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Pin image with text: pumpkin pancakes stacked with a slice cut out and a fork sticking into the top

Dairy-Free, Healthy Pumpkin Pancakes

A deliciously healthy pumpkin pancakes recipe perfect for cooler months. Only six ingredients in the pancakes and they come with a hint of maple flavor
Course Breakfast
Cuisine American
Keyword dairy-free pancakes,, fall, pumpkin, pumpkin pancakes
Prep Time 5 minutes
Cook Time 12 minutes
0 minutes
Total Time 17 minutes
Servings 7 Pancakes
Calories 50kcal


  • Silicone pancake molds


  • 1/3 cup pumpkin canned puree, not pumpkin pie filling
  • 2 eggs
  • 1/4 cup Gluten-Free Flour Bobs Red Mill
  • 1/2 teaspoon pumpkin pie spice
  • ¼ teaspoon cinnamon optional
  • 2 tablespoons maple syrup plus more for topping
  • 1 tsp baking powder


  • In a large bowl combine the pumpkin, eggs, spices, and maple syrup. Stir to combine.
    Multiple ingredients for pumpkin pancakes in measuring cups around a white plate
  • Mix in the baking powder and gluten-free flour until no clumps remain. Let sit for 2-3 minutes.
  • Portion the pancakes into circles in a greased pan heated over medium to high heat.
    Large black pan with multiple pumpkin pancakes being poured in to cook
  • Cover and cook 5-6 minutes until edges are starting to brown.
  • Flip and cook another 2-4 minutes until cooked through.
  • Remove the pancakes and top with your favorite toppings.
    One pumpkin pancake being placed on a white plate by a black spatula


  • 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
  • Cook covered and don’t flip until the edges are browning
  • Take care to whisk the mixture so that no clumps remain, as this is easy to overlook
  • The 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 your pancakes to look more uniform, use the silicone mold
  • This recipe has a paleo version, see the notes in the post
  • The recipe makes 7-8 pancakes but the nutritional information is based on 7 pancakes and the values are for each individual pancake


Calories: 50kcal | Carbohydrates: 8g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 47mg | Sodium: 19mg | Potassium: 108mg | Fiber: 1g | Sugar: 4g | Vitamin A: 539IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 1mg