Flourless Pumpkin Pancakes

These vegan pumpkin pancakes are thick, fluffy, and made without eggs or dairy! Full of delicious pumpkin flavor and completely flourless, these healthy pumpkin pancakes are a delicious breakfast sure to impress- Gluten free, too! 

When it comes to sweet vegan breakfasts, I love making cinnamon rolls, baked oatmeal, and these flourless pumpkin pancakes.

vegan pumpkin pancakes

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 is 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 healthy pumpkin pancakes tick all the boxes. Not only that, but they were quick, easy, and fool-proof

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! 

How do you make pumpkin pancakes

The Ingredients

  • Rolled oats– Blended rolled oats yield oat flour, which replaces the need for any flour whatsoever. You can also use quick cooking oats. As I wanted to keep this recipe gluten free, I used certified gluten free rolled oats. 
  • Pumpkin pie spice– A must for any pumpkin recipe! If you can’t find pumpkin pie spice, you can use a mix of cinnamon, nutmeg, cloves, and ginger. 
  • Baking powder– Gives the pancakes the fluffiness, especially when combined with the vinegar. 
  • Apple cider vinegar– When mixed with the baking powder, achieves a texture that replicates eggs. You can also use white vinegar. 
  • Pumpkin puree– Unsweetened pumpkin puree. You can also use the canned variety, just be sure it is not pumpkin pie filling. 
  • Maple syrup– Adds a little natural sweetness to the pancakes. You can also use agave nectar or coconut syrup. 
  • Milk of choice– Any plant based milk works, like almond milk or oat milk. You may need more than the recommended amount. 

The Instructions

In a high speed blender or food processor, add all your ingredients and pulse until a thick batter remains. If your batter is a little too thick, add some extra milk. Let your batter sit for 5 minutes, to thicken. Heat a non-stick pan on medium heat, and once hot, pour 1/4 cup portions of the batter onto it. Cook the pancakes for 2-3 minutes, before flipping and cooking for a further 3 minutes. Repeat until all the pancake batter is used up. 

pumpkin pancakes

Tips to make the best pumpkin pancakes

  • The pancake batter will be thick and smooth, but it wouldn’t be overly pourable. This is what is expected of this pancake batter. If you want thinner pancakes, you can add more milk. 
  • You’ll notice that this recipe includes a full tablespoon of baking powder. This isn’t a mistake, as it helps the pancakes become super fluffy. Be sure to use a good quality baking powder, as some tend to leave a metallic aftertaste. 
  • If you don’t have vinegar, you can also use lemon juice or orange juice. 
  • Fold through some chocolate chips or even nuts or seeds, to give it some added texture and flavor! 

Storing and Freezing Pancakes

  • To store: This recipe makes 3-4 servings. Place leftovers in a ziplock bag or sealable container and store in the refrigerator for up to 7 days. 
  • To freeze: Leftover pancakes can be placed in a ziplock bag and stored in the freezer for up to 6 months. Thaw overnight in the refrigerator.
  • To reheat: Either reheat pancakes in the microwave (30-40 seconds) or in a frying pan. 

gluten free pumpkin pancakes

More healthy pancake recipes to try

Watch how to make it

vegan gluten free pumpkin pancakes

Flourless Pumpkin Pancakes (Vegan + GF)

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 and vegan!
4.98 from 71 votes
Print Rate
Course: Breakfast
Cuisine: American
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 4 servings
Calories: 162kcal
Author: Arman

Ingredients

Instructions

  • Combine all the ingredients in a blender and blend until smooth and combined. If the batter is too thick, add extra milk.
  • Let the batter sit for at least 5 minutes, for the mixture to thicken. 
  • Preheat a nonstick pan over medium heat. Once hot, use a 1/4 cup and pour pancake batter on the pan. Cook for 2-3 minutes or until you can easily slide a spatula underneath. Flip. Cook for another 2-3 minutes on the second side. Repeat until all the batter is used up.

Notes

Pancakes can be doubled, tripled, or even quadrupled. This is perfect to be frozen for quick and easy breakfasts. 
TO STORE: This recipe makes 3-4 servings. Place leftovers in a ziplock bag or sealable container and store in the refrigerator for up to 7 days. 
TO FREEZE: Leftover pancakes can be placed in a ziplock bag and stored in the freezer for up to 6 months. Thaw overnight in the refrigerator.
TO REHEAT: Either reheat pancakes in the microwave (30-40 seconds) or in a frying pan. 

Nutrition

Serving: 1serving | Calories: 162kcal | Carbohydrates: 28g | Protein: 4g | Fat: 4g | Sodium: 349mg | Potassium: 148mg | Fiber: 3g | Vitamin A: 4791IU | Vitamin C: 1mg | Calcium: 232mg | Iron: 2mg | NET CARBS: 25g
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

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    Categories:

    Breakfast Gluten Free Pancakes and Waffles recipe Vegan Recipes

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    Comments

    58 thoughts on “Flourless Pumpkin Pancakes

    1. 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!!

    2. 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.

    3. 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!

    4. These are perrrffeection!!!!!! Changes I made: Added more cinnamon, because why not, added one scoop of vanilla protein powder (an excuse to eat more), increased the milk to 1/2 cup, subbed honey instead of maple syrup (I’m a 99.9% vegan okay). I will make these over and over and over again. Thank you for sharing these!!!

    5. Is the batter supposed to be like super thick? I thought it was too thick so added more almond milk and then it would not solidify up and they ended up being a huge sloppy mess. tasted fine though.

    6. Do you try your recipes without any sweetener?Curious which types of combos would work well without it. Your website/recipes are super helpful for me, but sweeteners are probably my biggest issue with finding recipes. My medical diet leaves me with no coconut sugar, maple sugar, agave, honey, cane sugar, dextrose, monkfruit..pretty much no glucose or fructose. I can have stevia and/or Apple on a four day rotation.

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