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.

At the top it reads “The Radiant Root.” A close-up photo of the finished gluten free pumpkin pancakes in a stack on a white plate topped with blueberries and raspberries with a fall backdrop showing fall leaves. Below is says “Gluten-Free Pumpkin Pancakes.” | Gluten Free Pumpkin Pancakes | The Radiant Root

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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.

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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.

*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.

Gluten Free Pumpkin Pancakes Ingredient Photo: At the top it reads “The Radiant Root.” A wooden table with the ingredients for gluten-free pumpkin pancakes: a clear glass bowl of gluten-free flour, 2 eggs, a small clear glass bowl of coconut oil, a small clear glass bowl of cinnamon, a silver measuring cup of pumpkin puree, a small clear glass dish of vanilla extract, a liquid measuring cup of coconut milk, a measuring spoon of sea salt, a measuring spoon of allspice, a measuring spoon of baking soda, and a measuring spoon of nutmeg. The names of the ingredients are labeled next to each ingredient. | what are the ingredients for pancakes | The Radiant Root

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.

Gluten Free Pumpkin Pancakes recipe instruction photos 1 and 2 of 12: Two photos on the left is a wooden table with a medium clear mixing bowl containing dry ingredients for the recipe: cinnamon, gluten free flour, nutmeg, baking soda, allspice, and sea salt in the bowl. It reads “In a mixing bowl add the dry ingredients” with the names of the ingredients labeled on the bowl. There is a red arrow pointing to the right photo containing the same bowl with the ingredients mixed together with a spatula sitting in the bowl. It reads “mix the dry ingredients together.” | how to store pancake batter | The Radiant Root

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.

Gluten Free Pumpkin Pancakes recipe instruction photos 3 and 4 of 12: Two photos on the left is a wooden table with a medium clear mixing bowl containing wet ingredients for the recipe: pumpkin puree, eggs, vanilla extract, and cinnamon. It reads “In another bowl add the wet ingredients” with the names of the ingredients next to the ingredient in the photo. There is a red arrow pointing to the right photo of the same bowl with the ingredients mixed together. Above the bowl it reads “mix the wet ingredients together.” | gluten free dairy free pumpkin pancakes | The Radiant Root

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.

Gluten Free Pumpkin Pancakes recipe instruction photos 5 and 6 of 12: Two photos on the left is a wooden table with a large clear mixing bowl containing the dry ingredients for the recipe. It reads “in another large mixing bowl add the dry ingredients.” There is a red arrow pointing to the right photo with the samel bowl showing the dry ingredients topped with the wet ingredients. Above the bowl is says “Top with the wet ingredients.” | pumpkin pancake | The Radiant Root

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.

Gluten Free Pumpkin Pancakes recipe instruction photos 7 of 12: A wooden table containing the large clear mixing bowl containing the wet and dry ingredients mixed together with a spatula sitting in the bowl. Above the bowl is reads “Mix the wet and dry ingredients together until you get a thick batter-like consistencyMix the wet and dry ingredients together until you get a thick batter-like consistency.” | pumpkin pancakes easy | The Radiant Root

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.

Gluten Free Pumpkin Pancakes recipe instruction photos 8 and 9 of 12: Two photos on the left there is a wooden table with a hot plate containing a cast iron frying pan skillet containing coconut oil. It reads “Heat a skillet and add coconut oil.” There is a red arrow pointing to the right photo of the same frying pan containing melted coconut oil. It reads “melt the coconut oil so it evenly covers the pan.” | healthy gluten free pumpkin pancakes | The Radiant Root

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.

Gluten Free Pumpkin Pancakes recipe instruction photos 10 and 11 of 12: There are two photos. On the left it is a wooden table contaning the hot plate with cast iron frying pan. On top of the pan is a 1/2 cup of the pumpkin pancake batter in the shape of a pancake that is cooking. It reads “Place a half cup of pancake batter onto the skillet and smooth out into a pancake with a spoon or spatulaPlace a half cup of pancake batter onto the skillet and smooth out into a pancake with a spoon or spatula.” There is a red arrow pointing to the right photo that is the the same photo with the pancake that is cooked and flipped over. Above the pan it reads “flip the pancake over and cook until golden brown. Below the pan it reads “Repeat until all the batter is used up.” | pumpkin pancakes recipe gluten free | The Radiant Root

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!

Gluten Free Pumpkin Pancakes recipe instruction photos 12 of 12: A close-up photo of the finished gluten free pumpkin pancakes in a stack on a white plate topped with blueberries and raspberries with a fall backdrop showing fall leaves. Above the pancakes to the left it reads “serve with your favorite topping and enjoy.” | pumpkin pancakes recipe (gluten free) | The Radiant Root

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.

*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.

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.

*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.

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.

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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:

*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.

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

Should you make pancake batter in advance?

A few things can cause rubbery gluten-free pancakes. They include: overmixing, too much liquid, overbaking, and/or not enough or quality binding agents.

Be sure to gently mix the batter until thick but pourable. Adjust the liquid quantity slowly making sure the batter is not too thick or thin.

Use a flour that binds well. Some good ones are a 1:1 gluten-free flour. You can also use almond/coconut, buckwheat, or chickpea flour. Consider adding a binding agent like xanthan gum (1/2 tsp per cup of flour).

Cooking pancakes too long will also make them rubbery. Flip them over when you see bubbles at the surface of the pancake.

Eggs and binding agents in gluten free flours are needed for structure and preventing rubbery pancakes. Flours like almond and coconut may require two eggs in a pancake recipe.

Some other things that can improve the fluffiness of the pancakes includes letting the batter rest for 10 to 15 minutes before cooking and using room-temperature ingredients.

Is canned pumpkin puree gluten free?

Yes, pumpkin puree is naturally gluten free. So most canned pumpkin puree is gluten-free. A gluten-free label can also certify there are no added ingredients that contain gluten. When in doubt look at the ingredient label to make sure all there is that product is pumpkin puree.

Should you make pancake batter in advance?

Making pancake batter in advance is a great way to save time in the morning. Making gluten-free pancakes in advance can also rest the batter. That will help the flour absorb the moisture and create a better texture.

Typically resting time is 15 to 30 minutes and leaving the batter for more than a few hours is not recommended since it can affect the texture.

If you do want to make the pancake batter ahead of time be sure to keep the wet and dry ingredients separate and combine them just before cooking. This ensures the baking powder does not activate too soon and will yield fluffier pancakes.

Making gluten-free pancake batter a few hours in advance may be okay but leaving it overnight might cause texture issues. 

If you want to save your batter cover it in an air-tight container and place it in the fridge for up to 24 hours. If the batter seems too thick you can add a little liquid.

Deciding on whether or not to make pancake batter ahead of time depends on your needs and personal preferences.

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

Pumpkin puree and pumpkin pie filling differ in their ingredients and purpose. Pumpkin puree is made from cooked pumpkin and has no sweetened or spices. It can be used in both sweet and savory dishes such as soups, sauces, and baked goods.

Pumpkin pie filling is used specifically for saving time when making pumpkin pie. It has added sweeteners, spices, and possibly other ingredients. 

Pumpkin puree is what should be used in pumpkin spice pancake recipes.

Do pancakes need to be refrigerated?

Yes, cooked pancakes should be refrigerated even when you are planning to eat them within a few days. 

Place the cooled pancakes in a stack placing parchment paper between them and wrap them in reusable plastic wrap. Then place them in an airtight container or sealable plastic bag and stick it in the fridge.

Can You Freeze Pancakes?

Yes, you can freeze pancakes to make them last longer. Allow the pancakes to cool to room temperature. Then place a layer of parchment paper between each pancake to prevent sticking. Stack the pancakes and wrap them with reusable cling wrap or aluminum foil. Place the wrapped pancakes in a sealable bag or airtight container. Then store the pancakes in the freezer for 2 to 3 months.

How to make waffles from pancake mix?

If you have a waffle maker that you’re just dying to make waffles from pancake batter use these instructions: 

Follow the recipe instructions but change the cooking method. Pour the 1/2 cup batter into the preheated waffle iron cook until golden brown and enjoy! 

The actual cooking times will vary depending on the waffle maker. Follow your manufacturer’s instructions

The number of waffles will vary depending on the size of the waffle iron and thickness of the batter. It may have the same number of waffles as pancakes but there is the possibility it may differ.

What are some 1:1 gluten free flour substitutes?

In place of 1:1 gluten-free flour you can substitute one of the following: 

Almond flour/coconut flour combo: use 1 cup almond and 1/4 cup coconut flour + an additional egg.

Buckwheat flour: A dense and hearty flour that can be used as a 1:1 substitute.

Gluten-free oat flour: Has a tender texture and a slightly sweet flavor and can be used as a 1:1 substitute.

Chickpea flour: Provides a neutral flavor and extra protein. Use 2 cups in place of the 1:1 gluten free flour.

Brown rice flour: Offers a light texture and somewhat sweet flavor. Use 1 cup of this flour.

Tapioca flour: Is a good binding flour but has a slightly chewy texture. Use 1/4 or 1/3 cup of tapioca flour.

Cassava Flour: A little denser than wheat flour and uses just 1 cup.

Be sure to adjust the liquid on the buckwheat, chickpea, and cassava flour. Start with a 1/2 cup and then add more until the pancake batter has the desired consistency, thick but pourable.

More breakfast recipes you will love

Equipment Used in This Recipe*

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

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Gluten-Free Pumpkin Pancakes

A tasty and gluten free breakfast treat for pumpkin lovers.
Course Appetizer, Breakfast, Dessert, Snack
Cuisine American, dairy-free, gluten-free
Keyword 30 minute meal, breakfast, cinnamon, comfort food, dairy-free, easy meal, gluten-free, holiday
Prep Time 35 minutes
Cook Time 25 minutes
Servings 7 pancakes
Calories* 279kcal

Ingredients

  • 2 cups 1:1 gluten-free flour
  • 1 tsp Baking soda
  • 1/2 tsp Cinnamon
  • 1/4 tsp Nutmeg
  • 1/4 tsp Allspice
  • 1 pinch Sea salt (optional)
  • 1 cup Pumpkin puree
  • 1 cup Coconut milk
  • 2 large Eggs
  • 1/2 tsp Vanilla extract
  • 1 tbsp Coconut oil

Instructions

  • In a medium mixing bowl place the dry ingredients (flour, sea salt, cinnamon, baking soda, nutmeg, allspice) and mix well then set it aside.
  • In a large mixing bowl place, the wet ingredients (pumpkin puree, vanilla extract, eggs, coconut milk) mix well and then set aside.
  • Add the dry ingredients to a large mixing bowl. Top with the wet ingredients. Mix the wet and dry ingredients together until well blended. Then set the bowl aside.
  • Put a cast iron frying pan on medium heat until hot. Melt coconut oil to grease the pan. Use a butter knife to help spread the coconut oil if needed. After the coconut oil has melted, gently tilt the pan in your hands back and forth until the oil is evenly covering the pan.
  • Place 1/2 cup of pancake batter onto the skillet. Smooth out with a spoon or spatula. Let it cook until you see bubbles start to form. This shows the pancake is cooked on one side. Flip the pancake over and cook the other side until it is golden brown. Then take it off the griddle.
  • Repeat until all the batter is used up. Add more coconut oil if needed. Use a butter knife to help spread it around if needed
  • Top the pancakes with some melted coconut oil and maple syrup or your favorite fruit. Then enjoy!

Video

Notes

This section has recipe tips and tricks, additions/substitutions, and variations along with how to store and reheat leftovers

 

Recipe tips and tricks

 
To get the best pancakes follow these tips and tricks: 
 
Use high-quality, organic ingredients when possible
 
Make sure all your ingredients are gluten free. Baking soda is one ingredient that can often contain gluten. If you need help here are some gluten-free options*.
 
Use a 1:1 gluten-free flour to get the best texture. Some options include King Arthur*, Bob’s Red Mill* or Cup4Cup*.
 
Ensure all ingredients are cooled to room temperature for optimal texture.
 
Gently mix the batter by hand to prevent it from getting tough. It’s okay if you have a few lumps.
 
Rest the batter for at least 10 to 30 minutes. This will help it rise and give you fluffier pancakes.
 
Make sure your cooking surface is a well-greased non-stick surface. Melting coconut oil on a cast iron skillet* will give good results. A non-stick pan* can also work well.
 
Use medium heat to ensure even cooking without burning.
 
Portion out the batter using a measuring cup* to get consistent size pancakes that will cook evenly.
 
When you see bubbles on the surface of the cooking pancake you know it’s ready to be flipped. This will ensure a fully cooked pancake.
 
Gently flip the pancakes with a sturdy spatula*. 
 
Worried abut keeping your cooked pancakes warm? Cover them with a kitchen towel or place them in a oven-safe dish in a preheated oven at (200 degrees Fahrenheit).

 

Additions/substitutions/variations

 
This section will give you recipe additions, substitutions, and variations.
 
Additions
 
Looking for some additional ingredient ideas to amp up your pancakes? You can add ingredients to the batter or as a topping on the finished pancakes. They include the following: 
 
Ingredients you can add to the batter
 
Spices: ¼ tsp of ground ginger or cardamon
 
Citrus and tropical ingredients: 1 tbsp lemon or orange zest or ¼ cup unsweetened coconut flakes
 
More allspice or cloves: 1/4 tsp cloves and/or allspice
 
Extra vanilla: 1/4 cup of vanilla extract
 
Nuts and seeds: ¼ cup pumpkin seeds or chopped nuts
 
Make pumpkin protein pancakes by adding fiber and protein: 
1 tbsp chia seeds or flaxseeds
A spoonful of dairy free yogurt or cottage cheese
1/4 cup gluten and dairy-free unsweetened collagen or protein powder 
If you add chia seeds, flaxseeds, collagen, or protein powder, you may need to alter the amount of liquid since these ingredients liquid will thicken in liquid.
 
Ingredients that add sweetness: 
1 medium mashed banana
1/4 cup chopped pears or apples
1/2 cup of berries (blueberries, raspberries, or strawberries)
1/4 cup chocolate chips
1/4 cup unsweetened cacao powder
 
Toppings to add to the finished pancake
 
Sweet toppings:  fresh fruit, drizzle of honey, maple syrup, whipped cream, chocolate sauce, or a handful of chocolate chips 
 
Add some additional pumpkin flavor: A dollop of pumpkin butter or a drizzle of pumpkin spice syrup
 
Crunchy topping additions: Handful of chopped pecans, almonds, or walnuts.
 
Creamy toppings: Nut butter, dairy-free yogurt, or cream cheese.
 
Feel free to select different combinations of ingredients to make these pumpkin pancakes all your own. Just be sure to realize any addition to the recipe will change the overall nutritional information.
 
Substitutions
 
Something in this pancake recipe you don’t like? No worries! you can make substitutions. Just note any changes may impact the taste, texture, and nutrition. See below for swapsies for each ingredient:
 
Flour substitutions:
 
Almond and coconut flour: 1 cup almond flour, 1/4 cup coconut flour + add 1 extra egg
 
Buckwheat flour: Use 1 cup + less liquid. Start with 1/2 cup liquid + more if need a thicker batter
 
Gluten-free oat flour: 1 cup
 
Chickpea flour: 2 cups + less liquid. Start with 1/2 cup liquid + more if need a thicker batter
 
Brown rice flour: 1 cup
 
Tapioca: 1/4 to 1/3 cup flour + less liquid. Start with 3/4 cup liquid + more if needed
 
Cassava: 1 cup + less liquid. Start with 1/2 cup liquid + more if need a thicker batter
 
If the batter is too thick with a substitute flour, gradually add more liquid to achieve the desired consistency without avoiding over-thinning.
 
Pumpkin puree substitutions: Sweet potato puree, butternut squash, or applesauce (1 cup each)
 
Baking powder substitutions: Baking powder (1 tablespoon).
 
Cinnamon substitutions:  Nutmeg (1/2 tsp), allspice (1/4 tsp), or ginger (1/4 tsp).
 
Nutmeg substitutions: Cinnamon, ginger, or cardamom (1/2 teaspoon)
 
Allspice substitutions:
Ginger (1/8 teaspoon)
Cloves (1/8 teaspoon)
Mix of nutmeg (1/4teaspoon) and cinnamon (1/8 teaspoon)
Chai spice (1/8 teaspoon)
Pumpkin spice (1/4 teaspoon)
 
Coconut milk substitutions: Unsweetened non-dairy milk like almond, cashew, oat, or walnut (1 cup)
 
Egg substitutions: Chia egg (recipe for a chia egg) or flaxseed egg
A flaxseed egg is similar to a chia egg. To make mix 1 tablespoon ground flaxseeds with 3 tablespoons of water, and let it sit for 5 to 10 minutes until thick – then use as a directed in the recipe
Unsweetened applesauce (1/4 teaspoon)
Ripe medium banana (1/4 cup mashed), 
Store-bought egg replacer*
 
Vanilla extract substitutions: Lemon or Orange Extract.
 
Coconut oil substitution: Olive Oil, Avocado Oil, Walnut Oil, or Dairy-Free Butter.
 
Sea salt substitution: Omit this ingredient if needed. It does not affect the overall recipe outcome.
 
Variations
 
Here are some quick variations for the recipe:
 
Spice it up (or down!): Start with less spice: 1/4 tsp cinnamon, 1/8 tsp each nutmeg & allspice. Taste & adjust.
 
Smaller pancakes: Use a 1/4 cup measuring cup for smaller pancakes, yielding more and altering nutritional content.
 
Make it vegan: Replace the egg with a vegan substitute*. Refer to the “egg substitutes” section above.
 
Paleo adaptation: Use almond (1 cup) and coconut flour (1/4 cup) + add 1 extra egg
 
Whole30 adaptation: Opt for approved ingredients without sugar, preservatives, and  additives.
 
Hand mixer option: Use a hand mixer or stand mixer for convenience. Avoid over-mixing; blend dry ingredients first, then add wet ingredients on low until combined

 

How to store leftovers and uncooked pancake batter

 
Instructions how to store left over pancakes: 
 
Cool to room temperature
Layer with parchment paper
Wrap in reusable cling wrap
Place the pancakes in an airtight container or sealable bag
Put in the fridge for 3 to 4 days.
 
To freeze the pancakes follow the same steps but place the pancakes in a freezer safe bag. Then freeze for 2 to 3 months.
 
Alternatively, you can also pack the pancakes individually for single use.
 
If you don’t use all the batter, place the leftover batter into a sealable air-tight container and keep for 1 to 2 days in the fridge. If you want to freeze you can break it up into smaller portions and freeze for up to 2 months.
 
The the batter warm to room temperature and then cook as directed.

 

How to reheat leftovers

 
Steps to reheat pancake leftovers: 
 
Warm to room temperature and heat in using one of the following methods:
 
Oven: 350°Fahrenheit for 10-15 mins wrapped in foil
 
Toaster oven: Heat for 2-4 mins on the low to medium setting. Check halfway through to avoid burning.
 
Skillet:  Add oil and cook on each side for 1 to 2 minutes until heated through and somewhat crispy.
 
Air fryer: Cook at 350°F for 1 to 1 and a 1/2 minutes on each side. Check for doneness.
 
Steaming: Place the pancakes in a steamer basket or in the top of a steamer pot* for 5 mins over boiling water 
 
Microwaving: Cover the pancakes to retain moisture and cook on low to medium power in short intervals (30-60 secs) check to avoid drying out. 
 
Thaw frozen pancakes overnight in the fridge before reheating.

 

Nutritional information

 
*Nutritional information is estimated using Nutrifox nutrition label maker*
 

*Disclaimer: Some of these links are affiliate links, this means when you sign up or purchase from these links we may receive a small commission at no extra cost to you. The Radiant Root is also a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. Learn more in our disclosure statement.

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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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