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. This pancake recipe is dairy free and made with coconut flour.
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. The mere sight of pumpkins lining the front of the grocery store, makes me giddy. I'll even admit to being one of those people who can't resist the pumpkin spice section, especially when it comes to breakfast– cereal, muffins, granola, you name it! (I'm pretty sure heaven smells like breakfast!) We served breakfast at my wedding and my first date with my husband was a breakfast date. So you can imagine my love for breakfast plus pumpkin spice!
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.
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.
- 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.
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!
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
Ingredients
- 3 eggs
- ¼ c coconut milk or almond
- ½ teaspoon vanilla extract
- 2 tablespoon honey
- ½ c organic pumpkin
- ½ c coconut flour
- ½ teaspoon cinnamon
- 1 tablespoon pumpkin spice
- 1 teaspoon 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.
Sam says
Sunday Breakfast is now decided!!! I'm hoping oat flour will work just as well...
Jen Pinkston says
Did you try the oat flour? Curious how it worked!
Jennifer says
These look so good, I now want pancakes for breakfast!
Jennifer
Effortlessly Sophisticated
Jen Pinkston says
That makes two of us!