Gluten Free Pumpkin Pancakes (Dairy Free)

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These easy fluffy cinnamon spiced dairy-free gluten free pumpkin pancakes are sure to be a crowd-pleasure ready in 15 minutes. Serve them drizzled with maple syrup or honey, fresh fruit, or topped with a few scoops of apple pie filling.

Tall stack of pancakes.

Why these are the best pumpkin pancakes

+Gluten-free and dairy-free pancake recipe – These gluten-free pumpkin pancakes have no gluten or dairy but comes out with the softest and fluffiest consistency so anyone with a food sensitivity to gluten and lactose can still enjoy pumpkin pancakes. Just look at that healthy stack!

+Apple cider vinegar with baking powder – these two ingredients combined are the secret to providing a fluffy pancake that rises perfectly during cooking.

+Options for non-gluten individuals – This pumpkin pancake recipe can also be made for those without food sensitivities. Simply swap out gluten-free flour for whole wheat flour and regular milk can be used in place of almond milk.

+Just as good as Trader Joe’s gluten-free pumpkin pancakes! – If you love the Trader Joe’s version, this is just as good if not better! Use a large griddle to cook all of the pancakes at once and have breakfast on the table in 15 minutes! Or cook about 3-4 at a time and still have it ready fast:-).

Ingredients that go into this recipe

ingredients to make easy healthy pumpkin pancakes from scratch
  • gluten-free flour mix
  • large eggs
  • canned pumpkin puree (not pumpkin pie mix or filing)
  • olive oil
  • maple syrup
  • baking powder
  • vinegar (white vinegar or apple cider vinegar)
  • cinnamon, nutmeg, cardamon, ginger, salt – Substitutions: cinnamon, nutmeg, cardamon, ginger can all be substituted with 2 teaspoons of pumpkin pie spice. 

How to make gluten-free pumpkin pancakes from scratch

gluten-free pumpkin pancake batter in a bowl with a whisk

STEP 1: Heat a medium saucepan on the stove top on low-medium. In a large bowl whisk together the milk, pumpkin puree, eggs, oil, and maple syrup. Add in the flour, baking powder, cinnamon, nutmeg, cardamon, ginger, and salt and whisk to combine.

pumpkin pancake batter cooking on the stove top

STEP 2: Spray your saucepan with cooking spray or use a nonstick pan. Using a ¼ cup measuring cup, scoop pancake mixture onto stove top and spread into a circle. When your pancakes begin to set on top (about 3 minutes) flip it and cook the bottom until it is golden brown (about 2 minutes).

three pumpkin pancakes cooking on the stove

STEP 3: Remove from heat and repeat with the remaining batter.

STEP 4: Serve with maple syrup and your favorite pancake toppings.

Healthy gluten free pumpkin pancake recipe with maple syrup being poured on top.

Storing and freezing pancakes

Store the pancakes in an airtight container in the refrigerator and consume within 5-7 days. To freeze gluten-free pumpkin pancakes, place in a freezer zip-tight bag and remove all the air before closing. Store in the freezer for up to 2 months.

Tips for success

Use a ¼ cup measuring cup per pancake to ensure each one is an even silver dollar shaped. Start with the heat about low-medium for the first one and as pancakes cook it make start to brown more, so after about the first round of cooking adjust the heat to low if needed and cook 2-3 minutes per side until cooked through. You can also cook them all at once on a large griddle, for about 3 minutes for the first side, 2 minutes for the second side.

Pancake Toppings

  • Top these gluten-free pumpkin pancakes with fresh fruit such as pomegranate seeds, blueberries, raspberries, strawberries, or figs.
  • Drizzle fresh fruit compote on top or this apple pie filling.
  • Spread with peanut butter, almond butter, and a sprinkle of raisins or craisins.
gluten free pumpkin pancakes recipe with pomegranate seeds and maple syrup on a plate

More easy healthy gluten-free pancake recipes

If you make these gluten free pumpkin pancakes from Delightful Mom Food I would love to see your creations and share it! Follow along with me on INSTAGRAM, PINTEREST, FACEBOOK, YOUTUBE and TWITTER to be featured and for more recipe inspiration! And don’t forget to rate the recipe in the recipe area and leave a comment below!

Tall stack of pancakes.

Print

Gluten-Free Pumpkin Pancakes

These easy fluffy cinnamon spiced dairy-free and gluten free pumpkin pancakes are sure to be a crowd-pleasure ready in 15 minutes. Serve them drizzled with maple syrup or honey, fresh fruit, or topped with a few scoops of apple pie filling.
Course Breakfast
Cuisine American
Diet Diabetic, Gluten Free, Low Fat, Low Lactose, Low Salt, Vegetarian
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 10
Calories 91kcal

Ingredients

Instructions

  • Heat a medium saucepan on the stove top on low-medium.
  • In a large bowl whisk together the milk, pumpkin puree, eggs, oil, and maple syrup. Add in the flour, baking powder, cinnamon, nutmeg, cardamon, ginger, and salt and whisk to combine.
    gluten-free pumpkin pancake batter in a bowl with a whisk
  • Spray your saucepan with cooking spray or use a nonstick pan. Using a ¼ cup measuring cup, scoop pancake mixture onto stove top and spread into a circle. When your pancakes begin to set on top (about 3 minutes) flip it and cook the bottom until it is golden brown (about 2 minutes).
    pumpkin pancake batter cooking on the stove top
  • Remove from heat and repeat with the remaining batter.
    three pumpkin pancakes cooking on the stove
  • Serve with maple syrup and your favorite pancake toppings.

Notes

  1. Makes 10 pancakes using ¼ cup of batter for each. Nutrition is calculated per pancake.
  2. Store the pancakes in an airtight container in the refrigerator and consume within 5-7 days. To freeze gluten-free pumpkin pancakes, place in a freezer zip-tight bag and remove all the air before closing. Store in the freezer for up to 2 months.
  3. Substitutions: cinnamon, nutmeg, cardamon, ginger can all be substituted with 2 teaspoons of pumpkin pie spice. 

Nutrition

Calories: 91kcal | Carbohydrates: 12g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 33mg | Sodium: 96mg | Potassium: 105mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1955IU | Vitamin C: 1mg | Calcium: 69mg | Iron: 1mg

The post Gluten Free Pumpkin Pancakes (Dairy Free) appeared first on Delightful Mom Food.

 

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