Vegan And Gluten Free Pumpkin Pancakes

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Start your gloomy fall morning off right with these Vegan and Gluten-Free Pumpkin Pancakes – moist, fluffy, and utterly delicious. Made with simple and wholesome ingredients like gluten-free flour, pumpkin puree, coconut sugar, and almond milk, these pancakes are sure to brighten up your day.

Why You’ll Love This Recipe:

  • These Vegan and Gluten-Free Pumpkin Pancakes are delightfully soft, tender, and bursting with pumpkin goodness.
  • Whip up a batch in just under 20 minutes, perfect for a cozy fall breakfast.
  • This recipe ticks all the boxes – it’s vegan, dairy-free, plant-based, and gluten-free, catering to various dietary needs.
  • Plus, it’s made with pantry staples, so you can enjoy these pancakes any time without a fuss.
  • Serve them up with your favorite toppings like yogurt, pepitas, and a drizzle of maple syrup for a truly indulgent treat.

Tips And Tricks:

  • Mix your dry ingredients and wet ingredients separately before combining to ensure a perfectly mixed batter.
  • Use a whisk to blend the ingredients thoroughly.
  • Preheat your skillet before greasing and adding the pancake batter for evenly cooked pancakes.
  • For easy portioning, try using a double cookie scoop to add the batter to the skillet.
  • Flip your pancakes when the edges start to form bubbles – that’s your cue that they’re ready to be flipped!

Frequently Asked Questions:

  • Can I use all-purpose flour instead of gluten-free if I’m not gluten-free?
    Absolutely! It’s a straightforward 1:1 replacement.
  • Are these pancakes vegan?
    Yes, indeed!
  • Why are my pancakes gooey?
    Don’t worry – that’s the texture of gluten-free flour, and it’s perfectly normal. Embrace the gooey goodness!

Vegan And Gluten Free Pumpkin Pancakes

Prep Time 5 minutes
Cook Time 10 minutes
Course Breakfast
Servings 10 pancakes


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


  • In a small bowl, combine flour, baking powder, salt, and pumpkin pie spice. Set aside.
  • In a large bowl, whisk together pumpkin puree, almond milk, vanilla, melted coconut oil, and coconut sugar until well combined.
  • Add dry ingredients to wet and whisk until just combined.
  • Heat a large skillet over medium heat and coat with non-stick cooking spray.
  • Pour about 1/4 cup of batter onto the heated skillet and wait until bubbles start to form on the outer edges before flipping. Cook for an additional 1-2 minutes.
  • Top your pancakes with granola butter, maple butter, almond butter, yogurt, and pumpkin seeds for a delightful breakfast treat.


  • Remember to mix your dry and wet ingredients separately before combining.
  • A whisk is your best friend for ensuring all ingredients are fully incorporated.
  • Preheat your skillet before adding the pancake batter for optimal results.
  • Consider using a double cookie scoop for easy portioning.
  • Look for bubbles forming on the edges of your pancakes as a sign that they’re ready to be flipped. Enjoy the fluffy goodness!

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