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?
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.
...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!
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
- 1 ½ cup unsweetened non-dairy milk
- ½ 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
- ½ teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- ¼ teaspoon salt
- 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 ⅓ 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.
- 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.