Three magical words. VEGAN PUMPKIN PANCAKES. This pumpkin pancake recipe is not only delicious, but it’s vegan and gluten-free. Packed with spicy cinnamon-y pumpkin-y goodness, they are made with healthy chickpea flour. Lather on the maple syrup and get a taste of Fall with this easy breakfast treat!
Could these vegan pumpkin pancakes be any more magical?
Pumpkin recipes are easily one of my favs and I’m here for pumpkin in my pancakes! It’s flavorful, adds moisture, and is healthy.
Not only are they totally plant-based, but they are gluten-free too! Thanks to chickpea flour, these pancakes are GF. So easy to make and FULL of Fall flavor!
Ingredients for vegan pumpkin pancakes
- Pumpkin puree
- Almond milk (any plant milk will do here)
- Vanilla extract
- Maple syrup
- Chickpea flour
- Pumpkin pie spice
- Baking powder
What is chickpea flour?
Some of you may have never heard of chickpea flour, aka garbanzo bean flour, but this lovely legume can be used in more ways than we ever thought possible (like aquafaba, for example).
Chickpeas or garbanzo beans are extremely versatile and they are able to be made into a gluten-free flour! I’m still very much on board with the healthy substitution trend to make my favorites a *little* bit healthier (leaving room for extra maple syrup of course!).
After all, saying yes to more maple syrup IS what life is all about 😉
How to make vegan pumpkin flour pancakes
- Whisk together all the ingredients in a mixing bowl. Some small clumps of flour is okay. The pancake batter should be thick and scoopable.
- Use a 1/4 measuring cup and pour the pancake batter on a greased pan over low-medium heat. When making pancakes, it might take 1-2 pancakes to get your pan temperature just right.
- Once the edges get brown and crispy, carefully flip the pancakes. Cook 1-2 minutes more.
Helpful Tips and Ideas
Pancake making tips
- Make sure your pan or griddle is at the ideal temperature. Usually the first pancake is trash as you are testing out the heat. The heat should be set to low-medium.
- Add more cooking oil/butter between batches. This ensures your pancakes won’t stick.
- Monitor your pancakes as you cook them. I’m usually playing with the temperate of the stove and eyeing the cook time carefully to make sure no pancake is over or under cooked.
Serving suggestion and mix-in ideas
- Top pancakes with warm almond butter, maple syrup, chopped nuts, or granola for an indulgent pancake experience.
- Mix mini chocolate chips in the batter before cooking to make vegan chocolate chip pancakes
Can I make this recipe with all-purpose flour?
Yes! Simply sub the chickpea flour with all-purpose flour. Chickpea flour tends to absorb alot of liquid, so you may need a tad bit more flour to get the right consistency. The batter should be thick, scoopable, and pourable.
Can I make pumpkin waffles with this recipe?
Yes, simply cook the batter using a waffle iron.
Storing and Reheating Pancakes
Pancakes can be stored in the freezer for up to 2 months. To reheat, microwave them for 30 seconds to 1 minute.
If you tried these vegan and gluten-free pumpkin pancakes, let me know in the comments below and share a photo using #mindfulavocado. I’d love to hear from you! Want to see more recipes? Let’s get social! CONNECT WITH ME on Facebook, Twitter, Instagram, or Pinterest to see what I’m currently cooking up!
Want more pumpkin in your life? You’ll love:
Mini Pumpkin Pies
Pumpkin Almond Butter
Pumpkin Cinnamon Rolls
Pumpkin Bread with Maple Cashew Frosting
Vegan Pumpkin Muffins
Vegan Pumpkin Pancakes
- 1/3 cup pumpkin puree
- 1/2 cup almond milk
- 1 Tablespoon pure vanilla extract
- 2 Tablespoons maple syrup
- 1 cup chickpea flour
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon cinnamon
- 1/2 teaspoon baking powder
- pinch salt
- In a large mixing bowl, whisk together all the ingredients. Do not overmix – the batter will have small clumps of flour. Pancake batter should be thick, scoopable, and pourable.
- Place a large non-stick pan over low medium heat or turn on a griddle.
- Generously spray the pan with cooking spray or melt a small amount of vegan butter.
- Using a measuring cup, pour 1/4 cup batter into your heated pan or griddle and cook until bubbles start to form on the surface and the edges are golden brown (1-2 minutes).
- Flip and cook for an additional 1-2 minutes. Best served with chopped pecans and maple syrup.
- Pancakes can be stored in the fridge for about 3 days
- Pancakes can be store in the freezer for up to 2 months. To reheat, microwave the pancakes for 30 seconds to 1 minute.
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6 thoughts on “Vegan and GF Pumpkin Pancakes + VIDEO”
Pancakes with granola? OMG yum!
IT’s the BEST combo girl!
Tried this for a brunch I was hosting, really happy with how it came out!
Glad to hear. Thanks! 🙂
I made this recipe and loved the taste and the texture, much like cookie dough. I added 1 tbsp maple syrup to the batter and used rice milk instead of almond. On a griddle at 325, they browned nicely on both sides, 3 minutes and then 1 1/2 minutes for the other side. (4 1/2 minutes) So do you think that time and temp. seem correct. Maybe the texture is supposed to be drier? Anyway, they were very much to my liking! Thanks!
Thanks so much, Mary! Love hearing your modifications! 🙂