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Gluten Free Pumpkin Pancakes
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5 from 2 votes

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!
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Breakfast
Diet: Gluten Free
Keyword: Gluten-Free Pumpkin Pancakes
Method: Stovetop
Servings: 5 -6 pancakes
Author: Lexi


  • 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


  • 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.


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