Name: Gluten-Free Vegan Pumpkin Spice Pancakes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 cups gluten-free flour blend (I used Bob's Red Mill Gluten-Free 1 to 1 Baking Flour); 2 tsp pumpkin pie spice; 1 tsp salt; 2 tsp baking powder; 1 tsp baking soda; 1 3/4 cup almond milk; 2/3 cup pure pumpkin puree; 1 tsp apple cider vinegar; 2 tbsp maple syrup (I like my breakfast less sweet, so feel free to add more here); 1 tbsp vegetable oil (vegan butter or coconut oil also work here - plus more for pan)

Gluten-Free Vegan Pumpkin Spice Pancakes

You'll love how fluffy these gluten-free and vegan pumpkin spice pancakes are. With the perfect amount of spice, these pancakes are perfect for a fall brunch! Just drizzle with some pure maple syrup or even some sauteéd apples and vegan caramel sauce for breakfast perfection!

Prep10 min

Cook20 min

Total30 min

Yield4 servings

28 Oct 2016

Ingredients

2 cups gluten-free flour blend (I used Bob's Red Mill Gluten-Free 1 to 1 Baking Flour)

2 tsp pumpkin pie spice

1 tsp salt

2 tsp baking powder

1 tsp baking soda

1 3/4 cup almond milk

2/3 cup pure pumpkin puree

1 tsp apple cider vinegar

2 tbsp maple syrup (I like my breakfast less sweet, so feel free to add more here)

1 tbsp vegetable oil (vegan butter or coconut oil also work here - plus more for pan)

A stack of pumpkin pancakes with maple syrup dripping down the sides.

All I want for my birthday is a big stack of pancakes.

I believe it was the great 2 Chainz that once said those words in his hit song “Birthday Song” and I couldn’t agree more. That’s definitely how the lyrics go. Right?

An overhead view of a plate of three pumpkin panckes with mini pumpkins on the table and a carafe of maple syrup next to it.

In all seriousness, today is my 28th birthday! And I couldn’t think of a better way to celebrate it this morning than sharing this epic recipe for gluten-free vegan pumpkin spice pancakes with my favorite people (that’s you).

After going gluten-free and then also egg-free and dairy-free years ago, I’ve struggled to make some pancakes that weren’t gummy in the center and had that same fluffy taste from the pancakes I remembered years ago. After finding a gluten-free vegan pancake at one of my favorite restaurants in Chicago, I knew it could be done and that I needed to get back in the kitchen and try again.

A carafe of maple syrup being drizzled over a stack of gluten-free pumpkin pancakes.

A few batches later and these gluten-free vegan pumpkin pancakes were born. They are perfectly spiced and have a great texture. You won’t even realize they’re gluten-free or vegan. I love topping mine with a little pure maple syrup or for an extra treat I top them with a drizzle of caramel sauce with some sauteéd apples.

On my birthday, I don’t have many profound things to say about what I’ve learned over 28 years or what I hope lies ahead. I’m just thankful for the love I have surrounding me from my friends and family and happy to be where I am right now. And I truly hope there are many, many batches of these pancakes ahead! With caramel sauce, obviously. Also, if 2 Chainz wants to start rapping about pancakes I’d be fine with that too.

Looking for more Gluten-free breakfast ideas? Try these recipes!

If pumpkin isn’t your thing and are looking for a classic version, try these Gluten-Free Pancakes . It’s a mix recipe so you can make it later or whip up a batch now for perfectly fluffy pancakes.

This Easy Pumpkin Granola would be delicious served with a little milk or sprinkle it over your yogurt.

Love donuts? Then these Gluten-Free and Vegan Baked Pumpkin Donuts are for you! They’re baked, not fried, and are ready in under 30 minutes!

A fork with a big piece of pumpkin pancakes on it.

A plate of three pumpkin pancakes sprinkled with ground cinnamon.

Method

In a large bowl, mix flour blend, pumpkin pie spice, salt, baking powder, and baking soda together with a whisk. Set aside.

In a medium bowl, stir together almond milk, pumpkin puree, apple cider vinegar, maple syrup and vegetable oil until combined.

Pour a well into the dry ingredients and add the wet ingredients. Stir until combined.

Preheat a large skillet over medium heat on the stove. Spray with cooking spray, vegetable oil or vegan butter. Pour about 1/4 cup of batter into the pan for smaller pancakes and 1/2 cup of batter into the pan for larger pancakes. Cook for 3-5 minutes, until you see bubbles in the pancakes and the edges look set. Flip and cook another 3 minutes, until cooked through. Repeat with remaining batter.

Serve with pure maple syrup and vegan butter.

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Looking for more Gluten-free breakfast ideas? Try these recipes!

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