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Image of Pumpkin Spice Pancakes (Gluten-Free, Dairy-Free, Nut-Free)

Pumpkin Spice Pancakes (Gluten-Free, Dairy-Free, Nut-Free)

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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.
Servings 12 -15 medium-sized pancakes


  • 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


  • 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.


Adapted from Oatmeal Pancakes with Nectarines and Cherries.
Make your own oat flour for this recipe by placing 2 cups whole oats in a blender and blending until a coarse flour forms. Alternatively, you can buy pre-made oat flour at well-stocked grocery stores and online (either regular or gluten-free). Be sure to buy gluten-free oats if you want to keep the recipe gluten-free.
To freeze, allow pancakes to cool completely, then store in an airtight container in the freezer, separating each pancake with parchment paper or plastic wrap. When ready to eat, reheat in a warm oven or toaster.
Invite your child to help make the pancakes! She can dump the ingredients into the bowl, and stir everything together.
Cut the cooked pancakes into strips and serve maple syrup on the side for dipping.