02 Jul Gluten Free Pumpkin Spice Pancakes

Fall is my favorite season and pumpkin is a big part of that. I love anything pumpkin. I cook my own pumpkin, blend it in my vitamix, and store it in my freezer so I can enjoy pumpkin all year long. This is a gluten free pumpkin spice pancake. These are my 15 month old’s favorite. They are oh so yummy. Hope you enjoy them too! I adapted the recipe from


(I just like mine with some more spice).




Gluten Free Pumpkin Spice Pancakes
Prep time
Cook time
Total time
Serves: 4 servings
  • ½ c. sorghum flour
  • ¼ c. potato starch
  • ¼ c. tapioca starch
  • 1 tsp baking powder
  • ½ tsp. baking soda
  • ½ tsp. xanthum gum
  • dash of salt
  • 1 tsp cinnamon
  • 1 tsp. ginger
  • ¼ tsp. nutmeg
  • 2 eggs (can use flax substitute)
  • 1 tbsp. oil
  • ¾ c. milk of choice
  • ⅓ c. pumpkin
  1. Combine dry ingredients.
  2. Add eggs (or flax), oil, milk, and pumpkin. Stir to combine.
  3. Add more milk or flour to meet desired consistency.
  4. Cook on greased griddle or pan
  5. Top with fresh fruit (bananas, peaches) or with pure maple syrup
*My son Carter can’t have any soy. I use either a non GMO smart balance cooking spray. Not all smart balance sprays are soy free so be sure to check labels if you are avoiding soy. I also use an avocado cooking spray. You can find a link under my favorite allergy products.

**I usually double this recipe and freeze extra pancakes individually for future use. I use them for breakfast and I also use them for bread/sandwiches. Carter enjoys them with nut butter and honey. He also likes to snack on them plain.