Gluten Free Pumpkin Pancakes are light, fluffy, and warmly spiced. This easy breakfast recipe is gluten free, vegan, and whole grain!
These Gluten Free Pumpkin Pancakes are impossibly fluffy, cooked to golden brown perfection, and infused with the flavors of pumpkin spice. The real pumpkin in the batter adds moisture for the perfect pancake texture.
Reasons to love this recipe!
- It’s a quick and easy one bowl recipe!
- Real pumpkin adds pumpkin flavor and moisture making these the tastiest, fluffiest gluten free pancakes around!
- They’re truly healthy! Whole grain, gluten free, and naturally sweetened.
Ingredients and substitutions:
- Oat flour – check that your oat flour is certified gluten free, or grind oats in a food processor until they turn into flour!
- Coconut sugar – adds a crave-able caramel note and makes these pancakes naturally sweetened. You can sub for brown or granulated sugar.
- Baking powder – makes our pancakes extra fluffy!
- Pumpkin pie spice – adds the traditional pumpkin spice flavor!
- Salt – a pinch brings out the flavors in the pancakes.
- Almond milk – or any other milk you like. I most often use soy milk.
- Egg – helps create a fluffy texture!
- Pumpkin puree – double check that it’s puree, not pie filling! You can use homemade pumpkin puree as well, but you want it to be the same consistancy as canned puree. If it’s too wet, let it sit in a fine mesh strainer until some of the moisture drains off.
- Avocado oil – or another neutral oil like liquid coconut (not melted, but liquid initially) or grapeseed.
- Vanilla extract – adds gourmet sweetness.
How to make gluten free pumpkin pancakes:
Whisk the dry ingredients: In a large bowl, whisk the oat flour, coconut sugar, baking powder, pumpkin spice, and salt.
Stir in the wet: Stir in the almond milk, egg, pumpkin puree, avocado oil and vanilla extract. Set the batter aside to thicken as it sits while you preheat the pan.
Cook: Set a cast iron skillet over medium heat for 5 minutes. Spray with nonstick cooking spray and use a ¼ cup measure to scoop the batter into the pan. Cook the pancakes for 5 minutes, or until the surface has evenly darkened in color, including the middle. Flip and cook for another 3-5 minutes or until the pancake is firm, not squishy, when you poke the center. Repeat with the remaining pancakes.
Let the pancakes cool completely on a wire rack before storing. Place pancakes in a zip top bag or lidded container and store in the fridge for up to 3 days. Reheat in the microwave for 30-60 seconds.
For longer storage, individually wrap each pancake with plastic wrap, place in a zip top bag or lidded container and freeze for up to 3 months. Reheat in a toaster oven or microwave from frozen.
When do you flip the pancakes?
When it comes to gluten free pancakes, the rule for flipping them changes. Instead of watching for bubbles to pop, you want to watch for the surface of the pancake facing you to evenly darken in color. As the batter starts to set, it will get darker. Once it is even in color from the edges to the center, it’s time to flip.
If the underside is getting too browned before the pancake is ready to flip, adjust the heat down. Every stove is different, so you’ll have to find you perfect “pancake cooking temperature” :)
Oat Flour 101:
Oat flour is a tried and true favorite around here, and for good reason! It is a one ingredient, whole food, whole grain, gluten free flour.
I usually purchase oat flour from my local grocery store and it is easy to find online. I prefer store-bought because of the convenience and consistancy, but you can also grind your own at home! I’ve done this many times when in a pinch and this is my go-to guide.
When making or purchasing oat flour, it is important to check that it’s gluten free, if needed. Not all oats are certified gluten free and ones that are will have it clearly printed on the packaging. My favorite oat brands are Bob’s Red Mill (all varieties!) and Trader Joe’s Rolled Oats.
The Power Of Whole Grains!
I love these Oat Flour Pancakes for many reasons, but the biggest is how they keep me full for hours! A plate of regular pancakes and my stomach is rumbling just a few hours later, but the whole grain oats pack in extra fiber and protein for a hearty and satisfying breakfast.
Can these pancakes be vegan?
Yes, if you’re vegan, simply omit the egg. You do not need to replace it with a flax egg. Cook the pancakes on a slightly lower temperature for longer and be sure to finish them in the oven, as described below. This really helps them cook all the way through. Vegan pancakes have a tendency to be underdone and gummy, but sitting in a low oven for a few minutes really improves their texture!
The Best Pan For Pancakes:
When it comes to these oat flour pancakes (or any pancakes!) I am team cast iron skillet all the way. These skillets are affordable and heat very evenly for perfectly cooked pancakes.
The secret to keeping pancakes warm until the last one is done
Pancakes are a household favorite! But growing up we usually ate them as they were hot off the grill – we never sat, everyone at the same time, to enjoy a pancake breakfast. Mostly, because then, everyones pancakes were cold!
The trick to a warm pancake breakfast is to keep cooked pancakes in a 200 degree oven until they are all cooked. Place the pancakes directly on the oven rack. Placing them on a sheet pan or plate will cause them to get soggy.
Then, once everyone is ready to sit down, serve pancakes directly from the oven. Everyone’s pancakes are warm every time!
More Gluten Free Breakfast Recipes!
- Oat Flour Pancakes
- Spiced Pear Oatmeal
- Protein Overnight Oats
- Banana Muffins
- Tofu Scramble Breakfast Tacos
Healthy Gluten Free Pumpkin Pancakes are light, fluffy, and packed with pumpkin spice. This one bowl breakfast recipe is gluten free, vegan, naturally sweetened and whole grain. Top them with syrup and butter or go bold with peanut butter and apples.
- 1 cup gluten-free oat flour
- 2 tablespoons coconut sugar
- 1 teaspoon baking powder
- 1 ½ teaspoons pumpkin pie spice
- ½ cup almond milk
- 1 egg
- ¼ cup pumpkin puree
- 2 tablespoons avocado oil
- 1 teaspoon pure vanilla extract
In a large bowl, whisk the oat flour, coconut sugar, baking powder, pumpkin spice, and salt.
Stir in the almond milk, egg, pumpkin puree, avocado oil and vanilla extract. Set the batter aside to thicken as it sits while you preheat the pan.
Set a cast iron skillet over medium heat for 5 minutes. Spray with nonstick cooking spray and use a ¼ cup measure to scoop the batter into the pan. Cook the pancakes for 5 minutes, or until the surface has evenly darkened in color, including the middle. Flip and cook for another 3-5 minutes or until the pancake is firm, not squishy, when you poke the center. Repeat with the remaining pancakes.
To keep the first pancakes warm while the others are cooking, I place them directly on the rack in the oven on the lowest temperature possible – usually around 180-200 degrees. They stay warm until all the pancakes are done and everyone is ready to eat!
- Serving Size: 2 pancakes
- Calories: 197
- Sugar: 56
- Sodium: 54mg
- Fat: 10g
- Saturated Fat: 2g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 41mg
Keywords: oat flour, coconut sugar, pumpkin pie spice, pumpkin puree, oil, vanilla extract, egg, vegetarian, vegan option, Fall, healthy, one bowl, easy,