This healthy pumpkin pancakes recipe is quick and easy to make! Homemade vegan pumpkin pancakes are super fluffy and delicious fall comfort food that’s gluten free, dairy free and naturally sweetened. This vegan pancakes recipe takes just 20 minutes and is so delicious!

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Easy healthy pumpkin pancakes recipe – an easy vegan pancake recipe full of autumn flavours

Calling all pumpkin (spice) obsessed! We’re continuing our series of healthy pumpkin desserts with this healthy pumpkin pancakes recipe. They really are the best pumpkin pancakes – you’d never guess these are gluten free vegan pancakes.

Wondering how to make soft and fluffy pumpkin pancakes without milk and eggs? Let’s find out.

And did I mention you’ll only need 10 minutes prep? This just might become your new favourite fall breakfast recipe to share with your family. Healthy pumpkin pancakes are definitely the best way to starting the day off on a sweet note. The pancakes are gluten free, vegan, and naturally sweetened, so everyone should be able to enjoy this yummy pancake meal!

Whether you have pancakes for breakfast or breakfast-for-dinner, easy pumpkin pancakes are always a hit. They are a staple meal in my house and a much-loved family breakfast. So I’m always creating new gluten free pancake recipes.

Ingredients for healthy pumpkin spice pancakes

The ingredients for pumpkin spice pancakes are pretty simple, and you probably already have all the pumpkin pancakes ingredients in your pantry. The base of the vegan fall pancakes recipe is gluten free flour, non-dairy milk and canned pumpkin.

There are several substitution options when making quick pumpkin pancakes without eggs, and I noted these in brackets.

Here’s what you need:

• canned pumpkin (you can also use homemade pumpkin puree)
• unsweetened almond milk (can be subbed for any other gluten-free or nut-free vegan milk. If dairy is okay, use buttermilk to make buttermilk pumpkin pancakes.)
• canola oil (can be subbed for any other neutral-tasting oil like sunflower or avocado)
• maple syrup (can be subbed for granulated, brown, or coconut sugar or a sugar-free liquid sweetener like stevia)
• gluten-free flour (I recommend Bob’s Red Mill Gluten Free 1-to-1 Flour or  Cup 4 Cup Gluten Free Flour, can be subbed for all-purpose flour if the pancakes don’t have to be gluten-free)
• baking powder (use gluten-free, aluminium-free baking powder)
• ground cinnamon
• pumpkin pie spice (try this homemade pumpkin pie spice blend)

How to make easy pumpkin pancakes from scratch

Making dairy free pumpkin pancakes is quick and easy, the process isn’t much different from other any pancake recipe.

First combine the pumpkin, almond milk, maple syrup and oil. Then add the flour, baking powder and spices. And there’s your pumpkin pancake batter.

Next, heat a griddle or non-stick frying pan with a little oil over medium heat. Pour 1/4 cups of batter onto the pan and spread into a circle.

Cook for 2 minutes, until the edges begin to set, then turn and repeat with the other side.

Tips for flipping pancakes

Moment of truth, I’m the worst at turning pancakes. So here are a few tips for how to flip pancakes easy:

• Prepare the pancakes on an electric griddle or in a non-stick frying pan.
• Cook the pancakes at medium to medium-high heat. A too-high temperature will burn the outside while the inside of the pancake still isn’t done. That’s the reason why pumpkin pancakes are still gooey.
• Use a little oil or cooking spray to grease the pan or griddle. But don’t go overboard because fluffy vegan pancakes can absorb excess oil and become heavy.
• Keep the pancakes small, about 3 to 4 in / 7 to 10 cm in diameter. It’s easier to turn small pancakes than larger ones.
• Use a thin and flexible nylon turner. This tool works much better than thicker ones.

The healthy vegan pancakes are done when the outside looks golden brown and the inside is cooked through.

Toppings for homemade pumpkin pancakes

Topping and garnishing the vegan gluten free pumpkin pancakes is entirely up to you. You can add:

• maple syrup
• vegan butter
• coconut whipped cream
• ice cream
• fresh fruits
• chopped pecans, walnuts or other nuts
• pumpkin seeds and other seeds

For the ultimate fall dessert, try my homemade pumpkin pie spice syrup on these vegan gluten free pancakes. So good!

How to store pancakes

While pumpkin pancakes taste the fluffiest and softest fresh from the pan, they can be stored refrigerated or frozen. This easy recipe for pumpkin pancakes makes about 10 to 12 pancakes, depending on how big you make them.

The amount is perfect to feed an entire family, or to have leftovers throughout the week. So pancakes are a great option to prepare freezer meals and for meal planning.

Easy pumpkin pancakes can be kept in the refrigerator for up to 5 days. They also freeze well and will keep in the freezer for 2 months. Put them in airtight food containers or freezer bags between layers of parchment/baking paper to prevent them from drying out and sticking together.

Reheat frozen pancakes in the oven (5 min at 250°F / 120°C / gas mark) or in the microwave (medium, 30 to 60 seconds.)

More healthy pumpkin recipes and pumpkin spice treats

I already mentioned my DIY pumpkin pie spice mix and homemade pumpkin puree. Here are a few more delish pumpkin spice recipes:

• soft pumpkin cookies with cream cheese frosting
• pumpkin pie spice syrup
• healthy pumpkin muffins
• vegan pumpkin latte
• homemade fall food gift ideas

Over to you!

Do you like pumpkin spice season and what is your favourite pumpkin spice recipe? Leave me a comment, I’d really love to know!

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Cyna xo