Easy Gluten Free Pumpkin Pancakes (Dairy Free)
Gluten-Free Pumpkin Pancakes (Dairy-Free)
These gluten-free pumpkin pancakes are the perfect fall breakfast treat, bringing cozy flavors and a fluffy texture that will make everyone in the family happy. Made with simple, wholesome ingredients, these dairy-free pancakes are packed with the warm spices of cinnamon and nutmeg, along with the rich taste of pureed pumpkin.
Why You’ll Love These Gluten-Free Pumpkin Pancakes
These pancakes are not only gluten-free and dairy-free, but they’re also easy to whip up. I love making a big batch on Sunday’s and having a delicious breakfast ready to go during the week.
The recipe features gluten free flour and nutrient-rich ground flax, making them a healthier option. Whether you’re serving them up for a weekend brunch or a weekday breakfast, these pancakes are sure to become a family favorite.
Also, if you’re avoiding grains, then try my Paleo Pumpkin Pancake recipe!
Ingredients You’ll Need for Gluten-Free Pumpkin Pancakes
Gluten-free all-purpose flour: Use your favorite gluten free all purpose flour blend, or make mine!
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 Perfect Gluten-Free Pumpkin Pancakes
- Keep the Heat Low: Gluten-free batters can burn easily, so it’s best to cook these pancakes on medium-low heat to avoid burning.
- Flip Often: Because these are some thick pancakes, you need to flip often to avoid burning while cooking thoroughly.
- Make It Your Own: Add chocolate chips, chopped nuts and a drizzle of maple syrup or honey for extra flavor.
- Serving Suggestions: Pair these pancakes with seasonal fruit, dried coconut flakes, or a sprinkle of powdered sugar.
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.
Why Gluten-Free Pumpkin Pancakes Are Perfect for Fall
These pancakes embody everything we love about fall flavors—warm spices, hearty texture, and the comforting taste of pumpkin. They’re ideal for gluten-free families looking for a delicious breakfast option that doesn’t compromise on taste or texture.
With this recipe, you’ll enjoy a cozy morning breakfast that’s perfect for the season.
Enjoy!
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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
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- 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.
- Keep the Heat Low: Gluten-free batters can burn easily, so it’s best to cook these pancakes on medium-low heat to avoid burning.
- Flip Often: Because these are some thick pancakes, you need to flip often to avoid burning while cooking thoroughly.
- Make It Your Own: Add chocolate chips, chopped nuts and a drizzle of maple syrup or honey for extra flavor.
- Serving Suggestions: Pair these pancakes with seasonal fruit, dried coconut flakes, or a sprinkle of powdered sugar.
Nutrition
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