These easy gluten free pumpkin pancakes are a delicious 15-minute Fall breakfast option! Fluffy, pillowy, low-carb pancakes flavored with pumpkin puree and seasonal spices, and endless topping options!

gluten free pumpkin pancakes stacked on a plate topped with pecans, whipped cream, and maple syrup

What Makes This Recipe Great

In a season of gathering, is there anything better than a Saturday morning pancake breakfast with your family? Warm, cozy pajama mornings combined with delicious pancakes smothered in maple syrup- the BEST!

These gluten free pumpkin pancakes are the ultimate Fall breakfast. Packed with flavorful pumpkin puree, pumpkin pie spice, and gluten-free, low-carb flour, these pancakes taste just as good as the original, with a healthier twist! These dairy-free, low-carb pancakes are also paleo-friendly.

Smother your healthy pumpkin pancakes with maple syrup (or keto-friendly syrup!), top with nuts, chocolate chips, and/or whipped cream, and enjoy!

Recipe Highlights

  • 15-minute Recipe
  • Kid-Friendly
  • Freezer Friendly!
  • Gluten-Free, Dairy-Free, Paleo, Grain-Free, and Refined Sugar-Free!

Ingredient Notes

ingredients for healthy pumpkin pancakes

Pumpkin Puree: Make sure to use a can of unsweetened pumpkin puree. This can usually be found in the baking aisle at the grocery store.

Pumpkin Pie Spice: If you don’t have this on hand, you can find it in the spice section of the grocery store. If you want to make it homemade, see the FAQs below.

Almond Flour: Use “super fine” almond flour so your batter will come out smooth. Thrive Market, Costco, and Bob’s Red Mill make excellent versions!

Tapioca Flour: You can find this in the baking section of most grocery stores. I like Bob’s Red Mill brand. It’s also called “Tapioca Starch”, which is an interchangeable name with “Tapioca Flour”.

How To Make Gluten Free Pumpkin Pancakes

steps for how to make this recipe
  1. Combine all ingredients and whisk vigorously until combined and the batter is smooth. 
  2. Let it sit for 10 mins to thicken up.
  3. Heat a griddle over medium to medium-low heat and spray with oil. Use a 1/4 cup measuring cup to scoop the batter and drop it onto the pan to keep the pancakes all the same size. 
  4. Cook for 2-3 mins until bubbles form on the top, then flip and cook for an additional 2-3 minutes. 
  5. Top with chopped pecans and maple syrup. Optional: dairy-free or coconut whipped cream! Enjoy! Makes 7-8 4-inch pancakes.

Mary’s Tips & Tricks

Dairy Free Pancakes: This recipe is completely dairy free! It’s not vegan, as it contains, egg, but for those of you with a dairy intolerance or allergy, this recipe is non-dairy! If you need to be egg-free, you can try flax eggs.

Toppings: Top with chopped pecans and maple syrup. Optional: dairy-free or coconut whipped cream!

Low-Carb Pancakes: If you’re looking for low-carb pancakes, simply replace the maple syrup with your favorite keto syrup replacement. You can also omit the syrup completely from the pancake batter. It will be less sweet, but still delicious! While these pancakes aren’t quite keto-friendly, they can definitely be made low carb.

gluten free pancakes stacked on a plate with whipped cream and pecans with pumpkins and more pancakes in the background

Recipe FAQs

Can I freeze these pumpkin pancakes?

Yes! These low-carb pancakes are perfect for freezing and warming up in a pinch. Simply follow all of the instructions to cook your pancakes, then let them cool completely. Line a freezer-safe, airtight container with parchment paper and place your pancakes inside, with parchment paper in between layers to keep the pancakes from sticking together. Reheat in the microwave and serve!

What is the difference between pumpkin puree and pumpkin pie filling?

Pumpkin puree is just unsweetened pumpkin that has been pureed, while pumpkin pie filling is pumpkin puree that has been sweetened with sugar and flavored with spices. For these low-carb pancakes, use unsweetened pumpkin puree!

Where can I find pumpkin pie spice?

You can find this spice blend in the spice aisle at your local grocery store. It’s super easy to find and you will use it all season long! If you don’t have time to go to the store, but have all the spices on hand, you can make homemade pumpkin pie spice. For this recipe, you need 1 tsp. To make it homemade you’ll need to combine: 1/2 tsp ground cinnamon, 1/4 tsp ground nutmeg, 1/4 tsp ground ginger, and 1/8 tsp ground cloves.

a close up of a stack of pancakes topped with whipped cream and pecans and syrup

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Gluten Free Pumpkin Pancakes

These easy gluten free pumpkin pancakes are a delicious 15-minute Fall breakfast option! Fluffy, low-carb pancakes flavored with pumpkin puree and seasonal spices, and endless topping options!
5 from 2 votes
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Ingredients

Equipment

  • 1 griddle pan

Instructions
 

  • Combine all ingredients and whisk vigorously until combined and the batter is smooth.
  • Let it sit for 10 mins to thicken up.
  • Heat a griddle over medium to medium low heat and spray with oil. Use a 1/4 cup measuring cup to scoop the batter and drop it onto the pan to keep the pancakes all the same size.
  • Cook for 2-3 mins until bubbles form on the top, then flip and cook for an additional 2-3 minutes.
  • Top with chopped pecans and maple syrup. Optional: dairy free or coconut whipped cream! Enjoy! Makes 6-7 4-inch pancakes.

Notes

Dairy Free: This recipe is completely dairy free! It’s not vegan, as it contains, egg, but for those of you with a dairy intolerance or allergy, this recipe is non-dairy!
Toppings: Top with chopped pecans and maple syrup. Optional: dairy-free or coconut whipped cream!
Low-Carb Pancakes: If you’re looking for low-carb pancakes, simply replace the maple syrup with your favorite keto syrup replacement. You can also omit the maple syrup from the batter completely and it will still be delicious! While these pancakes aren’t quite keto-friendly, they are definitely low carb!

Nutrition

Serving: 1pancake, Calories: 170kcal, Carbohydrates: 18g, Protein: 6g, Fat: 9g, Saturated Fat: 1g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 1g, Trans Fat: 0.01g, Cholesterol: 82mg, Sodium: 236mg, Potassium: 79mg, Fiber: 2g, Sugar: 5g, Vitamin A: 2238IU, Vitamin C: 1mg, Calcium: 114mg, Iron: 1mg