Delicious and flavorful gluten-free pumpkin pancakes are the perfect fall breakfast! These can be made vegan as well with a non-dairy milks and butter!

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Stacked Pumpkin Pancakes with Blueberries and Pumpkin seed topping

This recipe for gluten-free pumpkin pancakes is so versatile and delicious. Aren’t GF? No problem! Vegan? No problem. You can substitute as needed but enjoy and delicious and flavorful gluten-free breakfast that is perfect for chilly fall mornings!

Stacked Pumpkin Pancakes with Blueberries, butter, syrup and Pumpkin seed topping

My sister in love eats gluten-free and I have been mindful of when they come to visit us in a few weeks! These pancakes are delicious and flavorful and you can substitute as you need for your family and they are a perfect fall breakfast item!

GF Pumpkin Pancake Recipe

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PUMPKIN PANCAKE SUBSTITUTIONS:

This recipe uses gluten-free all-purpose flour. Regular all-purpose flour will work great if you do not need the gluten-free aspect.

For Vegan pumpkin pancakes, use non-dairy milk, butter, and agave syrup for the recipe. If you don’t need vegan, you can use cow’s milk, dairy butter, and maple syrup! This recipe is very versatile.

Gluten Free Pumpkin Pancake Ingredients:

All purpose flour, gluten free
Pumpkin purée
Non dairy milk
Agave Syrup
Baking powder
Baking soda
Pumpkin pie spice
Vanilla extract

OPTIONAL TOPPINGS:

Blueberries
Agave syrup
Butter
Pumpkin seeds

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Cook Method for Pumpkin Pancakes:

For this recipe, a pancake maker was used. If you don’t have one, no worries! You can use any flat-bottom pan. They make specific pancake skillets or you can use any flat-bottom pan like this square griddle pan. Note: be sure to lightly spray or butter whichever pan you decide to use before pouring the batter!

To easily cook pancakes, it’s best to cook at medium heat. Lower and slower. Once you pour a pancake, you will know when it is time to flip the hotcake when bubbles appear on top, and when you lift an edge of the pancake and it is golden brown, that is when it is time to flip the pancake!

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How to Make Gluten-Free Pumpkin Pancakes

To start, preheat your pumpkin maker, pan or griddle. In a medium bowl, whisk milk, pumpkin purée, vanilla extract, and agave syrup together. Add flour, baking powder, baking soda, and pumpkin pie spice with the milk mixture. Whisk until you get a smooth batter. Chill in the refrigerator for 5 minutes.

Combined pumpkin pancake batter in metal mixing bowl

Next, you will need 1/4 cup batter to make 1 pancake. Cook pancakes until bubbles pop out and edges are dry. Turn pancakes and cook on the other side until light golden brown. If you don’t have a pancake machine, you can use a non-stick pan grease with a bit of coconut oil.