Allergy-Friendly Pumpkin Pancakes

This post may contain affiliate links. Thank you for supporting GNOWFGLINS with your purchases.

Pumpkin Pancakes Label

Every Fall I start hunting for pumpkin recipes. It started out with my introduction to pumpkin pie; after moving to the United States from Australia, I was amazed to find pumpkin so frequently used as a dessert food! Growing up we only ate it roasted or in soup. Pumpkin pie was new and exciting. I loved it.

It didn’t take me long to catch on and I quickly moved from pumpkin pie to pumpkin bread and pumpkin cookies, and even pumpkin lattes. It’s a Fall obsession I share with many of you, I’m sure.

A few health challenges this year have resulted in the need to avoid gluten. So, I’ve had to hunt for gluten-free pumpkin recipes. The following pumpkin pancakes are one of my happy discoveries. They’re dairy-free and grain-free, too.

These pumpkin pancakes have the signature fall flavor of cinnamon, cloves, and nutmeg and are well suited to breakfast or an afternoon snack.

These pumpkin pancakes are very flexible (literally) and can even be rolled up, crepe-style. They could be filled with cream cheese, whipped cream and berries, or whatever takes your fancy (I’m thinking a savoring filling might work, too. Finely chopped ham and lettuce, perhaps?).

Pumpkin Pancakes (gluten-free, grain-free, and dairy-free)

  • 4 eggs
  • 1/2 cup pumpkin puree
  • 2 tablespoons butter, melted (can substituted coconut oil, if needed)
  • 1 teaspoon vanilla extract
  • 1 tablespoon maple syrup or honey (may increase to 2 tablespoons, if desired)
  • 1/4 teaspoon baking soda
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon cinnamon
  • pinch sea salt
  • extra butter for greasing the pan

Yields 8 to 10 pancakes. Adapted from Practical Paleo by Diane Sanfilippo.

In a medium bowl, whisk the eggs, pumpkin, vanilla extract, and pure maple syrup (or honey) together. Add the pumpkin pie spice, cinnamon, baking soda, and salt and stir to combine. Add the melted butter (or coconut oil) and mix until well blended. Heat a skillet over medium heat and melt a little butter. Allow to warm up before pouring in the batter. Pour batter into the pan to the size of pancake you desire. I find that pancakes on the smaller side work better for this recipe. Once bubbles begin to appear and the edges look slightly dry, flip the pancakes to finish cooking. Serve with butter, jam, or whipped cream! Or eat alone.

Try to keep little hands away. Or don’t!

Pumpkin Pancakes Little Hands

Two important recipe notes:

1. The batter is quite thin. It might appear that some type of flour is needed for thickening, but it isn’t. The pancakes thicken as they cook. If the pancakes are too thin for your liking, add 1 to 2 tablespoons of coconut flour (sift in when adding dry ingredients).

2. Make sure the pan is well heated before you begin cooking. If not, the pancakes will spread and be very thin and difficult to flip.

What do you make with pumpkin? Feel free to share recipes!

Want more pumpkin recipes? Here — pumpkin cheesecake mousse pie, soaked pumpkin bread, and sourdough pumpkin bread.

Want more allergy-friendly cooking help? In our Allergy-Free Cooking eCourse, you’ll discover the ins and outs of cooking around allergies using nourishing foods. More info is here.

This post may contain affiliate links. Thank you for supporting GNOWFGLINS with your purchases.

Do you love GNOWFGLINS?

Help us keep this site going by becoming a member! As a member, you get:

  • access to 8 online classes (and counting!)
  • 100s of videos and print tutorials
  • eBook discounts
  • monthly learning bonus
  • access to exclusive forums
  • and more!


    • says


      I’m sorry you can’t use eggs! I don’t have a lot of experience substituting eggs. I think that applesauce would make this too runny since you would need to replace four eggs. But maybe I’m wrong. Hopefully someone else can chime in on this.

        • Josie J says

          Late seeing this. Just wanted to comment that the chia seeds do not necessarily have to be ground. I have used this substitute many times with great success using the whole seeds.

          Also, I’d just mention that I recently found out that my allergy to chicken eggs (since gradeschool) does not extend to duck eggs, so I’m looking forward to trying this recipe with that variation. :-)

  1. says

    :) Actually, we use them here in the States for “dessert” foods, not “desert” foods. :) Love the look of the recipe! Looks so yummy! Thank you for sharing such a nice, easy recipe for changing up breakfasts!

  2. says

    Oh, just a thought: these could also be thickened up with glucomannan powder, a natural thickener made from ground up konjac roots. I’d probably use about 1 tsp. with a batch this size.

  3. says

    Awesome, its hard for me to adjust to gluten free. My mother- in-law eats a gluten free diet and i’m trying to adjust when she comes over for a meal. This would be really good. This would even be a good dessert item for her I think.

  4. Tammy Trayer says

    My son made these for he and I yesterday and as he put it they are to die for…. They are really fantastic… Thanks for sharing… We shared the recipe on several of our Facebook pages… We enjoy trying new recipes together so we will be checking back to see what else you might have up your sleeve… :)

    Thanks again and God bless!

  5. Liz says

    Yum!!! Made these three times. They are quite good. I use 1 1/2 T honey instead of maple and use the coconut oil. Delish! Thank you for the tasty recipe.


Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Notify me of followup comments via e-mail. You can also subscribe without commenting.