These healthy gluten-free pumpkin pancakes are light, fluffy and flavorful! Made with oat and almond flour, they're hearty and the ultimate fall breakfast.
Now, THIS is the perfect fall breakfast in my book. I love pancakes. I love pumpkin. Together? I'm in pure autumn-breakfast heaven!
If you've been searching for a recipe for perfect gluten-free pumpkin pancakes, you've found it. Not only are they easy to make, they only use two flours, no weird gums, and are super light and fluffy.
They can also be made vegan if you'd like and only use one bowl! They're essentially the ultimate homemade pumpkin pancake – and I can't wait for you to make them!
What You Need for Your Pancakes
The key to the perfect pancake is the fluffy factor. I want them light, I want them fluffy and I want them to be easy to make. These babies tick all those boxes and more!
Here's what we're using:
- Oat flour: whether you buy store-bought or make your own oat flour at home, I love it as the base for pancakes!
- Almond flour: another one of my go-to flours and it works so well here because it really helps keep them light and airy.
- Baking powder: I always add a fair amount of baking powder into my pancakes because it helps with the rise.
- Pumpkin pie spice: would it even be a pumpkin recipe without pumpkin pie spice?! My love for this spice blend knows no bounds!
- Eggs: I personally am not vegan so I like using eggs in pancakes because they add structure and fluff at the same time, but if you are vegan, feel free to swap with a flax egg!
- Pumpkin Puree: You can either use canned or you could roast and make your own puree!
- Coconut oil: oil in pancakes isn't totally necessary, but I do find it helps with the texture. Feel free to skip this if you're oil-free!
- Maple syrup: just a touch of sweetness goes a long way!
- Vanilla: and the final little addition to boost the flavor – just brings everything up a notch.
And that's pretty much it!
How to Make Pumpkin Pancakes
Next, let's talk about how.
I'm sure you've noticed that I'm not super particular with my baking/pancake making, so I really like to just throw everything into a bowl.
- Start with the wet ingredients and beat them all together
- Stir in the dry ingredients to form your batter
- Cook the pancakes until bubbles start to form and flip them over
- Serve immediately or freeze for later use!
See how easy? Honestly one of the reasons why they're my favorite breakfast ever!
A Perfect Stack of Gluten-Free Pumpkin Pancakes!
Remember my checklist? Well, as I said, these homemade pumpkin pancakes tick all those boxes.
If you're looking to create the ultimate stack, here's what I like to do:
- Healthy fat: I will either use a dairy-free butter (like I did here) or a dollop of coconut yogurt
- Crunch factor: pecans are the perfect complement to pumpkin, but sometimes I'll do granola or cacao nibs instead. Something crunchy really takes it over the edge!
- Sweetness: a perfect stack of cakes wouldn't be complete without syrup. Load it up and enjoy every minute!
And that is how you build the perfect stack of gluten-free pumpkin pancakes 😋
Why You'll Love This Recipe
There's a whole heck of a lot to love about this recipe, and I know you're already bought in, but just in case you need a little push over the edge, here's why you need to make them:
super duper fluffy
light and not too heavy
full of complex carbohydrates
4g of protein per pancake
And they're also gluten-free, easy to make vegan, ready in 15 minutes, freezer-friendly. Oh, and we can't forget… PUMPKIN! Pumpkin anything is a win in my book!
More Ways to use Pumpkin for Breakfast
- Best Pumpkin Spinach Smoothie
- Coconut Flour Pumpkin Bread
- Vegan Pumpkin Chocolate Chip Muffins
- Gluten-Free Pumpkin Cornbread French Toast
- Creamy Pumpkin Steel Cut Oats
Healthy Gluten-Free Pumpkin Pancakes
- Beat together pumpkin, milk, eggs, oil and vanilla. Add the dry ingredients into the bowl and stir together to form a batter. Fold in the quinoa if desired.
- Heat a skillet over medium low heat and grease with nonstick cooking spray. When harmed, scoop 1/4 cup of batter onto the hot skillet and cook for 2 - 3 minutes until bubbles begin to form and the bottom of the pancake has started to brown. Flip and cook 1 - 2 minutes more. Repeat until no batter remains.
- Serve with a pat of butter (dairy-free for me!) and pure maple syrup.