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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.
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:
- 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
How to Make Vegan Gluten Free Pumpkin Pancakes
Treat your family to a batch of easy-to-make, fluffy vegan gluten free pumpkin pancakes. They're packed with pumpkin spice flavour everyone will love.
- 1 1/2 cup unsweetened non-dairy milk
- 1/2 cup unsweetened pumpkin puree (not pumpkin pie filling)
- 3 tablespoons oil
- 1 teaspoon pure vanilla extract
- 2 tablespoons ground flax seeds
- 2 tablespoons pure maple syrup
- 2 cups gluten-free flour blend (I use Bob's Red Mill, see note below)
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- 1/4 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 1/3 cup (or less for smaller pancakes) of the pancake mixture into the center your pan, cooking 1 at a time.
- Turn 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 all gluten-free flour blends use different ingredients and ratios, so results will always vary when you use different blends. I have never used any other brand of flour to make these pancakes (other than Bob's Red Mill (the one with the red label, not the blue), so please know that your results may not be the same as mine if you substitute with a different flour.
- 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.
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!
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 🙂
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 🙂 )
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 🙂
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 🙂