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Vegan Gluten-free Pumpkin Pancakes

Made with wholesome ingredients, these pancakes come together fast and are full of delicious pumpkin flavor.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Breakfast
Cuisine: American
Servings: 8 pancakes
Calories: 139kcal


  • ½ cup pumpkin puree not pumpkin pie mix
  • ¾ cup non-dairy milk
  • 1 tablespoon apple cider vinegar
  • 2 tablespoons pure maple syrup plus more for serving
  • 1 teaspoon vanilla extract
  • 2 cups rolled oats
  • 2 teaspoons pumpkin pie spice
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 tablespoons melted unrefined coconut oil


  • Lightly grease a non-stick skillet and warm over medium-low heat.
  • Starting with the wet ingredients first, layer everything into a blender then add the melted coconut oil last. Blend on high until oats are broken down and smooth, about 20 seconds. A high speed blender is ideal for smoothest results, but is not necessary.
  • Pour the batter into the skillet and cook on each side, waiting until the edges are firm with small bubbles before flipping. Flip and cook opposite side until firm and golden brown. Serve warm with pure maple syrup and enjoy!


  1. Make sure you have all of your ingredients ready to go. Once the liquid touches the leavening agents (baking soda and powder) they will start reacting. You want to get blending as soon as possible one this happens!
  2. Preheat your skillet so that the batter is ready to cook when you're done blending. The longer the batter sits in the blender, the thicker it will get. The consistency should be pourable immediately after you blend the ingredients together. If it’s on the thicker side then I don’t recommend adding more milk. That will only make them more dense with an undercooked texture in the center.
  3. Cook the batter all at once, either using a large griddle or skillet, if you can. As I said above, the batter will thicken the longer it sits so it helps to cook it all at once. That said, if you want to cook them in batches, you will likely need to use an ice cream scooper or measuring cup to scoop out the batter into the skillet. From there, use a spatula to spread it into a circle and cook as usual. The pancakes will be much thicker than what you see pictured but they’re still delicious.
  4. Different brands of pumpkin puree can vary. My go-to brand for pumpkin puree is Farmers Market Brand but it tends to be slightly watery compared to more common brands like Libby's. If you find the batter is super thick immediately after blending then it's likely you will need to add a few tablespoons of water or milk the next time you make them. Note: I find it's best to add liquid before blending as adding it after (once the leavening has started to react) can make it seem like you need more liquid than you really do. This results in an undercooked texture. That's why I say to wait until next time you make them and add more liquid. If your batter is thick after blending, just scoop it out and cook it as is.
  5. I recommend using a non-dairy milk that has a decent amount of protein for best results, such as soy milk or oat milk. When you add the vinegar to the milk you should see it "curdle" which creates lactic acid that reacts with the baking soda/powder. That reaction is necessary for the pancakes to rise and have a fluffy texture! A lot of almond milks are watered down and don't have enough protein to "curdle" very well. The only one I've had good results with is Whole Foods brand of almond milk.
  6. I prefer to make these with coconut oil but I've some reviewers that have made them without and had good results. Just keep in mind they are more prone to sticking to the pan if they're oil-free so you should be willing to experiment if you leave it out. 


Calories: 139kcal | Carbohydrates: 20g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 228mg | Potassium: 178mg | Fiber: 3g | Sugar: 4g | Vitamin A: 2471IU | Vitamin C: 2mg | Calcium: 65mg | Iron: 1mg