These gluten-free vegan pumpkin spice pancakes are soft and fluffy, with warm pumpkin spice in every bite. No eggs, no dairy, no gluten, and you won’t be able to tell they’re missing any of that.
Getting there took some work. The gluten-free vegan pancakes I’d made before this always turned out gummy, so this one went through several rounds of testing to get a texture that actually holds up.
Top them with maple syrup, or go bigger with sautéed apples and caramel sauce.
Ingredient Notes:
- Flour Blend – I use Bob’s Red Mill gluten-free 1-to-1 baking flour here in the blue bag, which already contains xanthan gum.
- Almond Milk – Any unsweetened plant-based milk works in its place.
- Pumpkin Puree – Use 100% pure pumpkin puree, not pumpkin pie filling, which already has spices and sugar added to it.
- Apple Cider Vinegar – This reacts with the baking soda and plant milk to help the pancakes rise.
- Maple Syrup – This is a modest amount, enough for a touch of sweetness without making the batter runny. If you want something sweeter, add extra maple syrup on top when serving instead of increasing the amount in the batter.
- Oil – Vegetable oil works here, or swap in melted vegan butter or coconut oil. You’ll also want a little extra for greasing the pan.
Making changes to a recipe can result in recipe failure. Any substitutions listed below are simple changes that I believe will work in this recipe, but results are not guaranteed.
Megan’s Tips
Recipe FAQs
This usually comes down to the flour blend. A 1-to-1 gluten-free baking blend with xanthan gum already built in gives the most reliable results. Letting the batter rest for a few minutes before cooking also helps the flour absorb the liquid.
I’ve only tested this recipe with Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour (in the blue bag), which already contains xanthan gum. Gluten-free flour blends vary a lot, so I can’t guarantee the same results with other brands.
Storage Instructions
Let the pancakes cool completely, then layer them in a zip-top bag or airtight container with parchment paper between each one so they don’t stick. Refrigerate for up to 3 days or freeze for up to 2 months.
To reheat, place them on a baking sheet in a 325°F oven or toaster oven. Refrigerated pancakes need about 3-4 minutes, frozen ones about 6 minutes. You can also reheat them in a skillet with a little extra vegan butter, which crisps up the edges.
Serving Suggestions
These pumpkin pancakes are great on their own with a drizzle of maple syrup, but if you want to dress them up, toasted pecans and a scoop of coconut whipped cream take them in a cozy fall direction. A handful of pomegranate seeds on top adds a nice pop of color too.
If you’re putting together a full fall brunch, this is where it rounds things out. Add a batch of gluten-free vegan baked pumpkin donuts for something sweeter on the side. If you’re feeding a table with mixed dietary restrictions, my gluten-free banana pancakes are a good non-vegan option to round things out.
Gluten-Free Vegan Pumpkin Pancakes
Ingredients
- 2 cups (280 g) gluten-free flour blend - I used Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour
- 2 teaspoons pumpkin pie spice - homemade or store-bought
- 1 teaspoon salt
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1¾ cups (438 g) unsweetened almond milk
- ⅔ cup (163 g) pure pumpkin puree
- 1 teaspoon (5 g) apple cider vinegar
- 2 tablespoons (40 g) pure maple syrup - do not use artificial pancake syrup
- 1 tablespoon (13 g) vegetable oil - plus more for the pan
**Use the toggle button above to turn the instruction photos on and off!
Instructions
- Whisk together 2 cups (280 g) gluten-free flour blend, 2 teaspoons pumpkin pie spice, 1 teaspoon salt, 2 teaspoons baking powder, and 1 teaspoon baking soda in a large bowl. Set aside.
- In a separate bowl, whisk together 1¾ cups (438 g) unsweetened almond milk, ⅔ cup (163 g) pure pumpkin puree, 1 teaspoon (5 g) apple cider vinegar, 2 tablespoons (40 g) pure maple syrup, and 1 tablespoon (13 g) vegetable oil until combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Heat a large skillet over medium heat and grease with oil or vegan butter. Pour ¼ cup of batter for smaller pancakes or ½ cup batter for larger ones. Cook for 3-5 minutes until bubbles form and the edges look set, then flip and cook another 3 minutes until cooked through. Repeat with the remaining batter.
- Serve with pure maple syrup and vegan butter.
Notes
- Yield: Makes about 12 pancakes, depending on how large you make them.
- Storage: Refrigerate in an airtight container for up to 3 days, or freeze with parchment between layers for up to 2 months. Reheat them in a 325°F oven or in a skillet with a little vegan butter.
Nutrition
Happy Birthday! A perfect birthday recipe in my book! Hope you had the BEST day 🙂
Thanks girl! Hope all is well with you!!
Hello, Megan! As a parent with three kids who have various food intolerances that morph and change as they heal or regress, I cannot stress how very thankful I am that bloggers like like you have done so much work in the kitchen to figure out healthy recipes for tolerable and even exciting food for those with allergies! I love the recipes, and you are such a lovely lady! Thanks a ton. My three babes will soon be thankful for you too, after I make these pancakes(: