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    Delightful Mom Food / Recipes / Meal Type / Breakfast / Fluffiest Gluten-Free Pumpkin Pancakes

    Last Updated February 2, 2022. Published September 28, 2021 Danielle Fahrenkrug | This post may contain affiliate links which won’t change your price but will share some commission.

    Fluffiest Gluten-Free Pumpkin Pancakes

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    These easy fluffy cinnamon spice dairy-free gluten free pumpkin pancakes are sure to be a crowd-pleasure ready in 15 minutes. Serve them drizzled with maple syrup or honey, fresh fruit, or topped with a few scoops of apple pie filling.

    Tall stack of pancakes.

    Why these are the best pumpkin pancakes

    +Gluten-free and dairy-free pancake recipe – These gluten-free pumpkin pancakes have no gluten or dairy but comes out with the softest and fluffiest consistency so anyone with a food sensitivity to gluten and lactose can still enjoy pumpkin pancakes. Just look at that healthy stack!

    +Apple cider vinegar with baking powder – these two ingredients combined are the secret to providing a fluffy pancake that rises perfectly during cooking.

    +Options for non-gluten individuals – This pumpkin pancake recipe can also be made for those without food sensitivities. Simply swap out gluten-free flour for whole wheat flour and regular milk can be used in place of almond milk.

    +Just as good as Trader Joe’s gluten-free pumpkin pancakes! – If you love the Trader Joe’s version, this is just as good if not better! Use a large griddle to cook all of the pancakes at once and have breakfast on the table in 15 minutes! Or cook about 3-4 at a time and still have it ready fast:-).

    Ingredients that go into this recipe

    ingredients to make easy healthy pumpkin pancakes from scratch
    • gluten-free flour mix
    • medium eggs
    • canned pumpkin puree (not pumpkin pie mix or filing)
    • olive oil
    • maple syrup
    • baking powder
    • vinegar (white vinegar or apple cider vinegar)
    • spices: cinnamon, nutmeg, cardamon, ginger, salt – Substitutions: cinnamon, nutmeg, cardamon, ginger can all be substituted with 2 teaspoons of pumpkin pie spice. 

    How to make gluten-free pumpkin pancakes from scratch

    gluten-free pumpkin pancake batter in a bowl with a whisk

    STEP 1: Heat a medium saucepan on the stove top on low-medium. In a large bowl whisk together the pumpkin puree, eggs, milk, oil, and maple syrup. Add in the flour, baking powder, cinnamon, nutmeg, cardamon, ginger, and salt and whisk to combine.

    pumpkin pancake batter cooking on the stove top

    STEP 2: Spray your saucepan with cooking spray or use a nonstick pan. Using a ¼ cup measuring cup, scoop pancake mixture onto stove top and spread into a circle. When your pancakes begin to set on top (about 3 minutes) flip it and cook the bottom until it is golden brown (about 2 minutes).

    three pumpkin pancakes cooking on the stove

    STEP 3: Remove from heat and repeat with the remaining batter.

    STEP 4: Serve with maple syrup and your favorite pancake toppings.

    Healthy gluten free pumpkin pancake recipe with maple syrup being poured on top.

    Storing and freezing pancakes

    Store the pancakes in an airtight container in the refrigerator and consume within 5-7 days. To freeze gluten-free pumpkin pancakes, place in a freezer zip-tight bag and remove all the air before closing. Store in the freezer for up to 2 months.

    Tips for success

    Use a ¼ cup measuring cup per pancake to ensure each one is an even silver dollar shaped. Start with the heat about low-medium for the first one and as pancakes cook it make start to brown more, so after about the first round of cooking adjust the heat to low if needed and cook 2-3 minutes per side until cooked through. You can also cook them all at once on a large griddle, for about 3 minutes for the first side, 2 minutes for the second side.

    Pancake Toppings

    • Top these gluten-free pumpkin pancakes with fresh fruit such as pomegranate seeds, blueberries, raspberries, strawberries, or figs.
    • Drizzle fresh fruit compote on top or this apple pie filling.
    • Spread with peanut butter, almond butter, and a sprinkle of raisins or craisins.
    gluten free pumpkin pancakes recipe with pomegranate seeds and maple syrup on a plate

    More easy healthy gluten-free pancake recipes

    • Easy Pancake Recipe With Raspberry Sauce
    • Paleo Pancake Recipe
    • Butternut Squash Pancakes (Gluten-Free)
    • Blender Banana Oat Pancakes

    If you make these gluten free pumpkin pancakes from Delightful Mom Food I would love to see your creations and share it! Follow along with me on INSTAGRAM, PINTEREST, FACEBOOK, YOUTUBE and TWITTER to be featured and for more recipe inspiration! And don’t forget to rate the recipe in the recipe area and leave a comment below!

    Tall stack of pancakes.

    Gluten-Free Pumpkin Pancakes

    These easy fluffy cinnamon spiced dairy-free and gluten free pumpkin pancakes are sure to be a crowd-pleasure ready in 15 minutes. Serve them drizzled with maple syrup or honey, fresh fruit, or topped with a few scoops of apple pie filling.
    5 from 1 vote
    Print Pin Rate
    Course: Breakfast
    Cuisine: American
    Diet: Diabetic, Gluten Free, Low Fat, Low Lactose, Low Salt, Vegetarian
    Prep Time: 10 minutes
    Cook Time: 5 minutes
    Total Time: 15 minutes
    Servings: 8 pancakes
    Calories: 97kcal
    Author: Danielle Fahrenkrug

    Ingredients

    • ½ cup canned pumpkin puree (not pumpkin pie filling or mix)
    • 2 eggs medium
    • ¼ cup almond milk or any dairy-free milk
    • 1 tablespoon extra virgin olive oil
    • 1 tablespoon maple syrup
    • 1 tablespoon apple cider vinegar or white vinegar
    • 1 cup gluten-free flour recipe tested with Bob's Red Mill 1-1
    • 2 ½ teaspoons baking powder
    • 1 teaspoon cinnamon
    • ¼ teaspoon nutmeg
    • ¼ teaspoon cardamom
    • ¼ teaspoon ginger
    • ¼ teaspoon pink salt

    Instructions

    • Heat a medium saucepan on the stove top on low-medium.
    • In a large bowl whisk together the pumpkin puree, eggs, milk, oil, and maple syrup. Add in the flour, baking powder, cinnamon, nutmeg, cardamon, ginger, and salt and whisk to combine.
      gluten-free pumpkin pancake batter in a bowl with a whisk
    • Spray your saucepan with cooking spray or use a nonstick pan. Using a ¼ cup measuring cup, scoop pancake mixture onto stove top and spread into a circle. When your pancakes begin to set on top (about 3 minutes) flip it and cook the bottom until it is golden brown (about 2 minutes). If the heat starts to get too hot turn it down to low.
      pumpkin pancake batter cooking on the stove top
    • Remove from heat and repeat with the remaining batter.
      three pumpkin pancakes cooking on the stove
    • Serve with maple syrup and your favorite pancake toppings.

    Notes

    1. Makes 8 pancakes using ¼ cup of batter for each. Nutrition is calculated per pancake.
    2. Store the pancakes in an airtight container in the refrigerator and consume within 5-7 days. To freeze gluten-free pumpkin pancakes, place in a freezer zip-tight bag and remove all the air before closing. Store in the freezer for up to 2 months.
    3. Substitutions: cinnamon, nutmeg, cardamon, ginger can all be substituted with 2 teaspoons of pumpkin pie spice. 

    Nutrition

    Calories: 97kcal | Carbohydrates: 15g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 101mg | Potassium: 182mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2443IU | Vitamin C: 1mg | Calcium: 89mg | Iron: 1mg
    Tried this Recipe? Tag me Today!Mention @DelightfulMomFood or tag #DelightfulMomFood!
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    About Danielle Fahrenkrug

    Danielle Fahrenkrug is the writer and photographer behind Delightful Mom Food. She is a mama of two young boys and loves food, family, friends, and Jesus with a passion for wine, coffee, and cauliflower crusted pizza. Danielle is also the author for Dairy-Free Gluten-Free Baking Cookbook, Gluten-Free Dairy-Free Cookbook, Dairy-Free Cookbook for Kids and is a certified health and nutrition life coach.

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    Danielle Fahrenkrug | Recipe Developer
    Hi, and welcome to Delightful Mom Food - I am thrilled you are here! Here you will find traditional recipes that I transform into healthier versions the whole family enjoys, because eating healthy should be delicious and mean you can still enjoy your favorite foods! I am a food photographer, writer, 3x cookbook author, and certified health and nutrition life coach.
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