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Vegan Pumpkin Pancakes

This gluten-free pancake recipe is perfect for fall brunches! The fluffiest pancakes are packed with pumpkin pie spice flavor and drizzled with real maple syrup for a decadent sweet breakfast treat.
Course Breakfast
Cuisine American
Keyword gluten-free pancakes, pumpkin pancakes, vegan breakfat recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 12 servings
Calories 83kcal
Author Cindy Gordon | Vegetarian Mamma


  • 2 mixing bowls
  • Whisk
  • Non-stick griddle or pan
  • Spatula



  • In a large bowl, whisk together gluten-free flour blend, baking powder, baking soda, ground cinnamon, ginger, nutmeg, allspice, cloves and salt. Set aside.
  • In a medium bowl, stir together almond milk, pumpkin puree, granulated sugar, vegetable oil, apple cider vinegar, and vanilla extract until combined.
  • Pour the wet ingredients into the dry ingredients. Stir to combine. Let batter rest for 5 minutes.
  • Preheat a non-stick griddle over medium-low heat. Lightly grease the pan, wiping away any excess oil.
  • Use a ¼ cup measuring cup to scoop batter onto the griddle. Cook a few pancakes at a time so that you do not overcrowd the pan.
  • Cook for 2-3 minutes, until there are bubbles on the surface of the pancake and it is no longer shiny.
  • Carefully flip the pancake and cook an additional 2-3 minutes, or until cooked through. Repeat with remaining batter.
  • Serve immediately with pure maple syrup, vegan butter, and toasted pecans.



  • The key to making sure you get an even, golden brown pancake is to make sure there is not too much oil in your pan. I like to spray my pan with oil and then use a paper towel to wipe away the excess. You essentially just want your pan to be greased but not have any droplets of oil on it. If you leave oil then the surface of the pancake will be splotchy. 
  • It is essential that you let the batter rest for 5 minutes before cooking. This lets the batter thicken slightly and hydrate.
  • Make sure your sugar is vegan. Sometimes sugar is processed with bone char. 
  • I used Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour for this recipe which already contains xanthan gum. If your blend does not contain it, you will want to add it to the dry ingredients. 
  • Instead of the spices, you can add 2 teaspoons of pumpkin pie spice to the recipe.


Calories: 83kcal | Carbohydrates: 15g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 412mg | Potassium: 31mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2119IU | Vitamin C: 1mg | Calcium: 53mg | Iron: 1mg