Gluten-Free Pumpkin Spice Pancakes are a fall favorite! Made from a blend of almond and tapioca flour, giving these pancakes a fluffy and crispy texture. I like to top pumpkin pancakes with fresh berries and pecans.
If you are a breakfast fanatic like me, check out some of my best recipes. Craving a healthy waffle? Try my Whole30 Sweet Potato Waffles. Find out how I make my oatmeal with eggs. Start your fall day with my healthy pumpkin muffins.
These gluten-free pumpkin pancakes are Paleo, Gluten-Free, Dairy-Free, and Grain-Free. So what makes a perfect pancake? In my opinion, it needs to be fluffy, tender, and have crispy edges.
The pumpkin flavor comes from the addition of pumpkin pie spice. Pumpkin puree doesn't contribute much to the pumpkin flavor. It adds body and color to the pancake batter.
Why you'll love these pancakes
- Watch your picky toddlers gobble these pancakes up!
- Make pancakes for 1 and refrigerate the batter for later.
- The combination of these two flours makes crispy pancake edges!
Pumpkin pancake ingredients
Stock your pantry with these fall ingredients so you can make pumpkin spice pancakes whenever your heart desires.
- Tapioca + Almond Flour - adds a crispy and fluffy texture
- Coconut Sugar - a great paleo sugar substitution
- Apple Cider Vinegar
- Avocado Oil
- Pumpkin Puree - for body and color
- Pumpkin Spice - adds the pumpkin pie flavor
- Baking Powder - for a lift
- Almond Milk - because this recipe is dairy-free
See recipe card for quantities.
How to make gluten-free pumpkin spice pancakes
Making pumpkin pancakes is so easy, here's how to make it
Step 1: Mix together flour, baking powder, salt, and pumpkin pie spice.
Step 2: Beat egg whites over medium speed until stiff peaks form.
Step 3: Mix almond milk and apple cider vinegar and let sit for a few minutes.
Step 4: Combine almond milk mixture, egg yolks, oil, pumpkin puree, coconut sugar, and vanilla extract.
Step 5: Mix together wet and dry ingredients. Next, gently fold in egg whites.
Step 6: Spray a non-stick pan and cook pancakes until golden brown on both sides. Serve with butter, maple syrup, and berries.
Swaps and Substitutions
Flour - Bob's red mill 1-to-1 all-purpose flour works well with this recipe too. If you want crispy edges, stick to the almond flour and tapioca flour combination.
Eggs - I can't eat eggs, can I still make this recipe? Yes, try Bob's Reds Mill Gluten-Free Egg Replacer.
Milk - Any lactose-free or nut milk works in this recipe and if dairy is not a concern, I highly recommend buttermilk.
Oil - Coconut oil or avocado oil seems to be the best option. I chose avocado oil since coconut oil hardens in the refrigerator.
Our pancake batter is great for any style of pancake! Try out these awesome flavor combinations.
- Apple Cinnamon - apple sauce and cinnamon
- Banana Nut - mashed banana and walnuts
- Cinnamon Roll - brown sugar, cinnamon, and vanilla
- Blueberry Lemon - fresh or frozen blueberries and lemon zest
- Chocolate Chips - mini chocolate chips
Pancake Storage Options
Freezing Pancakes - I like to double this recipe and freeze them for a later date. Gluten-free pancakes are easy to freeze and reheat.
To freeze, place them on a parchment-lined baking tray and flash freeze for 15 minutes. Transfer them to an airtight container or ziplock bag. (Flash freezing prevents the pancakes from sticking together).
Reheating - Place frozen pancakes on a plate in the microwave covered with a damp paper towel for 1-2 minutes.
Pancake flour mix
A great way to whip up pancakes in a snap is to premake your dry ingredients.
Mix almond flour, tapioca flour, baking powder, salt, and pumpkin pie spice. Store in large mason jars and label it Pancake flour mix.
- Use superfine almond flour for a smooth consistency.
- Stiff peaks form when you lift up the whisk, and nothing drips down. Refer back to step 2 in how to make this recipe.
- Gently fold egg whites into pancake batter. You want to keep the egg whites as fluffy as possible. This will yield a light batter making your pancakes crispy along the edges.
- Cook pancakes over medium heat for the perfect golden brown color.
- Use canned pumpkin and not pumpkin pie filling. The canned pumpkin pie filling is overly sweet and spiced.
- Use an avocado oil spray on your griddle to prevent sticking.
Pumpkin pie filling comes packaged with sugar and pumpkin pie spices. Canned pumpkin is 100% pure pumpkin with nothing added. I like to have control over the spices.
This recipe can be used for both pancakes and waffles. Almond flour and tapioca flour create crispy edges, which are perfect for waffles. Other recipes that use all-purpose flours don't transition into good waffles.
Yes, gluten-free pancake mix is a great option for following a Paleo or Gluten-Free diet. Gluten-free flours are low in carbs.
Other breakfast recipes...
Did you make this recipe? Please click the stars below to comment and rate this recipe. Make sure to follow me on Instagram, Facebook, and Pinterest, too!
Gluten-Free Pumpkin Spice Pancakes
- 2 cups almond flour finely ground
- 1 cup tapioca flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 3 eggs whites and yolks seperated
- 1 cup almond milk unsweetened
- 2 teaspoons apple cider vinegar
- ½ cup avocado oil
- ¼ cup coconut sugar
- 1 teaspoon vanilla extract
- ½ cup pumpkin puree
- 1 teaspoon pumpkin pie spice
- avocado oil spray
- maple syrup
- Strawberries quartered
- Banana sliced
- In a large bowl mix together almond flour, tapioca flour, baking powder, pumpkin pie spice, and salt.
- In a stand mixer with the whisk attachment ( or using a hand mixer), beat egg whites over medium-high speed until stiff peaks form.
- Blend almond milk and apple cider vinegar to make your buttermilk. Let the mixture sit while you prepare the other ingredients.
- In another bowl, combine 3 egg yolks, almond milk mixture, avocado oil, coconut sugar, pumpkin puree, and vanilla extract.
- Combine the wet and dry ingredients. Whisk to combine.
- Gently fold the egg whites into the pancake batter.
- Spray your pancake griddle or non-stick pan with avocado oil spray. Spoon in 4 ounces of pancake batter and cook over medium heat. Cook until bubbles form on top and flip. Pancakes are done when they are golden brown on both sides.
- Serve pancakes with maple syrup, butter, banana, and fresh berries.
- Using almond flour and tapioca flour is the secret to getting those crispy edges. You can use all-purpose gluten-free flour in place of these flours.
- If you don't have pumpkin pie spice, make your own. Ingredients include: ½ teaspoon cinnamon, ⅛ teaspoon nutmeg, and ⅛ teaspoon ground ginger.
- For the eggless option, I like to use Bob's Red Mill Egg Replacer.
- If you don't have a griddle, use a large non-stick pan.
- To freeze pancakes place them on a parchment-lined baking tray and flash freeze for 15 minutes. Transfer them to an airtight container or ziplock bag. (Flash freezing prevents the pancakes from sticking together).
- Make sure to select 100% pure canned pumpkin and not the pumpkin pie puree.
These gluten-free pancakes are a delicious fall breakfast. The egg whites create a light and crispy texture. Serve them with maple syrup and fresh berries.