Gluten Free Pumpkin Spice Pancakes (Dairy Free)

Our dairy free and gluten free Pumpkin Spice Pancakes combine the slight sweetness of brown sugar with the warmth of pumpkin pie spice. Top this with melty dairy free butter and maple syrup for the perfect fall breakfast!

Makes 12-14, 4-inch pancakes

Gluten free, vegan; Free of: dairy, eggs, soy, tree nuts, peanuts based on our ingredients

Course Breakfast & Brunch

Cuisine American

Keyword gluten free pancakes, pumpkin pancakes, pumpkin spice pancakes

Prep Time 10

Cook Time 5

Total Time 15

Servings pancakes

Calories 140kcal

Author Sarah Jane Parker

Ingredients

2 cups 1-to-1 gluten free baking flour (I used King Arthur gluten free baking blend, but use a 1-to-1 flour blend that fits your allergies)
¼ cup brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
½ teaspoon salt (skip if your baking blend already has salt in it)
1 ½ cup + 2 Tablespoons rice milk (or other dairy free milk)
⅔ cup pumpkin puree (not pumpkin pie filling)
2 Tablespoons apple cider vinegar *
¼ cup melted dairy free butter** (or light tasting oil)
1 teaspoon vanilla

Instructions

Preheat your non-stick griddle (if using an electric griddle, set it to 350). If using a pan, preheat the pan over medium-low heat as you prepare your batter.
Whisk together the gluten free flour, sugar, baking soda, baking powder, and salt (if you're using) in a batter bowl.
In a separate bowl, whisk together the rice milk (or other dairy free milk), pumpkin, melted dairy free butter, vinegar, and vanilla.
If you're using melted dairy free butter, make sure to warm up your rice milk a little bit to keep the DF butter melted as you mix it into the batter. If you add melted DF butter to cold rice milk it will immediately solidify into lumps.
Whisk the liquid ingredients into the dry ingredients and pour the batter by 1/4 or 1/3 cupfuls onto the griddle or pan and cook on each side until lightly browned on each side. Remove to a cooling rack until all the pancakes are cooked.
Serve warm with your favorite dairy free butter and pure maple syrup, apple butter, or pumpkin butter!

Notes

* The vinegar and dairy free milk together create a dairy free version of buttermilk for these pancakes.

For sugar free pancakes, use unsweetened dairy free milk and replace the sugar with Stevia or Swerve.

Nutrition info is for 1 pancake and does not include additional dairy free butter or maple syrup added to the pancakes.

Nutrition