These Pumpkin Spice Pancakes are a simple, seasonal breakfast made with real pumpkin, warm spices, and nourishing, dairy-free ingredients. They’re gluten-free, naturally sweetened with maple syrup, and easy to prepare whether you’re cooking for a cozy fall morning or prepping meals ahead of time.
The base of this recipe is a blend of gluten-free flour and baking powder for light, fluffy pancakes without any wheat. Pumpkin purée adds moisture, color, and nutrients like beta-carotene, which supports eye health and immune function. Coconut milk brings a creamy texture and richness without using dairy, and a mix of cinnamon, nutmeg, ginger, and cloves gives these pancakes their classic fall flavor.
These pancakes come together in one bowl with just a few staple ingredients and cook in minutes on the stovetop. You can keep them simple or add your own twist with chopped nuts, fruit, or dairy-free chocolate chips.
They also reheat well, making them a practical option for busy weekdays. Serve them plain or top with fresh fruit, a drizzle of maple syrup, or a spoonful of unsweetened coconut yogurt.
Whether you’re making a slow breakfast at home or looking for a seasonal recipe to batch cook, these Pumpkin Spice Pancakes offer an easy way to bring fall into your kitchen using everyday ingredients—no special equipment or advanced prep needed.
Recipe
Serves 4
4.5 oz. (130g) gluten-free all-purpose flour
1 tbsp. baking powder
1½ tsp. pumpkin spice blend
8 fl oz. (240ml) coconut milk
2.75 oz. (80g) pumpkin purée (recipe here or store-bought)
1 large egg
2 tbsp. maple syrup
2 tbsp. melted coconut oil (plus more for cooking)
½ tsp. vanilla extract
¼ tsp. salt
How to Prepare
In a medium bowl, whisk together the flour, baking powder, pumpkin spice, and salt.
In a large bowl, combine the coconut milk, pumpkin purée, egg, maple syrup, melted coconut oil, and vanilla extract. Whisk until smooth.
Add the dry ingredients to the wet mixture and stir until just combined. Do not overmix.
Heat a nonstick skillet or griddle over medium-low heat and lightly grease with coconut oil.
Pour about 6 tablespoons of batter per pancake onto the skillet. Cook for 2–3 minutes until bubbles form and the edges look set. Flip and cook another 1–2 minutes until golden brown and cooked through.
Serve warm with your favorite dairy-free toppings like maple syrup, nut butter, or coconut yogurt.
