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. 

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.

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. 

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.

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. 

Here’s what you’ll need to make these pumpkin pancakes:

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?!

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. 

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.

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. 

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

  • Author: Rachel Conners
  • Prep Time: 5
  • Cook Time: 15
  • Total Time: 20
  • Yield: 6 to 7 small pancakes 1x
  • Category: Breakfast

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

Scale
To serve: coconut whipped cream, pure maple syrup, chocolate chips, fruit, and/or nut butter

Instructions

  1. 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.
  2. In a blender, combine the dairy-free milk mixture, oats, pumpkin, maple syrup, baking powder, pumpkin pie spice, sea salt, and vanilla.
  3. Blend for 30 seconds until the oats are broken down and smooth. Let the batter stand for 5 minutes to thicken up.
  4. 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.
  5. 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.
  6. Serve warm, with vegan butter, coconut cream, maple syrup, pecans, chocolate chips, fruit, and/or nut butter!
  7. 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.

Keywords: breakfast, pumpkin, pancakes, gluten-free, vegan

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. 

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. 

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