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.
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
- 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
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.
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).
STEP 3: Remove from heat and repeat with the remaining batter.
STEP 4: Serve with maple syrup and your favorite pancake toppings.
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.
More easy healthy gluten-free pancake recipes
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Gluten-Free Pumpkin Pancakes
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.
- 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.
- Remove from heat and repeat with the remaining batter.
- Serve with maple syrup and your favorite pancake toppings.
Notes
- Makes 8 pancakes using ¼ cup of batter for each. Nutrition is calculated per pancake.
- 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.
- Substitutions: cinnamon, nutmeg, cardamon, ginger can all be substituted with 2 teaspoons of pumpkin pie spice.
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