Vegan Pumpkin Pancakes are the perfect autumn breakfast treat. Full of fall pumpkin spice flavour but free from gluten, eggs, dairy, top 8 allergens and vegan. These Gluten Free Pumpkin Pancakes hit the spot for our pumpkin cravings.
Why We Like This Recipe
We love this Gluten Free Pumpkin Pancakes recipe because our kids adore anything pumpkin flavoured in the fall. It is their favourite autumnal flavour. We first tried allergen friendly pumpkin pancakes when we saw a recipe for them by the Food Allergy Navigator on Instagram. They have a recipe that is refined sugar free, and for their MCAS and EoE restrictive diets. We took our basic pancake recipe and adapted our own version from the idea of the pumpkin spice flavour we loved in their recipe.
- Gluten Free Flour
- Baking Powder
- Pumpkin Spice
- Canned Pumpkin
- Canola Oil
- Oat Milk
- Vanilla Extract
See recipe card for quantities.
The Ingredient Low Down
Gluten Free Flour
We used Bob’s Red Mill 1 to1 with xanthan gum to make our pancakes but any all purpose gluten free flour should work. Robin Hood GF in Canada is a great bet as is King Arthur GF in the US.
Using a gluten free and wheat free one is imperative. If baking is done with allergens do not use that container on allergen friendly baking and foods.
We make our own pumpkin spice from our spices in our cupboard. You do not need to buy a special mix. Instead make your own from your spices you know are safe and to save a bit of money. Our home pumpkin spice mix is
2.5 Tbsps Cinnamon
2 teaspoon Allspice
1 teaspoon Ginger
1 teaspoon Cloves
½ teaspoon Nutmeg
All the spices should be ground versions mixed together and kept in a well sealing spice jar. We label the jar with the mix and the date. It will keep for 6 months for best flavour as they are ground. This recipe has developed over many years and one we make every fall.
Check that it is not manufactured in a way where there is cross contact. We are noticing more and more salt brands are carrying a “may contain” warning to top allergens.
We use ED Smith canned pumpkin as we like how thick it is. Any plain canned pumpkin (not canned pumpkin pie filling) will work. Always check the ingredients for allergens and with the manufacturer for cross contact with allergens in the factory.
Homemade pumpkin puree can be used. Roast a pumpkin with the skin on in the oven. Check our recipe for Pumpkin Soup on how to roast pumpkin. Remove the peel, puree the pumpkin and put it in a fine mesh sieve and push out any excess juice in the flesh. You can also leave a small plate on the puree in the mesh for 1 hour to get more out. Store in the fridge for up to 3 days, or freeze. Use the pumpkin juice in other recipes, like mixed Halloween cocktails.
In North America, check that the sugar is vegan friendly, if making it for vegans. In some countries the processing is done with bone char to get that bright white colour. Most brands have switched to sugar beets without char. It is becoming rarer but do check the sugar if vegan cooking.
This can be switched to your favourite neutral oil that is safe for you. We use various ones in our cooking. It is best to avoid strong tasting oils like sesame or olive oil. Steer clear from mixed vegetable oil as they often contain soybean oil.
We like to use oat milk as it is safe for us. Be sure to get certified gluten free oat milk and check for delutened wheat. Oats can contain wheat if not certified due to processing and growing. If rice milk, coconut milk or water is safer for you it can be substituted.
We make our own with vanilla beans in potato vodka or glycerin. It takes about 1 year to get a good vanilla flavour. The ratio is 8 oz of vodka to 1 oz of vanilla. The vanilla should be weighed and not measured by pod as different kinds of vanilla contain more vanillin and caviar than others. We use potato vodka so ensure no wheat proteins are present even if distilled.
If making your vanilla is not in your near future, we have found LorAnn Oils makes vanilla extracts that may be suitable.
Instructions/ Directions and Tips
1- Mix pumpkin and sugar together In a small bowl. Stir with a mixing spoon.
Add in oil and mix well. Set aside.
2- In a medium bowl mix gluten free flour, salt, pumpkin spice, and baking powder.
3- Mix the pumpkin mixture into the medium bowl filled with the flour.
4- Stir in oat milk and vanilla extract until just mixed. Do not over mix or the pancakes won’t be fluffy. There may be a few lumps that are okay.
5- In a frying pan over low heat scoop ¼ cup of the pancake mix into 2-3 spots. Depending on how big the pan is. Only pour as many as the pan can handle without the pancakes touching.
6- Cook until bubbles form on the top of the vegan pumpkin pancake and the bottom is starting to go a golden brown (about 2-3 mins) then flip and cook the other side until it is the same golden colour. About 2 mins. Remove the gluten free pumpkin pancakes from the pan with a spatula.
7- Serve with maple syrup or coconut whipped cream.
Hint: Add the plant milk mix a bit at a time as the batter should be a bit lumpy to give a great rise. It should be a tad runny and not gloopy. Add more or less oat milk as needed.
- Plant Milk -If oat milk is not safe for you or you cannot find certified gluten free oat milk and check for wheat use another plant milk. There are other kinds which may be safe such as coconut, rice, or hemp milk. Water is also able to be used in place of milk, if preferred.
- Neutral oil - Avocado oil, canola oil, coconut oil or another oil can be used that is safe for you and has a high enough smoke point.
- Banana - If the pumpkin isn’t safe for you try it with banana instead with cinnamon and chocolate chips.
- Apple Pie Pancakes - make with ¼ C unsweetened applesauce instead and apple pie spice.
- Pina Colada - Make with puréed pineapple in place of pumpkin that has been drained of extra juice and add shredded coconut to the mix. Coconut is classified as a seed in Canada.
- Blueberry Lemon Pancakes - Use either 1 tablespoon of Bob’s Red Mill egg replacer or ground flax mixed in 3 Tbsps of water. Switch out the sugar for lemon sugar and omit the spices (but do use the salt). Add in Blueberries and then mix.
See this Blueberry Lemon Pancake version of this recipe on my website!
A small bowl and a large bowl are both great for mixing ingredients with a mixing spoon. To cook the pancakes you’ll need a frying pan with a nice flat bottom. A spatula to flip them and remove them from the pan is also essential to make vegan pumpkin pancakes.
Storage and Reheating Instructions
The allergy friendly pumpkin pancakes will keep for up to 3 days in the fridge in a well sealing container.
The pancakes can be frozen for 1-2 months at most. When freezing, put a piece of parchment paper in between the gluten free pumpkin pancakes to make sure they can be prised apart when frozen.
The frozen or refrigerated vegan pancakes can be reheated in the toaster. Watch for browning then pop out of the toaster. Each toaster is different so we cannot give an accurate time.
In the microwave, reheat on a microwavable plate for 45 second and check to see if it is heated through. If needed, continue heating for another 15 seconds. If microwaving the vegan pumpkin pancakes, reheat best when thawed rather than frozen.
For Halloween, pour the vegan pumpkin pancake batter in a pumpkin shape and use dairy free and allergen friendly chocolate chips like Enjoy Life to make eye, nose and mouth shapes like in a jack-o-lantern. Simply carefully press the chips into the pancake as the first side is cooking.
What To Serve With
This gluten free pumpkin pancake breakfast dish is fantastic when paired with maple syrup and bacon or top 8 free sausages. Our allergy friendly pumpkin pancakes are fantastic for autumnal brunches, breakfasts, and dinners. They are perfect when served with a pumpkin spice oat milk latte.
Other Recipes You May Enjoy
- 1 Small Bowl
- 1 Large Bowl
- 1 Mixing Spoon
- frying pan
- 1 C Gluten Free Flour
- 1 tablespoon Baking Powder
- ¾ teaspoon Pumpkin Spice
- ¼ teaspoon Salt
- ⅓ C Canned Pumpkin
- 4 Tbsps Sugar
- 2 Tbsps Canola Oil
- 1 C Oat Milk
- 1 tablespoon Vanilla Extract.
- Mix pumpkin and sugar together In a small bowl. Stir with a mixing spoon.
- Add in oil and mix well. Set aside.
- In a medium bowl mix gluten free flour, salt, pumpkin spice, and baking powder.
- Mix pumpkin mix into the medium bowl with the flour.
- Stir in oat milk and vanilla extract until just mixed. Do not over mix or the pancakes won’t be fluffy. There may be a few lumps that are okay.
- In a frying pan over low heat scoop ¼ cup of the pancake mix into 2-3 spots. Depending on how big the pan is. Only pour as many as the pan can handle without the pancakes touching.
- Cook until bubbles form on the top and the bottom is starting to go a golden brown (about 2-3 mins) then flip and cook the other side until it is the same golden colour. About 2 mins. Remove from the pan with a spatula.
- Serve with maple syrup or coconut whipped cream.
2.5 Tbsps Cinnamon
2 teaspoon Allspice
1 teaspoon Ginger
1 teaspoon Cloves
½ teaspoon Nutmeg
All spices should be ground versions, mixed well together and stored in a sealing labelled container.
Can be made with ¼ C applesauce instead and apple pie spice. Can make with puréed pineapple that has been drained of extra juice and coconut Can be made with ½ a mashed banana and dairy free chocolate chips.
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Contact the manufacturer of products, regarding cross contact and ingredients, to ensure they are safe for you
- Always check ingredients for allergens
- Do not use the same utensils on allergen free food, that previously touched allergens
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove