Vegan Pumpkin Pancakes (Gluten-free)
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.
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.
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!
What’s to love about these vegan pumpkin pancakes?
- Perfectly fluffy!
- Incredibly soft, with the perfect texture.
- Sweetened to perfection with coconut sugar.
- Cosy, and ideal for the fall.
- Made with just a handful of ingredients.
- Ready in under 30 minutes.
Ingredients you’ll need
- 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.
Next, 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.
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.
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.
Other cosy vegan breakfast ideas
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 (@earthofmariaa), and leave your feedback in the comments below together with a star rating.
Get the Recipe: Vegan Pumpkin Pancakes (Gluten-free)
- 1/2 cup pumpkin purée
- 1 1/2 tbsp almond butter
- 1 cup plant-based milk
- 1/2 cup oat flour
- 1/2 cup all-purpose gluten-free flour
- 1/4 tsp sea salt
- 1 tsp baking powder
- 1 1/2 tbsp coconut sugar
- Mixing bowl
- Frying pan
- 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.