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Gluten Free Pumpkin Pancakes

These gluten free pumpkin chocolate chip pancakes are light and fluffy and have your favorite flavors in them. Have them for breakfast or afternoon snack. 
Course Breakfast
Cuisine American
Keyword Gluten Free Pancakes, Pumpkin Chocolate Chip Pancakes
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 people
Calories 531kcal
Author Candi Elm


  • 3/4 Cup Unsweetened Coconut Milk
  • 1 ts apple cider vinegar
  • 1 cup all purpose gluten free flour
  • 2 TBs brown sugar
  • 1/2 ts ground cinnamon
  • 2 ts baking powder
  • 1 ts kosher salt
  • 1/2 cup pumpkin puree
  • 1/2 cup chocolate chips Vegan Optional
  • Syrup
  • 1/2 cup honey
  • 1/4 cup unsweetened coconut cream


  • Pancakes: In a small bowl, combine the milk and vinegar and set aside. 
  • In a medium bowl, whisk together the flour, sugar, cinnamon, baking powder, and salt. Add the pumpkin puree and milk mixture and whisk. 
  • Heat a griddle over medium heat. Grease the griddle with coconut oil. 
  • Pour 1/4 cup of the batter into the pan to form pancakes. Sprinkle a few chips into the pancakes. Press down slightly on the chips. Cook each pancake until bubbles form and edges lift. Flip them and continue cooking.  
    TIP: The gluten-free pancakes can sometimes stick to pan. I had to test a few until, I figured out the right heat, and time for them. 
  • SYRUP: In a small saucepan, heat the honey until bubbles form around the edges. Remove from heat and add the coconut cream. 
  • Spring pancakes with additional coconut flakes and syrup. 


Serving: 2g | Calories: 531kcal | Carbohydrates: 85g | Protein: 6g | Fat: 22g | Saturated Fat: 17g | Cholesterol: 3mg | Sodium: 611mg | Potassium: 504mg | Fiber: 6g | Sugar: 58g | Vitamin A: 4815IU | Vitamin C: 3.2mg | Calcium: 180mg | Iron: 3.3mg