Fluffy Flourless Pumpkin Pancakes (Vegan, Gluten Free, Sugar Free)
These super thick and fluffy flourless pumpkin pancakes are a filling, healthy, satisfying, protein-packed and easy breakfast recipe! Made with no eggs, butter, oil or flour, these pumpkin pancakes are naturally gluten free, vegan, dairy free and come with a sugar free option!
If there is one recipe which could fight for pumpkin NOT being a seasonal food, these pillow-like pancakes are your answer. In a world where pumpkin only makes a short, temporary appearance, this pumpkin pancakes will have you enjoying them year-round!
Pancakes. A classic weekend favorite breakfast or brunch.
Is there anything better than a huge stack of thick and fluffy pancakes topped with your favorite toppings? Not when it comes to breakfast foods. The only thing which may come close are flourless pancakes, but they are still in the same realm.
With weekend pancakes comes the association that they lead to a lazy, relaxing day ahead. What If I told you that you could enjoy fluffy pancakes regularly because they were healthy? These flourless pumpkin pancakes tick all the boxes. Not only that, but they were quick, easy and fool-proof?
You read that correctly. These pancakes are secretly healthy and guilt-free, perfect to enjoy on weekends or even during the week- They freeze beautifully and are freezer friendly! Unlike traditional fluffy pancakes, these ones contain no eggs, no flour, and no sugar, yet have an almost identical texture!
These pumpkin pancakes only require one bowl or one blender to whip up, proving to be an easy recipe. Depending on how hungry you are, they can serve up to three people, or aim for one then freeze the leftovers. They are also naturally gluten free, vegan, dairy free and sugar free!
Pancakes without flour? Yes indeedy! To keep these pancakes flourless, I used rolled oats which I blended to a fine consistency. If you blend all the ingredients together from the get go, you can add them whole or use a quick oat or oat bran variety. If you opt to use a mixing bowl, you can use a pre-blended mix, often referred to as oat flour.
For those who are intolerant to oats, these can easily be replaced for quinoa flakes or buckwheat flakes. If you use either of these two, you may need a little liquid to achieve a smoother batter.
I mentioned earlier that these are egg-free, yet still incredibly thick and fluffy. This is thanks to the inclusion of apple cider vinegar. In my other flourless pancake recipes, I had a few readers mention they didn’t have any on hand. You can easily replace it with lime or lemon juice, and one reader even had success with orange juice.
You’ll notice that it include a full tablespoon of baking powder. This isn’t a mistake, it really adds to the texture of the pancakes. Be sure to use a good quality baking powder, as some tend to leave a metallic aftertaste. You can decrease the amount by half, but the fluffiness will decrease a little bit.
As someone who enjoys quick and easy breakfasts, I always make a double or triple batch of them. Pancakes aren’t something you’d typically freeze, but trust me, these freeze beautifully. Simply portion them into single servings (once cooked and cooled) and simply defrost before eating. You can either reheat in the pan or warm them up in a microwave.
For anyone skeptical about pumpkin in pancakes, I promise you’ll be converted. The pumpkin adds moisture to the batter and doesn’t have a particularly overpowering taste. If you DO want the pumpkin to be evident, add some pumpkin pie spice to it. If you want it more like a delicious loaf of warm, hearty, pumpkin chocolate chip bread, you can never go past some mini chocolate chips.
Patience is key to achieve perfectly thick and fluffy pancakes. I highly recommend using low to medium heat and allowing the edges of the pancakes to brown lightly before flipping. Another easy hack is to cover the pan while the pancakes are cooking, which results in evenly cooked pancakes.
If there is one recipe which will ensure pumpkin is a yearly staple in your breakfast rotation, these healthy flourless pumpkin pancakes are your answer.
Looking for more freezer friendly breakfast ideas? I gotcha covered!
Healthy Flourless Blueberry Smoothie Pancakes
Sticky Cinnamon Roll Baked Oatmeal
The Best Grab-and-Go Breakfast Ideas
Healthy No Bake Peanut Butter Cup Breakfast Bars
PS- Check out just how easy these pancakes are to make below!
Fluffy Flourless Pumpkin Pancakes
Ingredients
- 1 cup rolled oats can sub for quinoa or buckwheat flakes
- 1/4 cup milk of choice I used unsweetened almond milk
- 1/2 cup pumpkin puree
- 1/2 tsp cinnamon
- 1/2 tsp pumpkin pie spice can sub for a mix of cinnamon, ginger and cloves
- 1 tbsp baking powder
- 1 tbsp apple cider vinegar
- 1 tbsp sticky sweetener of choice I used monk fruit maple syrup
- 1/4 cup chocolate chips Optional
Instructions
- Combine all the ingredients in a blender. Blend until smooth. Alternatively, use a large mixing bowl. Start with the dry ingredients, before adding in the wet ones. Mix until fully combined.
- Let the batter sit for at least 5 minutes, for the mixture to thicken.
- Preheat a nonstick pan over medium high heat. Once hot, use a 1/4 cup and pour pancake batter on the pan. Cook for 1-2 minutes or until you can easily slide a spatula underneath. Flip. Cook for another 1-2 minutes on the second side.
- Repeat until all the batter is used up. If possible, cover the pan when cooking.
Notes
Nutrition
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These look delicious! I just might eat the whole stack of pancakes (aka all three servings) 😀
If I already have oat flour, is it still a cup? Sorry if that is a silly question. ^_^
Not silly at all- Start with a full cup then slowly add a tablespoon or two if too thin 🙂
Amazing!!!
Can I use buckwheat flour? Instead of flakes? And if I’m not mistaken, the 1/2 cup pumpkin purée would be interchangeable for 1/2 cup applesauce or a ripe banana? Thank you and I can’t wait to try these!
You can use the flakes ground up 🙂 Sure thing!
I loved the consistency (I used the rolled oats), very tasty! One of the better vegan pancakes recipes I’ve found!!:)
🙂 Cheers, Sydney!
Thank you these were simple to make and tasted Great.
‘AMAZING pancakes!’..from 19 yr old son
🙂 Thanks so much for the positive feedback, Sarah! 🙂
as the recipe is written, how many pancakes does it make?
Depends on how big or small you make them- I can get 5 huge ones or 9-10 small ones.
Could I blend the ingredients and make the batter the night before to have the batter ready to cook in the morning?
Hi, I’m not a huge fan as I found it lost the fluffiness! Its’ better to pre-cook and freeze leftover portions 🙂
Is the calorie count for the whole recipie or one pancake?
what if I don’t have a nonstick pan?
Grease a normal pan 🙂
Very good taste. I needed to double the milk to achieve a batter.
🙂 Cheers, Colleen!
Do we use cooked quinoa for the quinoa option? Silly question..
Hi Alexandra! It is quinoa flakes, so the cereal style 🙂
Arman, I have loved your recipes over the years but this one was an epic fail for me. They didn’t ever cook (batter in the middle). The only variable when I made them was adding a half scoop of vanilla protein powder.
Hi Beth- This recipe won’t work with added protein powder 🙂
I adore the texture of these! The batch I made today (using rolled oats, maple syrup as the sweetener) had a hint of bitterness–any ideas how to cut that down? Otherwise a fantastic breakfast option.
Hi Edes! Double check the baking powder you use, some of the cheaper brands tend to be overly bitter 🙂
When doubling the recipe, do you double everything including the baking powder? My batter was quite thick so it didn’t get fluffy when cooked
Hi Kelly! For this, I’d keep the baking powder the same 🙂
How much baking powder would I use if I only needed to make one serving?
I’ve only made it as is.
I have made these pancakes twice and each time they have had a bitter taste. I have made sure that I have followed the recipe correctly. Has anyone else had this problem? I was wondering if the bitter taste is from the baking powder. Any suggestions would be very helpful.
Hi Kristin- I definitely reckon it’s the brand, some baking powders are extremely acidic and bitter 🙂
I was skeptical making these as a last minute breakfast for my visiting friends. Everything in the meal began with a “p”…pumpkin pancakes, a fruit plate of pomegranates, fresh pineapple, pear slices, persimmons, peaches, pecans, prunes, garnished with parsley sprigs! The pancakes were a hit! For dessert I made peanut butter protein chocolate bars! A total plant based meal. Delicious! Will make the pancakes again. I might make then in an Ebelskiver pan next time, just to try it! Thanks for the recipe!!
I forgot to say PERFECT!!
🙂 cheers!!!
Do you by chance know the Macro Breakdown for these?
Thanks!
Feel free to calculate it using myfitnesspal or similar! 🙂
Batter was very thick. Would you use more puree or Almond Milk to thin?
I’d use more milk 🙂
First time visitor to your site, but wanted to share my experience for other commenters—aside from having good quality baking powder, it’s always important to have fresh baking powder too. I made them yesterday and forgot to check my baking powder. It was old. So obviously did not achieve fluffy goodness! Today, with new powder, I did! I still had to thin out the batter a bit with more milk and it made 4 average sized pancakes for me.
Thanks so much for the feedback!
Favorite pancakes I have ever made!
Thanks so much for the recipe!!
LOVE IT! xx
These are AMAZING!!! I will definitely be making them again!! Thanks for this recipe!
You are so welcome! 🙂
The rolled oats are used as is, or processed into oat flour first?
If used as is, do they make the pancakes lumpy?
Thanks.
Hi! You need to blend them up with the batter 🙂
Wow!!! This is my new favorite recipe!! I wish I found this years ago!!! Thank you so much!💕
😀 That means so much! 🙂
I made this recipe this morning. I was skeptical because the batter was extremely thick, but the pancakes turned out great! In your post, you mentioned blending all of the ingredients together, but I suspect that you didn’t mean the chocolate chips. I only had regular-size (not mini) chocolate chips, so I added them to the pancakes once they were in the pan. Cooking the pancakes low and slow was the key to getting them to cook thoroughly. The pancakes tasted delicious; pumpkin spice and chocolate is a winning combination. Thank you for the great recipe!
Cheers, Christina- Yes that is my error, thanks for doing it that way- I hope you enjoyed them 🙂