Gluten-Free Pumpkin Pancakes

Now, THIS is the perfect fall breakfast in my book. I love pancakes. I love pumpkin. Together? I'm in pure autumn-breakfast heaven! If you've been searching for a recipe for perfect gluten-free pumpkin pancakes, you've found it.

Why You'll Love These Gluten Free Pumpkin Pancakes

There's a whole heck of a lot to love about this recipe, and I know you're already bought in, but just in case you need a little push over the edge, here's why you need to make them:

• Use to make with simple ingredients: Not only are they easy to make, they only use two flours, no weird gums or hard to find ingredients. Plus, you'll only need one bowl to make them.
• Quick! You can make this recipe in 15 minutes, especially once you've made it one time and are familiar with all the steps.
• Perfect texture: These pumpkin pancakes are super light and fluffy.
• Filling: Each pancake is full of complex carbs and 4 grams of protein per pancake.
• Can be made vegan: Simply swap the eggs for a flax egg. Voila! Pumpkin pancakes that are gluten free and vegan.

Bottom line: These are essentially the ultimate homemade pumpkin pancake – and I can't wait for you to make them!

What You'll Need

Here's a quick look at what you'll need to make these pancakes, along with my notes. Be sure to scroll down to the recipe card for a printable list.

• Oat flour: Whether you buy store-bought or make your own oat flour at home, I love it as the base for pancakes!
• Almond flour: Another one of my go-to flours and it works so well here because it really helps keep them light and airy.
• Baking powder: I always add a fair amount of baking powder into my pancakes because it helps with the rise.
• Pumpkin pie spice: Would it even be a pumpkin recipe without pumpkin pie spice?!
• Eggs: I personally am not vegan so I like using eggs in pancakes because they add structure and fluff at the same time, but if you are vegan, feel free to swap with a flax egg.
• Pumpkin Puree: You can either use canned or you could roast and make your own puree.
• Coconut oil: Oil in pancakes isn't totally necessary, but I do find it helps with the texture. Feel free to skip this if you're oil-free.
• Maple syrup: Just a touch of sweetness goes a long way.
• Vanilla: And the final little addition to boost the flavor – just brings everything up a notch.

How to Make Pumpkin Pancakes

Next, let's talk about how to make this pancakes. I'm sure you've noticed that I'm not super particular with my baking/pancake making, so I really like to just throw everything into a bowl. Here's how to make these pancakes in 4 simple steps:

1. Mix the wet ingredients: Start with the wet ingredients and beat them all together.
2. Make the batter: Stir in the dry ingredients to form your batter.
3. Get cooking: Cook the pancakes until bubbles start to form and flip them over
4. Dig in: Serve immediately or freeze for later use!

See how easy? Honestly one of the reasons why they're my favorite breakfast ever!

How to Store and Reheat Extras

• Store in the fridge: Let your pancakes cool completely, then store them in an airtight container in the fridge for up to 4 days.
• To reheat: Simply pop your pancakes in the microwave and reheat for about 30-45 seconds, or until warmed through.