Hearty Healthy Pumpkin Pancakes

Hearty Healthy Pumpkin Pancakes

While I love all things pumpkin in the fall, I think pumpkin should be eaten year-round.  Take these no egg, no dairy, no gluten Pumpkin Pancakes, for instance.  These hearty, healthy pumpkin pancakes bring an earthy taste to breakfast….and they fill your belly faster than those light puffy pancakes filled with air.

Adding warmed maple syrup and pecan pieces provides a great way to start your day!

Pumpkin Pancakes (no egg, no dairy, no gluten!)


  • 1 ½ cup unsweetened non-dairy milk ( I used hemp milk this time!)
  • ½ cup unsweetened pumpkin puree (not pumpkin pie filling)
  • 3 tablespoons olive or sunflower oil
  • 1 teaspoon pure vanilla extract (no imitation here!)
  • 2 tablespoons ground flax seeds (I use Bob’s Red Mill)
  • 2 tablespoons pure maple syrup (no imitation!)
  • 2 cups Kung Arthur’s all purpose gluten-free flour
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • 2 teaspoons pumpkin pie spice
  • ¼ teaspoon salt


  1. Whisk milk, pumpkin puree, oil, vanilla, ground flax seeds, and maple syrup together in a medium-sized bowl, whisking enough to incorporate the flax seeds. Let sit for at least 5 minutes.
  2. Heat pan or griddle over medium-high heat for at least 5 minutes.
  3. Whisk flour, baking powder, baking soda, pumpkin pie spice, and salt together in a large bowl.
  4. Slowly add wet ingredients to the dry ingredients, mixing well until incorporated.
  5. Lightly coat surface of pan or griddle with a very small amount of oil. Ladle about 1/3 cup (or less for smaller pancakes) of the pancake mixture into the center your pan, cooking 1 at a time. I prefer to use my griddle where I can cook four at once…..but my griddle has a long flame underneath to avoid hot and cold spots. Either way… after you add he batter to pan/griddle, use your spoon or spatula to spread it out a little.  These will NOT bubble or get crispy around the edges and will take a little longer to cook that those pancakes with regular flour and eggs.
  6. Flip when ready.
  7. Continue cooking until the batter is finished, placing pancakes on a covered oven-safe plate in the oven as they finish to keep them warm.
  8. Top with warmed maple syrup . . . or chocolate chips  . . . or pecan pieces… or try Purely Pecan Sweet Potato Pie Pecan Butter

Other ways to use that pumpkin:

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