Gluten-Free Vegan Pumpkin Pancakes
These Gluten-Free Vegan Pumpkin Pancakes tastes like fall thanks to the warm pumpkin spices and maple syrup! They’re easy to make, fluffy, and absolutely delicious.
Autumn is here. Even in always-sunny San Diego, we can feel the bite in the air during the brisk early mornings and the ever-darkening evenings. I always long for this time of year during the heat of summer – I’m much more of an autumn & winter girl than a summer girl. I crave the chilly air and the delicious warm foods and spices that come along with this time of the year.
If there was ever a food that exemplified autumn, it would be pumpkin. I have a love-hate relationship with pumpkin. Love, because it’s delicious and I adore the cinnamon, nutmeg, and allspice flavors that typically come along with it. Hate (though that’s a strong word), that you CAN’T ESCAPE pumpkin everything this time of year. It gets added to all sorts of things that (let’s be honest) would’ve been better without the needless pumpkin addition.
But I digress – because we’re here to discuss a recipe where pumpkin is definitely welcome and shines like a bright star in the candy-colored sky: PUMPKIN PANCAKES! And gluten-free, refined sugar-free, and vegan pumpkin pancakes at that.
They’re simple to make, even easier to eat, and don’t need to be dolled up with all sorts of fancy toppings to be insanely good. They’re fluffy and hearty and you could probably even make them before (or simultaneously with) your coffee.
Here’s what you’ll need to make these pumpkin pancakes:
- Almond milk
- Apple cider vinegar
- Gluten-free rolled oats (these act as our flour!)
- Pumpkin puree
- Maple syrup
- Baking powder
- Pumpkin pie spice
- Salt
- Vanilla extract
To make them? All we do is combine all of those ingredients into a blender, puree until smooth, and then let it sit for a few minutes to thicken while we heat the pan. Cook your gluten-free vegan pumpkin pancakes and voila – that’s all. Simple recipes are the best, right?!
A few tips and tricks…
Make sure to use a good Teflon-free non-stick pan (I love my Scanpans). No one likes stuck pancakes.
This recipe doesn’t make a huge batch. Enough for two moderately hungry people or one very hungry person. Double (or triple, or quadruple) as needed!
Let the batter sit and thicken for a few minutes after blending it. Heat the pan during those few minutes.
These pumpkin pancakes can be kept as leftovers if you don’t finish them all, or if you want to make extra to have as meal-prep.
To store: let the pancakes cool completely and then place in the airtight container in the refrigerator for up to 5 days. To reheat, microwave for 20 to 30 seconds each.
As for toppings, I like to keep it simple with a little vegan butter, chopped pecans, and maple syrup. Sauteed apples would be a fantastic choice if you’re feeling a little ~fancy~ but however you have them, they’ll be delicious!!
I hope you enjoy these fabulous gluten-free vegan pumpkin pancakes as much as we do! Happy Autumn. Sending lots of love to you! Oh, and if you try these pancakes, be sure to tag me on Instagram @bakeritablog and #bakerita!
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Gluten-Free Vegan Pumpkin Pancakes
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 6 to 7 small pancakes 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
These Gluten-Free Vegan Pumpkin Pancakes tastes like fall thanks to the warm pumpkin spices and maple syrup! They’re easy-to-make, light, fluffy, and absolutely delicious.
Ingredients
- 1/2 cup almond milk or dairy-free milk of choice
- 1/2 teaspoon apple cider vinegar
- 1 cup (96g) gluten-free rolled oats
- 1/3 cup pumpkin puree
- 2 tablespoons pure maple syrup
- 1 tablespoon baking powder
- 1 teaspoon pumpkin pie spice
- 1/8 teaspoon sea salt
- 1 teaspoon vanilla extract
Instructions
- In a small bowl or liquid measuring cup, combine the dairy-free milk of your choice and apple cider vinegar and let stand for 3 minutes.
- In a blender, combine the dairy-free milk mixture, oats, pumpkin, maple syrup, baking powder, pumpkin pie spice, sea salt, and vanilla.
- Blend for 30 seconds until the oats are broken down and smooth. Let the batter stand for 5 minutes to thicken up.
- While the batter thickens, heat up a skillet or griddle pan to medium heat. Once pan is hot, add a bit of coconut oil to grease the pan, and then add 1/4 cup of batter to the pan. The batter will be thick, so I recommend using a spoon to spread it out into a thinner circle. Cook for 2 minutes or until the edges look cooked, before flipping gently, and cooking for another 1-2 minutes, or until golden brown.
- Repeat until all of the batter is gone, adding more coconut oil (if needed) between each pancake. If you’re using a griddle or large pan, you can do more than one at a time.
- Serve warm, with vegan butter, coconut cream, maple syrup, pecans, chocolate chips, fruit, and/or nut butter!
- If saving for later, store wrapped in plastic wrap or an airtight container in the refrigerator for up to 5 days. Reheat in the microwave for 15 to 30 seconds.
I don’t eat any grain. Can I substitute almond or coconut or some other nut flour?
Hi RP, I haven’t tested with any of those options so I can’t make any guarantees. I would suggest trying almond flour, as coconut flour is super absorbent and would make these too dry. I would love to hear how they turn out if you try that!
I tried making these but they were too thick and I couldn’t get them to cook through all the way leaving them very dense and mushy. Even tried adding some more almond milk to thin out the batter. Bummer! Any tips on how to get it to cook through all the way? The pictures make it look sooo good and mine just didn’t turn out that way!
Hi Sandra, so sorry that happened!! Did you change anything about the recipe? Not sure why that would’ve happened, and adding more nut milk would’ve been what I suggested to thin out the batter…doing that didn’t help at all? Also, I recommend using a spoon to spread out the batter a bit right after you put it on the pan to thin it out, so that may help too if you weren’t doing that before! Feel free to reach out with more questions if you need more help – I want this recipe to work for you! :D
Wow, what an awesome recipe! They came out SO great!!!!
Thank you. Love following along :)
So glad you’re loving them, Nicole!! Thanks for the feedback :D
Hi. Have you tried making these grain-free? Can I use almond flour instead of the oats?
just made these and they are PERFECTION. fluffy and light and an unbeatable texture!!! make them asap!
So so glad you love them!!!
Just made this sooo good! Always know her recipe is going to be good though!!!
Such a compliment! So glad you’re loving them, Mandy!
These pancakes are amazing!!! Thank you for this recipe!
So glad you’re loving them!
My whole family loves these pancakes and request them very often! I have tried a few other pumpkin recipes, but this one is the winner by far (and works great since my little one has egg allergies). I usually grate a zucchini and carrot, then add to the batter (great way to add in some extra veggies). I also occasionally throw in a scoop or two of collagen. Thanks for the delicious recipe!!
Love your additions! Thanks so much for the feedback, Daisy.
Sub sorghum for oats?? Can’t have oats
Hi Dawn, I haven’t tried it that way so unfortunately I can’t say for sure how it would work!
This pancake recipe was so good! I added extra maple syrup and a dash of coconut sugar to make it sweeter. I used vanilla unsweetened soymilk and added less vanilla extract, and I used avocado oil in place of coconut. Glad to find such an easy and delicious recipe for a night after a long week. This is by far the best GF pancake recipe I have made and I have tried a lot.