Gluten Free Cinnamon Spiked Pumpkin Pancakes, Dairy Free & Refined Sugar Free Options

by Donna Hann on 10/04/2012

Gluten Free Pumpkin Pancakes

With Fall upon us, as evidenced by the sudden lime green color burst out my kitchen window and a dry “rain” of swirling yellow leaves, I think of tart apples and plump pumpkins and warming spices like cinnamon and nutmeg.  I was inspired to make pumpkin pancakes.  As you know from reading about my Super Delicious Pancakes, I make very large batches of pancakes (and cookie dough) so that I can freeze enough to have on hand for days when I may not have the time to make pancakes (or cookies) and my family is itchin’ for pancakes (or cookies).  Which is often.

I don’t know that I’ve ever had a pumpkin pancake before, nor have I ever had the craving for one.  So why would I be inspired to make them?  One of my son’s favorite Fall treats has always been pumpkin pie.  Having recently removed all sugar from his diet with the exception of honey, whole fruits, maple syrup, and dates, I struggle to feed him breakfast.  Although he’s not a picky kid, when you eliminate gluten, dairy, soy, and sugar from a growing boy’s diet who doesn’t like oatmeal, eggs, granola, or peanut butter, a mom has to get a little inventive.  So, having already created a pancake I loved, I thought perhaps I could add pumpkin pancakes to the limited rotation of breakfast foods he enjoys.

Pancakes Meet Thanksgiving

To begin, I made my large batch of batter.  I scooped 1 cup out into a small bowl with which to experiment.  I made regular pancakes with the rest of the batter, adding in fruits, chocolate chips, and nuts as the rest of my family likes.  To the small bowl of batter, I added pureed pumpkin, cinnamon, and nutmeg.   The result was pure Thanksgiving.  My son cleaned his plate.  He requested no maple syrup.  They were that good.

Gluten Free Pumpkin Pancake Batter

The recipe below transforms an entire batch of pancakes into pumpkin flavor.  If you prefer to try a small amount at a time, simply remove 1 cup of batter from the batch, and add in 1/4 cup pumpkin puree, 1/4 teaspoon cinnamon, and 1/8 teaspoon nutmeg.  Mix to combine.

Gluten Free Pumpkin Pancakes Just Flipped

Cinnamon Spiked Pumpkin Pancakes
  • 1¾ cup The Culinary Artist's Gluten Free Flour (no gums) or an all purpose flour of your choice
  • ¼ cup sugar or honey
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • 1 cup "buttermilk". I make my own dairy free buttermilk by adding a bit of lemon juice to unsweetened rice or almond milk (see instructions below)
  • 2 teaspoon fresh lemon juice (only if making your own dairy free buttermilk)
  • 1 egg, room temperature or 1 tablespoon freshly ground flax seed meal mixed with 3 tablespoons water to make one "flax egg"
  • ¼ cup melted coconut oil or other cooking oil plus more for brushing the skillet as needed between batches of pancakes
  • 2 teaspoons pure vanilla extract
  • 1 cup pumpkin puree, fresh or canned
  1. Whisk together the flour, sugar (if using honey add it to the liquid ingredients), baking powder, baking soda, salt, cinnamon, and nutmeg in a medium mixing bowl. Set aside. In a 1 cup glass measuring cup, add the 2 teaspoons lemon juice. Add enough rice or almond milk to measure 1 cup. Let sit for 10 minutes to "sour" the milk and create your own "buttermilk".
  2. To the "buttermilk", whisk in the egg (or thickened "flax egg" mixture), vanilla, pumpkin, and honey (if using instead of sugar). Add the buttermilk/egg mixture to the dry ingredients. Whisk very gently until the liquid is just incorporated (a few lumps should remain). Stir in the oil.
  3. Heat a 12 inch non stick skillet or electric griddle over medium heat. Brush pan bottom with 1 teaspoon oil. Using ¼ cup of batter per pancake, add the batter to the skillet, being careful not to overcrowd the pan, and cook until large bubbles begin to appear, about 2 minutes. If you are adding mix-ins you may add them now, before you flip the pancake.
  4. Flip pancakes and cook until golden brown on the second side, about 1½ minutes longer. Repeat with remaining batter, brushing the pan with additional oil as needed.
  5. If serving a crowd, preheat your oven to 200 degrees. Place your hot pancakes onto a wire rack set over a baking


Gluten Free Pumpkin Pancakes

This recipe is linked up to Diet, Dessert, and Dogs’ Wellness Weekend .  Check it out.

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