Gluten Free Pumpkin Pancakes with Cinnamon

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Spice up your pancakes with pumpkin this fall and beyond. Make your weekend breakfast more nutritious with a dash of pumpkin this season. Learn how to make these gluten-free pumpkin pancakes in the recipe below.

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I used to be obsessed with chasing the perfect beach spot in summer, battling for sand real estate just to catch a glimpse of the waves. But now, with fall and winter unfurling cooler days, my weekend mornings are a little lazier giving me time to spend more time in my kitchen trying new recipes.

And what better adventure than whipping up a batch of pumpkin spice pancakes? These cakes are fluffy clouds of autumnal delight, infused with cinnamon, nutmeg, and allspice for a taste of Thanksgiving pie in every bite.

Whether you’re gluten-free, dairy-free, or just looking for a new way to celebrate fall, these pancakes are your answer. So grab your apron, crank up the music, and let’s dive into a cozy weekend ritual that will awaken your taste buds and warm your soul. Trust me, these gluten-free pumpkin pancakes are your new fall and winter favorite.

So if you’re looking for another way how to use pumpkin puree look no further than these pumpkin spice pancakes.

Why You’ll Love these gluten-free pumpkin pancakes

I am obsessed with this pumpkin pancake recipe and here are some reasons why you will fall in love with it too: 

Simple preparation: If you’re looking for a simple recipe this is great for you. Just combine the ingredients and cook, making an effortless and gluten free pumpkin spice pancakes recipe.

Moist and flavorful: The combination of the ingredients creates rich, moist, tender, and fluffy pancakes. The addition of pumpkin spices and vanilla extract creates a tasty and flavorful profile.

Versatile: While October may be the prime time for pumpkin spiced treats. Don’t relegate a pumpkin pancakes recipe just to the autumn season. Thanks to the warmth and comfort of the ingredient mix make this a perfect breakfast for the winter months.

Adheres to dietary restrictions: Being gluten and dairy-free means sometimes missing out on popular pumpkin-spiced treats. So if you are someone who can’t have gluten and dairy free thankfully this recipe will meet your dietary needs while also giving you taste. 

This recipe also meets paleo and whole30 requirements so they double as Whole30 and paleo pumpkin pancake.

Naturally sweet: Ingredients like pumpkin puree and coconut milk contain natural sugars creating a naturally sweet taste. So if you’re someone who is looking for a pancake without any added sugar then this recipe is great for you. 

Nutrient-dense: The addition of ingredients like pumpkin puree, cinnamon, nutmeg, and coconut milk gives these pancakes added vitamins, minerals, and antioxidants.

Fall in love with fluffy, flavorful gluten-free pumpkin pancakes that are easy to make, versatile, and perfect for people with gluten and dairy dietary restrictions.

Are pumpkin pancakes healthy?

When you think about pancakes, nutrition may not be the first thing that comes to mind. In this section, we will answer the question is there such a thing as a healthy pumpkin pancakes?

The health and nutrition of a food have to do with the amount of nutrients it contains. So how healthy a pancake recipe is has to do with each ingredient. 

Many nutrients are also associated with potential health benefits. So a food containing a particular nutrient could also possibly be good for health depending on the overall nutritional value. 

To know whether or not these pumpkin pancakes are healthy means getting to the heart of what nutrients these foods contain. See a complete breakout in the sections that follow.

Gluten-free flour

Typically gluten free flours are made from non-gluten grains like corn, brown rice, and potato. The nutritional content of gluten free flour varies from brand to brand depending on the ingredients. 

According to the USDA 100 grams of store-bought gluten-free flour has the following: 376 calories, 7 grams of protein, 80 grams of carbs, and no fat.

The nutritional value of gluten free flour will vary depending on the brand that you use. Often they contain the nutrients calcium, iron, and some B vitamins. 

For details on this recipe check out the nutritional label below.

Pumpkin puree

According to the USDA pumpkin nutrition facts, one cup of pumpkin puree contains 83 calories, 3 grams of protein, 20 grams of carbs, and one gram of fat.

Aside from the protein, carbs, fat, and calories in pumpkin puree, this food is rich in fiber, iron, magnesium, phosphorus, potassium, copper, manganese, vitamin C, riboflavin, pantothenic acid, vitamin A, and vitamin E provide between 10 and 29 percent of the daily value.

Other nutrients in pumpkin puree include calcium, zinc, selenium, and the B vitamins thiamin, niacin, vitamin B6, and folate.

Cinnamon, nutmeg, allspice

The spices cinnamon, nutmeg, and allspice provide little protein, fat, carbs, fat, and calories but pack a lot of nutrition in a small serving. 

According to the USDA nutritional value of cinnamon, nutmeg, and allspice a teaspoon of these spices provides some fiber, calcium, iron, magnesium, phosphorus, potassium, zinc, copper, manganese, selenium, vitamin C, and B vitamins thiamin, riboflavin, niacin, B6, and folate.

Baking Soda

According to the USDA, there are no calories in baking soda. It is pretty much devoid of any nutrients except selenium and sodium. There is 1,260 mg in one teaspoon of sodium in baking soda.

Coconut Milk

According to the USDA coconut milk nutrition facts, a one-serving cup of unsweetened milk contains 76 calories, 1 gram of protein, 7 grams of carbs, and 5 grams of fat.

Coconut milk is a good source of calcium, potassium, B12, vitamin A, and D. It also provides some iron.

Eggs

One large egg contains 72 calories, 6 grams of protein, 5 grams of fat, and no carbs.

In addition to being a good source of protein, the USDA nutritional value of eggs also shows they are a good source of vitamin D, B12, vitamin A, riboflavin, phosphorus, and pantothenic acid.

This food also contains a small amount of zinc, copper, calcium, potassium, magnesium, manganese, folate, vitamins A, K, and E, and the B vitamins niacin, thiamin, and B6.

Eggs are also a good source of the amino acids tyrosine, phenylalanine, isoleucine, threonine, tryptophan, alanine, serine, arginine, leucine, methionine, cystine, valine, lysine, aspartic acid, and glutamic acid.

Vanilla extract

If you are wondering, “Does vanilla extract have sugar?” The answer is there is no added sugar but there is one gram of naturally occurring ethyl alcohol. This is what makes up the one gram of carbs in vanilla extract.

There are just 12 calories in a teaspoon of vanilla extract. Additionally, there is no fat or protein in this food, according to the USDA vanilla extract nutrition information.

This recipe uses only a 1/2 teaspoon so you are getting half of the vanilla extract calories.

Vanilla extract also contains less than one gram of riboflavin, magnesium, potassium, zinc, copper, phosphorus, pantothenic acid, iron, calcium, and B6.

Coconut oil

When it comes to the coconut oil nutrition facts the main nutrient found in this food is fat. That is what makes up the bulk of the calories of coconut oil.

According to the USDA food data website, one tablespoon of coconut oil contains 104 calories and 12 grams of fat. There is no sugar or protein, and the amount of carbs in coconut oil is less than one gram per serving.

The main fat in coconut oil is saturated. There are also small amounts of monounsaturated and polyunsaturated. This oil also contains less than one gram of trans fat.

Other nutrients in coconut oil include tiny amounts of vitamin E and vitamin K.

There is very little coconut oil used in this recipe 

Sea salt

If you’re wondering, “What is sea salt and how does it differ from regular salt?” Sea salt differs from table salt

Sea salt is a general term for salt produced by the evaporation of ocean water or water from saltwater lakes. It is less processed than table salt and retains trace minerals. These minerals add flavor and color. Sea salt is available as fine grains or crystals.

According to the USDA, a 1/4 teaspoon of sea salt has no calories, protein, fat, or carbs. It also contains 500 mg of sodium. This is within the range of the amount of sodium that found is in table salt.

There are also additional nutrients in sea salt that are not found in table salt because they are removed during processing. They include magnesium, potassium, calcium, and small amounts of iron, manganese, and zinc.

The reason I like to use sea salt is there is very little iodine in this food. As someone with Hashimoto’s I need to limit my iodine intake and though I rarely use salt I prefer one with little iodine.

The salt is not a necessary ingredient. So if you have high blood pressure you may want to skip it depending on what other salty foods you are consuming the rest of the day.

Except for the sodium in the baking soda, the nutrients are abundant in this recipe giving them a boost of nutrition.

Potential benefits of pumpkin pancakes

The vitamins, minerals, and antioxidants found in food are often associated with potential health benefits. 

The pancakes with pumpkin puree recipe offer a good source of fiber, calcium, iron, magnesium, potassium, copper, B12, riboflavin, pantothenic acid, as well as vitamins A, vitamin C, D, and E.

These nutrients are associated with nerve function, energy metabolism, immune function, bone, muscle, digestive, skin, eye, and heart health.

This recipe also offers a dose of the antioxidants arginine and lysine. Arginine is associated with lower blood pressure. Lysine may improve anxiety.

While these compounds may make these gluten free pancakes healthy, depending on what else you consume during the day will determine your overall health. 

As with all foods, moderation and balance is key. This can be a great addition to any nutritious diet. Just know that any substitutions or additions will change the overall nutritional profile of the recipe.

Where to buy ingredients for pancakes?

One of the things that makes this recipe so great is that the ingredients can be found in most stores. 

But if you want more details and are wondering where to buy pumpkin puree, gluten-free flour, and the rest of the ingredients here is a quick breakdown:

Gluten-free flour, canned pumpkin puree, coconut oil, sea salt, and other spices (cinnamon, nutmeg, and allspice) can be found in the baking aisle of most grocery stores. 

Eggs are in the dairy section and coconut milk is found in the baking section or international section of the food store.

If you don’t feel like making a trek to the store you can always go online and order the groceries at outlets like Amazon Fresh*, Whole Foods*, and Instacart*

*Some of these links are affiliate links, which means when you sign up or purchase from these links we may receive a small commission at no extra cost to you. Learn more in our disclosure statement.

What are the ingredients for pancakes?

The following ingredients are used to make these gluten-free pumpkin pancakes:

• Pumpkin puree
• Gluten-free flour
• Coconut oil
• Vanilla extract
• Baking soda
• Cinnamon
• Nutmeg
• Allspice
• Coconut milk
• Eggs
• Sea salt (optional)

Gluten free flour blend

This ingredient gives the pancakes structure and helps them rise. There are many different types of flour blends available. For this particular recipe, I used a 1:1 gluten-free flour. This type of flour adds thickness and viscosity making the pancakes moist and fluffy.

For this particular recipe, I used King Arthur’s 1:1 gluten free flour*. I have also found success using Bob’s Red Mill* and Cup4Cup* 1:1 gluten free flour.

Baking soda (gluten-free)

A leavening agent like baking soda when mixed with an acid like pumpkin puree and coconut milk will create a chemical reaction and produce carbon dioxide gas. This gas will create bubbles in the batter which will cause the pancakes to rise. This also helps make the pancakes fluffy.

Not all baking soda is gluten-free so make sure it says “gluten-free*” on the packaging. Otherwise, you can get some unwanted gluten in your diet.

Cinnamon

Spices are necessary to make your gluten-free pancakes flavorful. Cinnamon is an integral spice to give you that festive “pumpkin spice.” 

This warm spice is great for fall and winter baking and pairs perfectly with the pumpkin spice. It also has a natural sweetness without any added sugar.

Nutmeg

Another essential “pumpkin spice” is nutmeg. This gives the pancakes a warm, nutty, and slightly sweet flavor.

Allspice

To amp up the “pumpkin spice” flavor add in all spice. This festive spice blends cinnamon, nutmeg, and cloves. Now you may be wondering, “Why add all spice if we also add nutmeg and cinnamon?” 

That’s because I like the flavor depth that allspice brings to the pancakes. It increases that “pumpkin flavor” you are craving and also adds in a new spice, cloves. 

Allspice is another warm spice that enhances flavor and complements pumpkin so well.  They spice the pancakes so well that they will be one of your favorite pumpkin treats of the season.

Pumpkin puree

Without pumpkin puree, you can’t have pumpkin pancakes. This makes pumpkin puree a key ingredient. Pumpkin puree adds a rich, earthy, and slightly sweet flavor. The fact that pumpkin puree is wet also increases the moisture content.

So that makes pumpkin puree an ingredient that makes the pancakes taste good, tender, and nutrient-dense.

Coconut milk

This recipe needs a liquid to not only moisten the pancakes but help bind the ingredients together. Traditionally recipes call for milk but being dairy-free I used unsweetened coconut milk instead.

Coconut milk effectively combines all the ingredients to make a thick batter. This milk will also add creaminess and moisture to the pancakes.

Eggs

Another ingredient that binds the batter together. This wet ingredient gives the pancakes moisture and structure. The addition of eggs gives you pancakes that are fluffy, rich, and moist.

Vanilla extract

The addition of vanilla extract enhances the flavor of pumpkin and gives the pancakes a sweet and creamy taste. This ingredient is naturally sweet so it can make your pancakes quite flavorful.

Coconut oil (for frying)

The high smoke point of coconut oil makes it a great oil to fry the pancakes. It may also add a nice hint of sweetness and complement the pumpkin and spice flavors in the pancake batter. I like using cold-pressed unrefined organic coconut oil.

Sea salt (optional)

This last ingredient sea salt is not an essential ingredient but when added it can balance out the sweetness of the pancakes and enhance the flavor of the other ingredients.

The combination of these ingredients creates flavorful, moist, and fluffy gluten free dairy free pancakes.

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How to Make Gluten-Free Pumpkin Pancakes

Here is the step-by-step breakdown of how to make gluten-free pumpkin pancakes.

Once you gather all your ingredients there are just a few steps to making these gluten-free pumpkin pancakes.

1. Grab a medium mixing bowl and mix the dry ingredients: flour, baking soda, cinnamon, nutmeg, allspice, and sea salt (optional). Blend the dry ingredients until well mixed.

2. In another large mixing bowl add the wet ingredients: pumpkin puree, coconut milk, eggs, and vanilla extract. Mix the wet ingredients together until well-blended.

3. Finish making the pumpkin pancake batter by mixing the dry and wet ingredients together. In a larger mixing bowl place the dry ingredients. Pour the wet ingredients on top of the dry ingredients.

Mix the wet and dry ingredients until you get a thick batter-like consistency. Then set the bowl aside for 10 to 30 minutes to rest the batter.

4. Place a cast iron skillet on medium heat until hot (about 10 minutes). Inside the pan, place the coconut oil.

Let the coconut oil melt in the skillet. Use a butter knife to help spread it around if needed. You can also rotate the pan in your hand to make sure the coconut oil evenly coats the pan.

Once the oil is evenly distributed on the pan you can begin to make the pancakes.

5. Add a 1/2 cup of the pumpkin pancake mix to the skillet and lightly flatten out with a spoon or spatula.

Cook until you start to see bubbles form in the pancake. This tells you it’s ready to be flipped. Turn the pancake over, cook until golden brown, and take off the skillet.

6. Repeat until all the batter is used. Melt more oil in the pan if needed. Use a butter knife to evenly distribute the additional coconut oil.

7. Top the pancakes with a little melted coconut oil and maple syrup or your favorite fruit. Then enjoy!

Tips & Tricks to Make the Recipe Great

Here are some tips and tricks to get the best pumpkin pancakes:

Use high-quality gluten-free ingredients

Quality ingredients will improve taste and texture. I like to use organic, coconut milk, coconut oil, eggs, flour, pumpkin puree, and spices when available.

Make sure your ingredients are gluten-free

Some of these ingredients are naturally gluten-free like pumpkin puree, Aside from flour flour, you want to make sure you are getting gluten-free ingredients. Most spices are gluten-free but some mixes can contain gluten. I like the brand Simply Organic*.

Regular baking soda often contains gluten so get one that is free of gluten*.

Choose a 1:1 gluten-free

A 1:1 gluten-free flour that has ingredients that will bind the batter and give the pancakes a nice texture. Look for a flour that is a 1:1 gluten-free flour. I found great success with brands like King Arthur*, Bob’s Red Mill* and Cup4Cup*.

Use room temperature ingredients

Make sure the ingredients are cooled to room temperature. This will help make your pancakes fluffy.

Don’t overmix the batter

When combining the wet and dry ingredients mix them carefully and slowly. I like to hand-mix the ingredients because it will prevent you from over-mixing the pancake batter. 

Mix until the ingredients are well blended but not too long. If the dough becomes tough it has been overmixed. It is ok if there are a few lumps in the batter.

Check the consistency

By gently mixing the batter you will get a thick but pourable batter. I have found this ratio of wet to dry ingredients to create this desired consistency. 

Rest the batter before cooking

Letting the batter rest before cooking it will create fluffier pancakes. This allows the flour to hydrate which is a fancy way of saying the batter will rise. 

You can rest the batter for as little as 10 to 30 minutes.

Use a well-greased non-stick surface

I have had good results using a cast iron skillet that is well-greased with coconut oil. If you do not have a cast iron pan using a non-stick pan can also work.

Cook on medium heat

Medium heat will cook the pancakes evenly without burning them.

Portion out your pancakes

Use a measuring cup to pour the batter onto the skillet. This helps control portion size ensuring the pancakes are the same size and cook evenly. 

Don’t flip the pancakes until you see bubbles

You want to make sure the pancake is fully cooked before you flip it over. When you see bubbles forming in the pancake batter it is ready to be flipped.

Be careful flipping the pancakes

Gently flip the pancakes using a spatula.

Keep the cooked pancakes warm

If you’re worried about your cooked pancakes getting cold while you’re finishing up the batter you can keep them warm by covering them with a clean kitchen towel. Alternatively, you can put the cooked pancakes on an oven-safe dish in an oven preheated to about 200 degrees Fahrenheit.

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Recipe additions/substitutions/variations

Gluten-free pancakes don’t have to stop with just the ingredients above. These exciting add-ins, substitutions, and variations can help you customize this pumpkin-spiced breakfast with

additional exciting flavors and textures.

Additions

If you’re looking for more variety and flavor ideas you can add additional ingredients to the batter or add them as a topping on the finished pancakes.

Ingredients to add to the batter

This section gives you ideas on how to amp up the spice, additional flavors and spices, how to add sweetness, crunch, protein, and fiber to your pancake batter.

Additional spices

A one-fourth teaspoon ground ginger or cardamom will add additional flavor to the pancakes. Ginger brings a warm and spicy kick and complements the cinnamon, nutmeg, and allspice enhancing the aromatic state. 

Ground cardamon will give your pancakes a citrusy and herbal taste that matches the pumpkin and other spices well.

Citrus and tropical ingredients

A tablespoon of lemon or orange zest can add some citrusy flavor that goes great with the other spices. A zester* or box grater* can create the zest.

Another way to add a tropical twist to your pancakes is by putting one 1/4 cup unsweetened coconut flakes into the batter. 

More allspice, or cloves

While there is a bit of these ingredients in the recipe you can amp up the flavor by adding another 1/4 teaspoon of cloves and/or allspice.

More vanilla extract

If you want a more vanilla flavor add in another 1/4 teaspoon. This will enhance that sweet flavor.

Add a crunch with nuts and seeds

You mix in some crunch with 1/4 cup pumpkin seeds or chopped walnuts, pecans, and almonds to the batter.

Increase the fiber and protein

If you want to turn these into protein pumpkin pancakes you can add in a tablespoon of chia seeds or ground flaxseeds. This will also give the pancakes a somewhat nutty flavor. 

Some additional ways to add protein is by adding a spoonful of dairy-free yogurt or cottage cheese. You can also add in a 1/4 cup of collagen or protein powder. 

Unless you are looking to add vanilla or chocolate flavor to the pancakes, I would recommend using unflavored powders so they do not alter the taste of the batter. 

If you add collagen, protein powder, chia seeds, or flaxseeds you may also need to alter the amount of liquid since these tend to swell in liquid.

Increase the sweetness

You can turn these into pumpkin banana pancakes by adding one medium mashed banana. 

Another way to sweeten the pancakes is by adding a 1/2 cup of chopped berries (blueberries, raspberries, or strawberries) to the batter. Pears and apples are also a great fruit to add. Add 1/4 cup to the batter.

Make it chocolatey

Make chocolately pumpkin chocolate chip pancakes by adding a 1/4 cup of chocolate chips to the batter. If you want the chocolate flavor without the sugar opt for a 1/4 cup of unsweetened cacao powder.

Ingredients to put on the finished pancakes

Pancake toppings vary from sweet to savory. Check out these recipe addition ideas:

Sweet pancake toppings: Fresh fruit is always a great topping to add some sweetness to your pancakes. I like to add a mix of sliced bananas or berries (blueberries, raspberries, strawberries, or blackberries). Baked apples are another fruit that gives you a sweet taste without any added sugar.

Other sweet toppings include a drizzling of honey, maple syrup, whipped cream, chocolate sauce, or a handful of chocolate chips.

Toppings to increase the pumpkin taste: Pumpkin butter or pumpkin spice syrup.

Add some crunch with these toppings: Chopped pecans, almonds, or walnuts pair well with the warm spiced pumpkin flavors.

Creamy topping ingredients: Nut butters, dairy-free yogurt, or cream cheese can create a creamy topping.

Choose a mix of these additional ingredients to create tasty pancakes. Just know that any recipe addition will change the overall nutritional content of this recipe.

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Substitutions

If you don’t like something or find yourself missing an ingredient here are some things you can substitute instead. 

These substititons should create a great pancake recipe however, know that any change from the original recipe may affect the overall flavor, texture, and nutritional content.

1:1 gluten-free flour substitions

In place of gluten-free flour can substitute the following:

Almond and coconut flour: This flour has a nutty flavor and light texture. It does require eggs to bind. Use 1 cup almond flour and 1/4 cup coconut flour.

Buckwheat flour: Buckwheat flour is dense and requires 1 cup of this type of flour. 

Gluten-free oat flour: Oat flour has a tender texture and slightly sweet flavor. Use one cup of oat flour. This is a better way to make pumpkin oatmeal pancakes because whole oatmeal will alter the texture of the batter too much.

Chickpea flour: Provides a neutral flavor and high protein content. Use 2 cups chickpea flour.

Brown rice flour: This flour offers a light texture and slightly sweet flavor. Use 1 cup

Tapioca flour: Binds well but creates a slightly chewy texture. Use 1/4 to 1/3 cup tapioca flour. 

Cassava flour: Slightly denser than wheat flour: You might need a little more liquid in your recipe to achieve the desired batter consistency. This type of flour can be gritty. Sift the flour before using it to make it less course. Use 1 cup of this flour.

When using buckwheat, chickpea, and cassave flour you may need more liquid. Start with 1/2 cup liquid and see how thick it gets once you get to one cup. Then add slightly more liquid until the batter is at a desired thick consistency.

Additionally, the use of almond and coconut flour calls for an another egg in the recipe.

Tapioca flour may need less liquid. Start with 6 ounces of liquid and see how thick the batter is. Add another ounce if you need to thicken the mixture.

Alternatively, if you find your batter is too thick you can add a little more coconut milk until you get to the desired consistency. Make gradual additions to avoid thinning out the batter.

Pumpin puree substitions

Some things you can use as a pumpkin puree substitute include the following:

A cup of sweet potato puree, butternut squash, or applesauce.

Baking soda substitions

In place of baking soda you can use baking powder. The ratio is 3 to 1. So if you use 1 teaspoon of bakn soda then you substitute in 3 teaspoons or 1 tablespoon of baking powder.

Baking powder has additional ingredients so it may affect the taste and texture of the finished pancakes.

Cinnamon substitions

In place of cinnamon you can use the following:

Nutmeg: Provides a warm and slightly sweet aroma. Use one 1/2 teaspoon of nutmeg.

Allspice: Gives a peppery warmth similar to cinnamon with a mix of some cloves and nutmeg with a. Use 1/4 teaspoon of allspice.

Ginger: Complement the pumpkin flavor with this zesty, spicy kick. Use 1/4 teaspoon ground ginger in place of 1/2 teaspoon cinnamon.

Nutmeg substitutions

In place of nutmeg, you can also use cinnamon or ginger. Cardamon is another similar spice to substitute. This will give a bright herbal twist. 

Use a 1/2 teaspoon cinnamon, 1/4 teaspoon allspice, ginger, or cardamon.

Extra vanilla extract is another nutmeg substitution. Add another 1/2 teaspoon of this ingredient.

Allspice substitutions

In place of allspice, you can use ginger or a combination of cinnamon and nutmeg. Ground cloves are also an ingredient in all spice so it gives a similar warming effect as the allspice.

Use a 1/4 teaspoon nutmeg and 1/8 teaspoon cinnamon for that allspice feel. If you use ginger or cloves a 1/8 teaspoon will be good.

Additionally, some spice blends may also work in place of allspice. They include the following: pumpkin spice and chai spice:

Pumpkin spice: This can be a bit overpowering with the other cinnamon and nutmeg the recipe calls for. So stick with just a 1/4 teaspoon.

Chai spice: This contains allspice but has strong flavors so you should only use 1/8 teaspoon of this spice blend.

Coconut milk substitutions

If you don’t like coconut or are allergic to it you can use another unsweetened non-dairy milk in its place such as almond, cashew, oat, or walnut.

Egg substitutions

If you do not like eggs or have an aversion to them you can use the following in their place: 

• Chia egg:  Here is a recipe for a chia egg
• Flaxseed egg: Mix 1 tablespoon ground flaxseeds with 3 tablespoons of water, let sit 5 to 10 minutes until thick. Then use it as a regular egg in the recipe below
• A 1/4 teaspoon of unsweetened applesauce
• One medium ripe banana: use 1/4 cup of mashed bananas
• Store-bought egg replacer*

Vanilla extract substitutions

Some ingredients you can use in place of vanilla extract are lemon* or orange extract*.

Coconut oil substitutions

If you don’t like coconut oil or have an aversion to this food here are some things you can use in its place:

• Olive oil
• Avocado oil
• Walnut oil
• Dairy-free butter

Sea salt substitutions

The sea salt is optional so feel free to not include it if you are salt sensitive or just don’t want to use it. The recipe will still shine without it.

*Some of these links are affiliate links, which means when you sign up or purchase from these links we may receive a small commission at no extra cost to you. Learn more in our disclosure statement.

Variations

Here are some recipe variations that might be of interest:

Scale back on the spice

If you are not a big spice person you can scale back on the spice by starting with the following: 

• 1/4 teaspoon cinnamon
• 1/8 teaspoon nutmeg
• 1/8 teaspoon allspice 

Taste the batter and then add more of any spice you want more of a little at a time until you have the flavor that tastes the best.

Want smaller pancakes? Use less batter

If you want smaller pancakes use 1/4 measuring cup instead of a 1/2 cup. This will also yield more pancakes and alter the nutritional content.

Make the recipe vegan

This recipe can be altered into gluten free vegan pumpkin pancakes by replacing the egg with a vegan egg substitute. 

See the “egg substitutes” section above for what you can use in place of a regular egg.

How to adapt this to become Paleo or Whole30

The recipe contains flours that have grains so this recipe is not Paleo. If you want to make paleo pancakes then making pumpkin pancakes with almond flour and coconut flour is what you want to do.

For this recipe to be Whole30 you want to use Whole30-approved ingredients like

• Almond and coconut flour + 1 extra egg
• Gluten-free baking soda with no additives
• Spices with no additives or sugars
• Pumpin puree with no additives, sugars, or preservatives
• Unsweetened coconut milk with no additives
• Organic unrefined coconut oil

Hand mixer recipe

For this recipe I mixed it by hand but you can also use an electric mixer like the KitchenAid hand mixer* or KitchenAid stand mixer*.

You just need to be careful not to overmix the pancake batter. This can be prevented by incorporating each ingredient delicately. Start with blending the dry ingredients blended on a low setting. 

Then add the wet ingredients and mix the wet with the dry ingredients on a low setting until they are blended. Aim for a thick but pourable batter. If it’s too thick some additional coconut milk can be added.

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These gluten-free pumpkin pancakes go great with these breakfast accompaniments:

• Non-dairy yogurt with fresh fruit
• Cauliflower rice
• Gluten free overnight oats
• Avocado egg boats
• Scrambled or fried eggs
• Nut butter smoothie
• Turkey or regular bacon
• Sausage*
• Berry breakfast patties
• Kale sweet potato hash

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How to store pancakes and uncooked batter

Below are the details on how to store leftover pancakes and uncooked pancake batter in the fridge and freezer.

Let the cooked pancakes cool down to room temperature.

Place place parchment paper* between each pancake to prevent them from sticking together.

Put the pancake stack in an airtight sealable container or wrap the pancakes in a reusable wrap* for extra protection and then place them in an airtight container.

Then place the container in the refrigerator for 3 to 4 days.

If you want to keep these fresh for more than a few days here are the details on how to freeze pancakes.

You follow the same steps above as for refrigerating, but place the wrapped pancakes in an airtight, freezer-safe bag or container.

Depending on if you want to use them all at once or separately you can either package them together or individually.

If you package them together in a stack. Put a layer of parchment paper between each pancake to prevent sticking. Otherwise, you can wrap the pancakes individually and put them in a freezer-safe container or bag.

Place the pancakes in the freezer for 2 to 3 months.

How to store pancake batter

If you want to make just some of the pancakes and wind up with leftover pancake batter you can save it for another day. 

Storing pancake batter is pretty simple. Just place the leftover batter in an airtight container and place it in the fridge. Be sure to avoid air exposure to prolong the freshness. The batter will be good for 1 to 2 days. 

If you will not be using the pancakes in a few days you can also freeze the leftover batter. Place the pancake batter into a freezer-safe container. You can also portion out the batter into smaller smaller amounts. Once sealed tightly, place it in the freezer where it will stay fresh for 1 to 2 months.

When you’re ready to use the batter, take it out of the fridge or freezer and let it cool to room temperature. Stir the batter and then use as directed in the recipe.

How to reheat pancakes

Here is a breakdown of how to reheat pancakes: 

First, let the pancakes cool to room temperature. Then choose your method of cooking. The best way to reheat pancakes is a method that keeps them moist. Those include reheating the pancakes in the

• Oven
• Toaster oven
• Skillet
• Air fryer
• Steamer
• Microwave

How to reheat pancakes in the oven

Preheat the oven to 350 degrees Fahrenheit. Wrap the pancakes in aluminum foil. Place the pancakes on a baking sheet and put them in the oven for 10 to 15 minutes or until the pancakes are heated through.

Reheat pancakes in toaster oven

Place the pancakes in the toaster oven slots or on the rack depending on what model of toaster oven you have. Set the toaster on a low to medium heat setting and toast for 2 to 4 minutes until they are warmed through and have a crisp exterior. 

Check halfway through cooking to see if they are heated through to avoid burning. The exact time of cooking will vary depending on the toaster model and pancake thickness.

Heat in the skillet

Place a non-stick or cast iron skillet over medium heat. Add a small amount of oil to make sure it’s well-greased. Then place the pancakes in the skillet and cook for 1 to 2 minutes on each side until they are heated through and slightly crispy.

Watch the pancakes so they do not burn.

Air fry to reheat the pancakes

Place the pancakes in a single layer of the air fryer basket. Heat them for about 1 to 1 and a half minutes at 350 degrees Fahrenheit.  Flip them over and cook for another 1 to 1 and half minutes.

Be sure to check to see if they are completely heated through. If not cook for an additional minute. If needed preheat the air fryer to the desired temperature.

Steaming pancakes

Place water in a pot and let it come to a boil. Place a steamer basket or heatproof colander over the pot. Put the pancakes in the steamer basket and cover. Steam until they are heated through, about 5 minutes.

Alternatively, you can also use a steam pot*.

Microwaving pancakes

Place the pancakes on a microwave-safe dish. Cover them with another dish to help retain moisture. Cook on low to medium power for 30 to 60 seconds until they are heated through. Check to make sure they do not dry out.

Microwave on low to medium power in short intervals, checking frequently to avoid overcooking.
When reheating frozen pancakes you may want to thaw them overnight in the fridge and then take them out and let them cool to room temp before choosing your heating method of choice.

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Common and FAQs

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Equipment Used in This Recipe*

Here is a list of equipment or similar items used to make these gluten-free pumpkin pancakes:

• Mixing bowls
• Glass Measuring Cups
• Measuring cups
• Measuring spoons
• Silicone Spatula
• Metal spatula
• Cast iron griddle pan
• Spoon
• Butter knife
• Whisk
• Parchment paper

*Some of these links are affiliate links, which means when you sign up or purchase from these links we may receive a small commission at no extra cost to you. Learn more in our disclosure statement.

• Kale Sweet Potato Hash
• Avocado egg boats
• Berry breakfast patties

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This recipe was originally published on April 21st, 2021. It has been updated to reflect a clearer outline, new photos, and recipe notes.

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