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Simple enough to whip up in the morning for a nutritious breakfast, these Gluten-Free Pumpkin Pancakes are always a big hit. They’re also grain-free and dairy-free, yet you wouldn’t know it with how delicious these are!
Gluten-Free Pumpkin Pancakes
Made simply with just a few paleo ingredients, these gluten-free pumpkin pancakes are perfect for any day of the week! This recipe is based on my popular Paleo Pancake recipe, made with just one simple swap: pumpkin puree. So if you are like thousands of others who have made that recipe, you’re going to love this one!
These pancakes are fluffy, golden, and with just the right amount of pumpkin spice. They can easily hold any of your favorite add-ins. I’m partial to chocolate chips, but you do you and add in what you’d like here.
The main ingredient is almond flour which makes these a bit more nutrient-dense than traditional pancakes. Plus, they’re kid-friendly, freezer-friendly, and nobody will know they aren’t “regular” pancakes!
Pair these with a quick Pumpkin Spice Coffee and you’re guaranteed to have the best start to your day ever!
Ingredients Needed
Here is an overview of the ingredients you need to make them!
- Almond Flour
- Tapioca Flour
- Pumpkin Puree
- Maple Syrup
- Eggs
- Vanilla Extract
- Pumpkin Pie Spice + Salt
- Baking Powder
- Chocolate Chips
- Ghee or Coconut Oil (for cooking)
Substitutions
Flours: This has been our go-to flour blend for our pancakes for years. We can’t recommend a substitution, except for swapping out tapioca flour for arrowroot. If you want to swap out other flours you will have to experiment. If you do, let us know how it goes!
Eggs: The eggs help hold the pancake together. If you were going to try an egg substitute, we suggest trying flax eggs.
How to Make Gluten Free Pumpkin Pancakes
It couldn’t be easier to make these pancakes: add all ingredients to a bowl and whisk together! Then cook in your skillet, making sure to place your favorite add-in’s to the batter while cooking. Serve pancakes hot with maple syrup, if desired!
Make-Ahead Instructions
The pancakes batter should be cooked immediately. However, you can make them and keep them warm on a wire rack on the keep warm setting in your oven. They also freeze wonderfully! Let them cool completely at room temperature, then freeze on a parchment-lined baking sheet. Once frozen, you can place in a bag or storage container for longer storage, about 1-2 months. You can heat up in a toaster or microwave until warmed through.
If you like this pumpkin recipe, check out these others:
- Pumpkin Oatmeal Bake
- Gluten Free Pumpkin Waffles
- Easy Pumpkin Spice Coffee
- Gluten Free Pumpkin Pie (Nut-Free, Too!)
If you like this breakfast recipe, check out these others:
- Raspberry Oat Breakfast Bars
- Orange Cranberry Overnight Oats
- Savory Breakfast Sausage Oatmeal
- Sheet Pan Classic Breakfast Bake (Eggs, Bacon, & Home Fries!)
Gluten-Free Pumpkin Pancakes
Ingredients
- 2 eggs
- 1/4 cup pumpkin puree
- 1 tablespoon maple syrup optional
- 1/2 teaspoon vanilla extract
- 1/2 cup 50 grams almond flour
- 1/2 cup 60 grams tapioca flour
- 1 teaspoon baking powder
- ½ teaspoon pumpkin spice
- pinch salt
- 1/3 cup chocolate chips optional
- butter or ghee or oil for cooking
Instructions
- Add eggs, pumpkin puree, maple syrup and vanilla extract to a bowl and whisk together. Add in the almond flour, tapioca, baking powder, pumpkin spice and salt and whisk together.
- Heat butter or oil in a nonstick skillet over medium heat. Once hot add 1/4 cup batter and drop in add-ins (if using) on to pancake batter.
- Let cook until golden brown, about 3 minutes, then flip and continue to cook for about 2 minutes until the pancake is fully cooked.
- Continue with the remaining batter.
- Serve pancakes with desired toppings and serve immediately.
I have tried many paleo recipes over the years. This is by far the best I’ve ever made. Bonus! It’s easy to make and my kids devour them!
I made waffles instead, the recipe worked very well, and the were delicious. I love all your recipes.
Thank you,
Anita
These were a hit with the entire family! Even the carb loving husband and picky teenagers liked them!
So happy!
Can these be frozen? Thanks!!!
These were awesome! Perfect flavor and the consistency was great! Love your recipes 🙂
Made these over the holiday break…they were amazing! Can’t wait to make them again.
Love it!!! You are so cute!
I have made these pancakes twice in the past week and they are simply amazing. My husband isn’t a huge pumpkin fan and even he loved them! Everyone do yourself a favor and give this recipe a try! I promise they won’t dissappoint! 🙂