• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Oh My Veggies logo

  • Recipes
    • Vegetarian Recipes
    • Vegan Recipes
    • Vegetarian Main Dishes
    • Vegetarian Appetizers
    • Vegetarian Breakfast Recipes
    • Vegetarian Side Dishes
    • Dessert Recipes
    • Snack Recipes
    • Drinks
    • Sauces, Spreads and Condiments
    • Holiday Recipes
    • From our Readers
  • Cooking Tips & Hints
    • Cooking Tips
    • Plant-Based Nutrition
    • Product Reviews
  • Shop Cookbooks
  • About Us
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
  • Find Recipes
  • Cookbooks
  • About Us
  • Free Meal Plan
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • Find Recipes
    • Cookbooks
    • About Us
    • Free Meal Plan
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Oh My Veggies » Vegan Recipes » Gluten-free Vegan Recipes

    Vegan Pumpkin Pancakes (Gluten-free)

    Published: Oct 1, 2020 · by Nicole · Updated: Feb 9, 2022 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe

    Make these vegan pumpkin pancakes for an indulgent weekend breakfast or brunch! They are incredibly fluffy and soft, with just the right amount of sweetness and even more cosiness. They are also gluten-free and require just a few simple ingredients.

    Gluten-free vegan pumpkin pancakes

    I’m all about pumpkin season this year. And I’m also all about treating myself with copious amounts of pancakes, because a delicious and hearty breakfast is a perfect way to get started. But, seeing as I rarely have time in the morning to spend time in the kitchen, pancakes for dinner is also a frequent occurrence.

    Closeup of pumpkin pancakes on a plate with blueberries and banana

    If you’re like me and love pumpkiny cosiness, you need to give these pumpkin pancakes a go. First of all, they are incredibly fluffy. Fluffiness is a basic requirement for pancakes, which these meet without a doubt. Furthermore, the softness is on point too. You certainly don’t have to worry about soggy pancakes at all!

    And of course, the addition of pumpkin makes anything better. These treats feature just the right amount, so that it isn’t overwhelming and doesn’t interfere with the texture. Trust me, you’ll love them!

    Closeup of pumpkin pancakes with berries and fruit

    What’s to love about these vegan pumpkin pancakes?

    They are:

    Plate of pumpkin pancakes with blueberries and banana
    • Perfectly fluffy!
    • Incredibly soft, with the perfect texture. 
    • Sweetened to perfection with coconut sugar.
    • Cosy, and ideal for the fall.
    • Gluten-free.
    • Oil-free.
    • Made with just a handful of ingredients.
    • Ready in under 30 minutes.

    Ingredients you’ll need

    Ingredients for vegan pumpkin pancakes
    • Pumpkin purée. This is the key ingredient! You can either use pumpkin purée from a tin, or make your own. 
    • Almond butter. Together with the pumpkin, this acts as an egg replacer and also adds a nutty undertone. You can replace with any other nut or seed butter of your choice.
    • Plant based milk of your choice.
    • Gluten-free oat flour. You can use store-bought oat flour, or make your own by blending gluten-free oats in a blender or food processor.
    • All-purpose gluten-free flour.
    • Pinch of good quality sea salt.
    • Baking powder.
    • Coconut sugar. I wouldn’t recommend replacing with a liquid sweetener as they may come out soggy. 

    How to make the best vegan pumpkin pancakes

    It’s super easy! First, add the pumpkin purée, almond butter and plant based milk to a mixing bowl and whisk together thoroughly. 

    • Wet ingredients for pumpkin pancakes
    • Batter for vegan pumpkin pancakes

    Next, add the oat flour, all purpose gluten-free flour, salt, baking powder and coconut sugar. Mix together using a spatula. 

    • Two pancakes in a frying pan
    • Cooked pancakes in a frying pan

    Heat a non-stick frying pan over a medium-high heat. Pour in around 2-3 tbsp batter per pancake and cook for 2-3 minutes, until crispy and golden around the edges. Cook for a further minute on the other side.

    Plain pumpkin pancakes on a plate

    Serve with extra almond butter and other toppings of your choice. 

    Variations and different additions

    • If you love pumpkin for breakfast, you can also try my chocolate pumpkin pancakes. 
    • Mashed sweet potato or butternut squash work really well in this recipe too.
    • For a little bit of extra indulgence, you can add dairy-free chocolate chips to the batter.
    • Blueberries make a great addition too!

    How to serve these vegan pumpkin pancakes

    There are countless ways to serve pancakes, and it really does depend on your preferences. Some people like to keep it simple, just by adding some extra maple syrup on top.

    Pumpkin pancakes on a plate with fruit and almond butter

    As you can see in the photos I served these with a side of blueberries and banana, also drizzling some extra almond butter on top and adding a light dusting of coconut. In general, nut and seed butters make a great topping. Coconut yoghurt/any other plant based yoghurt of your choice is another perfect side for a pancake breakfast!

    Storing and freezing vegan pancakes

    These pancakes keep in the fridge in an airtight container for 4-5 days. You can also freeze them for up to 2 months. Reheat either in the microwave or in the toaster, and serve as normal.

    Plate of vegan pumpkins with blueberries and banana

    Other cosy vegan breakfast ideas

    • Scrambled tofu
    • Mushroom buckwheat porridge bowl
    • Banana pancakes
    • Potato Waffles
    • Easy quiche
    Gluten-free vegan pumpkin pancakes

    Let me know in the comments - what’s your favourite breakfast in the fall? If you give these vegan pumpkin pancakes a go, be sure to tag me on Instagram (@ohmyveggies), and leave your feedback in the comments below together with a star rating.

    Vegan Pumpkin Pancakes (Gluten-free)

    Make a batch of gluten-free vegan pumpkin pancakes for a cosy breakfast or brunch! They are fluffy, soft, and perfectly sweetened, as well as ready in under 30 minutes.
    Print Recipe Pin Recipe Email Recipe
    Prep Time: 5 minutes
    Cook Time: 15 minutes
    Total Time: 20 minutes
    Course: Breakfast, Dessert, Snack
    Cuisine: Vegan
    Diet: Gluten Free, Vegan, Vegetarian
    Keyword: 30 minutes or less, Almond butter, autumn, earth of maria, Gluten-Free, Pancakes, Pumpkin, to move
    Servings: 8 pancakes
    Calories: 92kcal
    Author: Oh My Veggies

    Equipment

    • Mixing bowl
    • Frying pan

    Ingredients

    • ½ cup pumpkin purée
    • 1 ½ tbsp almond butter
    • 1 cup plant-based milk
    • ½ cup oat flour
    • ½ cup all-purpose gluten-free flour
    • ¼ tsp sea salt
    • 1 tsp baking powder
    • 1 ½ tbsp coconut sugar

    Instructions

    • Add the pumpkin purée, almond butter and plant based milk to a mixing bowl and whisk together thoroughly.
    • Add the oat flour, all purpose gluten-free flour, salt, baking powder and coconut sugar. Mix together using a spatula.
    • Heat a non-stick frying pan over a medium-high heat. Pour in around 2-3 tbsp batter per pancake and cook for 2-3 minutes, until crispy and golden around the edges. Cook for a further minute on the other side.
    • Serve with extra almond butter and other toppings of your choice.

    Notes

    These pancakes keep in the fridge in an airtight container for 4-5 days. You can also freeze them for up to 2 months. Reheat either in the microwave or in the toaster, and serve as normal.

    Nutrition

    Calories: 92kcalCarbohydrates: 15gProtein: 3gFat: 3gSaturated Fat: 1gSodium: 121mgPotassium: 145mgFiber: 2gSugar: 3gVitamin A: 2383IUVitamin C: 1mgCalcium: 88mgIron: 1mg
    Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!
    Click here to pin this for later
    Gluten-free vegan pumpkin pancakes

    « Cauliflower Wings With Almond Dip
    Vegan Beetroot Pasta Salad With Green Lentils »

    30 Minutes or Less, Earth of Maria, Gluten-free Vegan Recipes, Vegan Breakfast Recipes, Vegan Dessert Recipes, Vegan Recipes, Vegan Snacks, Vegetarian Breakfast Recipes, Vegetarian Recipes Almond butter, coconut sugar, gluten-free flour, Oat flour, plant based milk, Pumkin puree, pumpkin

    Reader Interactions

    Something to say? Leave a comment. Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    image of the author

    Nicole is a life long vegetarian and the author of the popular vegan cookbook, Weeknight One Pot Vegan Cooking. She loves sharing her recipes and showing the world just how easy and delicious meatless meals can be!
    Learn more here.

    signature of author

    get a free 5 day vegetarian meal plan

    shop our vegetarian and vegan cookbooks

    Trending Recipes

    • 55+ Delicious Ways to Cook with Lemons
    • 35+ Refreshing Summer Desserts
    • Crunchy Asian Slaw with Sesame-Ginger Dressing
    • Glazed Lemon Donuts

    Footer

    ↑ back to top

    • Shop Cookbooks
    • About Us
    • Work with Me
    • Contact
    • Privacy Policy
    • Terms of Use

    Still hungry? Check out our delicious family of blogs.

    link to VegKitchen.com - vegan recipes website
    link to deliciouseveryday.com - a vegetarian and vegan recipes website
    link to allshecooks.com - a food blog
    link to wandertooth.com - a travel website

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2021 Hook & Porter Media