Until it's acceptable to eat pie for breakfast, satisfy your pumpkin spice urges with these amazing pumpkin pecan pancakes. They are perfectly spiced, fluffy and make a wonderful fall breakfast. To make them even better they are gluten free and dairy free!
If you're more of a waffle person, you may want to check out my pumpkin waffle recipe. It's killer.
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Ingredients
- Gluten Free 1-to-1 Flour Blend - I use Bob's Red Mill brand for most of my recipes. You can use the brand of your choice, but results may vary. Ensure whatever flour you use has xanthan gum or another similar binder.
- Pumpkin Pie Spice - If you don't have this on hand, you can just use cinnamon instead. It won't have the full pumpkin spice flavor but it will be delicious.
- Baking Powder & Baking Soda - To help the pancakes turn out light and fluffy.
- Salt
- Egg
- Oil - I use extra light olive oil in most of my cooking and baking. You can use the oil of your choice or replace with melted butter or melted coconut oil.
- Maple Syrup - Don't be tempted to leave this out. It adds a bit of sweetness and cuts down on the amount of syrup needed on the cooked pancakes.
- Vanilla
- Non-Dairy Milk - I use either oat milk or coconut milk in the recipes. You can use any non-dairy milk in the same measure. If you're not dairy free, regular milk will work as well.
- Pumpkin Puree - Make sure you're using pumpkin puree and not pumpkin pie filling, which has other ingredients added. This recipe will also work with mashed sweet potato in the same measure.
- Pecans
See recipe card for quantities.
Instructions
Combine all of the dry ingredients, except the nuts, in a large bowl. Whisk until well mixed.
In a second bowl, whisk the egg until frothy like soap bubbles.
Add the pumpkin, oil, maple syrup and vanilla to the egg and whisk until smooth.
Pour the pumpkin mixture into the flour. Then add about half of the milk.
Fold the pancake batter until all of the dry ingredients are incorporated.
Fold the pecans into the pancake batter.
Let your batter rest while you heat the pancake griddle. Then scoop out ¼ cupfuls of batter onto the hot griddle and cook.
Hint: It's okay to have a few lumps in your pancake batter. That will help them rise more to be super fluffy.
How to know when pancakes are done?
When you're cooking pancakes on the griddle, you don't want to flip them multiple times because they will become tough. So how can you tell when your pancakes are done?
When you're cooking the first side, you want to look for the following signs to know it's time to flip your pancakes. First, the edges should look dry and not stick to your finger when touched. Second, the center should have small bubbles actively rising to the top and popping. Once you see both of these signs, flip the pancakes over and cook the second side.
The second side usually takes just 2-3 minutes to cook through. Just peek underneath to see if they are golden brown and remove them to a plate to serve.
Substitutions
- Vegan - I have never tried making these pancakes in a vegan version. However, I think you could just leave the egg out entirely and use a baking soda/vinegar egg substitute to replicate the fluffy texture.
- Replace Pumpkin - You can replace the pumpkin with mashed sweet potatoes.
- Replace Pecans - You can replace the pecans with walnuts or another similar nut. If you don't eat nuts, you can also try pumpkin seeds. Or alternatively, leave the nuts out entirely.
Can I make this with gluten free bisquick?
Yes! I make pancakes with bisquick mix all the time. To make bisquick pumpkin pancakes do the following:
- 1 ¼ cup of bisquick mix
- 1 teaspoon pumpkin pie spice
- 1 egg
- 3 tablespoons oil
- 1 teaspoon vanilla
- ½ cup pumpkin puree
- ¾ cup pecans
- 1 cup to 1 ¼ cup of non-dairy milk
Storage
If you have leftover pancakes, wrap each in a paper towel and place them all together inside a plastic ziploc bag or an airtight container. Store in the refrigerator until ready to eat. To reheat, keep wrapped in paper towel and microwave for about 1 minute on high. Serve immediately.
You can also freeze these pancakes to have around for busy mornings. Follow the wrapping and storage instructions above, but place them in the freezer. When you're ready to eat, reheat as instructed above and serve.
FAQ
Pumpkin puree is just 100% cooked pumpkin. Pumpkin pie filling has sugar and pumpkin pie spice added and may also contain other ingredients.
If you don't have a container of pumpkin pie spice on hand, you can easily make your own by combining ¾ teaspoon cinnamon, ⅛ teaspoon nutmeg, ⅛ teaspoon ginger, pinch of allspice and pinch of cloves.
If you try this recipe, please leave a rating and comment below to let me know how you like it.
For more great pumpkin treats, check out these recipes:
Gluten Free Pumpkin Bread with Cream Cheese Frosting
Gluten Free Pumpkin Pecan Pie
Pumpkin Granola Bars (Vegan and Gluten Free)
Gluten Free Dairy Free Pumpkin Muffins
Gluten Free Pumpkin Oatmeal Cream Pies
Gluten Free Chocolate Pumpkin Bundt Cake
Gluten Free Pumpkin Pecan Pancakes
Equipment
- 1 Pancake griddle
Ingredients
- 1 ¼ Cup Gluten Free 1-to-1 Flour Blend I use Bob's Red Mill
- 1 teaspoon Pumpkin Pie Spice
- 2 teaspoons Baking Powder
- ¼ teaspoon Baking Soda
- ¾ teaspoon Salt
- 1 Egg
- 3 tablespoons Oil
- 2 tablespoons Maple Syrup
- 1 teaspoon Vanilla
- 1 ¼ Cup Non-Dairy Milk
- ½ Cup Pumpkin Puree
- ¾ Cup Pecans roughly chopped
Instructions
- In a large bowl, combine flour, pumpkin pie spice, baking powder, baking soda and salt. Whisk together until well mixed.1 ¼ Cup Gluten Free 1-to-1 Flour Blend, 1 teaspoon Pumpkin Pie Spice, 2 teaspoons Baking Powder, ¼ teaspoon Baking Soda, ¾ teaspoon Salt
- In a second smaller bowl, crack the egg and whisk it until it's frothy like soap bubbles.1 Egg
- Add the oil, maple syrup, vanilla and pumpkin puree to the egg and whisk until smooth.3 tablespoons Oil, 2 tablespoons Maple Syrup, 1 teaspoon Vanilla, ½ Cup Pumpkin Puree
- Pour the pumpkin mixture into the dry ingredients and begin to fold.
- Add the milk, starting with 1 cup, and fold to combine. If you need more milk, add enough so the batter is a bit runny when you lift up your spatula.1 ¼ Cup Non-Dairy Milk
- Fold in the pecans.¾ Cup Pecans
- Set the batter aside to rest while you preheat your pancake griddle. If you're using an electric griddle, heat it to 350 degrees. For a stovetop, heat to medium heat.
- If your griddle or pan is not nonstick, then spray with a nonstick spray. Scoop out ¼ cup of pancake batter and pour onto your hot surface.
- Cook until the edges appear dry and small bubbles are rising and popping in the center of the pancake (3-5 minutes), then flip and cook until the second side is golden brown (2-3 minutes). Do not press down on the pancakes or flip a second time.
- Remove to a plate covered with paper towels while you cook the remaining batter.
Tiffany is the recipe developer, stylist and food photographer behind Well Fed Baker. As a lifelong baker who had to go gluten free and dairy free in 2016, Tiffany strives to share allergen friendly recipes that never feel like they are free from anything.
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