Gluten Free Pumpkin Pancakes

These gluten free pumpkin pancakes are perfect for a fall breakfast or brunch. Easy and quick to make with a subtle flavor of pumpkin spice, these sweet pancakes are sure to be a hit! Serve with drizzled honey or maple syrup. Dairy free and made with coconut flour.

Gluten free pumpkin pancakes on a fork

Fall is for sure my most favorite time of year.  Oh how I (Lauren) love pumpkin season! I can’t deny my love for all things pumpkin. As soon as I see pumpkins in front of the grocery store, I just get giddy. I’ll even admit to being one of those people who can’t resist the pumpkin spice section which features everything from cookies to cereal. It’s funny all the things they make pumpkin spice flavored these days, I read recently that there’s even a deodorant! One of my go to sayings is “I’m pretty sure heaven smells like breakfast” and I truly believe that. We served breakfast at my wedding and my first date with my husband was a breakfast date. So when you add a little pumpkin spice to that it’s really all I could ever ask for!  

Why these gluten free pumpkin pancakes are so good!

The best things about these easy to make pancakes is unlike most of the delicious pumpkin baked goods you’ll see in the grocery store right now, they are gluten free, dairy free, and paleo! They have a rich, moist texture and are amazing with a drizzle of fresh maple syrup. The spicy sweet flavor will have you wanting to curl up on a chilly morning with a blanket and a hot cup of coffee.

Ingredients to make gluten free pumpkin pancakes

How to Make Gluten Free Pumpkin Pancakes

  • Heat greased skillet or griddle over medium-high heat.
  • Beat the eggs in a bowl.
  • Add the other wet ingredients (pumpkin puree, vanilla, milk, and honey) to the bowl with the eggs and stir well until combined.

An egg being cracked into a bowl Ingredients mixed in a glass bowl

  • Add dry ingredients into the bowl with the wet ingredients and mix well.
  • Pour batter for each pancake onto the skillet or griddle.
  • Watch for bubbles and the pancake to solidify on the griddle side, then flip and allow to cook through.

Gluten free pumpkin pancakes being cooked in a skillet

Easy and Homemade Pumpkin Pancakes

It’s so easy to make pancakes from scratch with just a few ingredients, so ditch the pre made mix and make these instead! Pancakes are a great way to get your kids to help you in the kitchen too – they are fun to make and your little ones can help mix all the ingredients together.

What are gluten free pancakes made of?

In this recipe, I replaced the usual all purpose flour with coconut flour to make these pumpkin pancakes gluten free. The coconut flour gives a subtle coconut flavor to the pancakes which works so well with the pumpkin spice!

Honey being drizzled over a stack of gluten free pancakes

Top Tips To Make Gluten Free Pumpkin Pancakes

  • You can use coconut milk or almond milk in this recipe.
  • Pre heat your skillet before adding the pancake mixture.
  • You can keep the cooked pancakes warm while you are making the others in a low heated oven.
  • Serve immediately with honey or maple syrup.

Be sure to check out these other tasty breakfast recipes!

Breakfast Recipes || Lox Toast

Egg, Ham, and Croissant Breakfast Casserole Recipe for Christmas Morning

10 Weekend Breakfast Recipes Worth the Effort

Sweet Potato Hash Brown Stacks

If you have tried this recipe, be sure to leave a comment and a star rating below!

Photography by Chase Daniel

Gluten Free Pumpkin Pancakes

These gluten free pumpkin pancakes are perfect for a fall breakfast or brunch. Easy and quick to make with a subtle flavor of pumpkin spice, these sweet pancakes are sure to be a hit!
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Breakfast
Cuisine: American
Keyword: easy gluten free pancakes, gluten free pancake recipe, pumpkin pancake recipe
Servings: 8 to 10 small pancakes
Author: Jen Pinkston

Ingredients

  • 3 eggs
  • ¼ c coconut milk or almond
  • ½ tsp vanilla extract
  • 2 tbsp honey
  • ½ c organic pumpkin
  • ½ c coconut flour
  • ½ tsp cinnamon
  • 1 tbsp pumpkin spice
  • 1 tsp baking soda

Instructions

  • Heat greased skillet or griddle over medium-high heat.
  • Beat the eggs in a bowl.
  • Add the other wet ingredients (pumpkin puree, vanilla, milk, and honeto the bowl with the eggs and stir well until combined.
  • Add dry ingredients into the bowl with the wet ingredients and mix well.
  • Pour batter for each pancake onto the skillet or griddle.
  • Watch for bubbles and the pancake to solidify on the griddle side, then flip and allow to cook through.

  1. These look so good, I now want pancakes for breakfast!

    Jennifer
    Effortlessly Sophisticated

  2. Sunday Breakfast is now decided!!! I’m hoping oat flour will work just as well…

    • Jen Pinkston

      10/13/2017

      Did you try the oat flour? Curious how it worked!