Pumpkin Pancakes

I’m convinced everything turns to pumpkin the day Fall starts. Everywhere I look it’s pumpkin flavored this or that, which instantly had me craving some good fluffy pumpkin pancakes!

After a number of failed attempts, I finally came up with this easy recipe. These pancakes are lightly sweet, soft, and full of flavor. Even better topped with chopped pecan and warm maple syrup!

To make these pumpkin pancakes you will need

1/4 Cup Pumpkin Puree

1 1/4 Cup Bob’s Red Mill Gluten Free 1 to 1 Baking Flour

2 Tsp Baking Powder

1 Tsp Cinnamon

2 Tsp Pumpkin Pie Spice

1/4 Tsp Sea Salt

3 Tbsp Monkfruit Sweetener

1 Cup GF Oat Milk plus 1 Tablespoon GF Oat Milk


Maple Syrup

pumpkin pancakes


In a large bowl, mix the flour, baking powder, sugar, salt, cinnamon, and pumpkin pie spice together.

In another bowl, mix pumpkin puree, and oat milk together. Pour the wet ingredients into the dry ingredients and mix until combined. Do not overmix.

Pour batter onto a coconut oil greased cast iron skillet on medium heat.

Flip only once on each side. (These pancakes won’t bubble, you will need to watch them until you notice they are cooked through before flipping)

In a small saucepan, bring maple syrup to a slight boil and add in chopped pecans and stir.

Serve pancakes topped with vegan butter and the maple pecans.

Recipes makes about 4-5 pancakes

pumpkin pancakes

You might also enjoy: Vegan/GF Cinnamon Rolls

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