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Home » Recipes » Breakfast

Gluten-Free Vegan Pumpkin Pancakes

Last updated - September 29, 2023; Published - September 14, 2020 By Rhian Williams 4 Comments

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A collage of two gluten-free vegan pumpkin pancake photos

These Gluten-Free Vegan Pumpkin Pancakes are moist and fluffy, subtly spiced and perfectly satisfying! They make a filling breakfast and are perfect for Thanksgiving or Christmas! They're refined sugar free (or can be made with no added sugar) too.

A stack of gluten-free vegan pancakes on a plate topped with syrup and pumpkin seeds

I tested lots of different types of pumpkin pancakes, initially using my Gluten-Free Vegan Pancakes recipe, which is made using a mixture of ground almonds and gluten-free flour. However, they turned out too dense and weren't fluffy enough. But then I decided to use my Flaxseed Pancakes recipe as a base instead, and they turned out perfectly moist and fluffy.

Tips for making these

  • You can use either brown or golden flaxseeds, but I found the colour was much nicer with golden flaxseeds, plus they have a milder flavour.
  • You can buy either whole flaxseeds or flaxseed meal - it doesn't really matter because either way you'll need to grind them up into a fine powder.
  • You can buy flaxseeds in most supermarkets, local health stores or online.

How to make this recipe

Scroll down to the bottom of the post to see the full recipe.

Tip: Whether using whole flaxseeds or flaxseed meal, you'll need to grind them up into a fine powder. Store-bought flaxseed meal isn't fine enough for making these pancakes.

  • Place the flaxseeds in a food processor.
Flaxseeds in a food processor
  • Whizz until you get a fine powder.

Tip: This can take quite a lot of time and it's much easier if you have a powerful/high-speed food processor.

Flaxseed powder in a food processor
  • Transfer the flaxseed powder into a glass mixing bowl, along with the gluten-free flour, baking powder and bicarbonate of soda.
  • Mix well, ensuring you’ve got rid of any clumps of flaxseed powder.
  • Add the pumpkin purée, almond milk, vinegar and maple syrup and mix again.

Tip: Use a measuring jug to measure out the plant-based milk.

Raw gluten-free vegan pumpkin pancake batter in a glass bowl

Tip: Leave the batter to sit for 5 minutes to allow the flaxseed to absorb the excess liquid before frying the pancakes.

  • Heat up a tiny bit of oil in a frying pan (non-stick is best) and add a few tablespoons of the pancake batter.

Tip: Control the amount of oil you use by using a spray-on oil or rubbing a piece of greased kitchen paper over the bottom of the frying pan – too much oil will make the pancakes ragged at the edges, and too little will make them hard to flip over.

  • Cook on a low-medium heat for a few minutes until the bottom of the pancake comes away easily from the pan.

Tip: Use a non-stick frying pan so that the pancakes don’t stick to the bottom of the frying pan!

Gluten-free vegan pumpkin pancake batter in a black frying pan
  • Flip over and cook for another few minutes, until golden brown on both sides.

Tip: Use a spatula to flip over the pancakes.

A gluten-free vegan pumpkin pancake in a black frying pan
  • Repeat for the rest of the batter - makes around 7 pancakes.

Substitutions you can make

  • You can use any type of plant-based milk: almond milk, rice milk, soy milk, cashew milk, oat milk etc.
  • You can use any type of liquid sweetener: maple syrup, agave syrup, brown rice syrup etc.
  • You can omit the maple syrup to make these free from sugar.
  • You can replace the apple cider vinegar with lemon juice.
  • You can use any type of oil to fry the pancakes: coconut oil, olive oil or vegetable oil.
  • To make them nut-free, use a nut-free plant-based milk.
  • If you're not gluten-free, you can use plain flour.
  • You can use either shop-bought pumpkin purée or make our own.
  • The pumpkin purée can be replaced with sweet potato or butternut squash purée.
  • You can omit the mixed spice/pumpkin pie spice.

Ingredients you can add to the batter

  • Chocolate chips.
  • Dried cranberries.

Serving suggestions

  • Maple syrup.
  • Sliced Baked Apples.
  • Melted chocolate.
  • Almond or peanut butter.
  • Chopped nuts.
  • Fresh berries.
  • Coconut yogurt or coconut whipped cream.

How long do these keep for?

These Pumpkin Pancakes taste best when fresh, but leftovers do keep covered in the fridge for a few days - reheat in the toaster or a dry frying pan.

Can they be frozen?

  • They can be frozen and last for about a month in the freezer.
  • I would suggest keeping a sheet of baking paper in between each pancake if you want to take them out of the freezer one at a time, otherwise you’ll end up with a solid block of frozen pancakes!
  • Either reheat in a toaster straight from frozen or leave to thaw at room temperature for about half an hour then reheat in a dry frying pan. 
A stack of sliced gluten-free vegan pumpkin pancakes on a plate

More gluten-free vegan pancake recipes

  • Oatmeal Pancakes
  • Coconut Flour Pancakes
  • Banana Pancakes
  • Buckwheat Crepes
  • Oat Flour Pancakes
  • Cornmeal Pancakes
  • Banana Oatmeal Pancakes
  • Crepes
  • Buckwheat Pancakes
  • Quinoa Pancakes
  • Flaxseed Pancakes
  • Chocolate Pancakes
  • or browse the whole collection!

If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo @rhiansrecipes #rhiansrecipes on Instagram! Thank you.

A stack of gluten-free vegan pancakes on a plate topped with syrup and pumpkin seeds

Gluten-Free Vegan Pumpkin Pancakes

These Gluten-Free Vegan Pumpkin Pancakes are moist and fluffy, subtly spiced and perfectly satisfying!
4.80 from 5 votes
Print Pin Rate
Course: Breakfast, Dessert
Cuisine: American
Keyword: gluten-free pumpkin pancakes, gluten-free vegan pancakes, vegan pumpkin pancakes
Prep Time: 10 minutes minutes
Cook Time: 15 minutes minutes
Total Time: 25 minutes minutes
Servings: 7 pancakes
Calories: 134kcal
Author: Rhian Williams

Ingredients

  • 50 g (¼ cup) whole flaxseeds * (I used golden but brown works too)
  • 150 g (1 ¼ cup) gluten-free flour blend (or sub plain flour if not gluten-free)
  • 4 teaspoons baking powder (ensure gluten-free if necessary)
  • ¼ teaspoon bicarbonate of soda (baking soda)
  • 2 teaspoons mixed spice to taste (pumpkin pie spice, or a mixture of nutmeg, cloves and cinnamon)
  • 270 ml (1 â…› cup) unsweetened almond milk (or sub any other plant-based milk)
  • 150 g (â…” cup) tinned pumpkin purée
  • 1 tablespoon apple cider vinegar ** (ensure gluten-free if necessary)
  • 2 tablespoons maple syrup *** (or sub any other liquid sweetener)

Instructions

  • Place the flaxseeds in a food processor and whizz until you get a fine powder – this can take quite a lot of time and it’s much easier if you have a powerful/high-speed food processor.
  • Transfer the flaxseed powder into a large bowl, along with the gluten-free flour, baking powder, bicarbonate of soda and mixed spice.
  • Mix very well, ensuring you’ve got rid of any clumps of flaxseed powder.
  • Add the almond milk, pumpkin purée, vinegar and maple syrup and mix again.
  • Leave the batter to sit for 5 minutes to allow the flaxseed to absorb the excess liquid before frying the pancakes.
  • Heat up a tiny bit of oil in a frying pan (non-stick is best) and spoon or ladle in a small amount of the pancake batter.
  • Cook on a low heat for a few minutes until the bottom of the pancake comes away easily from the pan.
  • Use a spatula to flip it over and cook for another few minutes, until golden brown and crispy on both sides.
  • Repeat for the rest of the batter – makes around 7 pancakes.
  • Best enjoyed immediately, but do keep covered in the fridge for up to a few days.

Notes

*You can use either brown or golden flaxseeds, but I found the colour was much nicer with golden flaxseeds, plus they have a milder flavour. You can buy either whole flaxseeds or flaxseed meal – it doesn’t really matter because either way you’ll need to grind them up into a fine powder. Store-bought flaxseed meal isn’t fine enough for making these pancakes.
**The vinegar is crucial as its acidity needs to react with the alkali bicarbonate of soda to make the pancakes fluffy. Can be replaced with lemon juice.
***You can omit the maple syrup to make these free from sugar.
Freezing instructions:
  • Make sure to freeze them with a layer of baking paper in between each pancake if you want to take them out one at a time!
  • Reheat in a dry frying pan or pop in the toaster!
Nutrition Facts
Gluten-Free Vegan Pumpkin Pancakes
Amount Per Serving
Calories 134 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g5%
Sodium 95mg4%
Potassium 346mg10%
Carbohydrates 23g8%
Fiber 5g20%
Sugar 5g6%
Protein 4g8%
Vitamin A 3335IU67%
Vitamin C 1mg1%
Calcium 192mg19%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Made the recipe?Tag @rhiansrecipes on instagram and use the hashtag #rhiansrecipes!

Disclosure: This posts contains affiliate links to Amazon. If you purchase any of these products, a small percentage will come to me with no extra cost to you! This income will go towards the running of this blog – thank you.

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    Recipe Rating




  1. Sandi

    September 16, 2020 at 10:46 am

    Hi Rhian,
    These look so yummie. Can't wait to make them
    Kind regards,
    Sandi.

    Reply
    • Rhian Williams

      September 16, 2020 at 2:41 pm

      Thank you so much!

  2. June

    December 20, 2022 at 2:53 am

    5 stars
    Rhian, these pancakes are delicious and easy! I love the flax in this recipe.

    Thank you!

    June

    Reply
    • Rhian Williams

      December 20, 2022 at 12:23 pm

      Thank you so much, so happy to hear that!

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A collage of two gluten-free vegan pumpkin pancake photos
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Hi, I’m Rhian! I make easy, undetectably vegan + gluten-free recipes, including healthy comfort food and naturally sweetened desserts using plant-based ingredients.

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