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These Gluten Free Pumpkin Pancakes are melt-in-your-mouth pancakes! Light and fluffy, these gluten free pancakes take only 10 minutes to make!

Gluten Free Cinnamon Pumpkin Pancakes

Author Parenting Chaos


  • 1.5 cups gluten free pumpkin mix
  • 1 teaspoon cinnamon
  • ½ cup canned pumpkin
  • 1 cup almond milk at room temp
  • 1 large egg
  • 2 tablespoons melted coconut oil plus a little more for the pan
  • 2 T cane sugar

for serving

  • butter optional
  • maple syrup


  1. In a medium bowl, mix together the gluten free pancake mix and the cinnamon.
  2. In a smaller bowl, whisk together the pumpkin, almond milk, egg, coconut oil and sugar until smooth and well combined.
  3. Pour the wet ingredients into the dry ingredients and use a wooden spoon to mix well.
  4. Heat a nonstick pan with a little coconut oil.
  5. Scoop the batter onto the pan using a ¼ cup measuring scoop.
  6. Cook until bubbles form, then flip and cook a little longer. Both sides should be nicely golden brown.
  7. Repeat with remaining batter.
  8. Serve with butter and maple syrup.

Recipe Notes

Add in dyes as desired to the batter.