Fluffy Gluten Free Pumpkin Pancakes | Vegan

These light and fluffy Gluten-Free Pumpkin Pancakes are like taking a bite of a sweet pumpkin pie for breakfast! They’re easy to make are ready to enjoy in less than 10 minutes! Drizzle with maple syrup and top with coconut whipped cream for the ultimate pancakes.

If you love pancakes you’ll also want to make my super fun Mini Pancakes!

I’m going to start by stating the obvious:

Pancakes Are Everything!

It may be just me, but pancakes are truly my ultimate comfort food. They are fluffy, sweet, warm, and especially delicious with maple syrup drizzled on top. What’s not to love?!

fluffy pumpkin pancakes

Now that it is officially Fall, warm meals with pumpkin and apples are a must! These fluffy gluten free pumpkin pancakes fulfill both of those requirements as they are filled with savory pumpkin puree and pumpkin spice, then topped with caramelized apples. Each and every bite is a sweet treat that makes you wonder, “Why am I not eating pumpkin pancakes for breakfast every day of the week??”.

If you’re wondering how to make pumpkin pancakes from scratch, don’t fret! It is actually SUPER easy and requires hardly any work. You’ll simply combine all the ingredients into a large bowl, mix well, and wah-lah, you have the perfect batter — no need for the boxed stuff.

How do you make pumpkin pancakes

Ingredients:

• Gluten-Free Flour: I like to use Bob’s Red Mill Gluten-Free 1:1 Baking Flour. If you do not have a gluten sensitivity, you can use regular flour, like this one.
• Brown sugar: Just a bit of brown sugar provides the perfect level of sweetness to the pancakes! You can also use coconut sugar for an even healthier option!
• Baking powder: The baking powder is what helps to make these pancakes super fluffy!
• Pumpkin spice: If you do not have pumpkin spice, you can always use cinnamon or try making your own pumpkin spice by blending nutmeg, allspice, cinnamon, and ginger.
• Pumpkin puree: You want to make sure to get 100% pumpkin puree (not pie filling). Make sure to fill the measuring cup all the way the brim to make sure you get the perfect pumpkin flavor for your pancakes!
• Unsweetened almond milk: I like to use almond milk, but you can use whichever non-dairy or dairy milk you prefer.
• Vanilla extract: You’ll need just a pinch to enhance the flavor!
• Flax Egg: The flax egg acts as a binder and replaces regular eggs in this recipe. Making flax egg is simple! All you need to do is add one tablespoon of ground flaxseed to a small bowl with two and a half tablespoons of purified water. Let it sit on the counter for about 5-10 minutes until it thickens and is ready to use! (Ground Flax are also a great source of plant-based protein — yes to healthy options!)

Tips for Making the Best Vegan Gluten-Free Pumpkin Pancakes

• Prepare the flax egg first and set aside to thicken. Add the flax egg in last after all the ingredients have been combined.
• Add the dry ingredients into a large bowl first and whisk to combine and break up any clumps. Then incorporate the wet ingredients.
• For even more flavor and texture, fold chocolate chips or nuts into the batter (do this last).
• The batter should be thick, yet pourable. When it is time to make your pancakes be sure to cook the pancakes over medium-low heat. I’ve found that low heat helps to create the perfect golden fluffy pancakes.

Recipe Substitutions

• Gluten-Free Flour: If you are not sensitive to gluten, you can substitute the gluten-free flour with regular flour in this recipe.
• Flax Egg: These pumpkin pancakes are made without eggs. If you would like to use eggs, simply substitute 1 egg for the flax egg.
• Milk: You can use any regular or non-dairy milk you’d like!
• Pumpkin Spice: If you do not have pumpkin spice, you can use cinnamon instead.
• Vegan Butter: I like to use Earth Balance Vegan Butter, but you can always use regular butter if you prefer.

What to put on Pumpkin Pancakes

• Caramelized Apples
• Jam
• Coconut Whipped Cream
• Honey
• Chopped Bacon & Maple Syrup
• Fresh Berries
• Nutella
• Chocolate Chips

How to store leftover pancakes:

Store any leftover pancakes in an airtight container. You can store them in the fridge for up to 3 days, or in the freezer for up to 3 months. If you freeze them, make sure to let them thaw before heating.

The best way to reheat pancakes is on the stovetop in pan or in the microwave for 30-40 seconds.

If you try these Fluffy Gluten Free Pumpkin Pancakes, leave a comment below and let me know what you think! I love hearing from you!

Fluffy Gluten Free Pumpkin Pancakes | Vegan

These light and fluffy Gluten-Free Pumpkin Pancakes are like taking a bite of a sweet pumpkin pie for breakfast! They’re easy to make are ready to enjoy in less than 10 minutes! Drizzle with maple syrup and top with coconut whipped cream for the ultimate pancakes.

4.67 from 15 votes

Print Pin Rate

Course: Breakfast

Cuisine: American, Gluten-Free, Vegan

Prep Time: 5 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 15 minutes minutes

Servings: 3

Calories: 295kcal

Author: Capri Lilly

Ingredients

• 1 1/2 cup Gluten Free All Purpose Flour
• 2 tsp Baking Powder
• 2 tbsp Brown Sugar
• 3/4 tsp Pumpkin Spice (or cinnamon)
• 1 cup Almond Milk
• 1 tsp Vanilla Extract
• 1/2 cup Pumpkin Puree

Flax Egg

• 1 tbsp Ground Flax
• 2.5 tbsp Water

Caramelized Apples (optional)

• 2 Apples, peeled and cut into thin slices ~1/4"
• 1 tbsp Brown Sugar
• 2 tbsp Coconut Oil

Instructions

• Combine the ingredients for the flax egg in a small bowl and set aside to thicken.
• In a large bowl, combine the dry ingredients and whisk together, eliminating any large clumps.
• Combine all of the wet ingredients in a medium-sized bowl. Add the wet ingredients to the dry ingredients and stir until fully combined.
• Over medium-low heat, add ~1/2 tsp of vegan butter or coconut oil to a nonstick frying pan or griddle. Pour approximately 1/4 cup of the batter onto the pan for each pancake. When bubbles begin to rise in the pancakes and the bottom is golden, flip with a spatula and cook until golden (approximately ~2 minutes on each side).
• Serve, or place on an ovenproof plate in a 200F° oven for up to 15 minutes to keep warm.
• Serve with maple syrup, fruit, yogurt, chocolate chips, or even plain!

Optional Caramelized Apples

• In a medium-sized skillet over medium-high heat, add the coconut oil and sliced apples and saute for about 5 minutes, stirring occasionally.
• Stir in brown sugar and reduce the heat to medium-low. Let the mixture simmer for about 5 minutes until the apples are soft.
• Remove from the heat and serve!

Notes

This recipe makes 6-7 pancakes

Tips:

Usually the first batch of pancakes will need a higher heat as the pan comes to the perfect temperature. Adjust the heat as necessary until the pancakes are perfectly golden on each side

Recipe Substitutions

• Gluten-Free Flour: If you are not sensitive to gluten, you can substitute the gluten-free flour with regular flour in this recipe. 
• Flax Egg: These pumpkin pancakes are made without eggs. If you would like to use eggs, simply substitute 1 egg for the flax egg.
• Milk: You can use any regular or non-dairy milk you’d like!
• Pumpkin Spice: If you do not have pumpkin spice, you can use cinnamon instead
• Vegan Butter: I like to use Earth Balance Vegan Butter, but you can always use regular butter if you prefer. 

How to store leftover pancakes:

Store any leftover pancakes in an airtight container. You can store them in the fridge for up to 3 days, or in the freezer for up to 3 months. If you freeze them, make sure to let them thaw before heating, for the best results.

Nutrition

Calories: 295kcal

Looking for more delicious Gluten-Free Pancakes to try!

Make undeniably delicious gluten-free pancakes that don’t make you compromise on texture or taste! Try out my Apple Cinnamon Pancakes or my Avocado Blueberry Pancakes— so rich & tasty! And if you love this pumpkin recipe, you’ll love my No-Bake Pumpkin Swirl Cheesecake | Gluten-Free & Vegan!

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