Breakfast

Vegan and Gluten Free Pumpkin Pancakes

Get your gloomy fall morning started with these moist, fluffy, and delicious Vegan and Gluten Free Pumpkin Pancakes. These pancakes are made with a handful of simple and whole-some ingredients like gluten-free flour, pumpkin puree, coconut sugar and almond milk.

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Vegan and Gluten Free Pumpkin Pancakes stacked on top of one another and finished off with yogurt and tahini

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!

all the ingredients that you need to make these pancakes in individual containers.

How To Make

ONE: Combine dry ingredients in a bowl and set aside.

dry ingredients in a bowl.

TWO: Next, combine pumpkin purée, choice of milk, vanilla and coconut sugar. Whisk until well incorporated.

wet ingredients mixed together in a bowl

THREE: Add dry ingredients to wet and whisk until combined.

dry ingredients mixed into the wet ingredients.

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.

pumpkin pancakes stacked with chocolate sauce and walnuts

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.

a fork holding a bite of pumpkin pancakes

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!

a stack of vegan pancakes

Frequently Asked Questions

Can I make these with all purpose flour if i’m not gluten free?

yes! it’s a 1:1 replacement.

Are these vegan?

yup!

Why are my pancakes gooey?

They are supposed to be! That is the texture of gluten free flour, I love them!

Other Recipes You May Like

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 InstagramTiktok or Pinterest!

Vegan and Gluten Free Pumpkin Pancakes

Get your gloomy fall morning started with these moist, fluffy, and delicious Vegan and Gluten Free Pumpkin Pancakes. These pancakes are made with a handful of simple and whole-some ingredients like gluten-free flour, pumpkin puree, coconut sugar and almond milk.
5 based on 2 reviews
Pin Recipe
PREP TIME:
5 minutes
COOK TIME:
10 minutes
Author - Hannah

Ingredients

  • 1 cup of gluten-free 1:1 flour, may sub all purpose flour
  • 1/2 tsp baking powder
  • 1 tsp pumpkin pie spice
  • 1/4 tsp salt
  • 3/4 cup canned pumpkin purée
  • 1 cup almond milk, or any other milk
  • 2 Tbsp coconut oil, melted
  • 1/4 cup coconut sugar
  • 1 tsp vanilla extract

SCALE:

1X

YIELDS:

10 pancakes

Directions

  1. In a small bowl, combine flour, baking powder, salt and pumpkin pie spice. Set aside.
  2. Next, in a large bowl, combine pumpkin purée, almond milk, vanilla, coconut oil and coconut sugar. Whisk until well incorporated.
  3. Add dry ingredients to wet and whisk until combined.
  4. Heat a large skillet over medium heat and coat with non-stick cooking spray.
  5. Add about 1/4 cup batter onto heated skillet and wait until bubbles start to form on the outer edges, then flip. Allow to cook for an additional 1-2 minutes.
  6. Top with granola butter, maple butter, almond butter, yogurt and pumpkin seeds.

Notes

  • 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.

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Leave A Comment And Rate This Recipe!

Rating:

Hi Maria! Unfortunately, coconut flour and almond flour are not a 1:1 swap for gluten-free flour blend. I can work on developing a recipe for these flours!

I love experimenting with different pancakes and these were so good! Such a great fall recipe

Hi Greta! Oh yay! I’m so pleased to hear that! Thank you so much for your comment and rating! xx