Mornings in my house always feel cozier when the smell of pumpkin spices drift through the kitchen. Growing up, pancakes were my family’s Saturday tradition.
These gluten-free pumpkin pancakes are my way of keeping that tradition alive—only now they’re better for your belly and taste buds. Trust me, these will be your go-to breakfast every fall (and probably beyond).
Packed with warm spices and sweet pumpkin, they’re a treat that’s secretly good for you too.
Tips for Flavor Perfection
- Pumpkin puree tip: Always go for pure pumpkin puree to avoid added sugar or spices.
- Crisp edges: If you love slightly crispy pancake edges, add a tiny bit more coconut oil to the skillet.
- Make-ahead: Double the batch and freeze leftovers. They reheat beautifully in the toaster.
Variations
- Nutty twist: Add 1/4 cup of chopped walnuts or pecans to the batter.
- Chocolate lovers: Stir in 2 tbsp of mini dark chocolate chips for a sweet surprise.
- Spiced up: Want more spice? Sprinkle in a little extra cinnamon or ginger.
- Egg-free option: Use a flax egg (1 tbsp ground flaxseed + 3 tbsp water, let sit 5 min).
Serving Suggestions
Serve these pancakes with a generous drizzle of maple syrup and a dollop of dairy-free whipped cream. Add fresh fruit like sliced bananas or a handful of berries for a colorful touch.
Gluten-Free Pumpkin Pancakes (Dairy-Free)
- Total Time: 25 minutes
- Yield: 8 pancakes 1x
- Diet: Gluten Free
Description
Fluffy, spiced, and deliciously gluten-free, these pumpkin pancakes are perfect for cozy mornings. Naturally dairy-free and simple to make, they’re sure to become a favorite.
Ingredients
- 1 cup gluten-free all-purpose flour (I love Bob’s Red Mill 1-to-1)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp nutmeg
- 1/4 tsp cloves
- 3/4 cup unsweetened almond milk (or any plant-based milk)
- 1/2 cup canned pumpkin puree (not pumpkin pie filling)
- 1 large egg (or flax egg for vegan option)
- 2 tbsp maple syrup (or honey, if not vegan)
- 1 tsp vanilla extract
- 2 tbsp melted coconut oil (plus extra for greasing the pan)
Instructions
- Prep your dry mix: In a large bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. It’s like pumpkin spice magic in a bowl!
- Blend the wet stuff: In a separate bowl, combine almond milk, pumpkin puree, egg, maple syrup, vanilla, and coconut oil. Make sure the melted coconut oil isn’t too hot, or it might scramble your egg.
- Mix it up: Pour the wet ingredients into the dry. Stir gently until combined—lumps are okay! Overmixing can make pancakes dense instead of fluffy.
- Heat things up: Heat a non-stick skillet or griddle over medium heat. Lightly grease with coconut oil.
- Cook the pancakes: Pour 1/4 cup of batter onto the hot skillet for each pancake. Cook for about 2-3 minutes, until bubbles appear on the surface. Flip and cook another 1-2 minutes until golden brown.
- Serve and enjoy: Stack those beauties, drizzle with maple syrup, and maybe sprinkle some toasted pecans for crunch.
Notes
Use pure pumpkin puree and gluten-free flour for best results. Substitute flax egg for a vegan option.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 180
- Sugar: 5g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Carbohydrates: 23g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
