Gluten Free Pumpkin Pancakes

Today we have a recipe adaptation! Because who doesn’t love those!? 😉 This adaptation is from a recipe for Grain Free Pumpkin Pancakes from Real Food Enthusiast. I’m going to put the things I did differently from the original recipe in bold. You’re obviously more than welcome to check out the original recipe. It’s linked above. Let’s get started with my version, shall we?

Gluten Free Pumpkin Pancakes Recipe Adaptation:

  • 4 eggs (I used 1/2 cup of applesauce instead of 2 of the eggs) 
  • ½ cup pumpkin puree
  • 2 tablespoons honey
  • 3 tablespoons coconut milk or whole milk + more if batter is too thick  (I used Vanilla Almond Milk)
  • 1 tablespoon butter or coconut oil + more for cooking pancakes (I used coconut oil)
  • 1 teaspoon vanilla extract
  • ½ cup coconut flour (I did 1/4 cup sorghum + more to thicken, and 1/4 cup brown rice)
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves (I used 1/2 of this amount; I’m not a big cloves fan)
  • ¼ teaspoon ground nutmeg
  • I added 2 tablespoons of Gluten Free Baking Powder
  • Heat a griddle to medium heat. (I did medium high) 
  • Whisk eggs, pumpkin, honey, milk (vanilla almond milk), butter, and vanilla together until well combined. (I added in the applesauce here as well)
  • In a separate bowl, mix coconut flour, baking soda, and spices together until combined. (This is where I put in sorghum, and brown rice flour opposed to coconut, and added the baking powder)
  • Mix dry ingredients in with wet ingredients.
  • The batter will be very thick, but you can add more milk if desired. (Add in more sorghum flour and almond milk to reach the consistency of normal pancake batter)
  • Grease the griddle with coconut oil or butter. Spoon the batter onto the griddle, flatten and shape the pancakes. (Greasing was unnecessary as I used a nonstick griddle. Also, you won’t have to shape them if you thin the batter out to the consistency of normal pancakes).
  • Try to keep them small (bigger than silver dollar pancakes but smaller than traditional pancakes). (I didn’t find this to be an issue)
  • Cook a few minutes until lightly browned, then flip and cook the other side for about a minute or until cooked through. Do not walk away; they can burn easily (enjoy with apple butter).
  • The original recipe has a cinnamon honey syrup to go with it. Find that here.

Hope y’all enjoy! These are PERFECT for fall!

Have a great Sunday!!

Creamy Pumpkin Sauce


  • 4 Tablespoons of butter
  • 1/4 + 1 teaspoon sage separated
  • 1 teaspoon garlic powder
  • 1 teaspoon minced onion (dried)
  • 1/4 teaspoon cumin
  • 1/4 teaspoon cinnamon
  • 1/2 cup half and half
  • 3/4 can of pumpkin
  • 2 oz of cream cheese
  • 3/4 cup chicken broth
  • 1/4 evaporated milk
  • 2 tablespoons of parmesan reggiano
  • Melt the butter in a sauce pan over medium heat, once melted add in the teaspoon of sage, the garlic powder and the minced onion. Let butter boil and begin to brown.
  • Once light brown, add in the half and half, whisk to combine.
  • After half and half and butter are combined, whisk in half of the canned pumpkin along with your cinnamon, and cumin.
  • Once that’s combined, whisk in the cream cheese, then blend in the rest of your canned pumpkin.
  • Whisk in your chicken broth, then your evaporated milk. Add in the cheese and remaining sage.
  • Whisk all together until smooth and creamy. Let simmer for ten minutes, and whisk again before serving over any pasta dish. . .

One idea might be Pumpkin Ravioli. I may share the recipe on the blog here soon, but it needs more recipe testing.

To go with our fun fall recipe, comment below and tell me your very favorite fall activity!

Hope y’all enjoy, and Happy Fall Y’all!