Gluten Free Pumpkin Pie Pancakes make a festive, healthy breakfast that tastes like dessert.
Happy fall! I love the cooler weather and the abundance of apple- and pumpkin-flavored dishes this season brings. Recently I’ve been using apples a lot, but pumpkin remains a favorite in our house. With Halloween and other autumn celebrations approaching, I wanted a breakfast that felt special yet simple to make—something wholesome that still delivered the warm spices and richness of pumpkin pie.
That idea led to these Gluten Free Pumpkin Pie Pancakes: a light, fluffy pancake infused with the flavors of pumpkin pie. They strike a great balance between a comforting dessert and a nourishing morning meal. My family loved them—my kids and husband gave them enthusiastic thumbs up after a taste test. They work well for a weekend brunch, a holiday breakfast, or as a portable snack sliced into strips for little hands.
The recipe is streamlined for busy mornings: eight ingredients, about five minutes of prep, and roughly ten minutes of cooking. The pancakes are mildly sweet so syrup is optional; they’re excellent plain, with a dusting of powdered sugar, or topped with a dollop of coconut whipped cream. You can make them all season long as long as you have canned or prepared pumpkin pie puree on hand, and they look festive with pancake molds for Halloween or other fall-themed gatherings.
Gluten Free Pumpkin Pie Pancakes
Breakfast
American
5 minutes
10 minutes
15 minutes
4
243 kcal
Jereann Zann – Celiac Mama
Ingredients
- 1 cup gluten free flour
- 1/2 cup GF & DF pumpkin pie puree we used Farmer’s Market Organic Pumpkin Pie Mix
- 1/2 cup almond milk
- 1 egg
- 2 tbsp coconut oil melted
- 2 tbsp maple syrup
- 2 tsp baking powder
- 1/2 tsp fine Himalayan salt
Instructions
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In a bowl, whisk together the gluten free flour, baking powder and salt. Set aside.
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In a separate bowl, combine the pumpkin pie puree, egg, melted coconut oil and maple syrup. Whisk until smooth.
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Pour the wet ingredients into the dry ingredients and whisk until mostly smooth.
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Add the almond milk and stir to reach a pourable pancake batter consistency. Adjust with a tablespoon more milk if needed.
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Heat a nonstick pan over medium-low heat and add a small amount of coconut oil to coat the surface.
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Spoon or pour the batter into the pan to form pancakes in your preferred size or shape.
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Cook for about 3 minutes until small bubbles form and the edges set, then flip and cook an additional 2 minutes until golden and cooked through.
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Repeat with remaining batter, adding more oil if necessary, and serve warm.
Recipe Notes
Serving ideas: top with a drizzle of maple syrup, a sprinkle of powdered sugar, or a spoonful of coconut whipped cream. These pancakes are mildly sweet on their own, so syrup is optional. For a dairy-free option, use plant-based milk and coconut whipped cream. To make them extra festive, use Halloween-shaped molds or cookie cutters while cooking.
Storage & reheating: refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in a skillet or in the oven until warmed through.
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