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Gluten-Free Pumpkin Pancakes

Gluten-Free Pumpkin Pancakes

  • Author: Paige
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 15 pancakes 1x


The best fall breakfast for a cozy crisp morning! These pumpkin pancakes have it all, sweet flavor, warm spice and pumpkin flavor.  


Units Scale
  • 3 tablespoons of melted vegan butter
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon of salt
  • 1/2 cups of pumpkin puree
  • 1 teaspoon of baking powder
  • 1 egg
  • 1 1/2 cup of dairy-free milk
  • 2 tablespoons of maple syrup
  • 1 1/2 gluten-free flour
  • 1 teaspoon of vanilla extract


  1. In a bowl mix together the melted vegan butter, dairy free milk, pumpkin puree, egg, maple syrup and vanilla extract
  2. Next add in the baking powder, salt, and pumpkin pie spice
  3. Using a whisk, add the gluten-free flour to your pancake batter in 1/2 cup increments and whisk until the batter is smooth
  4. Heat a skillet over medium heat with vegan butter, once the butter starts to crackle and bubble add 1/3 cup of pancake batter to the skillet and cook on one side until bubbles form, then flip to cook through the other side
  5. Set the cooked pancake onto a plate or cooling rack, repeat making pancakes with the remaining batter
  6. If you have left over pancakes, let them cool fully, then stack them with a piece of parchment paper in between them and freeze for up to 3 months in an air tight bag or container.
  7. To reheat the frozen pancakes, in a toaster or on a skillet with vegan butter


*you can omit the egg and add in 1/4 cup more of pumpkin puree

Keywords: pumpkin pancakes

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