Gluten Free Pumpkin Pancakes Dairy Free To Step by Step Guide

Fluffy, gluten-free pumpkin pancakes made dairy-free too! A cozy fall breakfast with pumpkin spice flavor, easy ingredients, and allergy-friendly swaps.

Introduction

When autumn rolls around, pumpkin everything takes center stage from lattes to muffins, and now, gluten-free pumpkin pancakes (dairy-free too!). These pancakes are fluffy, flavorful, and filled with cozy fall spices that make every bite taste like a warm hug. Plus, they’re allergy-friendly, so everyone can enjoy them at the breakfast table.

Why You’ll Love These Gluten-Free Pumpkin Pancakes

• Gluten-Free & Dairy-Free – Made with a gluten-free flour blend and non-dairy milk.
• Moist & Fluffy – Pumpkin puree adds moisture and richness without making them heavy.
• Full of Fall Flavor – Cinnamon, nutmeg, and pumpkin spice give them that irresistible seasonal taste.
• Easy to Make – No complicated steps, just one bowl and a whisk.

These pancakes are not just perfect for fall but are delicious year-round.

Ingredients You’ll Need

Here’s a breakdown of what you’ll need to make these pumpkin pancakes gluten-free and dairy-free:

• Gluten-Free All-Purpose Flour Blend – Make sure it includes xanthan gum for the best texture.
• Pumpkin Puree – Unsweetened canned pumpkin (not pumpkin pie filling).
• Non-Dairy Milk – Avocado Oil, Almond milk, oat milk, or coconut milk all work great.
• Large Egg – Helps bind the pancakes together. (For egg-free, see substitution tips below).
• Coconut Oil or Dairy-Free Butter – Adds richness.
• Maple Syrup or Brown Sugar – A touch of sweetness.
• Pumpkin Pie Spice – Or a mix of cinnamon, nutmeg, ginger, and cloves.
• Baking Powder & Baking Soda – To help the pancakes rise.
• Salt & Vanilla Extract – For flavor balance.

Step-by-Step Instructions

1. Step 1: In a large mixing bowl, combine the gluten-free flour, almond flour, baking powder, cinnamon, pumpkin pie spice, and salt. Whisk together until evenly blended.
2. Step 2: In a separate bowl, whisk together the pumpkin, oil, eggs, maple syrup, and milk until well combined.
3. Step 3: Pour the wet mixture into the dry ingredients and stir until a smooth pancake batter forms. Let the batter rest for 15 minutes to reduce any grittiness. After resting, add a splash of liquid if the batter feels too thick.
   

1. Cook Pancakes: Heat a non-stick pan or griddle over medium heat. Grease lightly with oil or spray. Pour ¼ cup batter for each pancake. Cook until bubbles form, then flip and cook another 1–2 minutes.

1. Serve Warm: Stack your pancakes high and drizzle with maple syrup. Add chopped pecans or a dollop of dairy-free whipped cream for extra indulgence.

Tips for the Best Pumpkin Pancakes

• Don’t Overmix: This keeps the pancakes soft and fluffy.
• Rest the Batter: Let it sit for 5 minutes before cooking to activate the baking powder.
• Keep Warm: Place cooked pancakes on a baking sheet in a warm oven (200°F / 95°C) until serving.
• Make Ahead: Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 2 months.

Substitutions & Variations

• Egg-Free/Vegan: Replace the egg with a flax egg (1 tbsp ground flaxseed + 3 tbsp water).
• Nut-Free: Use oat milk or rice milk instead of almond milk.
• Extra Protein: Add a scoop of your favorite dairy-free protein powder.
• Toppings: Fresh berries, chocolate chips, or pumpkin seeds for crunch.

FAQs About Gluten-Free Pumpkin Pancakes

Q: Can I make these without pumpkin spice?
Yes! Use cinnamon, nutmeg, and ginger instead.

Q: Why are my gluten-free pancakes gummy?
This usually happens if you overmix the batter or use the wrong flour blend. Stick with a trusted gluten-free all-purpose mix.

Q: Can I freeze pumpkin pancakes?
Absolutely. Stack them with parchment paper between each pancake and freeze in a zip-top bag. Reheat in the toaster or microwave.

Instructions

1. Prepare the Dry Ingredients
   In a large mixing bowl, whisk together:
   • 2 cups gluten-free flour blend
   • ½ cup almond flour
   • 2 teaspoons baking powder
   • 1 teaspoon ground cinnamon
   • 1 teaspoon pumpkin pie spice
   • 2 tablespoons flaxseed meal
   • ⅛ teaspoon salt
2. Mix the Wet Ingredients
   In a separate medium bowl, combine:
   • 1 cup pumpkin puree
   • ¼ cup light oil (such as avocado or canola, not olive oil)
   • 3 large eggs
   • ⅓ cup maple syrup
   • 2 ½ cups non-dairy milk (oat, almond, or coconut) or regular milk
   Whisk until smooth.
3. Combine Wet & Dry
   Slowly pour the wet mixture into the dry ingredients. Stir gently until you have a thick pancake batter. Let the batter rest for 15 minutes so the flours can hydrate and soften. Tip: After resting, check the consistency. If the batter feels too thick, add a splash of extra milk. If it’s too thin, add a little more flour.
4. Heat the Pan
   Warm a cast-iron skillet or non-stick griddle over medium heat. Lightly grease with coconut oil (or another heat-safe oil).
5. Cook the Pancakes
   Pour the batter onto the pan in small circles. The batter should be slightly thick for fluffy pancakes. Cook for about 3 minutes, until the edges look set and small bubbles form on top. Flip carefully with a spatula and cook for another 2 minutes until golden brown.
6. Serve & Enjoy
   Stack your pancakes while warm and serve with pure maple syrup, dairy-free whipped cream, or toasted pecans for extra flavor.

Recipe Notes

• Tested with Bob’s Red Mill 1:1 Gluten-Free Baking Flour. Other gluten-free flour blends will work, but you may need to adjust liquid amounts.
• I used Oatly oat milk, but almond milk, coconut milk, or dairy milk can be substituted.
• For a nut-free option, try my gluten-free pumpkin waffle batter instead.
• Storage: Keep leftovers in an airtight container in the fridge for up to 3 days. Freeze cooled pancakes in a freezer-safe bag with parchment between layers for up to 2 months.
• Important Tip: Gluten-free flour blends vary! If your batter is too runny, add extra flour. If it’s too dry, add more liquid until you get a thick, pourable consistency.

Nutrition (Per Pancake)

• Calories: 187 kcal
• Carbohydrates: 23 g
• Protein: 6 g
• Fat: 9 g
  • Saturated Fat: 2 g
  • Polyunsaturated Fat: 1 g
  • Monounsaturated Fat: 4 g
• Cholesterol: 40 mg
• Sodium: 53 mg
• Potassium: 199 mg
• Fiber: 3 g
• Sugar: 8 g
• Vitamin A: 2846 IU
• Vitamin C: 1 mg
• Calcium: 121 mg
• Iron: 1 mg

Final Thoughts

These gluten-free pumpkin pancakes dairy-free too are the perfect cozy breakfast for fall mornings. They’re quick, wholesome, and taste just like pumpkin pie in pancake form. Whether you’re hosting a weekend brunch, meal-prepping for busy mornings, or just craving pumpkin flavor, this recipe will become a family favorite.