Gluten-free Pumpkin Pie Pancakes
Gluten-free Pumpkin Pie Pancakes are the perfect fall breakfast. They’re dairy-free, refined sugar-free and made with healthy ingredients that will keep you full for hours!
The pumpkin is back, ya’ll!
You didn’t think I would stop at muffins and macaroni n’ cheese, did you?
I hope not because I’ve got a few more comin’. I’m just trying to space them out in case some of you hate pumpkin, for some crazy reason…
Hopefully you don’t because THESE PANCAKES. They’re easily one of my favorite ways to eat pumpkin.
There’s nothing better than waking up to the smell of cinnamon-y pumpkin deliciousness then sitting down to a warm stack, fresh off the skillet.
Mmm…that’s fall breakfast perfection right there.
I actually don’t make pancakes that often because I’m VERY inpatient in the morning. Taking the time to cook something is not the norm for me, I want to be able to wake up and shove it in my face, minimal effort required.
Thankfully this recipe is easy enough for even the most impatient people (aka ME) to get down with. It’s adapted from the Banana Oatmeal Pancakes that I posted last month, which you make by simply throwing everything into a blender and then pouring it into a pan.
If you have a large skillet that can fit multiple pancakes at a time then you can have an entire batch ready in under 20 minutes.
I have one but I’m too lazy to dig it out from the back of my bottom cabinet so I always end-up cooking them individually, which still doesn’t take that long. I usually use that time to clean-up. I’m one of those people.
Well it’s Friday which means the weekend is pretty much HERE!! We have a YOOOGE football game tomorrow…the Aggies are playing Alabama. You-know-what is about to go down.
In the meantime, I hope you all have a great weekend and that you get a chance to enjoy a stack of warm pumpkin pancakes!
Gluten-free Pumpkin Pie Pancakes
Yield: 6 pancakes
Prep Time: 10
Cook Time: 10
Total Time: 20
Ingredients:
- 1 cup pumpkin puree*
- 2 eggs
- 1 cup rolled oats**
- 1 tablespoon vanilla extract
- 1 tablespoon pure maple syrup
- 2 tablespoons unsweetened vanilla almond milk
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon pumpkin pie spice (optional)
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon baking soda
- 2 tablespoons melted unrefined coconut oil
Directions:
Place all of the ingredients (from pumpkin to coconut oil) in a blender and blend until smooth, for about 15 seconds.
Allow the batter to sit for about 5 minutes while you warm a greased skillet over low heat. This allows it to thicken some for fluffier pancakes.
Pour a small amount of the batter into the skillet and cook for 2-3 minutes, or until bubbles form around the edges of the pancake. Flip it on the opposite side and continue to cook for another 2 minutes. Repeat this step until all of the batter is gone.
Serve warm with (optional) whipped cream, chopped pecans and pure maple syrup and enjoy!
*I recommend using BPA-free canned pumpkin puree, if possible
**Be sure to use certified gluten-free oats if cooking for those with allergies
Nutrition Facts are for two pancakes
Did you try this recipe? Please let me know how it turned out by leaving a comment below or sharing a picture on Instagram with the hashtag #makingthymeforhealth. I love hearing your feedback! 
Yuuuummmmm!!! Love your blender pancake recipes! :) I am definitely not a morning person, but I love a hot cooked breakfast on the weekends, and these recipes are perfect for a morning-zombie like myself. And warm-spicy pumpkin with maple syrup…. I cannot wait! Oh, and I probably shouldn’t tell you, but I lived in Alabama for a few years……. ;-D
I bet some of the Bama pride rubbed off on you, huh? ;)
These look wonderful! My fiance has been asking me for pancakes like every weekend for the last month. I used to make them often but haven’t for a while because, well, diet/lazy. But I’m going to have to pick up some more pumpkin (I must have gone through 10 cans already this fall) and give these a go on Sunday!
Oh my gosh, these look amazing. I’m just gonna print this out and leave it for Riley to see haha. That way I can lounge in bed with coffee while he makes them for me.
I clean up while I cook too. I hate the idea of having a kitchen full of messy dishes to clean right after a good meal!
These look FANTASTIC. Unfortunately I am too scared to share my own recipe for pumpkin pancakes because my blender is ancient and doesn’t really work, so my pancakes are hand-mixed and shall we say, have “character” in their bumps. Your photos are always fantastic, they make me want the pumpkin pie pancakes RIGHT NOW even though I literally just made myself a pumpkin waffle for breakfast and ate every bite :)
Like your recent oat pumpkin muffins in pancake form. I love all your blender recipes (I use a food processor). Keep ’em coming!
These are so happening this weekend.
Thanks Hillary! I hope you had a lovely weekend! :)
So funny…this morning I was JUST pinning pumpkin pancake recipes. I guess I have to go pin this one now too! They look divine. Can’t wait to make these. I will make them as soon as I’m off Whole30.
That damn Whole30. ;)
These were delicious! Loved them! I will be making them again and again this fall.
I don’t make pancakes in the morning much for the very same reason…I’m impatient, and possibly just plain lazy. These pancakes will make me become more patient — they look so healthy and delicious! And the smell really is the best right next to freshly brewed coffee! :)
Your pancakes look perfect! Such flawless circles :) Who doesn’t love a little pumpkin spice for breakfast? Especially when it’s GF!
These look so yummy & I’m thinking this is just what I’ll be making for breakfast on Sunday morning. Thanks for sharing!
Thanks Kristin! :)
I usually prefer fast breakfasts too. And sadly even on weekends we’re usually busy/away so we don’t even have time to make pancakes then either! Maybe we should start doing pancakes for dinner more often lol.
I love eating breakfast for dinner! Unfortunately Brandon doesn’t so I can only have it when he travels. :/
Yes, a big stack of these for me, please! I have a cuisinart countertop grill, and it comes in SO handy when I want to make pancakes! I see these pumpkin pancakes in my future!
The color…the ease…I’m kind of freaking out about these. And the fact that they have an entire cup of pumpkin?! And that you can make them in the blender…I honestly can’t.
Made these pancakes yesterday and they turned out well! When I went to make them, I found I only had one egg, so I threw that in the blender first to whip it up a bit extra. I added more almond milk since the consistency was pretty thick (prob because of the missing egg). The pancakes still turned out pretty fluffy so it was alright! :)
I’m surprised they turned out well with only one egg! I would have thought they would be too dense because the eggs help give them a lighter texture. But I’m glad it worked out for you. Thanks for the feedback, Jill! :)
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These are such a win! They’ve turned out amaaazing! Thank you :)
Awesome! I love hearing that, Milena! Thank you for letting me know! :)
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Could I replace the eggs with a “flax egg”? We’ve got egg allergies over here:( these look amazing!
Hi Danielle! I haven’t tried it with flax eggs so I’m not sure. However, I have a fairly similar recipe that’s eggless: https://www.makingthymeforhealth.com/vegan-oatmeal-blender-pancakes/. It uses applesauce but you could probably replace it with pumpkin and use the same spices that are in this recipe. Let me know how they turn out if you give it a try! :)
This was the best healthy pumpkin pancake recipe I’ve tried yet. Thank you for this awesome recipe!!! They came out nice and fluffy. Can’t wait to make them again.
Thank you, Kayla! I’m so glad you enjoyed them!