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pumpkin pancakes no egg

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.
4.93 from 13 votes
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Course: Breakfast
Cuisine: American, Gluten-Free, Vegan
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 3
Calories: 295kcal
Author: Capri Lilly


  • 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


  • 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!


This recipe makes 6-7 pancakes
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.


Calories: 295kcal