Pumpkin Spice Pancakes (Gluten-Free, Dairy-Free, Nut-Free)
Celebrate fall all year round with Pumpkin Spice Pancakes!
They’re easy to make in just one-bowl and are naturally gluten-free, dairy-free, and nut-free so just about anyone can enjoy them. Grab a bowl, a can of pumpkin, and whip up these delicious pancakes today.
So, pancakes are now big news in our house lately.
Elle started school full-time a few weeks ago and her three-year-old brain is still having trouble wrapping itself around the difference between a weekday and a weekend.
We bought a calendar so that each evening we can review whether the next day will be a weekday or a weekend day, but still, she gets confused.
She’s conflicted, too, since she (thankfully) loves school so much that she’s always hoping it’s a weekday.
On the other hand, she wants it be be the weekend because weekends mean pancakes.
And a few episodes of Thomas the Train. It doesn’t get much better than that.
At least not if you’re three.
Remember in this post for Oatmeal Pancakes with Nectarines and Cherries I mentioned that I had somehow failed to ever make pancakes for my daughter, despite the breakfast treat being a strong tradition in my house growing up?
Well let’s just say things have changed. After a few encounters with pancakes Elle has become hooked, so now we’re making them every weekend.
I guess we’re making up for lost time.
For a fun, fall-inspired twist I wanted to adapt my go-to pancake recipe to include pumpkin and also to double the yield so there are plenty of pancakes to go around.
As with the original, these use oat flour, which can easily be made at home by grinding whole oats in the blender.
No need for a fancy high-speed blender, either, any regular blender will work.
If you’d rather skip this step, you can purchase pre-made oat flour at well-stocked grocery stores and online (either regular or gluten-free).
These pancakes are also naturally gluten-free (as long as you use gluten-free oats or oat flour), dairy-free (depending on the milk you use), and nut-free.
But even if you love and eat gluten, dairy, and nuts I think you’ll still love these pancakes. They are tender, fluffy, and have just enough spice. T
hey’re not too sweet, and are lovely with a drizzle of warm maple syrup, a slather of sunflower or almond butter, or a big dollop of Pumpkin Spice Coconut Whipped Cream.
Since this recipe makes quite a few you may end up with extra to freeze for another day.
Now everyday can be pancake day!
KID-FRIENDLY ADAPTATIONS
1 | Invite your child to help make the pancakes! She can dump the ingredients into the bowl, and stir everything together.
2 | Cut the cooked pancakes into strips and serve maple syrup on the side for dipping.
THIS RECIPE IS . . .
Naturally Gluten-Free, Dairy-Free, Vegetarian, Nut-Free, Refined Sugar-Free and Freezer-Friendly
Pumpkin Spice Pancakes (Gluten-Free, Dairy-Free, Nut-Free)
Ingredients
- ¼ cup coconut oil, melted (can substitute butter)
- 1 cup canned pumpkin puree
- 1 tablespoon apple cider vinegar
- 2-4 tablespoons pure maple syrup
- 1 tablespoon vanilla extract
- 4 large eggs
- 2 cups whole oats or oat flour*
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 ¼ cup plain, unsweetened milk (almond, rice, dairy; whatever you like)
- Pumpkin Spice Coconut Whipped Cream, optional
Instructions
- In a large bowl stir together the coconut oil (or butter), pumpkin puree, vinegar, maple syrup, and vanilla extract. Beat in the eggs. Don't worry if the melted coconut oil solidifies when combined with cold ingredients; just make sure everything is well mixed together.
- Add the oat flour, baking soda, salt, and cinnamon to the wet ingredients, mixing well to combine. Pour in the milk, mixing again until all the ingredients are well incorporated and well combined. If the batter seems too thick add a splash more milk to thin it out.
- Heat a heavy cast-iron skillet or nonstick griddle over medium-low heat. Once the pan is hot, lightly oil the cooking surface with butter or coconut oil. Ladle or pour ¼ cup batter onto the pan for each pancake, being careful not to overcrowd the pan. Let the pancakes cook until small bubbles form on the tops and the underside is golden, about 3 to 4 minutes.
- Once the bottom side has cooked sufficiently, flip and cook for another couple of minutes or so, until golden brown on both sides.
- Serve the pancakes immediately with a dollop of Pumpkin Spice Coconut Whipped Cream or keep warm in a 200-degree oven. To serve, drizzle with warm maple syrup.
I recently started making pancake batter in a blender. You can just dump everything in a blend!
It sounds like it would be really easy with these pancakes, where the blender is already in action for the oat flour.
Stacy, that is a fantastic idea and works particularly well here if you are already using the blender to make the oat flour. As long as your blender is big enough (this recipe makes a lot of batter) I think it would work really well. Great suggestion!
Have you ever substituted egg whites for whole eggs?
Suzanne, I have not so I’m not sure about results. I’m guessing it would work okay since pancakes tend to be pretty forgiving. If you try it let us know how it works!
Just made these pancakes!!! Delish!! Thank you so much. I have a very happy belly. =)
Yay! So happy you enjoyed them Nicole. 🙂
Thank you for the pumpkin pancake recipe! Finally have a recipe for pancakes that my grandson will eat. Thanks again
That’s so fantastic! So happy you have this recipe to share together. 🙂
Dear Robyn,
I absolutely loved the soft, juicy, creamy, but firm consistency of these pancakes. This recipe is one of my first in my sugar-free, wheat-free baking and dessert making journey. Even my husband, who doesn’t share my love for everything pumpkin at this time of year, loved them, especially with the maple syrup! Next time I will go the extra mile of the coconut cream dollop on top!
Thank you!!
Olga, yay, so happy these were a hit. Congratulations on your healthy dessert making journey. Keep it up, girl! xxoo
I just made these pancakes with my (almost) 3 year old twin girls and we all over them! My first refined-sugar free recipe with my girls and I can’t wait to try more after their response to these. Yum!!
Wow, 3 year old twins? You go mama! Thrilled they liked these and cheers to more refined sugar-free recipes!
My kids loved these! We had some leftovers and I think I loved them even more the next day!
Robyn, yay, so happy it was a hit with your crew!
So easy and good!
Andie, yay, so glad you enjoyed this one. Thanks so much for leaving a reivew!
Hi Robyn! The batter is SUPER runny.. should that be? I did 2 cups oats/1 and 1/4 cup milk.. Should I add more oats? I always have great success with all your recipes <3 Thank you!
Becca, hmmm, it should be easy to pour but not super, super runny. If you let it sit for about 10 minutes the oat flour should absorb some of the excess liquid. If that doesn’t work you can add 1/4 more oat flour at a time until you reach the desired consistency. I hope that helps!
Hello Robyn,
The recipe says dairy free but ingredients include eggs? Is there an egg substitute you recommend? My son is three and has a dairy allergy. Love finding good new recipes for him to try and he loves helping bake. Thank you for all you do in providing us with recipes.
Brandon
Hi Brandon, eggs are not technically dairy, so that’s why this recipe is categorized as dairy free. If your son also has an egg allergy, you can definitely make these egg free as well by substituting “flax eggs” for the regular eggs. Here’s how to make a flax egg. I hope that helps!