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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
Calories: 94kcal
Author: Jen Pinkston


  • 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


  • 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.


Calories: 94kcal | Carbohydrates: 11g | Protein: 4g | Fat: 4g | Saturated Fat: 3g | Cholesterol: 61mg | Sodium: 178mg | Potassium: 75mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2472IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg