These gluten-free Flourless Pumpkin Pancakes use only 8 simple ingredients including almond butter, pumpkin puree, eggs, and spices. They use only one bowl, are ready in 25 minutes, and are baked in the oven for a super fluffy texture and hands-off cooking experience.
I especially love this gluten-free recipe for busy weekends and holiday mornings when I want to save my cooking energy for later in the day!
I make these Flourless Pumpkin Pancakes most often in the cooler months and especially around the holidays. They are a favorite Thanksgiving breakfast or main event at brunch parties in the Fall. No one will believe they are flourless and gluten-free!
Pair this recipe with my amazing Pumpkin Spice Whipped Cream or traditional Dairy-Free Whipped Cream as a topping. Or serve it alongside my Pumpkin Spice Latte or Homemade Pumpkin Spice Coffee Creamer.
For more Fall pumpkin recipes, consider my Almond Flour Pumpkin Muffins, Gluten-Free Pumpkin Bread, Homemade Pumpkin Spice Coffee Creamer, Pumpkin Chia Pudding, Gluten-Free Vegan Pumpkin Pie, Crustless Pumpkin Pie, Paleo Pumpkin Donuts, Gluten-Free Pumpkin Donut Holes, and Vegan Pumpkin Spice Whipped Cream.
For more amazing Fall breakfast recipes and desserts, don't miss my Gluten Free Apple Fritters, Fluffy Gluten-Free Pancakes, and Gluten-Free Apple Pie.
What makes this recipe flourless?
These super fluffy Flourless Pumpkin Pancakes use pumpkin puree, almond butter, a touch of honey, and tapioca starch (optional) for that super fluffy texture. The combination makes a tender, satisfying pancake without traditional flour, making them naturally gluten-free.
How to make it (with photos)
These gluten-free pumpkin pancakes uses no flour and is quick and easy to whip up!
Ingredient Notes + Substitutions
This flourless pumpkin pancakes recipe uses only 8 wholesome gluten-free ingredients.
- Almond Butter - Any pure almond butter with minimal or no additives will work great in this recipe. If you cannot have almonds or have a tree nut allergy, sunflower seed butter is a good 1-for-1 substitution.
- Pumpkin Puree - Use 100% canned pumpkin puree or homemade pumpkin puree. Do not use pumpkin pie filling, since it usually has other additives. Thick pumpkin purees like Libby's will make fluffier pancakes and cook more quickly. The cans of organic pumpkin puree are more watery but still work well in this recipe.
- Tapioca Starch - A little bit of tapioca starch helps to keep these pumpkin pancakes fluffy and less dense. It can be omitted and they still turn out well, however. Gluten-free flour, oat flour, or regular all purpose flour can be used as a 1-for-1 substitution if desired.
- Pumpkin Pie Spice - Make my BEST pumpkin pie spice blend with ground cinnamon, nutmeg, ginger, and allspice, or use the recipe in the recipe notes section. You can also pick a store-bought version, but make sure it is gluten-free with no hidden gluten additives.
- Honey - I really like the combination of honey in these pancakes and pure maple syrup on top of these pancakes. However, you can replace the honey with maple syrup.
- Optional add-ins - Chocolate chips, chopped pecans, and chopped walnuts all make fun mix-ins for these gluten-free pancakes.
You also need eggs, baking soda, vanilla extract, and honey to make this recipe. And don't forget pure maple syrup to drizzle on top later!
See the recipe card for a full list of ingredients with quantities.
Step-by-Step Instructions
See how to make this flourless pumpkin pancake recipe in just 4 easy steps and only 25 minutes!
- Preheat and Mix: Preheat the oven to 350 degrees F (175 C) and line a large baking sheet with parchment paper. Add all ingredients to a large bowl and mix thoroughly.
- Pour the batter: Pour the pancake batter in 5 inch (12 centimeter) rounds onto the lined baking sheet, leaving a little room between the pancakes for spreading. I find a ⅓ cup measure is the right size to scoop and pour the batter.
- Bake: Bake the pancakes for 12-15 minutes or until the edges appear slightly brown and the tops look cooked through (not wet). There is no need to flip these pancakes.
- Cool: Allow the pancakes to cool on the parchment paper for 5 minutes before gently removing them with a spatula. Serve warm with Coconut Whipped Cream or Pumpkin Spice Whipped Cream and maple syrup!
Expert Tip
Make excellent flourless pumpkin pancakes on the first try with this expert tip!
Watch the baking time carefully.
Canned and homemade pumpkin puree can vary in its water content. The thicker the pumpkin puree, the shorter the baking time and the closer you will need to watch the pancakes.
Use Libby's or another thick pumpkin puree for thicker pancakes. Alternatively, add your pumpkin puree a little at a time and mix in until you get your desired pancake batter consistency.
Recipe FAQs
Here I answered some frequently asked questions about this flourless pumpkin pancakes recipe. Don't see your question? Leave it in the comments at the end of this post and I'll answer within two business days.
Store leftovers in an airtight container in the refrigerator for up to 5 days.
Because pumpkin puree is a primary ingredient and can vary in its thickness, so can the thickness of the batter. Use Libby's or another thick pumpkin puree for thicker pancakes. Alternatively, add your pumpkin puree a little at a time and mix in until you get your desired pancake batter consistency.
Eggs, baking soda, and starch make pancakes fluffy.
I included all of these ingredients in this pumpkin pancakes recipe for the fluffiest texture!
Related gluten-free pumpkin recipes to consider...
Looking for more gluten-free pumpkin recipes like these flourless pumpkin pancakes? Check these out:
Or check out our well-loved savory pumpkin recipes: Pumpkin Stew and Pumpkin Curry.
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the comment field below. Thank you!
📖 Recipe
Flourless Pumpkin Pancakes (gluten-free)
Ingredients
- 1 cup almond butter (235 ml)
- 1 ½ cups pumpkin puree (350 ml)
- ½ cup tapioca starch , optional but recommended for fluffiness (60 grams)
- 4 eggs
- 1 ¼ teaspoons baking soda
- 1 teaspoon vanilla extract
- 4 teaspoons honey
- 1 ¼ teaspoons pumpkin pie spice
Instructions
- Preheat and Mix: Preheat the oven to 350 degrees F (175 C) and line a large baking sheet with parchment paper. Add all ingredients to a large mixing bowl and mix thoroughly.
- Pour the batter: Pour the pancake batter in 5 inch (12 centimeter) rounds onto the lined baking sheet, leaving a little room between the pancakes for spreading. I find a ⅓ cup measure is the right size to scoop and pour the batter.
- Bake: Bake the pancakes for 12-15 minutes or until the edges appear slightly brown and the tops look cooked through (not wet). There is no need to flip these pancakes.
- Cool: Allow the pancakes to cool on the parchment paper for 5 minutes before gently removing them with a spatula. Serve warm with Coconut Whipped Cream or Pumpkin Spice Whipped Cream and maple syrup!
Susan says
Love the fluffiness of these pancakes and also the “hands-free” time due to baking in the oven. Thank for another great recipe, Jamie!
Jamie says
Thanks Susan and I'm so glad you enjoyed them! I also love that they are 'hands-free'!
Jenn says
This is as fabulous as the photo portrays! Well done! Thank you. I know how hard it is to make the correct mixture that produces the correct chemical reaction to produce something that resembles the gluten we all love. Well done. Now on to your baguette!!
Jamie says
Thank you so much Jenn! I am so happy that you enjoyed this recipe. I always do multiple (and sometimes many) recipe trials to get the texture and flavor just right -- I appreciate you for recognizing how much work goes into a single recipe!
Alexa says
So yummy! I never made pancakes in the oven but why not? The pumpkin spice coconut whipped cream is wonderful! I used this as well as maple syrup to satisfy my super sweet tooth!
Jamie says
I am so with you on the maple syrup and pumpkin spice coconut whipped cream combo! Thank you so much for the kind review Alexa!
Brianne L says
This is one of our favorite weekend brunch recipes. I try to make extra for leftovers, but there never are any left! Yep, they're THAT good!