• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

The Vegan 8

  • About
  • Recipe Index
  • My Cookbooks
    • The Vegan 8 Cookbook
    • Vegan Wholesome Cookbook
    • Oil-free Dressings and Sauces
    • 8 Ingredient Desserts Ebook
  • Workout Plan
  • SHOP
You are here: Home / Breakfast / Vegan Gluten-Free Pumpkin Pancakes

Vegan Gluten-Free Pumpkin Pancakes

1.8Kshares
  • Share
  • Tweet
  • Pin
Jump to Recipe Print Recipe

These Vegan Gluten-free Pumpkin Pancakes are the best! They have coffee in them, so they actually taste like a Starbucks pumpkin spice latte, but in pancake form. They are gluten-free, oil-free and grain-free and just 8 ingredients! So soft and fluffy!

closeup of hand pouring syrup over stack of pancakes with chocolate chips on top

VEGAN GLUTEN FREE PUMPKIN PANCAKES

The only thing that is equally as delicious as Vegan Pumpkin Cake and Vegan Pumpkin Bread and of course, these Vegan Pumpkin Chocolate Chip Cookies, are these Vegan Pumpkin Spice Pancakes. These pancakes are soft, fluffy, tender and full of rich pumpkin spices.

These are basically the pumpkin coffee version of my Vegan Sweet Potato Pancakes. I used the same grain-free pancake flour combo and these are every bit as delicious. You only need 8 ingredients.

syrup pouring over stack of vegan pumpkin pancakes on red plate

These pancakes are not only oil-free and gluten-free, but they are also coconut-free and grain-free! That’s right, no coconut milk was used to make these. Since the fat source comes from the almond flour, I didn’t need to use coconut milk.

If you don’t like the taste of coffee, no worries, my hubby doesn’t like coffee and didn’t even realize their was coffee in them. In fact, the coffee just makes the spices and flavor richer and more robust, without tasting like a cup of coffee. We all loved them so much. You can totally sub in milk for the coffee though, if you prefer.

INGREDIENTS NEEDED

(Only 8 main ingredients needed. Full details and measurements on the recipe card below.)

  • strong brewed and cooled coffee
  • pumpkin puree
  • pure maple syrup
  • vanilla extract
  • blanched almond flour
  • potato starch
  • baking powder
  • pumpkin pie spice

HOW TO MAKE VEGAN PUMPKIN PANCAKES

Step 1: Prepare your coffee and cool to room temperature.

Step 2: To a medium bowl, add the pumpkin, syrup and vanilla. Stir well until smooth.

Step 3: In a large bowl, combine the almond flour, potato starch, baking powder, pumpkin pie spice, salt and whisk really well making sure there are no lumps remaining from the starch.
vegan pumpkin batter in bowl

Step 4: Pour the wet ingredients into the dry and stir well until smooth. Add the chocolate chips if using. The batter should be fairly thick, similar to a muffin batter.

Important: You must let the batter sit for 10-15 minutes before cooking the pancakes. This gives time for the baking powder and starch to soak up the liquid, which in turn produces a fluffy, well cooked pancake.

Step 5: While the batter is sitting, heat up a nonstick pan over medium-low heat, closest to low. Let the pan heat up for 10 minutes. Add about a 1/4 cup of batter to the pan and quickly smooth out the top with the back of a spoon. Cook for 3-4 minutes, or until the top is looking dry and the edges are dry and firm. Flip over and cook another 2 minutes. Repeat.

collage of 4 pictures of pumpkin pancakes with fork showing bites of pancakes

CAN YOU FREEZE THESE VEGAN PANCAKES?

Since these contain a high amount of potato starch, they do not freeze well. High starch recipes like desserts or pancakes will dry out really badly and crumble a lot when freezing. It is best to eat these fresh when just made.

stack of vegan gluten free pumpkin pancakes on red plate with fork

MORE VEGAN PANCAKE RECIPES

  • Best Vegan Fluffy Pancakes (made with pastry flour and coconut milk)
  • Best Vegan Pancakes Recipe (my favorite of all-time, NO coconut milk)
  • Vegan Gluten-free Buttermilk Pancakes
  • Vegan Peanut Butter Chocolate Chip Pancakes
  • Fluffy Vegan Blueberry Pancakes
  • Gluten-free Corn Flour Pancakes

*This post contains affiliate links. See my full disclosure policy here.

If you make this recipe, be sure to leave feedback below and share your pic on Instagram or Facebook and tag me @thevegan8 #thevegan8!

Vegan Gluten-Free Pumpkin Pancakes

Brandi Doming
These Vegan Gluten-free Pumpkin Pancakes are the best! They have no oil and no butter, but are so moist. They are gluten-free, oil-free and grain-free and just 8 ingredients! Soft and fluffy!
5 from 5 votes
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Course Breakfast
Cuisine American, Gluten-free, Grain-free, Vegan
Yields 8 large pancakes

Ingredients

  • 3/4 cup (180g) strong cooled coffee (see Notes)
  • 1/4 cup (60g) canned pumpkin puree
  • 4 tablespoons (80g) pure maple syrup
  • 1 tablespoon vanilla extract
  • 1 1/2 cups (168g) superfine blanched almond flour (see NOTES)
  • 1/2 cup + 2 tablespoons (100g) potato starch
  • 4 teaspoons baking powder
  • 1 tablespoon + 1/2 teaspoon pumpkin pie spice
  • 1/4 teaspoon fine sea salt
  • 3 tablespoons mini dairy-free chocolate chips (optional)

NOTE

  • Always use a scale for accuracy following MY gram weights listed. You never need cups, just the scale and bowl and make sure to zero out in between each ingredient.
  • I use this scale.
  • I use this pancake griddle. It NEVER sticks.

Instructions
 

  • First, prepare your coffee and let it cool to room temperature. Add to a medium bowl with the pumpkin, syrup and vanilla. Stir well until smooth and no more lumps.
  • In a large bowl, combine the almond flour, potato starch, baking powder, pumpkin pie spice, salt and whisk really well making sure there are no lumps remaining. When measuring the almond flour and potato starch, make sure to scoop out the ingredients with your measuring cup, pat down and then level off. Or use a kitchen scale for best results.
  • Pour the wet ingredients into the dry and stir well until smooth. Add the chocolate chips if using. The batter should be fairly thick, similar to a muffin batter.
  • Let the batter sit about 10-15 minutes, as this will yield more fluffy and better cooked through pancakes. The batter will thicken more. This gives time for the baking powder and starch to soak up the liquid, which in turn produces a fluffy, well cooked pancake.
  • Heat up the pancake griddle or a nonstick pan while the batter sits. I use a high-quality pancake griddle (linked above) that requires no spray, but your pan may need some.
  • Use an ice cream scoop or heaping 1/4 cup of batter and cook each pancake 3-4 minutes over medium-low (closer to low) heat until the top forms bubbles and the edges are dry. Flip and cook another 1-2 minutes. Lower the heat if they are cooking too fast. 
  • The key to these cooking through is to cook them over the low heat to allow the centers to fully cook through. These can be very finicky and not cook through if you cook them too fast or high of a heat. Leave the pancakes to sit 5 minutes or so before eating, as they will fluff up more as they cool a bit. These pancakes are even better the next day, as potato starch based recipes get even fluffier as they sit!

Notes

  • Coffee sub: To make this without coffee, sub the 3/4 cup coffee with 3/4-1 cup "lite" coconut milk or another preferred creamy milk instead and decrease the syrup to 3 tablespoons.
  • Almond flour: As noted above, a superfine flour is really important here. I've tried brands that aren't very fine and the pancakes are much more dense. I recommend the King Arthur Flour, Honeyville, Wellbees, Nuts.com brands the most.
  • I originally wrote this recipe in 2014 and made them with a 4.5 inch cookie cutter, which makes perfectly round and super tall/fluffy pancakes. I don't do that anymore, to save time, but it is a great way to get amazingly extra fluffy "cakes" if you want to give it a try. Just make sure to spray nonstick spray on the inside of the cookie cutter before adding the batter, otherwise, it will stick badly. Wait until the tops are looking dry before flipping, and use tongs to lift up the cookie cutter.

Nutrition

Serving: 1pancakeCalories: 206kcalCarbohydrates: 25.1gProtein: 1.7gFat: 10.6gSaturated Fat: 0.8gSodium: 72mgPotassium: 306mgFiber: 2.8gSugar: 7.2gCalcium: 167mg
Tried this recipe?Tag @thevegan8brandi on Instagram and use tag #thevegan8!
Keyword vegan breakfast recipes, vegan fluffy pancakes, vegan gluten-free pancakes, vegan grain free pancakes, vegan oil free pancakes, vegan pancakes no oil, vegan pumpkin pancakes

Filed Under: Breakfast, Gluten-free, No Bake, Pancakes Tagged With: Breakfast, Fluffy, Gluten-free, Latte, Pancakes, Pumpkin

Previous Post: « Vegan Sweet Potato Pancakes (Gluten-free, Oil-Free)
Next Post: Coconut Butter Recipes »

Reader Interactions

Comment and Rate This Recipe Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. Shruthi Ravi

    January 26, 2021 at 12:53 am

    5 stars
    Made these over the weekend. Really fluffy and so tasty. No one will guess these are oil and gluten free. Everyone loved them!

    Reply
    • brandi.doming@yahoo.com

      January 26, 2021 at 12:54 am

      So wonderful to hear you loved these Shruthi!!

      Reply
  2. Rae

    July 17, 2020 at 12:38 am

    Looks yummy! I’ve been on a pancake spree and this will have to be next on the list 🙂 I love that now you can adjust the amount of servings when you print out the recipe. One thing I noticed though is that it doesn’t change the weight when you increase the amount of servings. 🙁 Thanks for all your amazing recipes. My fam loves everything you put out!

    Reply
  3. Susanne

    April 26, 2019 at 9:14 pm

    5 stars
    Whipped these together without preplanning and they came out so good! I actually ran out of baking powder and used 2 tsp of cream of tartar and 1 tsp of baking soda. No coffee here, so replaced with milk. They came out super fluffy and tasty. My fussy kiddos ate so many. Love recipes with scale measurements. I dislike measuring and this makes everything so exact. Thank you! Vegan8 is so reliable. I haven’t made a failed recipe yet. 🤞🏼

    Reply
  4. Emily

    November 7, 2018 at 10:36 pm

    5 stars
    These are incredible!!! What a creative recipe Brandi! The depth of flavor from the coffee really brings out the spices and the pumpkin…and the texture is so light just like your other pancake recipes….
    Make these now people!

    Reply
    • brandi.doming@yahoo.com

      November 8, 2018 at 2:11 am

      Yay! So glad you loved these Emily, thank you so much for the awesome review!

      Reply
  5. Mary Irene

    January 2, 2017 at 2:57 am

    Hi, these look great! I have auto-immune disease and have to eat anti-inflammatory, vegan, GF, and …..no nightshades!!! Booooo!! I’m wondering if you could test out hi-maize resistant starch and/or banana flour in these and let us know if either will work. Thanks so much – your blog is a lifesaver!

    Reply
    • brandi.doming@yahoo.com

      January 2, 2017 at 3:36 am

      Hi there! I have no idea what either of those flours are and I don’t use them, but since you are familiar with them, you can of course always try them out in the recipe to see if they work. But since I don’t use them, I can’t say whether or not the recipe would still be good with them. My guess would be that banana flour wouldn’t work though because almond flour is a crucial ingredient in the pancakes, it is what gives them the moisture needed since there is no oil. That is a guess though!

      Reply
  6. Mimi

    August 26, 2016 at 5:00 pm

    I love all ingredients and going to make it today and let u know definitely . One question please ; can I use rice or oat flour or any kind beside almond . I’m going to use almond flour for my family but not for myself 😞

    Reply
    • brandi.doming@yahoo.com

      August 26, 2016 at 6:25 pm

      Hi Mimi! The almond flour is pretty important here for these pancakes. The recipe is written based on using it because it is what gives moisture to the pancakes since I don’t use oil. The only suggestion is to sub the almond flour for ground raw, unsalted sunflower kernels. They will be less fluffy since the kernels are not as finely ground as commercial almond flour, but should be a decent sub. Just start out with 3/4 cup coffee and only add more if the batter is too thick. It should be smooth but not runny or the pancakes will be flat. Let me know if you try them!

      Reply
      • brandi.doming@yahoo.com

        August 27, 2016 at 6:22 pm

        So glad you loved these Mimi! Did you weigh out the ingredients and did you let the batter sit for 15-20 minutes before cooking? The wait period with the batter makes a big difference in them fluffing up. I also use a cookie cutter, as noted, which helps make the pancakes extra fluffy. Hope that helps! And yes, if you used dark espresso, that definitely would change the color 🙂

        Reply
  7. Mandy

    January 23, 2015 at 8:00 am

    Goodness! I totally thought I commented on this when you published the post…I’m so behind! My list of recipes of yours to try has grown by about a mile. I need to catch up! These look incredible and so fluffy!

    Reply
    • brandi.doming@yahoo.com

      January 23, 2015 at 9:43 am

      AWww thanks so much Mandy!! You’d love these!!

      Reply
  8. June Burns

    January 6, 2015 at 1:05 am

    Wow those sound amazing! Even better that they are healthy 🙂

    Reply
  9. Vince Lia (Healthy Vegan Guy)

    December 24, 2014 at 8:02 am

    5 stars
    These pancakes were amazing!! So fluffy and delicious when using pumpkin instead of sweet potatoes. The cookie cutter makes them into a perfect circle and keeps them nice and thick. These are great any time of the year. Thanks Brandi!! I really enjoy making all of your recipes and sharing these mouth watering creations with friends and family.

    Reply
    • brandi.doming@yahoo.com

      December 25, 2014 at 7:07 pm

      Thank you so much Vince for the wonderful feedback and sharing these on IG! I am so happy you loved the pancakes, thank you very much!!

      Reply
  10. Ashley | Blissful Basil

    December 16, 2014 at 9:27 pm

    These look like an absolute dream, Brandi! So fluffy and perfect. You are the ultimate healthy pancake creator 🙂

    Reply
    • brandi.doming@yahoo.com

      December 17, 2014 at 8:56 am

      Aww thank you Ashley, you are a doll!!

      Reply
  11. Cindy

    December 15, 2014 at 2:51 pm

    Adding coffee…..amazing! This looks almost like a layered cake. Since I am not a coconut fan and these don’t have coconut….I must try them!

    Reply
    • brandi.doming@yahoo.com

      December 17, 2014 at 8:57 am

      Thank you Cindy! They are SO good, if I do say so myself! Yes, I was happy…no coconut, haha! I am always trying to have a variety of recipes for everybody so I also have some muffins coming soon that are totally nut-free AND coconut-free!

      Reply
  12. rika

    December 15, 2014 at 8:14 am

    I’m not a huge fan of strong coffee either (but mon beau is a huge espresso fan, he drinks double espresso twice or even few times a day), but don’t mind some coffee and spices together! Love the pouring syrup shot… I love tons of maple syrup on pancakes…. Your pancakes are simply gorgeous…they are to die for! PUMPKINFANFOREVER.

    Reply
    • brandi.doming@yahoo.com

      December 17, 2014 at 8:56 am

      Thank you so much Rika for your compliments, that means so much to me! I’m a pumpkin fan forever TOO girl!

      Reply
  13. Ceara @ Ceara's Kitchen

    December 11, 2014 at 3:12 pm

    These look absolutely perfect, Brandi! Pumpkin spice latte pancakes sound like my kind of breakfast 🙂 And your photography is absolutely gorgeous as always!

    Reply
    • brandi.doming@yahoo.com

      December 11, 2014 at 11:49 pm

      Aww thank you so much for that compliment Ceara!! You are so sweet. These pancakes are to die for too, hope you can try them!

      Reply
  14. anna

    December 10, 2014 at 9:38 pm

    These look so yummy!

    How do you make them so perfectly round?

    Thank you 🙂

    Reply
    • brandi.doming@yahoo.com

      December 11, 2014 at 3:20 am

      Thank you so much Anna! I have noted in the recipe that I use a round cookie cutter (in case others want a perfect looking shape), 4.5 inches round is the best size to give a fluffy, well cooked pancake. I got my cookie cutter that size at Sur La Table. Let me know if you try them! 🙂

      Reply
  15. Choc Chip Uru

    December 10, 2014 at 8:18 pm

    I have a sweet spot for pumpkin pancakes, they are just fluffier plus I feel healthier – your stack looks so dive-in-able 😛

    Cheers
    Choc Chip Uru

    Reply
    • brandi.doming@yahoo.com

      December 11, 2014 at 3:22 am

      Thanks Uru! These are super fluffy, thanks to the pumpkin and starch!

      Reply
  16. Bethany

    December 10, 2014 at 3:16 pm

    These look amazing!! Found these on foodgawker without even realizing it was your recipe!! Can’t wait to make them!

    Reply
    • brandi.doming@yahoo.com

      December 11, 2014 at 3:50 am

      Thank you so much Bethany! I hope you give them a try!

      Reply
  17. Thalia @ butter and brioche

    December 10, 2014 at 11:54 am

    I am SO craving a stack of pancakes right now, these pumpkin spice latte pancakes look beyond delicious!

    Reply
    • brandi.doming@yahoo.com

      December 17, 2014 at 8:55 am

      Aww thanks Thalia, I appreciate the compliment!!

      Reply
  18. Brittany

    December 10, 2014 at 4:20 am

    Stop…stoppit right now!! I need these. NEED I TELL YOU. Gigi and I were just texting about these…that are that amazing.

    Reply
    • brandi.doming@yahoo.com

      December 11, 2014 at 3:53 am

      Awww that’s so awesome!! Make them girl, you will love them!!

      Reply
  19. Sophia @ Veggies Dont Bite

    December 10, 2014 at 4:18 am

    Yum yum yum! Love pumpkin pancakes! And it’s a great way to use up that extra pumpkin puree. Great recipe Brandi!

    Reply
    • brandi.doming@yahoo.com

      December 11, 2014 at 3:53 am

      Thanks Sophia!

      Reply
  20. GiGi Eats

    December 10, 2014 at 3:58 am

    Some people may think “Pumpkin Spice” is over done… But this is an example of PERFECTION! And I can ALMOST TOTALLY EAT THIS RECIPE – with a few tiny tweaks, I am able to gobble it uppppp!

    Reply
    • brandi.doming@yahoo.com

      December 11, 2014 at 3:53 am

      Pumpkin spice is never overdone, lol!

      Reply
  21. Annie

    December 10, 2014 at 1:53 am

    These look amazing, girl! You KNOW how I feel about pancakes…lovefest!

    Reply
  22. Angela @ Canned Time

    December 9, 2014 at 9:14 pm

    Whoooha! Oh how I love latte flavors. I don’t drink coffee but I’m going to try these with Cafix instead and I’m sure they’ll be awesome. Now if I can just get a morning when I feel like making pancakes…………♥
    Lovely job Brandi, thanks.

    Reply
    • brandi.doming@yahoo.com

      December 11, 2014 at 3:56 am

      Thank you so much Angela! I absolutely love latte flavors as well, even though I rarely drink coffee.. I love how it deepens the flavors of everything!

      Reply
  23. suzanne

    December 9, 2014 at 8:15 pm

    Yum Brandi, I am in love with these pancakes, hope that doesn’t sound weird. Love pumpkin pie spices and love pancakes. Marriage made in heaven!!!

    Reply
    • brandi.doming@yahoo.com

      December 11, 2014 at 3:55 am

      Doesn’t sound weird at all…I’m in love with them too! Thank you so much Suzanne!

      Reply
  24. Ashlee

    December 9, 2014 at 8:09 pm

    Oh man, these sound delish! Where do you find potato starch in the grocery store?

    Reply
    • brandi.doming@yahoo.com

      December 9, 2014 at 8:13 pm

      Thank you Ashlee! It is either in the specialty health food section or just down the regular baking isle with all of the other specific flours near all the Bob’s Red Mill flours. Let me know if you make them please!

      Reply

Primary Sidebar

Search this blog…

PREORDER MY NEW COOKBOOK NOW!

I'm Brandi, cookbook author of The Vegan 8 Cookbook and latest cookbook, Vegan Wholesome, now available to preorder!. Many of my recipes focus on 8 ingredients or less, not counting salt, pepper or water, but not all of them. I love to create health-focused recipes, using whole foods to improve fitness and muscle-building, with the occasional comfort meal thrown in there! I'm an expert on oil-free cooking and baking!

Join 427,250 Followers!

FacebookInstagramPinteresttumblr

The Vegan 8 is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. As an Amazon associate I earn from qualifying purchases. Please see my full disclosure policy here.

MOST POPULAR POSTS!

WHAT’S IN MY VEGAN PANTRY

THE BEST VEGAN FLUFFY PANCAKES

Fluffy vegan pancakes stacked on plate

THE BEST VEGAN ALFREDO SAUCE

Best Vegan Garlic Alfredo on white plate

THE BEST VEGAN QUESO

Hand dipping chip into bowl of vegan queso

VEGAN STUFFED RICOTTA SHELLS

Vegan Stuffed Shells with Spinach

VEGAN THAI GREEN CURRY

Bowl of vegan thai green sweet potato curry

CHEESY MEXICAN TORTILLA BAKE

Vegan Cheesy Mexican Tortilla Bake in casserole dish

CLASSIC VEGAN NOODLE SOUP

Classic Vegan Noodle Soup in turquoise bowl

THE BEST VEGAN RANCH DRESSING

Best Vegan Ranch Dressing pouring over a salad

THE BEST OATMEAL CHOCOLATE CHIP COOKIES

Vegan Gluten-free Oatmeal Chocolate Chip Cookies stacked

THE BEST VEGAN FUNFETTI CAKE

Slice of Vegan Gluten-free Funfetti Birthday Cake

THE BEST VEGAN SNICKERDOODLES

Vegan Gluten-free Snickerdoodles stacked on plate

BEST VEGAN GLUTEN-FREE CHOCOLATE CHIP COOKIES

scattered vegan chocolate chip cookies on white board

Recent Posts

  • Vegan Chocolate Lentil Protein Muffins
  • 1 Pan Vegan Rigatoni Bake
  • PREORDER MY 2ND COOKBOOK-VEGAN WHOLESOME & 10 FREE BONUS RECIPES!
  • Vegan Basil Cream Sauce
  • Breaded Crispy Chewy Tofu
  • Easy Vegan Stovetop Granola With Pecan Butter
  • Vegan Creamy Enchilada Lentils
  • 5 Ingredient Easy Tofu
  • Vegan Thai Peanut Salad (Oil-free)
  • Vegan Caramel Chocolate Chip Cookie for One


I'm Brandi, creator of this vegan blog and cookbook author of The Vegan 8 Cookbook. Many of my recipes focus on 8 ingredients or less, not counting salt, pepper or water, but not all of them. I love to create health-focused recipes, using whole foods to improve fitness and muscle-building, with the occasional comfort meal thrown in there! I'm an expert on oil-free cooking and baking! read more →

Copyright The Vegan 8 © 2025 · Privacy Policy

  • 67
  • 1.7K