Gluten Free Pumpkin Pancakes (Dairy Free)

5 from 1 vote

These gluten-free pumpkin pancakes are a perfect fall breakfast, made with wholesome ingredients like pureed pumpkin, grain-free flour, and warm spices. They’re dairy-free, fluffy, and full of cozy flavors, making them an ideal choice for a comforting and delicious meal.

Course Breakfast, Brunch

Cuisine American

Keyword dairy free pumpkin pancakes, gluten and dairy free pumpkin pancakes, gluten free pumpkin pancake

Servings pancakes

Calories 153kcal

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