These soft, delicious, gluten-free pumpkin spice pancakes are perfect to cozy up with for breakfast or brunch! With a hint of maple flavor, these pumpkin pancakes can be as indulgent or simple as you want them to be.
Embrace the need to hibernate as the cool weather rolls in and cozy up with these gluten-free pumpkin pie spice pancakes instead!
Made with only a handful of pantry staples these pancakes come together to bring you all the flavors of fall you'd expect. Pair them with a coconut milk pumpkin spice latte and you're all set.
As a Certified Nutrition Coach, I love that these pumpkin pancakes can be served easily with just maple syrup or made into an indulgent brunch packed with whole30 whipped cream or dairy-free caramel sauce. The choice is yours.
Why You'll Love This Recipe
Easy to make: You only need a few ingredients most of which you have on hand in your gluten-free pantry.
Fall flavor: packed with pumpkin spice and warming flavor that can easily be adjusted based on preference.
Allergy-friendly: The pancakes are dairy-free and gluten-free but with one simple twist you can make them paleo as well.
Ingredients
Peek at the image below for a full breakdown of what you need to make the gluten-free pumpkin pancakes. Know that you can easily adjust the amount of pumpkin pie spice to your personal liking.
Canned pumpkin puree: make sure to grab actual pumpkin puree and not pumpkin pie filling! Then use up any leftovers with this high-protein pumpkin pudding.
Gluten-free flour: We use Bobs Red Mills 1:1 gluten-free flour for this pumpkin pancakes recipe. However, gluten-free all-purpose flour should work as well.
Expert Tips
Let the batter sit for 2-3 minutes after whisking in the flour. This ensures all the pancakes will have the same texture/consistency as the gluten-free flour absorbs the liquid (just like these pumpkin protein muffins).
Take care to whisk the mixture so that no clumps remain, as this is easy to overlook.
The gluten-free pumpkin pancakes don’t expand too much so the position you put them in the pan is more or less what they will look like.
If you want the pancakes to appear more uniform, use silicone pancake molds.
How To Make The Pancakes Paleo
Instead of using gluten-free flour, you'll want to use ⅛ cup of coconut flour + 2 tbs of almond milk.
Know that the paleo version comes out a bit thinner than the flour version. The flavor is still the same but the texture has changed.
This is because they will be mostly egg-based, resulting in a more dense or floppy consistency. Learn more about how to make protein pancakes so that you can make them PERFECT every time.
How To Make Them
Step 1: Mix together the dry ingredients.
Step 2: One by one add in the wet ingredients and mix well.
Step 3: Portion the batter into a pre-heated pan and cook.
Step 4: Serve topped with whipped cream and maple syrup.
Favorite Toppings
The best part about gluten-free pumpkin pie spice pancakes is topping them to your liking!
These pancakes are tasty when drizzled with maple syrup. However, they can have a more decadent or indulgent feel (like if you’re serving them for brunch), below are some great options:
- 2-minute coconut whip cream
- Homemade, dairy-free caramel sauce
- Toasted coconut
- Dairy-free chocolate ganache
- Toasted pecans
If you're using a store-bought coconut whipped cream, you can place a dollop between each pancake for an extra special treat.
How To Store Or Reheat Them
These gluten-free pumpkin pancakes do not store well in the freezer. However, they do stay fresh in the fridge for 2-3 days.
Store them in an airtight container without any toppings.
When you need to reheat them, you can briefly pop them into the toaster. Make sure to take care as they are delicate. They don’t need a lot of reheating either. Only a few moments.
Likewise, you can reheat them in the microwave briefly as well.
Frequently Asked Questions About Pumpkin Pecan Pancakes
Sure! To add a bit more protein add in 2-4 tablespoons of collagen powder to the pancake batter. To counter this, you'll also want to add in 1 tablespoon of almond milk.
Pumpkin puree is exactly as it sounds: pureed pumpkin with nothing added. Pumpkin pie filling has added sugar in it as it's purpose is for pie. More often than not it's better to use pumpkin puree for things like muffins and pumpkin spice pancakes.
These dairy-free pumpkin spice pancakes taste best when they're fresh. Because they use gluten-free flour, making the pancake batter ahead of time will cause it to thicken too much. The same thing happens when the cooked pancakes are refrigerated.
More Dairy & Gluten-Free Recipes You'll Love
- pumpkin smoothie
- Paleo pumpkin waffles
- Double chocolate baked protein oats
- Berry Protein Oatmeal
- Dairy-free breakfast casserole
- 18 Make ahead breakfast ideas
- Gluten-free blueberry bagels
- Espresso overnight oats
- Overnight cookie dough protein oats
- Easy, gluten-free bagels
- Chocolate chip protein powder muffins
- High protein pancakes
- Yogurt protein pancakes
- Blueberry protein oatmeal
- High protein snack recipes
- Healthy breakfast recipes
Gluten-Free Pumpkin Pie Spice Pancakes
Equipment
Ingredients
- ⅓ cup Pumpkin puree canned puree, not pumpkin pie filling
- 2 Eggs
- ¼ cup Gluten-Free Flour Bobs Red Mill
- ½ teaspoon Pumpkin pie spice
- ¼ teaspoon Cinnamon optional
- 2 tablespoons Maple syrup plus more for topping
- 1 teaspoon Baking powder
- ¼ cup Pecans chopped
Instructions
- Preheat a non-stick frying pan over medium heat. Grease as needed.
- Mix together the dry ingredients and then add the wet ingredients one by one and mix until no clumps remain. Allow the mixture to sit for 2-3 minutes to absorb.
- Portion the pancakes into circles using a silicone mold to shape them as needed.
- Cook them for 8-9 minutes until the pancakes start to look firm. Flip and cook them another 2-4 minutes until cooked through.
- Remove the pancakes and top them with maple syrup or whipped cream.
Notes
Disclaimer:
Nutrition values are estimates only, using online calculators. Please verify using your own data"
Julianne says
Nothing spells fall like pumpkin, but honestly I could eat these all year round! I love that you used maple syrup in the batter, they were just perfect!
fitasamamabear says
Maple syrup makes life better lol but seriously it makes them so rich!
Amanda Dixon says
I'm ready for all things pumpkin spice, so I made a batch this morning. So good! They were light and fluffy with the perfect touch of warm pumpkin spices. Totally hit the spot.
fitasamamabear says
They're a wicked way to kick off the day!
Liz says
These pancakes were a hit! I love anything with pumpkin. Thanks for the recipe!
fitasamamabear says
Glad you enjoyed them!
Traci says
I’m a fan of pumpkin everything and these pumpkin pancakes totally hit the spot! Excited to make more of these this fall!
fitasamamabear says
Haha pumpkin is life!
Rebecca says
We have a friend visiting who eats gluten free and so I made these pancakes for breakfast this morning. They were a hit with my friend, but my husband and I also loved them! Thank you for a great new recipe!
fitasamamabear says
So happy everyone loved them!