Gluten-free pumpkin pancakes are the perfect way to start your morning! They’re light & fluffy, and pack in all that delicious fall flavor.
Pumpkin pancakes
Pumpkin season is right around the corner, and while some may argue that it’s too early for pumpkin recipes, my Instagram followers voted it’s never too early when I polled them yesterday.
I’ll be the first to admit that i’m actually not the biggest pumpkin fanatic. But these gluten-free pumpkin pancakes are SO delicious, whether you’re pumpkin obsessed or not.
This delicious stack is light and fluffy, and seriously has all of the delicious fall flavors in one bite. I love to keep my serving simple with a *heavy* drizzle of maple syrup, but you can customize these by adding nuts or chocolate chips!
What you’ll need to make gluten-free pumpkin pancakes
- Pumpkin puree– be sure to grab pure pumpkin puree and not pumpkin pie filling!
- Oat flour– I love baking with oat flour because it’s usually what I have on hand, but you can swap all-purpose flour if you’re not gluten-free
- Eggs
- Coconut oil or vegan butter
- Milk– you can use unsweetened plant-based milk, or any milk you have on hand
- Maple syrup
- Vanilla extract
- Pumpkin pie spice– if you don’t have any around, you can add a tsp of cinnamon, and a punch of ginger and nutmeg
- Baking soda, baking powder and salt
Simple ingredients, but delicious results!
These gluten-free pumpkin pancakes are delicious, easy to make, and one of my new favorite ways to use up pumpkin puree! I can’t wait for you guys to try them.
If you’re in a baking mood, be sure to check out some other baked goods from my blog that are perfect for fall, like these carrot cake oatmeal bars, gluten-free coffee crumb cake, and cinnamon swirl banana bread!
More breakfast ideas to try:
Baked Blueberry Oatmeal Bars
Cinnamon Roll Pancakes (Gluten-free)
Feta & Veggie Frittata
Gluten-free Pumpkin Pancakes
Ingredients
- 1 1/2 cups oat flour, or substitute all-purpose flour
- 1/2 cup pumpkin puree
- 1/2 cup plant-based milk
- 1/4 cup maple syrup
- 2 eggs
- 2 tbsp melted coconut oil or vegan butter
- 1 tsp pumpkin pie spice
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- Maple syrup to top
Directions
- In a large bowl, whisk the eggs with the milk, oil, maple syrup, vanilla extract and pumpkin puree until smooth.
- Add in the flour, baking powder, baking soda, salt and pumpkin pie spice and stir together until a thick batter forms.
- Heat a large pan on medium/low heat. Once hot, grease with a little butter or cooking spray.
- Pour 1/3 cup of batter into the pan and gently spread it to form a palm-sized pancake. Cook on one side for about 1 minute, then flip and cook for additional minute. Repeat with remaining batter, making sure to grease the pan between batches.
- Serve fresh with pure maple syrup and your choice of toppings!
These pancakes are a literal MASTERPIECE!!!! They r so so delicious .. I usually am not one for sweets in the am (more of a salty gal) but me and my 7 yr old make these every single Sunday! And we double the batch! Thank you for this recipe!
So happy to hear that!!
Hey! Can I use flax eggs in place of eggs? And take out the maple on a specific diet and can’t have these!
Thank you ♥️
Hi! I haven’t tested with a flax egg but it may work. You can use any other sweetener of choice, like honey!