Start your fall mornings with these dairy- and gluten-free pumpkin pancakes. Soft, spiced, and naturally sweetened with maple syrup, they take about 20 minutes to make and deliver pumpkin-pie flavor with a heartier texture—perfect for busy weekdays or relaxed coffee-filled weekends.
“I’m ready for all things pumpkin spice, so I made a batch this morning. So good! They were light and fluffy with the perfect touch of warm pumpkin spices. Totally hit the spot.” – Amanda Dixon
A Quick Look At The Recipe
- ⏲️ Ready In: 20 Minutes
- 👪 Serves: 3
- 🍽 Calories and Protein: 180 kcal and 6 g protein
- 📋 Main Ingredients: Pumpkin puree, pumpkin pie spice, gluten-free flour, and maple syrup
- 📖 Dietary Notes: Dairy-free and gluten-free; can be adapted to paleo
- ⭐ Why You’ll Love It: Fluffy, spiced pancakes that capture cozy fall flavors with minimal effort
These gluten-free pumpkin pancakes are a fall favorite. I often make a double batch and refrigerate leftovers because they’re requested again and again. They’re dairy- and gluten-free, quick to reheat for school mornings, and special enough for a slow Sunday brunch. Serve with maple syrup or a scoop of coconut whipped cream for extra indulgence.
Why You’ll Love This Recipe
Easy to make: A few pantry staples are all you need.
Fall flavor: Warm pumpkin spices give cozy, adjustable flavor.
Allergy-friendly: Naturally dairy- and gluten-free; can be made paleo with simple swaps.
Ingredients and Substitutions
- Pumpkin puree: Use plain canned pumpkin puree—not pumpkin pie filling.
- Gluten-free flour: A 1:1 gluten-free all-purpose blend works well (e.g., Bob’s Red Mill).
- To make paleo: Substitute a small amount of coconut flour with extra almond milk and adjust eggs; the texture will be a bit thinner but still tasty.
See the recipe card below for exact quantities and full instructions.
Flavor Variations and Toppings
This pancake base is versatile—small tweaks make it feel new every time.
Toppings: Drizzle maple syrup, add coconut whipped cream, dairy-free caramel, or dairy-free chocolate ganache for a dessert-style stack.
Chocolate pumpkin: Stir in cacao powder and dairy-free chocolate chips.
Nutty: Add almond extract and chopped pecans for warmth and crunch.
Expert Tips
After combining the batter, let it rest 2–3 minutes so the gluten-free flour can absorb moisture—this improves texture and consistency.
Whisk thoroughly to avoid clumps; undissolved flour can create uneven spots in the pancakes.
These pancakes don’t spread much while cooking, so shape and placement on the pan determine their final size. For uniform rounds, use silicone pancake molds.
How To Make Dairy and Gluten-Free Pumpkin Pancakes
Step 1: Mix the dry ingredients together.
Step 2: Add the wet ingredients and whisk until smooth.
Step 3: Portion the batter into a preheated greased pan and cook until the edges set, then flip and finish cooking.
Step 4: Serve warm with maple syrup and optional whipped cream or nuts.
How To Store and Reheat
These pancakes are best eaten fresh. They don’t freeze well but will keep in an airtight container in the fridge for 2–3 days without toppings.
To reheat, toast briefly (watch carefully—they’re delicate) or warm in the microwave for a few seconds. They don’t need long to regain their texture.
FAQs
Stir 2–4 tablespoons of collagen or protein powder into the batter and add a splash of almond milk if needed to adjust consistency.
Pumpkin puree is plain cooked pumpkin, while pumpkin pie filling contains added sugar and spices. Use plain puree for baking and pancakes.
They taste best fresh or reheated from the fridge. Leftovers keep 2–3 days in the refrigerator but do not freeze well.
More Dairy-Free Pumpkin Recipes
Pumpkin Pie Protein Shake [Dairy-Free]-
Paleo Pumpkin Waffles [Dairy-Free]
-
Pumpkin Spice Protein Balls [No Bake]
-
Protein Pumpkin Bread [Gluten-Free]
If you try this Dairy and Gluten-Free Pumpkin Pancakes recipe, please leave a star rating and share how it turned out!
Gluten-Free Pumpkin Pie Spice Pancakes
Shelby Stover
Ingredients
- ⅓ cup Pumpkin puree (canned, not pie filling)
- 2 Eggs
- ¼ cup Gluten-free flour (1:1 all-purpose blend)
- ½ teaspoon Pumpkin pie spice
- ¼ teaspoon Cinnamon (optional)
- 2 tablespoons Maple syrup (plus extra for topping)
- 1 teaspoon Baking powder
- ¼ cup Pecans, chopped (optional)
Instructions
- Preheat a non-stick pan over medium heat and grease lightly.
- Whisk dry ingredients together. Add wet ingredients one at a time and mix until smooth. Let the batter sit 2–3 minutes to allow the flour to absorb moisture.
- Portion batter into rounds on the preheated pan (use silicone molds for uniform shapes if desired).
- Cook 8–9 minutes until edges firm, then flip and cook 2–4 more minutes until cooked through.
- Serve warm with maple syrup, whipped coconut cream, and/or chopped pecans.
Notes
- Let the batter rest briefly after mixing for better texture.
- Whisk thoroughly to avoid lumps and uneven cooking.
- The recipe yields roughly six small pancakes; a serving is two pancakes.
- Store cooled leftovers in the fridge for 2–3 days; they don’t freeze well.
Nutrition
Carbohydrates: 21 g
Protein: 6 g
Fat: 9 g
Fiber: 3 g
