Gluten-Free Pumpkin Pancakes

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

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!

Gluten free pumpkin pancake batter.

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.

Paleo pumpkin pancakes in a skillet.

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.

Gluten free pumpkin pancakes n a plate with butter and syrup.

If you like this pumpkin recipe, check out these others:

If you like this breakfast recipe, check out these others:

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Gluten-Free Pumpkin Pancakes

Gluten Free Pumpkin Pancakes

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!

  • Author: Lexi
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 5-6 pancakes 1x
  • Category: Breakfast
  • Method: Stovetop
  • Diet: Gluten Free
Scale

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

  1. 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.
  2. 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.
  3. Let cook until golden brown, about 3 minutes, then flip and continue to cook for about 2 minutes until the pancake is fully cooked.
  4. Continue with the remaining batter.
  5. Serve pancakes with desired toppings and serve immediately.

Notes

This recipe was originally published in 2013, but has been updated with new photos and an updated recipe in 2020.

Keywords: Gluten-Free Pumpkin Pancakes

8 comments
September 29, 2013

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Join The Discussion

8 Responses

  1. 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! 🙂

  2. These were a hit with the entire family! Even the carb loving husband and picky teenagers liked them!

  3. I made waffles instead, the recipe worked very well, and the were delicious. I love all your recipes.
    Thank you,
    Anita

    5.0 rating

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