These gluten-free Pumpkin Pie Pancakes are perfect for pumpkin-lovers and pancake-lovers alike! They’re free from eggs, dairy, and refined sugar, too!
All the pancakes.
There’s not much that can beat a stack of warm pancakes on a chilly morning. Or a chilly evening, for that matter. I’m not prejudiced against serving pancakes for dinner. Especially pumpkin pie pancakes.
‘Cause seriously who doesn’t want a plate of pancakes that taste like pie?
Pumpkin Pie Pancakes
These gluten-free are like having Thanksgiving for breakfast! They’re perfectly spiced with a combination of cinnamon, ginger, cloves, and nutmeg, just like a pumpkin pie! And while they’re delicious plain Jane, you can make them extra fancy by serving them with warm maple syrup, honey, and/or coconut whipped cream on top.
If you’re weird, like my family, you can just slather some organic raspberry jam on top, like my kids do, or drizzle with molasses, like me. 😀
More pancake-y goodness.
Need more breakfast for dinner options? I mean, pancake recipes? Here are a few of my family’s favorites!
- Easy Yogurt & Applesauce Pancakes
- Gluten-Free Sourdough Pancakes
- Easiest Fluffy Buttermilk Pancakes
- Coconut Flour Banana Pancakes with Chocolate Nut Butter Syrup
- Nut Butter Squash Pancakes
- Banana Buckwheat Pancakes
- Easy “Baby” Banana Pancakes
In the recipe card I’ve linked to some of the products from my affiliate partners that I like to use. Purchasing through these links won’t cost you anything extra. Thanks!
Pumpkin Pie Pancakes
Free from gluten, eggs, dairy, and refined sugar.
- 3 tablespoons flax meal
- 1 3/4 cups coconut milk (here’s how to make your own)
- 3 tablespoons applesauce
- 1/4 cup honey or maple syrup
- 1 cup pumpkin puree
- 1 cup sorghum flour
- 1/2 cup arrowroot powder
- 1 tablespoon baking powder (here’s how you can make your own easily)
- 1 teaspoon baking soda
- 1/2 teaspoon Himalayan salt
- 2 teaspoons cinnamon
- 1/2 teaspoon ginger
- 1/8 teaspoon cloves or allspice
- 1/4 teaspoon nutmeg
Preheat lightly greased skillet over medium-low heat. I love to use my cast iron skillet for pancakes.
In large bowl, mix flax and 1/4 cup of the coconut milk.
Let stand a few minutes until gelled, then add remaining coconut milk and liquid ingredients.
In separate bowl, whisk together dry ingredients, then dump them over wet ones and mix until no dry streaks remain.
Pour 1/4 cupfuls of batter onto hot skillet and cook until browned on edges.
Flip and repeat. ?
Hi, I’m glad I found your recipes as I am recently gluten, dairy and egg free. I don’t have srghum flour, can I replace with another flour such as rice flour? Also, could I use chia seeds instead of the flax seeds do you think?
Thanks for sharing your recipes.
Yes, Claire! You can replace sorghum with rice flour, and you can replace the flax meal with chia meal (just grind up some chia seeds). 🙂
These are going at the top of my to-make list! I have been looking for a great egg-free gluten-free pancake recipe. Pinning to share 🙂 Thanks!
I hope you enjoy them, Jennifer! 🙂 Thanks for pinning!
These look so thick and fluffy! Love the idea of pumpkin pancakes, especially at this time of year 🙂
Thanks, Becca! They’re a totally fun fall flavor. 😉
Anything that says pumpkin has my heart! These pumpkin pie pancakes look fantastic!
Thanks, Josi! I’m a huge pumpkin fan, as well. 😉
Oh yes, please! I’d love a stack of these delicious pumpkin pie pancakes! It’s the perfect brunch recipe to welcome fall.
They are a perfect brunch recipe! Thanks, Denay! 🙂
These pancakes are the whole package. Healthy, delicious and perfect for the fall season.
These were such a hit with my whole family! Great recipe that I’ll be making again for sure!
I’m so glad to hear it, Kim! Thanks!
These look so good and perfect for fall!
These seriously look amazing! (And that winter squash is gorgeous.) I haven’t done a lot of cooking with sorghum flour, but I think we have some on hand!
Thanks, Ariana! That squash was a post-Halloween rescue. Haha. My friend knew I would be heart-broken if she just threw it away when it could be eaten!
I love all of those ingredients – I can’t wait to make these! They look so soft and fluffy!
I hope you enjoy them, Renee!
Could you sub almond milk for the coconut milk?
Yep! Totally. 🙂
These look so good! Thanks for the substitutions, too.
I don’t have any sorghum flour either, but I do have rice flour.
Can’t wait to try!
I hope you enjoy them, Carol!
Gracias Raia por esta receta, que otra harina se puede utilizar en lugar de sorgo y arroz? Se utilizaría la misma cantidad ? 1 taza, de nuevo muchas gracias
Puede usar cualquier mezcla de harina sin gluten en lugar de ambas harinas. Yo no usaría harina de almendras ni de coco, no funcionarán. Sin embargo, no he intentado hacer estos panqueques con otras harinas. ¡Espero que los disfrutes!
Made these this morning and they stuck like glue to my black Le Creuset skillet. Tried on a regular pan, same. I was using avocado oil to grease both. Had to use my small ceramic non-stick. Wasted four pancakes in the process unfortunately. Once I got some cooked though they were very tasty. Maybe a tad heavy on the baking soda. Mine never really dried out inside but crisped up nicely on the outside so it wasn’t a big issue. I used canned full fat coconut milk which made for a very thick batter. Not sure if that was the goal. Thanks for the recipe!
Sorry you had a rough go in the beginning! I understand how frustrating it can be to waste gluten-free ingredients. I’m glad you got some good ones, though. I can’t say I’ve ever had them stick, but I’m sorry yours did!
Can I use oat flour
I have never used it before, but you can sure try! 🙂