Vegan Pumpkin Pancakes (Gluten-Free)

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These gluten-free Vegan Pumpkin Pancakes are made with budget-friendly pantry ingredients for a healthy fall breakfast you’ll be making it all year long! They’re bursting with flavor and nutrients for a hearty breakfast you can feel good about eating. Serve them warm with maple syrup, nut butter, and more!

a stack of vegan pumpkin pancakes topped with a pad of butter being drizzled with maple syrup

Introducing Your New Favorite Breakfast

Fall is officially here! And you know what that means…Yep! All things pumpkin. From pumpkin bread to pumpkin oats, pumpkin trail mix, and more, we’re putting this seasonal fruit to good use! However, one thing missing from our arsenal was a good brunch option.

We created the perfect vegan pumpkin pancakes! Not only are they made with whole food ingredients, but they’re fluffy, and bursting with the warm flavors of pumpkin spice we all love. Honestly, we’re drooling just thinking about them. So, take our advice, and go ahead and make a double batch. You won’t regret it. 😉

two hands holding a plate of vegan pumpkin pancakes topped with butter and syrup

Budget-Friendly Plant-Based Ingredients

Budget and allergy-friendly, these healthy pumpkin pancakes come together with just a handful of ingredients, most of which you probably already have on hand!

overhead image of non-dairy milk, maple syrup, pumpkin puree, oat flour, and spices for vegan pumpkin pancakes

Non-Dairy Milk – We prefer to use coconut milk or almond milk, but any dairy-free milk alternative will work just fine.
Pure Pumpkin Puree – Full of nutrients, fiber, and vitamin A, pumpkin is a powerhouse ingredient that not only adds a sweet flavor to these pancakes but also eliminates the need for oil or butter thanks to its moisture.
Apple Cider Vinegar – When combined with non-dairy milk, this helps create a buttermilk alternative that provides a hint of tang and yields a tender texture.
Maple Syrup – A natural sweetener, maple syrup replaces refined sugar and helps enhance the pumpkin spice flavor.
Gluten-Free Oat Flour – A great gluten-free flour alternative, oat flour is hearty and loaded with fiber to keep you full. To save time, we like to buy pre-made oat flour from the store, but you can easily make your own by blending up gluten-free oats!
Baking Powder – Used to create extra fluffy pumpkin pancakes.
Baking Soda – When combined with acidic ingredients (like apple cider vinegar and baking powder), baking soda activates and creates bubbles or air pockets in the batter that creates the fluffy texture we’re looking to achieve.
Spices – Adjust cinnamon, pumpkin pie spice, and nutmeg to suit your flavor preferences, and don’t forget the salt to enhance the rest of the ingredients!

Canned Vs Fresh Pumpkin

Either works for this pumpkin pancakes recipe! To save time, we opt for pre-made pure pumpkin puree. However, if you’ve got the time, you can easily make your own! Just note that the color and texture of your pumpkins may vary slightly as homemade pumpkin purée is sometimes lighter in color and a little thinner than the canned varieties. So, adjust the ingredient amounts as needed.

Note: If using canned pumpkin be sure to opt for the pure purée and not pumpkin pie filling that has added sugar and spice!

Tips and Tricks

Just when you thought these pumpkin pancakes couldn’t get any simpler to make, we’re coming in hot with a few more tips and tricks to make them even easier!

Use Fine Oat Flour. If you’re blending your own oat flour like we did here, you’ll want to make sure to pulse your oats until a super fine texture is formed. This allows it to absorb the liquids similarly to how regular all-purpose flour would.

Measure Carefully. Don’t overly pack the oat flour in your measuring cups. Just scoop it up loosely, and, if you can, measure with a food scale to prevent dense pancakes.

Don’t Overmix. You want to stir your batter until it is just combined and smooth. Continuing to mix will result in dense, tough pancakes.

Patience is Key! Oat flour takes longer to cook than other flours, but whatever you do, don’t increase the heat! This will cause the outside of the pancakes to burn while the inside remains doughy. Trust us, it’s worth the wait. For easy cooking, we recommend greasing your spatula or using a thin crepe spatula to flip your pancakes with ease.

How to Make Vegan Pumpkin Pancakes

Whip these pancakes up for a breakfast, brunch, or brinner you’ll love!

Combine the wet ingredients (pumpkin, milk, apple cider vinegar, and maple syrup) in a large bowl or high-speed blender.
In a second bowl, whisk together the dry ingredients (oat flour, baking powder, baking soda, salt, and spices).
Working in batches, slowly add the dry ingredients to the bowl with the wet, whisking until smooth.

Blender filled with Gluten-Free Carrot Cake Pancake batter.

overhead image of a bowl of pumpkin batter being scooped up with a ¼ cup measuring cup

Let the batter sit for 10 minutes in order to allow the baking powder and baking soda to activate and thicken the batter. Due to the lack of eggs, this rest time is needed to help the batter bind together! But do note that after 15 minutes of resting the batter will get thicker, creating a super fluffy pancake but also a more gummy texture due to oat flour fiber absorbing the liquid.

Pro-Tip: If the batter is too thick to spoon out onto a frying pan, add another 1-3 tablespoons of milk to thin it out.

Heat a non-stick pan over medium heat. Don’t let it get too hot, though, or your pancakes will burn!
Pour ¼ cup portions of the batter onto the center of the pan or a griddle. Cook until the edges begin to set and tiny bubbles form in the center of the pancake.

a stack of five vegan pumpkin pancakes on a white plate

Flip the pancakes over, and continue to cook for another 1-2 minutes or until the pancakes are golden brown.
Repeat until all of the batter has been used, greasing the pan with cooking spray, butter, or oil in between batches.
Serve warm, and enjoy!

a stack of four vegan pumpkin pancakes with a fork full of pancakes topped with syrup

Optional Mix-Ins and Toppings

Thanks to the use of pumpkin and warm spices, these pancakes are scrumptious all on their own. However, if you want to amp up the flavor even more, try including mix-ins and toppings like:

Banana slices
Dark chocolate chips
Unsweetened coconut flakes
Chopped pecans
Maple syrup
Coconut whip

overhead image of a plate of gluten free vegan pumpkin pancakes topped with butter with a fork on the side

an overhead image of a stack of three low carb pancakes topped with chocolate chips with a fork full of a bite

Storage and Reheating

We’ve never had leftovers when we make this pumpkin pancakes recipe, but if you do, they can easily be stored in an airtight container in the refrigerator for up to 3 days!

Then, when you’re ready to eat, reheat them in the microwave, toaster, or skillet for a few minutes. Or, preheat the oven to 350° Fahrenheit, place the pancakes on a baking sheet, cover them with foil, and warm them for 10-15 minutes or until your desired temperature is reached.

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Common Questions

Can I freeze leftover pumpkin pancakes?

Yes! To freeze, wrap your pancakes in foil, and place them in a sealable bag or airtight container in the freezer for up to 3 months. To prevent them from sticking to each other, separate each pancake with a layer of parchment paper.

Can I use a different type of flour?

Yes, if needed you can substitute equal parts gluten-free all-purpose flour instead.

Can I use this healthy pumpkin pancake batter to make waffles?

Unfortunately, the batter does not work for waffles, but our gluten-free sweet potato waffles are a tasty alternative!

Vegan Pumpkin Pancakes