Perfect Pumpkin Pancakes, Gluten Free

Posted by on Oct 26, 2013 in Recipes | 0 comments

At least once every weekend we will have pancakes for breakfast.  A couple of Saturdays ago I was making a whole bunch of things pumpkin.  I had some pumpkin purée left over, so on Sunday I decided to experiment with pumpkin pancakes.  My partner declared them, “the best ever!” For him, who generally has little to say about food, that was a major, major compliment.  

Pumpkin Pancake Batter

Perfect Pumpkin Pancake Batter

Last weekend I tried them again and refined the recipe somewhat.  It still got a huge thumbs up! I can see these becoming a regular feature in our fall and winter weekend breakfast feasts. 

Pumpkin Pancakes


Perfect Pumpkin Pancakes
Yields 11
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Total Time
30 min
Total Time
30 min
  1. 1 cup all-purpose gluten free flour
  2. 1 tsp baking powder
  3. 1 tsp baking soda
  4. 1/2 tsp cinnamon
  5. 2 tbsps coconut palm sugar
  6. 1/4 tsp xanthan gum
  7. 1/8 tsp nutmeg
  8. 1/4 tsp salt
  9. 1 cup pumpkin purée
  10. 1 tbsp lemon juice
  11. 1 1/2 cups almond milk
  12. Vegan buttery spread or coconut oil for cooking
  1. Mix dry ingredients together in a medium mixing bowl.
  2. Add wet ingredients and whisk to combine.
  3. Heat a pan on medium-high heat until evenly hot and then turn down to low-medium heat.
  4. Add some vegan buttery spread or coconut oil to the pan and let melt.
  5. Add a 1/4 cup of batter to the pan and cook until it starts to bubble in the center.
  6. Gently flip pancake and cook for about a minute more.
  7. Repeat until all of the batter has been used.
Vegan Sweet and Simple
Perfect pumpkin pancakes

Ready for my tummy!

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