Gluten Free Pumpkin Pancakes
Published 9/20/2022
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Start your day off right with these grain-free, pumpkin-packed, and oh so scrumptious pumpkin pancakes. These festive pancakes will spruce up your Fall breakfasts all season long. Whip up a batch today.
Gluten Free Pumpkin Pancakes
Gluten free? No problem. These gluten free pumpkin pancakes are chewy, packed with fall flavors and easy to. make. We like to make a double batch and freeze some for later, too.
What you’ll love about these pancakes
- They are gluten free AND delicious.
- You can make a double batch and freeze half for later. We love to pop them into the toaster to reheat them.
- It’s the perfect pancake recipe for fall.
Featured Ingredients
- Eggs- eggs are important in this recipe. They bind the pancakes and give them body.
- Pumpkin puree– make sure to use unsweetened pumpkin puree.
- Almond meal– when you are buying almond meal for this gluten free pumpkin pancake recipe be sure you are buying the fine almond flour and not almond meal.
- Coconut flour– the coconut flour adds both flavor and richness to this recipe.
- Baking powder– we use baking powder as a levener for these cakes.
- Pumpkin Pie Spice- we highly recommend making this homemade pumpkin pie spice, but store bought pumpkin pie spice will work just fine.
- Maple syrup– we naturally sweeten these pumpkin pancakes with maple syrup. If you like your pancakes on the sweeter side you can add another tablespoon to the batter or just drizzle your pancakes with maple syrup after they are made.
homemade
pumpkin pie spice
Make your own pumpkin pie spice for all of the delicious fall recipes. We used this pumpkin pie spice for these gluten free pumpkin pancakes and they are delicious.
Directions at a Glance
- Add all of the dry ingredients to a bowl and whisk them together. Set aside.
- In a separate bowl, add all of the wet ingredients together and whisk until smooth. Add the dry ingredients to the wet ingredients.
- Heat a large skillet over medium/low heat and add coconut oil. When the coconut oil is melted add 1/4 cup of the pancake batter to the skillet and cook the pancake for 3 minutes per side.
- Repeat step 3 until all the pancakes are cooked. Top with your favorite toppings and enjoy.
Here’s a tip: If the pancake batter is too thick, add a tablespoon or two of almond milk to the batter.
Tips for Gluten Pumpkin Pancakes
Remember that the first pancake is always a dud. It takes a minute for the skillet to get hot and for you to feel how the pancakes cook in your skillet.
Don’t hesitate to add a little bit of almond milk to the pancake batter. Just be sure to add a little bit at at time.
If you would like the pumpkin pancakes to be a bit spicier, add more pumpkin pie spice.
Common Questions
We make our paleo pancakes with eggs, almond flour, and coconut flour.
We do not suggest substituting gluten free flour in this recipe.
You can make these pancakes fluffier by whipping egg whites together and folding them into the batter to add more air to the batter.
Top these gluten free pumpkin pancakes with walnuts, maple syrup, nut butter, or any other fall ingredient that your heart desires.
CHeck it out!
6 Healthy Pancakes – 1 Base Batter
Want more healthy pancake recipes? Check out our go-to base healthy pancake batter with 6 different pancake flavor combos!
- Peanut Butter Pancakes
- Scallion Potato Pancakes
- Apple Cinnamon Pancakes
- Pumpkin Pancakes
- Lemon Ricotta Pancakes
- Chocolate Chocolate Chip
Storage
Store these pancakes in an airtight container when they are cooled and store them in the refrigerator for up to 5 days.
How to Freeze Pancakes
To freeze these pumpkin pancakes, let them cool completely. Then, stack two of them together and tightly wrap them with a piece of plastic wrap. Then wrap them again with a piece of tin foil.
Place them in the freezer for up to 3 months.
To thaw: remove them from the freezer and unwrap them. Then, let them thaw for 5 minutes on the freezer before pulling them apart. Defrost them in the microwave OR in your toaster.
Gluten Free Pumpkin Pancakes
Ingredients
Wet
- 4 large eggs, large
- 1/2 cup pumpkin puree
- 1 tablespoon maple syrup
Dry
- 1 teaspoon baking powder
- 1/2 cup super fine almond meal, I used the Trader Joe’s brand
- 2 tablespoons coconut flour
- 1.5 teaspoon pumpkin pie spice
Instructions
- In a medium size bowl, whisk 4 eggs. Then add in pumpkin puree and maple syrup and mix.
- Next, add in dry ingredients and mix again until everything is combined.
- Heat a large skillet to medium heat, making sure not to heat it any hotter! Spray with coconut oil cooking spray. Once the skillet is hot, spoon 1/4 of the batter onto the skillet and use your spoon to spread the batter so that everything is even.
- Cook the first side for about 3 minutes (you may need to cook the first pancake longer, so that the pan can heat up all the way), or until cooked enough to flip. Use a spatula to carefully flip the pancake. Let the other side cook for 2-3 minutes or until cooked all the way through.
Watch It
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Just made these today and YUM!!! Loved the pecans on top – just the right texture to take these pancakes to the next level.
So glad you loved them!
For some reason I came up with pancakes dough instead of pancake batter. They took forever to cook and I think they were still wrong when I ate them. Any thoughts on why this might have happened? Follow the recipe to the tea except for the eggs. Our use Bob’s red Mill egg replacements. Are used four of those.
Hello! This is an egg-based pancake recipe and I would never suggest using an egg replacement. That’s for sure what happened in your case!
OMG THESE ARE SO AWESOME THANK YOU SO MUCH!!!!!!!!!!!!!!!
Do you have to cook the entire batter the same day as mixing it, or can I make the batter and refrigerate some for the next day two?
Really good, used pumpkin spice instead of cinnamon!
Easy to make, and tasty. I used almond flour since that’s what I had. Also used some clove and nutmeg for the spices. Texture was good. My kids loved them too!
These were so good and quick and easy to make! I used almond flour instead of almond meal, pumpkin spice instead of cinnamon (could’ve used a bit more) and added vanilla extract and a bit of sea salt. The texture and flavor were perfect and taste even better the next day!
Can you use all almond flour if you don’t have coconut flour?
The yummies, most delicious paleo pumpkin pancakes ever! I have been paleo for 10 years and have never found a pancake that rose so beautifully! Thank you! Will visit other recipes on your lovely website.
YAY!! So glad you loved these <3
Could I make them night before & than store in fridge & serve in morning?
Absolutely!