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"
Gabriela Herrera says
What a perfect Sunday morning brunch and with pumpkin season around the corner I can't wait for this fluffy goodness.
fitasamamabear says
Yesss.. the cooler weather just makes you want to gobble everything pumpkin up!
Andrea White says
These pancakes look amazing!
fitasamamabear says
I could live off pancakes haha
Luca - Ruoka on valmis says
Never made pumpkin pancakes, but can't wait to try these! They look delicious!
fitasamamabear says
Pumpkin makes them fluffy!! Enjoy!
Kayla DiMaggio says
Yum! Can't go wrong with these pumpkin pancakes! I'm the type of girl who can do Fall all year long so you bet that I jumped right in and made these! They were delicious!
fitasamamabear says
Haha fall flavors are freakishly delicious. I make a pumpkin pie smoothie I could totally drink all year long, I feel yah lol
Anaiah says
Yum! I loved these pumpkin pancakes! You seriously cannot go wrong with these flavors. I like how easy they were to make and that they only needed a handful of ingredients. Such a delicious breakfast!
fitasamamabear says
I am ALL about keeping it simple haha the fewer ingredients the better! Thank you!
Vanessa Junkin says
Yum! I just bookmarked this page. We've been having such hot weather here in Maryland, and we finally had a cooler (although rainy) weekend. These will put me in the fall mood!
fitasamamabear says
Ohh I'm jealous of the lingering hot weather though! We went into a cold spell here in ontario 😛 though it does make nice pumpkin feelings....
Amanda says
looks awesome, its that time of year! If you added more liquid do you think they would thin out a bit, or do they taste better thicker?
fitasamamabear says
They would definitely thin but then I don't think they would hold together as well! I think I would try adding more liquid plus an egg...
Jen says
These sounds delicious! I love all the healthy ingredients! I have never tried coconut flour, is almond flour a good substitute?
fitasamamabear says
Ohh I love almond flour! Unfortunately it's not a sub for coconut flour though as coconut flour absorbs all liquid which is what helps stiffen these pancakes. If you decide to try they may turn out thinner but still tasty. Let me know if you go for it! Worst that can happen is pancake crumble lol
Jennifer at Hybrid Rasta Mama says
This is a very interesting twist on pumpkin pancakes! I make them the same way but do not add oats! Very clever. I am going to give this version a spin this weekend!
fitasamamabear says
I wish I had a valid reason as to why I put the oats in but I don't haha I think I just need my babe to get in some more carbs so I was trying to boost her. Try them and let me know how they turn out!
Jessica Levinson says
Pumpkin pancakes are definitely a fall breakfast that's on repeat! These look really delicious!
fitasamamabear says
Right?! Pretty much a necessity 😀
Nadia says
HA! That's how most of my blog photo shoots end up!!! And I can't wait to try these - I've actually never had pumpkin pancakes before and that seems like a real shame!
fitasamamabear says
That is most definitely a shame! Try them and let me know! Sooo many batches haha At least I'm not alone!
linda spiker says
I love summer but am ready for fall and all things pumpkin. Especially these pancakes!
fitasamamabear says
I am definitely on board with pancakes! Thought I'd be okay if the warm weather continued 😉
Megan Stevens says
I like how firm these are, like I could take them as a snack and just eat them out of hand! Yummy pumpkin recipe!!
fitasamamabear says
They do firm up pretty well for the most part. Though once their broken they tend to crumble a bit more. So maybe use a container.. plus you can get in more maple syrup that way 😀
Daniela says
I'm so ready for pumpkin everything and these sound delightful! A great way to start the day.
fitasamamabear says
Right?1 You can't go wrong with a morning of pancakes!
Lindsey Dietz says
From September to January, I cannot get enough pumpkin! Thanks for yet another pumpkin recipe to add to my collection!
fitasamamabear says
Haha yay! I do go on a bit of a binge as the weather turns... lol