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Spice up your pancakes with pumpkin this fall. 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

Gluten Free Pumpkin pancakes stacked on a white plate with raspberries on top next to orange pumpkins on a orange and blue striped napkin | The Radiant Root

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Ingredients Needed to Make Pumpkin 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)

Wooden table with ingredients for Gluten-free pumpkin pancakes in small glass bowl pumpkin puree, coconut milk, gluten-free flour, eggs, vanilla extract, baking soda, in teaspoons salt, cinnamon, nutmeg, allspice | The Radiant Root

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.

First, you want to grab a medium mixing bowl and mix the dry ingredients (flour, baking soda, cinnamon, nutmeg, allspice, sea salt) and mix well then set it aside.

Gluten-Free pumpkin pancakes instruction photos 1 of 6 a wooden table with a glass bowl filled with dry ingredients gluten-free flour, baking soda, all spice, cinnamon, nutmeg, and sea salt mixed together | The Radiant Root

Next in a large mixing bowl add the wet ingredients (pumpkin puree, coconut milk, eggs, and vanilla extract), mix well and set aside.

Gluten-Free pumpkin pancakes instruction photos 2 of 6 a wooden table with a glass bowl filled with wet ingredients pumpkin puree, eggs, coconut milk, and vanilla extract mixed together | The Radiant Root

To finish the pumpkin pancake batter you need to mix the dry and wet ingredients together.

Gluten-Free pumpkin pancakes instruction photos 3 of 6 a wooden table with a glass bowl with wet and dry ingredients for pumpkin pancakes mixed together | The Radiant Root

Place a cast iron skillet on medium heat until hot (about 10 minutes). Add coconut oil to the skillet. Once the coconut oil is melted coat the pan evenly with the oil.

Gluten-Free pumpkin pancakes instruction photos 4 of 6 two photos one on the left with a skillet with coconut butter and the right photo has coconut oil melted in a cast iron skillet | The Radiant Root

Once the oil is on the pan the pancakes are ready to be made. Add a 1/2 cup of pancake batter to the skillet and flatten out with a spoon or spatula. Cook until you start to see bubble 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 instruction photos 5 of 6 two photos of a cast iron skillet. One on the left has a measuring cup placing pumpkin pancake batter on a skillet and the one on the right has a fully cooked pancake on a spatula | The Radiant Root

Repeat until all the batter is used. Top the pancakes with a little melted coconut oil and maple syrup or your favorite fruit. Then serve!

Gluten-free pumpkin pancakes instruction photos 6 of 6 finished recipe a stack of pancakes on a white plate with raspberries on top next to small orange pumpkins | The Radiant Root

Equipment Used in This Recipe

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Gluten-Free Pumpkin Pancakes

A tasty and gluten free breakfast treat for pumpkin lovers.

Course Appetizer, Breakfast, Dessert, Snack

Cuisine AIP, American, dairy-free, gluten-free

Keyword 30 minute meal, AIP, breakfast, cinnamon, comfort food, dairy-free, easy meal, gluten-free, holiday

Prep Time 5

Cook Time 25

Servings 4

Calories* 279kcal

Ingredients

2 cups 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, baking soda, cinnamon, nutmeg, allspice, sea salt) and mix well then set it aside.
In a large mixing bowl place, the wet ingredients (pumpkin, vanilla extract, eggs, coconut milk) mix well and then set aside.
Add the dry ingredients to the large bowl with the wet ingredients. Mix the wet and dry ingredients together until well blended. Then set the bowl aside.
Put a cast iron skillet on medium heat until hot (about 10 minutes). Add coconut oil to the skillet. Once the coconut oil is melted coat the pan evenly with the oil.
Place 1/2 cup of pancake batter into 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 it over and cook the other side until it is golden brown. Then take it off the skillet.
Repeat until all the batter is used up. Serve with your favorite fruit or maple syrup.

Video

Notes

*If you have sensitivities to coconut you can swap out another milk or non-dairy milk for coconut milk.

Olive or another oil can be used in place of coconut oil on the skillet

*You can make these pancakes vegan by substituting chia eggs in place of regular eggs. Get the recipe for a chia egg here!

If you want to make smaller pancakes you can use a 1/4 measuring cup to have more batter to yield an increase in pancakes.

If you want to save time mixing can be done with an electric mixer like the kitchen aid hand mixer* or kitchen aid stand mixer*

Nutritional information does not include maple syrup or fruit topping.

*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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