frequently Asked Questions
yes! it’s a 1:1 replacement.
They are supposed to be! That is the texture of gluten free flour, I love them!
Other Recipes You May Like
- Gluten Free Cottage Cheese Pancakes
- Blueberry Lemon Ricotta Pancakes
- Cinnamon Roll Pancakes
- Pumpkin Brioche French Toast
- Pumpkin Cheesecake In a Jar
If you make these Vegan and Gluten-free Pumpkin Pancakes, I would really appreciate a comment and rating down below, under the recipe card. Don’t forget to take a picture and tag me over on Instagram, Tiktok or Pinterest!