Easy Pumpkin Spice Pancakes

Easy Pumpkin Spice Pancakes (Gluten Free, Dairy Free)

These real-food pumpkin spice pancakes have only a handful of ingredients and are gluten-free and dairy-free. They are delicate, so make them small, cook them slowly on low-med heat, and be very careful turning them. Add just enough maple syrup to taste and they will wow you with the taste of fall!
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Breakfast
Cuisine American
Servings 2
Calories 245 kcal


  • 4 large eggs
  • 1/2 cup pumpkin puree (canned)
  • 2 T. coconut flour
  • 1/2 t. pumpkin pie spice
  • 1/2 t. cinnamon
  • 1/4 t. baking powder
  • 1 T. coconut oil (or butter)


  • Combine all ingredients in a high-powered blender for 10 seconds, or until well-blended. (Batter will be very thin.)
  • Heat a 12-inch cast iron skillet on low-medium heat. Melt a teaspoon of coconut oil (or butter, if you prefer and do not require dairy-free) to prevent sticking.
  • Pour about 2 to 3 tablespoons of batter into hot skillet to form each pancake. Do not make pancakes too large, since they are very delicate to flip. Repeat until 3 small pancakes are in pan. Cook pancakes slowly for about 2 minutes over low-medium heat; use a large spatula to flip pancakes. Cook another 2 minutes, or until cooked through. 
  • Serve with toasted pecans and a teaspoon of syrup, if desired.

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