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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!
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
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
- 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 ¼ 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 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.
Recipe FAQs
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!
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!
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: ½ tsp ground cinnamon, ¼ tsp ground nutmeg, ¼ tsp ground ginger, and ⅛ tsp ground cloves.
Gluten Free Pumpkin Pancakes
Equipment
- 1 griddle pan
Ingredients
- 3 eggs
- ⅓ cup pumpkin puree
- 1 tsp vanilla extract
- 2 tbsp maple syrup
- ¾ cup almond flour
- ½ cup tapioca flour
- 1.5 tsp baking powder
- 1 tsp pumpkin pie spice
- ¼ tsp sea salt
- avocado oil spray , for cooking
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 ¼ 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
Nutrition
All nutrition facts are an estimate and automatically calculated. While I fact check them using My Fitness Pal, please note that they may not always be 100% accurate and depend on ingredients used. Weigh your total and divide by the number of servings for the most accurate grams per serving size.
These are the best pumpkin pancakes I’ve ever made- they are so light and fluffy! They are so quick and easy to make, and the pumpkin is the perfect flavor. My gluten eating husband loves these!
Thanks Kelly!
I made these pumpkin pancakes this morning and they were excellent!! I am so happy to have finally found a pumpkin pancake recipe that is not only delicious but that cooks perfectly.
So glad you enjoyed them, Alison!
If I can’t find the tapioca flour/starch, what should I use in place of it?
Arrowroot powder works as well!
These pancakes are on point!! Whether you eat GF or not, these will not disappoint! They truly are fluffy tasty and fully cook through (NO uncooked part in the middle).
Thanks Lori! So glad you love them!
I usually avoid pancakes due to blood sugar but these are low glycemic and delicious!! Light and fluffy. I love them with some cream cheese on top. My kids love them too.
So glad you enjoyed them Ellen!
Made these again this last weekend. Doubled the batch and still came out perfect! So good!
So glad to hear it! Thanks Rebecca!
Delicious! Made the recipe as written and the whole family loved them. Thanks again, Mary!
Thank you, Brooke!
If I accidentally bought extra large eggs should the recipe still work? Or should I up the amount of flour?
Didn’t adjust anything. These were awesome!!! Even my
Gluten loving husband was surprised!
Yay! so glad to hear it! Thanks, Rebecca!
sorry for the delayed response – glad it still worked out!
Whipped up a batch this morning and it took all I had not to eat them ALL!! So delicious and super easy to make. My kids loved them as well! Perfect fall breakfast!
So glad you all loved them!
Flour alternative that worked for a nut allergy?
You can try a gluten free 1:1 flour like King Arthur’s!