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gluten free pumpkin pancakes, can be dairy free

Gluten Free Pumpkin Pancakes Recipe

Healthy pumpkin purée added to these yummy pancakes makes them rich in color, flavor and nutrition! Gluten free and vegan so everyone can enjoy!
4.75 from 4 votes
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Course: Breakfast
Cuisine: American
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 8 pancakes
Author: Jules Shepard

Ingredients
  

Pumpkin Pancakes FROM MIX

  • 1/2 one gfJules® Gluten Free Pancake & Waffle Mix = 1 2/3 cup mix*
  • 1 1/2 tsp. pumpkin pie spice
  • 1/2 cup pumpkin purée
  • 3 Tbs. mild oil like safflower, sunflower, olive or avocado
  • 1 1/4 -1 1/2 cups apple cider OR apple juice OR orange juice
  • 1/4 cup chopped pecans optional
  • high heat oil for frying unless using non-stick pan
  • chocolate chips optional (like Enjoy Life® allergen-free mini chocolate chips)

Pumpkin Pancakes FROM SCRATCH

  • 1 cup gfJules® All-Purpose Gluten Free Flour
  • 3 Tbs. dairy or non-dairy milk powder Coconut Milk Powder OR almond meal
  • 1 Tbs. granulated cane sugar
  • 2 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 1 1/2 tsp. pumpkin pie spice
  • 3/4 -1 cup apple cider OR apple juice OR orange juice
  • 6 Tbs. pumpkin purée
  • 2 Tbs. vegetable oil or melted coconut oil
  • 1 egg or 2 more Tbs. pumpkin purée as egg replacer
  • 1/4 cup chopped pecans optional
  • high heat oil for frying unless using non-stick pan
  • chocolate chips optional (like Enjoy Life® allergen-free mini chocolate chips)

Instructions

  • Whisk flour, milk powder, sugar, baking powder, salt (or gfJules Pancake and Waffle Mix) and spice (plus pecans, if using) together in a large bowl. In a separate bowl, stir together remaining ingredients. Gradually stir the liquid mixture into the dry ingredient bowl.
  • Heat a griddle or skillet to medium heat and pour just enough oil into your pan to barely cover the entire surface (note: if using a non-stick pan, oil is not necessary).
  • Spoon batter onto the hot oil in the size and shape you desire. Cook until the batter begins to bubble, then flip; cook the second side until lightly browned.
  • If making Jack-O-Lantern Pancakes, feel free to add food coloring if you like them looking very orange. Also be sure to cook slowly at a lower temperature so that the faces do not get too darkened and the chips don’t get too melty … or they’ll look like scary Jacks!
  • Serve with powdered sugar and cinnamon on top, or just with pure maple syrup.

Notes

*Feel free to use an entire gfJules® Gluten Free Pancake & Waffle Mix and simply double the remaining ingredients to make a full batch:
  • 1 gfJules® Gluten Free Pancake & Waffle Mix
  • 1 Tbs. pumpkin pie spice
  • 1 cup pumpkin purée
  • 6 Tbs. oil
  • 2 1/2 - 3 cups apple cider

** Please keep in mind that nutrition information provided is per serving, which may vary. While we have taken care to provide you with the most accurate nutritional values possible, please note that this information may differ significantly depending on the exact ingredients and brands that you choose to use to make this recipe. Additionally, where options are given for ingredients, the resulting calculation may include all ingredient options instead of only one per line, skewing the totals significantly.