Pumpkin Pancakes| Gluten Free

If you know me, you know I’ve loved pumpkin long before pumpkin spiced¬† everything. I’m thrilled to have pumpkin in every corner of the world as it is a welcome to a wonderful season full of flavors. This is one of my favorite recipes and it’s super easy, filling and tasty! Try it and give it your own rating!!

Yields 7 Pancakes

Serving Size 3 Pancakes


Pumpkin Pancakes | Gluten Free

As a huge lover of pumpkin long before the Pumpkin Spiced Latte craze, this is a recipe I return to every fall. It's quick assembly with basic ingredients make this a quick option. They also freeze well, so I suggest doubling or tripling the recipe for a quick morning bite.

10 minPrep Time

10 minCook Time

20 minTotal Time

Save RecipeSave Recipe
Recipe Image


  • 1/4 cup pumpkin puree
  • 3 tbsp almond milk
  • 1 tbsp honey
  • 3 eggs
  • 1 tbsp coconut oil, melted, plus additional for pan
  • 1 tsp vanilla
  • 1/4 cup coconut flour
  • 1 tsp cinnamon
  • Pinch of nutmeg
  • 1/2 tsp salt
  • 1/4 tsp baking soda


  1. In a large bowl, whisk together the dry ingredients - the coconut flour, cinnamon, nutmeg, salt, and baking soda.
  2. Whisk together the wet ingredients - the pumpkin puree, almond milk, honey, eggs, oil, and vanilla.
  3. Add the dry ingredients. Stir together until just combined.
  4. Heat a griddle or non-stick skillet to medium heat.
  5. Coat pan with coconut oil.
  6. Pour about 1/4 cup batter onto the skillet.
  7. Cook until the bottom is cooked through, and then flip. Cook for another 2-4 minutes until lightly browned. Repeat.
  8. Serve warm & enjoy!



121 cal


7 g


10 g


4 g
Click Here For Full Nutrition, Exchanges, and My Plate Info