Gluten Free Pumpkin Pancakes (Fluffy & Dairy Free)
These gluten free pumpkin pancakes are thick, fluffy, perfectly spiced and completely dairy free. Made with pure pumpkin puree, cinnamon and nutmeg, they’re an easy fall breakfast that actually tastes like pumpkin.
I love making a big batch of these on Sunday and having breakfast ready to go during the week. They reheat well, making them especially good for busy mornings when making pancakes from scratch is absolutely not happening.
The batter for these dairy free pumpkin pancakes is thicker than traditional pancake batter, so the cooking method matters. I’ve included all of my tips below for getting them fluffy and cooked through without burning the outside.
Why You’ll Love These Gluten Free Pumpkin Pancakes
They freeze well. Make extras and freeze them for another morning.
They’re gluten free and dairy free. The recipe was developed without gluten or dairy, so you don’t have to figure out a bunch of substitutions before breakfast.
They’re thick and fluffy. This isn’t a thin pancake recipe. The batter is thick and makes hearty, fluffy pumpkin pancakes.
They actually taste like pumpkin. One full cup of pure pumpkin puree plus cinnamon and nutmeg gives these pancakes plenty of fall flavor.
They’re great for meal prep. I love making a big batch on Sunday so we have an easy breakfast ready during the week.
Looking for a grain-free option? Try my Paleo Pumpkin Pancake recipe!
Ingredients You’ll Need for Gluten-Free Pumpkin Pancakes
The exact measurements are in the recipe card below, but here are a few things to know about the ingredients before you get started.
Gluten-free all-purpose flour: Use your favorite gluten free all-purpose flour blend or my Gluten Free All-Purpose Flour Blend.
Pure Pumpkin Puree: Use plain pure pumpkin puree, not pumpkin pie filling.
Brown Sugar: I use brown sugar, but coconut sugar also works.
Ground Flax: Ground flax goes directly into the pancake batter.
Cinnamon & Nutmeg: These give the pancakes their warm fall flavor.
Eggs: We still need your answer about whether you’ve tested egg replacer in this recipe before I finalize this.
Oil: I typically use olive oil. If using coconut oil, melt it before adding it to the batter.
Coconut Milk: We still need your tested-milk answer.
Brown sugar: You can also use coconut sugar.
Ground flax
Baking soda
Salt
Cinnamon & Nutmeg
Vanilla Extract
Eggs: You can try to use an egg replacer, but expect less of a rise and a gummer pancakes.
Pureed pumpkin
Neutral oil: I like olive oil, but any oil of your choice will work. If using coconut oil, be sure to melt it first!
Coconut milk: You can use your favorite milk for this. Regular dairy milk, oat, almond- they all work great.
How to Make Gluten-Free Pumpkin Pancakes
Mix the Dry Ingredients: In a large bowl, combine the gluten-free flour, brown sugar, ground flax, baking soda, salt, cinnamon, and nutmeg.
Add the Wet Ingredients: Mix in the vanilla, eggs, pumpkin, oil, and coconut milk until well blended. The batter will be thick.
Cook the Pancakes: Heat a skillet on medium-low and add ½ cup of batter for each pancake. Cook for 2 minutes per side, or until golden brown.
Tips for Fluffy Gluten Free Pumpkin Pancakes
Keep the heat low. These pancakes are thick, so medium-low to low heat gives the center enough time to cook without burning the outside.
Don’t wait for bubbles. These don’t bubble like traditional pancake batter. Slide a spatula underneath and check that the bottom is golden brown before flipping.
Spread the batter if needed. The batter is supposed to be thick. Use your spatula to gently spread and shape the pancakes once they’re in the skillet.
Don’t make them too large. Smaller pancakes are easier to flip and cook evenly because of the thick batter.
Add your favorite mix-ins. Chocolate chips or chopped nuts are easy additions if you want to change them up.
Frequently Asked Questions
- Can I freeze these pancakes? Yes, they freeze well. Store in an airtight container for up to three months.
- Can I make this recipe vegan? You could use Bob’s Red Mill Egg Replacer, but expect less of a rise and a gummier pancake.
- What milks can I use? I love coconut milk, but truly any milk you like will work just fine. Alond, Oat, or regular milk.
Use plain pure pumpkin puree, not pumpkin pie filling. Pumpkin pie filling contains additional ingredients and isn’t what this recipe was developed with.
The batter for these gluten free pumpkin pancakes is supposed to be thick. Once you add it to the skillet, use your spatula to gently spread and shape the pancake if needed.
These pancakes don’t bubble on top the way traditional pancake batter often does. Instead, slide your spatula underneath and check the bottom. Once it’s golden brown, it’s ready to flip.
Yes. These pancakes freeze well, which is one of the reasons I like making a big batch for meal prep.
Any milk works in this recipe. I typically ue coconut however, I’ve made it with almond, oat and lactose free milk.
You can use Bobs Red Mill Egg Replacer, they don’t fluff up as much as with an egg, but it does work well.
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Ingredients
- 2 Cups Gluten Free All Purpose Flour Gluten Free
- 2 TBSP. Brown Sugar
- 2 TBSP. Ground Flax
- 2 tsp. Baking Soda
- Dash of Salt
- 1 tsp. Cinnamon
- ¼ tsp. Nutmeg
- 1 tsp. Vanilla
- 3 Eggs
- 1 Cup Pureed Pumpkin
- ¼ Cup Neutral Oil
- 1 ¾ Cup Coconut Milk
Instructions
- In a bowl, or mixer combine the Gluten Free Flour, Brown Sugar, Flax, Baking Soda, Salt, Cinnamon, and Nutmeg. Blend them together.
- Add the Vanilla, Eggs, Pumpkin, Oil and Coconut Milk. Use your mixer to blend well.
- Heat your skillet on medium low to low heat.
- Place 1/2 cup of batter for normal sized pancakes (1/4 for silver dollar) into the skillet. You may need to use a spatula to spread it out and shape the sides a little. This batter is thick.
- Cook on medium low to low heat for 2 minutes on each side. Then flip and cook 1 additional minute on each side. If the pancakes are very thick, you can use your spatula to flatten them out a little bit after the first flip.
- If your heat is too high then they will burn and not cook all the way through. They will not bubble, so check them by sliding a spatula underneath and seeing if they are golden brown.
- Continue until all of your pancakes are done. Enjoy!
Notes
Recipe Tips & Notes
Keep the heat low: These pancakes are thick, so cook them over medium-low to low heat. This gives the center enough time to cook without burning the outside. Don’t wait for bubbles: Unlike traditional pancakes, these won’t necessarily bubble on top when they’re ready to flip. Slide a spatula underneath and check the bottom. Once it’s golden brown, flip. The batter should be thick: Don’t worry if your batter is thicker than traditional pancake batter. Use your spatula to gently spread and shape the pancakes in the skillet if needed. Make smaller pancakes: Because the batter is thick, smaller pancakes are easier to flip and tend to cook more evenly. Use about ¼ cup of batter for silver-dollar pancakes or ½ cup for larger pancakes. Use pure pumpkin puree: Use plain, pure pumpkin puree, not pumpkin pie filling. Gluten free flour matters: Use a gluten free all-purpose flour blend. I recommend my homemade Gluten Free All-Purpose Flour Blend or a blend you know works well for baking. Add-ins: Chocolate chips or chopped nuts can easily be added to the batter. Make them ahead: These are great for meal prep. I like making a batch ahead of time so breakfast is already handled on busy mornings.Nutrition
More Gluten Free Pumpkin Recipes
I made this recipe and they were absolutely delicious, I’ve also made waffles with the same recipe and love them!
Thank you Joyce!