Gluten Free Pumpkin Pancakes Recipe

Gluten Free Pumpkin Pancakes
Wikimedia Commons
Prep: 10 mins
Cook: 15 mins
Total: 25 mins
Servings: 12 servings
Nutritional Guidelines (per serving)
207 Calories
13g Fat
20g Carbs
4g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 12
Amount per serving
Calories 207
% Daily Value*
Total Fat 13g 17%
Saturated Fat 8g 38%
Cholesterol 52mg 17%
Sodium 544mg 24%
Total Carbohydrate 20g 7%
Dietary Fiber 3g 9%
Protein 4g
Calcium 101mg 8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

With this recipe for gluten-free pumpkin pancakes, you can make a light, spiced crepe in a number of ways -- plain, prepared with chopped apples, or mixed with chopped pecans. If you want your pancakes both gluten- and dairy-free, substitute coconut milk or your favorite non-dairy replacement for real milk. This dish makes for a delicious breakfast meal or a snack later in the day if you're craving something that's both sweet and filling.


  • 1 1/2 cups coconut milk (canned light or real milk)
  • 1 cup pumpkin puree (canned, not pre-seasoned/sweetened pumpkin pie filling)
  • 3 eggs
  • 2 tbsp. olive oil (light, or canola oil)
  • 2 tbsp. apple cider vinegar
  • 1 tsp. vanilla extract
  • 2 cups flour (gluten-free all-purpose, preferably without added xanthan or guar gum)
  • 4 tbsp. brown sugar
  • 1/2 tsp. salt
  • 2 tsp. baking powder (gluten-free)
  • 1 tsp. baking soda
  • 1 1/2 tsp. cinnamon
  • 1 tsp. allspice
  • 1/4 tsp. guar gum (or xanthan gum, omit if you are using a GF all-purpose flour mix that contains xanthan or guar gum)
  • Extra oil for cooking pancakes

Steps to Make It

  1. Combine milk, pumpkin, eggs, oil, vinegar and vanilla in a medium mixing bowl and beat until smooth and creamy.

  2. In a separate medium mixing bowl, combine gluten-free flour, sugar, baking powder, baking soda, spices, salt and xanthan or guar gum. Whisk until thoroughly combined.

  3. Add dry ingredients to wet ingredients and stir just until combined.

  4. Pour about 1/2 teaspoon of cooking oil in a heavy skillet and heat over medium high heat.

  5. Pour 1/4 cup of pancake batter into preheated skillet and smooth into a circle with a spoon. Cook each side of pancake until golden, about two to three minutes per side.

  6. Add about 1/4 to 1/2 teaspoon of oil to preheated skillet before pouring batter into skillet for each pancake. Serve warm.

Recipe Variation

  • Add just one more ingredient to this pumpkin pancake recipe and you have some delicious new flavors. Try sprinkling about 1 tablespoon of finely diced apple (keep the peel!) onto one side of your pumpkin pancakes for delicious gluten-free apple pumpkin pancakes. If you're a nut lover, try adding about 1 tablespoon of chopped pecans for delicious gluten-free pecan pumpkin pancakes. It's as easy as preparing the pumpkin pancake mix, pouring it onto your skillet and adding your ingredient of choice. Then cook as usual!

Gluten-Free Cooking Reminder

Always make sure your work surfaces, utensils, pans and tools are free of gluten. Always read product labels. Manufacturers can change product formulations without notice. When in doubt, do not buy or use a product before contacting the manufacturer for verification that the product contains no gluten.