In my opinion, one of the perfect breakfasts to have during the fall is vegan gluten free pumpkin pancakes. Topped with a little vegan butter and real maple syrup? Maybe a little vanilla bean coconut whipped cream?
So dreamy.
Each year, when fall rolls around, there are so many pumpkin recipes I want to share here with you, but I don’t want you to go into pumpkin overload so I have to remind myself that fall flavours are so much more than pumpkin.
There’s apples, cinnamon, butternut squash, ginger…and so much more. I’m trying my best to think outside the pumpkin box…
…But for today (and a few more times before fall is over!), we’re sticking with pumpkins 🙂
And speaking of pumpkins, to make all of these pumpkin recipes, you need pumpkin puree. Have you ever tried making your own? Its very easy and will save you money, which is always a good thing!
Learn How to Make Homemade Pumpkin Puree.
If you’ve never had gluten free pumpkin pancakes before, I hope you aren’t thinking that because they’re gluten free that they’re going to be flat, or rubbery, or have a weird texture.
THESE gluten free pumpkin pancakes are none of those things. They’re fluffy, filled with flavour, and will fool anyone into thinking that they’re regular pancakes, just like all of my other vegan gluten free pancake recipes, check them out: banana, gingerbread, plain, sweet potato, eggnog, buckwheat, and banana oat.
Here’s a shot of the inside of the pancakes so you can see how fluffy they are. I took these after they were doused with maple syrup, so they are a little weighed down, but if you follow my recipe exactly, you’re going to end up with the most delicious vegan gluten free pumpkin pancakes you’ve ever had.
One thing that’s really important when making pancakes, is to be sure your baking powder is fresh and active. Why? The baking powder is what helps to “lift” them as they cook and make them fluffy.
If you aren’t sure how to check your baking powder, read this article on how to tell if your baking powder is still good.
If you make these, share a pic on Instagram and tag me (@delightfuladventures). Seeing your remake pictures make me so happy, I love seeing them!
If you liked this pumpkin recipe, you may also like these other vegan pumpkin recipes:
- Vegan Gluten Free Pumpkin Spice Waffles
- Vegan Gluten Free Pumpkin Spice Muffins
- Pumpkin Spice Mini Muffins
- Vegan Pumpkin Cinnamon Rolls
- Vegan Gluten Free Pumpkin Chocolate Chip Bread
- Vegan Gluten-Free Pumpkin Chocolate Chip Cookies
Vegan Gluten Free Pumpkin Pancakes
Suggested Equipment:
Ingredients:
- 1 1/2 cup unsweetened non-dairy milk
- 1/2 cup unsweetened pumpkin puree (not pumpkin pie filling)
- 3 tablespoons coconut oil (any neutral flavoured oil will work)
- 1 teaspoon pure vanilla extract
- 2 tablespoons ground flax seeds
- 2 tablespoons pure maple syrup
- 2 cups gluten-free flour blend **see important note about flour below**
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- 1/4 teaspoon salt
Instructions:
- Whisk milk, pumpkin puree, oil, vanilla, ground flax seeds, and maple syrup together in a medium-sized bowl, whisking enough to incorporate the flax seeds. Let sit for 5 minutes.
- Heat pan over medium-high heat for at least 2 minutes.
- Whisk flour, baking powder, baking soda, pumpkin pie spice and salt together in a large bowl.
- Slowly add wet ingredients to the dry ingredients, mixing well until incorporated.
- Lightly coat surface of pan with a very small amount of oil. Ladle about 1/3 cup (or less for smaller pancakes) of the pancake mixture into the center your pan, cooking 1 at a time.
- Flip when ready.
- Continue cooking until the batter is done, placing pancakes on a covered oven-safe plate in the oven as they finish to keep them warm.
Recipe Notes:
- It’s important to know that different gluten-free flour blends use different ingredients and ratios, so results will always vary if you substitute. I have never used any other brand of flour to make this recipe (other than Bob’s Red Mill Gluten Free All Purpose Baking Flour (Amazon link) in the red bag, NOT the blue bag), so please know that your results may not be the same as mine if substitute with another gluten-free flour blend.
- Be sure that your baking powder is fresh or it will not get the lift they need while cooking to become fluffy inside. Click here to learn how to test your baking powder for freshness.
- This recipe will NOT work with coconut flour.
- This recipe makes 8-10 pancakes, depending on how large or small you make them.
- When I make my pancakes, I use a thick, cast-iron pan. I usually turn mine after about a minute and a half, when the edges start to look dry. Some experimentation may be necessary until you get a feel for it. Everyone’s griddle/pan will cook differently.
- Nutrition info is based on 1 of 8 pancakes without toppings. Nutrition info is only to be used as a rough guide. Click to learn how nutrition info is calculated on this website.
Jamie says
I made these using almond oil, 1.5 c cassava flour, .5 c quinoa flour, 3 tbsp of honey instead of maple syrup, and extra pumokin pie spice. They came out perfect!
Gwen Leron says
Wonderful, glad the recipe worked well with your substitutions, Jamie! 🙂
Sue says
These were delicious! However, when I mixed them they were super thick- thicker than muffin mix. I followed the recipe exactly and used melted coconut oil. I added more almond milk to make it more manageable. Is it suppose to be very thick?
Gwen says
Hi Sue! I’m happy you liked the recipe and that they turned out delicious 🙂 The batter shouldn’t so thick that you need to add more liquid. What type of flour did you use? You can have a look at the video I created for my gingerbread pancakes to get an idea of how the consistency of the batter should be. In the video, I’m using the vegan gluten-free flour. You can find the video in this post: https://delightfuladventures.com/vegan-gingerbread-pancakes-gluten-free/. I hope this helps! Thanks for your note, Sue!
Kelli says
I also ended up with very thick batter. How much extra milk did you add? I didn’t measure mine but I felt like I added 3/4-1cup more and it was still thicker than expected.
Gwen Leron says
Hi Kelli, the thick batter likely has to do with the type of flour you used, what kind was it? If adding extra milk, you would need to add enough so the batter is pourable, it will all depend on the flour and how thick the batter is. I hope things worked out in the end.
Gen says
I made these today and they turned out perfect! I used robin hood gluten free all purpose flour and I also added a bit of almond meal. My whole family loved these pancakes. I will definitely be making this recipe again.
Gwen says
Yay! So glad to hear it went over well with your family, Gen! And good to know that it worked well with the Robin Hood GF All Purpose Flour. Thank you for letting me know and thank you for your note 🙂
Kristen says
What kind of oil do you use? It doesn’t specify what kind. Olive oil? Coconut oil? Vegetable oil? Also, does it matter which oil you use or will they come out pretty much the same?
Gwen says
Hi Kristen! I use melted coconut oil for my pancakes, but any neutral flavoured oil will work perfectly fine and your pancakes will turn out the same 🙂 Let me know how it goes, I hope you like them!
Blablache says
Impatient me decided to use mashed raw pumpkin… Turned out quite dry, unsurprisingly! Not bad, still fluffy, but more like muffins or scones. Thought I’d share in case anyone got the same weird idea 😀
I will probably try again with proper puree.
Gwen says
Oh no! Sorry to hear this, but yes, you do need proper canned or homemade pumpkin puree in order for this recipe to work. Let me know how it goes if you decide to try again! 🙂
Katie says
These are wonderful! The fluffiest gluten free vegan pancakes I’ve made to date! Great recipe!
Gwen @ Delightful Adventures says
Yay! Happy you like them, Katie! 🙂 Thank you so much!
Jess says
Just made these- sooo good! The Trader Joe’s gluten free blend also works for this 🤗
Gwen @ Delightful Adventures says
Oh, good! I’m so glad to hear that the Trader Joe’s GF blend worked well for you, Jess! Thanks for letting me know. And I’m very happy that you like the recipe 🙂
Linda says
So delicious, and moist, they came just the way pictured, I will definitely make them again and again, thank you for the recipe
Gwen @ Delightful Adventures says
You’re very welcome, Linda! So glad you like the recipe 🙂
Daniel says
Great recepie , easy to make , and tastes Great!
Gwen @ Delightful Adventures says
Glad it worked out for you and that you like them, Daniel! Now I’m craving them 🙂
Shana says
Seriously excellent recipe! I’ve made this with gf flour and gluten-full flour. I grew some pumpkins in fall, puréed them, and keep it in the freezer so I can make pumpkin pancakes year round. Your recipe is full of flavor and easy to follow. Thank you!
Gwen @ Delightful Adventures says
So glad to hear things went well and that you like the recipe, Shana! I purée a bunch of pumpkins in the fall as well, I love having a stash to make pumpkin recipes whenever I want (like these pancakes 🙂 )
Malvina says
I wanted to buy Bob’s Red Mill gluten-free pancake mix, but it contains some dairy.
Gwen @ Delightful Adventures says
Hi Malvina, this recipe does not call for the pancake mix, it uses the gluten-free all purpose baking flour. You can see what it looks like by clicking the link in the ingredients list above 🙂
Nat Sam says
Hello, thx for your recipe. Which bobs red mill flour did u use, all purpose or the 1 to 1?
Gwen @ Delightful Adventures says
Hi Nat, I use the Bob’s Red Mill all purpose gf. If you click the link in the recipe ingredients, you will see a picture of it so you know exactly which one 🙂 I hope you like the pancakes!