Start your fall mornings strong with these dairy and gluten-free pumpkin pancakes. They're soft, spiced, and sweetened with only maple syrup. These cozy pancakes whip up in 20 minutes and taste like pumpkin pie but are a bit more hearty, making them perfect for busy weekdays or slow, coffee-filled weekends.
"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." - Amanda Dixon
A Quick Look At The Recipe
- ⏲️Ready In: 20 Minutes
- 👪Serves: 3
- 🍽 Calories and Protein: 180 kcals and 6 grams of protein
- 📋 Main Ingredients: Pumpkin puree, pumpkin spice, gluten-free baking flour, and maple syrup.
- 📖 Dietary Notes: Dairy-free and gluten-free but can be made paleo as well.
- ⭐ Why You'll Love It: These fluffy, dairy-free pumpkin pancakes bring cozy fall flavor to your morning with minimal effort.
SUMMARIZE & SAVE THIS CONTENT ON
These gluten-free pumpkin pancakes are a staple in our house once the leaves start to turn. I’ve been known to triple the batch and freeze leftovers because even my kids request them on repeat. If you’re a little obsessed with pumpkin spice (guilty), these are the pancakes you’ll want on repeat, especially with a cozy coconut milk pumpkin spice latte in hand.
Totally dairy and gluten-free, just like my 4-ingredient protein pancakes, they’re quick enough to reheat for school mornings but special enough for lazy Sunday brunches. Drizzle with maple syrup, add a dollop of Whole30 coconut whipped cream (this works for a pumpkin protein mug cake too) for maximum indulgence.
Jump To
- A Quick Look At The Recipe
- 💭Why You'll Love This Recipe
- Ingredients and Substitutions
- Flavor Variations and Toppings
- Expert Tips
- How To Make Dairy and Gluten-Free Pumpkin Pancakes
- How To Store and Reheat Them
- Dairy and Gluten-Free Pumpkin Pancakes FAQs
- More Dairy-Free Pumpkin Recipes
- Gluten-Free Pumpkin Pie Spice Pancakes
💭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 and Substitutions
- 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 Bob's Red Mill 1:1 gluten-free flour for this pumpkin pancake recipe. However, gluten-free all-purpose flour should work as well.
- Make the pumpkin pancakes paleo: To do this, use ⅛ cup of coconut flour and 2 tablespoons of almond milk in place of the gluten-free flour. It comes out a bit thinner and floppier since they're more egg-based but the taste is still delicious. Learn more about how to make protein pancakes so that you can make them PERFECT every time.
See the recipe card for full information on ingredients and quantities
Flavor Variations and Toppings
The best part about this gluten-free pumpkin pancake recipe is that it's so versatile. Below are a few ways to adjust your pancakes to make them seem like new each time.
Toppings: Top the pumpkin spice pancakes with dairy-free caramel sauce with coconut milk or dairy-free chocolate ganache to make them like dessert.
Chocolate pumpkin pancakes: Add some cacao powder and chocolate chips to the batter to make double chocolate pumpkin pancakes.
Nutty: If you love a nuttier flavor, put a splash of almond extract and some chopped pecans into the pancakes.
Expert Tips
Let the batter sit for 2-3 minutes after whisking in the flour. This ensures all the pumpkin spice 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 Dairy and Gluten-Free Pumpkin Pancakes
Step 1: Mix together the dry ingredients.
Step 2: One by one, add the wet ingredients and mix until smooth and combined.
Step 3: Portion the pancake batter into a pre-heated pan and cook until golden, flipping halfway through.
Step 4: Serve the dairy-free pumpkin pancakes topped with whipped cream and maple syrup.
How To Store and 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 when stored 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.
Dairy and Gluten-Free Pumpkin Pancakes FAQs
Make dairy-free pumpkin pancakes into protein pancakes by adding 2-4 tablespoons of collagen powder to the pancake batter. To counter this, you'll also want to add 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 its 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 or reheated from the fridge. They do not freeze well and are best stored in the fridge and reheated lightly in the toaster.
More Dairy-Free Pumpkin Recipes
If you tried this Dairy and Gluten-Free Pumpkin Pancakes Recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it goes!
Gluten-Free Pumpkin Pie Spice Pancakes
Video
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 and 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"
Nutrition
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!