Gluten & Dairy Free Maple Pumpkin Spice Pancakes

tall stack of pumpkin spice pancakes topped with whipped cream and maple syrup sitting on a wooden cutting board. In the background is a small glass bowl of whipped cream with a silver spoon.
Cheri Moore

Written by Cheri Moore

September 16, 2021

These gluten and dairy free maple pumpkin spice pancakes are so much better than my original recipe. During the past year, I accidentally learned how to make fluffy pancakes that melt in your mouth, a texture that reminds of my childhood days. The secret is knowing how to activate your baking soda and baking powder. I also found the perfect combination of freshly milled flours. Equally important, I share one ingredient I now know is a must when cooking with pumpkin.

These gluten & dairy free maple pumpkin spice pancakes are the perfect way to bring fall flavors into your home as you anticipate the holiday season ahead.

maple pumpkin spice pancakes with sausage and an omelette

Decreasing Inflammation With Gluten Free Flours

In my late twenties, I began to suffer from chronic pain. Despite milling grains, gardening, and cooking from scratch, I continued to experience constant pain. Unfortunately 16 years later, my daughter also struggled with chronic pain and hives. I was shocked to learn about induced-rheumatoid arthritis triggered by gluten and milk protein, casein. I was milling the wrong grains.

Do you want to learn more about why food sensitivities cause inflammation? If so, enjoy my blog Affordable Gluten Free Cooking and Baking Tips.

Inflammation can occur anywhere in the body, including the brain and hearing system. Our Six Foods Contributing to Inflammation blog and our FREE Food Elimination Tracker helps you learn about the effects of food upon your body.

Shopping List for Gluten & Dairy Free Maple Pumpkin Spice Pancakes

  • Non-dairy milk
    • 1 Cup of almond, coconut, or oat milk
    • OR
    • 1 Cup of creamy coconut goat milk made from 1 can of coconut milk and 1 can of goat milk
  • 2 Eggs (yolks separated from whites)
  • 3 Tbsp Non-dairy butter
  • 1/2 Cup of pumpkin puree
  • 3 Tbsp Maple syrup
  • 1 tsp Vanilla or maple extract
  • 1 Tbsp Fresh ginger (grated or in a bottle)
  • 1 1/2 tsp Ground cinnamon
  • 1/4 tsp Allspice
  • 1/2 tsp Nutmeg
  • 3/4 cup Oat flour
  • 3/4 cup Buckwheat flour
  • 1/4 cup Millet flour
  • 1 Tbsp Benefiber (optional)
  • 1 tsp Baking soda
  • 2 tsp Baking powder
  • 1 tsp Salt

Step By Step Directions for Gluten & Dairy Free Maple Pumpkin Spice Pancakes

Step 1: Separate Egg Yolks from Egg Whites

You need 2 bowls and 2 eggs. Separate each egg yolk from the egg white.

You need two bowls and 2 eggs. Separate each egg white from egg yolk.

Towards the end of the recipe, you will beat your egg whites. Beating them too early causes the whipped eggs to become watery. For now, set the bowl of egg whites aside.

2 egg whites in a bowl

Step 2: Choose a Non-Dairy Milk, Measure, and Warm

When I am in a hurry, I use milk straight from the refrigerator. A word of caution, skipping Step 3, warming your milk, prevents your pancakes from rising into those wonderful fluffy pancakes we all love.

Measure out one cup of milk and set aside. Choose store bought or make the milk mixture below.

Measure 1 cup of non-dairy milk


If you like a creamy buttermilk texture, combine one can of coconut milk with one can of goat milk. Stir them together with a fork or use a blender. Then, measure out 1 cup of your creamy coconut/goat milk mixture.

a can of coconut milk and a can of goat milk in the bottom left corner. Back ground image is a blender on the counter with the canned milk in the blender. Bottom right shows the milk being poured from the blender into a 1 cup glass measuring cup.

Step 3: Warm the Milk

Warm 1/2 cup of milk in a pot on the stove using the lowest setting until it is time to add it to the pancake batter.

Warm 1/2 cup of milk on stove to help the pumpkin spice pancakes rise

Step 4: Melt 3 Tablespoons of Non-Dairy Butter

You can melt your butter in the microwave or in the pot with the milk.

3 tbsp of non dairy butter sitting on top of a cast-iron skillet on a wooden countertop

Step 5: Make Your Maple Pumpkin Spice Pancake Batter

Pour the remaining 1/2 cup of cold or room-temperature milk into the mixing bowl.

1/2 cup of milk

Next, add the following ingredients to the mixing bowl:

Add 2 egg yolks.

2 egg yolks

1/2 cup of canned or freshly pureed pumpkin. If using frozen pumpkin, allow it to thaw ahead of time and then puree it.

1/2 cup pureed pumpkin for pumpkin spice pancakes

3 Tablespoons of maple syrup. So delicious!

1 teaspoon of vanilla or maple extract. I buy my organic vanilla extract in bulk. When my small bottle is empty, I refill it from the large one because it is much easier to handle.

1 TBSP vanilla extract

1 Tbsp of fresh ginger. When cooking with pumpkin, the secret ingredient is to use fresh ginger, grated or from a bottle. You will be amazed by the change of taste in anything pumpkin.

1 Tablespoon of secret ingredient, Fresh Ginger

1 & 1/2 teaspoons of cinnamon. Yes, I am using organic spices. If you are experiencing headaches, inflammation, or overall feeling of fatigue, I encourage you to avoid GMO products by using organic products.

one and a half teaspoons of cinnamon measured out sitting in black measuring spoons of a wooden countertop in front of a jar of organic cinnamon

1/4 teaspoon of organic Allspice.

1/4 teaspoon of Allspice

1/2 teaspoon of organic Nutmeg.

Half teaspoon Nutmeg

Step 6: Add Flours to the Pumpkin Spice Pancake Batter

Milling half a cup of oat groats or steel cut oats gives you roughly a cup of flour. Thus, mill about a third cup of oat groats or steel cut oats. Then, measure 3/4 cup of oat flour. Now, add it to the pancake batter.

3/4 cup of oat flour

Buckwheat is also a large grain. Thus, mill a third cup of buckwheat. Then, measure 3/4 cup of buckwheat flour. Now, add the buckwheat flour to the pancake batter.

Buckwheat gives your pancakes a most delicious taste. However, our family likes to combine buckwheat with other flours for a lighter texture.

3/4 cup of Buckwheat flour

Millet is a small grain with a nutty taste. Measure and mill a 1/4 cup of millet grain, which gives you a 1/4 cup of millet flour. Now, add millet flour to your pumpkin spice pancake batter.

1/4 cup of Millet flour

Add 1 teaspoon of salt.

1 teaspoon of salt

Once ingredients are in the mixing bowl, set the bowl aside. We will mix later. While beaters are clean and dry, first beat the egg whites.

Step 6: Beat Your Egg Whites

Pour the egg whites into the mixing bowl and beat at the highest setting until they are white and stiff. This takes a few minutes.

beat egg whites on highest setting for pumpkin spice pancakes

When egg whites look stiff and hold their shape, you can stop beating. Do you see how some of the egg white is stuck to the beater? Now, set aside the beaten egg whites to use later in the recipe.

You can stop beating when egg whites look stiff and stick to beater

Step 7: Mix Pancake Batter

Mix the pancake batter. First, beat batter on low to prevent flour from flying up into the air. Once flour is fully mixed into batter, beat pancake batter on high until it looks moist and blended.

mixing gluten free flours and salt into the gluten and dairy free pumpkin spice pancake batter in a stand mixer

Step 8: Add Activators

Most of us know that baking soda and baking powder are activators. However, have you thought about the importance of activating them in your pancake recipe?

Add 1 teaspoon of baking soda to the pancake batter. Baking soda has a bitter taste. Never increase the amount of baking soda in your recipe. That is not the secret to making fluffy pancakes.

Add 1 teaspoon of baking soda

Add 2 teaspoons of baking powder to the pumpkin spice pancake batter. You can use more baking powder in a recipe without changing its taste. However, that is not the secret to fluffy pancakes.

Add 2 teaspoons of baking powder to batter

Mix and then beat the baking soda and baking powder into the pumpkin spice pancake batter.

This is the last time you will beat your pancake batter. Thus, make sure you scrape the sides of the bowl with a spatula fully mixing all the ingredients together.

Mix baking soda and powder into batter

Step 9: Activate Baking Soda and Powder

In these next steps, I show you the amazing change in your pancake batter. Pour warm milk out of the pot into the pancake batter. Then, turn the mixer on low. Caution: only low!

Pour warm milk into pancake batter

Do you see the bubbles? Now, add melted butter and mix again on low.

added melted vegan butter from a cast iron pan into the bowl of a stand mixer with gluten and dairy free pumpkin spice pancake batter in it.

Step 10: Remove Mixing Bowl

Tip: While adding the egg whites, do not over-mix! Remove your mixing bowl from the mixer stand. Now, add your beaten egg whites to the pancake batter. Gently fold them into the pancake batter.

Add egg whites to pancake batter.

Once done, you will see small clumps of beaten egg whites in the batter.

Do you see the bubbles and change in color? The beaten egg whites are continuing to expand the pumpkin spice pancake batter.

Pancake batter expanding and ready to cook

Step 9: Cook

Cook the gluten and dairy free pumpkin spice pancakes in a cast-iron skillet or nonstick skillet on the stovetop with a dollop of butter melted in the pan over medium-low heat. If you are using an electric skillet, preheat it to 350 degrees.

Flip over pancakes once you see lots of air holes.

When you flip maple pumpkin spice pancakes over, cook them for only another minute. They were almost cooked when you flipped them over.

My daughter shows you how to cook a pumpkin, which is a great way to save money. Once cooked and cool, scope it out, measure, and store in a freezer bag or container. This year’s large pumpkin gave me enough pumpkin pulp for several gluten and dairy free maple pumpkin spice pies, our delicious holiday gluten and dairy free pumpkin bread, and maple pumpkin spice pancakes.

To keep my blood sugar stable, I always enjoy a well-rounded meal of eggs and sausage with pumpkin spice pancakes topped with cool whip and maple syrup.

Plate of pancakes whip

Gluten and Dairy Free Maple Pumpkin Spice Pancakes

These pancakes have the fluffy texture and delicious taste of pancakes typically associated with gluten based flours. However, this recipe uses the perfect combination of freshly milled nutritious gluten free flours. The extra time to activate the baking soda and powder result in an amazingly fluffy pancake.
Prep Time 20 mins
Cook Time 2 mins
Course Breakfast
Servings 4 people


  • Pancake griddle or stove
  • Mill Optional, you can purchase flours at the store
  • Mixer, 2 Mixing bowls


  • 1 cup non dairy milk mixture of 1 can coconut milk & 1 can goat milk
  • 2 eggs separate yolk from white in 2 separate mixing bowls
  • 1/2 cup pumpkin puree
  • 3 Tbsp Maple Syrup
  • 1 Tbsp Fresh Ginger (grated or bottled)(1/2 TBSP ground ginger)
  • 1 1/2 tsp Ground Cinnamon
  • 1/4 tsp Ground Allspice
  • 1/2 tsp Ground Nutmeg
  • 1/2 tsp Ground Cloves
  • 3/4 cup Oat Flour
  • 3/4 cup Buckwheat
  • 1/4 cup Millet
  • 1 Tbsp Benefiber optional
  • 1 tsp Baking Soda
  • 2 tsp Baking Powder
  • 1 tsp Salt
  • 3 Tbsp Non-Dairy Melted Butter


  • Separate the egg whites from the egg yolks into 2 different mixing bowls. You will beat egg whites later with the mixer.
  • Choose a non-dairy milk. Measure out 1 cup ready to divide.
  • Warm about 1/2 cup of the non dairy milk in a pot on the stove using the lowest setting until it is time to add it to the pancake batter. Set the remaining milk aside.
  • Measure 3 Tablespoons of non-dairy butter and put in pot of milk to melt.
  • In the mixing bowl with egg yolks, pour remaining 1/2 cup of milk and mix vigerously with a fork or whisk.
  • Add to egg/milk mixture these ingredients: 1/2 cup pumpkin puree, 3 Tbsp maple syrup, 1 tsp vanilla or maple extract, 1 Tbsp fresh ginger, 1 & 1/2 tsp cinnamon, 1/4 tsp allspice, 1/2 tsp nutmeg, 1/2 tsp cloves.
  • Add and mix these ingredients into the pancake batter: 3/4 cup buckwheat, 3/4 cup of oat flour, 1/4 cup of millet, and 1 TBSP Benefiber.
  • Add 1 tsp baking soda and 2 tsp baking powder to the batter and mix again.
  • Pour 1/2 cup warm milk with melted butter out of the pot into the pumpkin spice pancake batter. Then, whisk again.
  • Now pick up the bowl of egg whites and beat with the mixture until whites are stiff.
  • Empty beaten egg whites into batter. Very important! Fold, gently stir, egg whites into batter. Once done, you will see small clumps of beaten eggs whites in the batter. Do you see the bubbles and change in color? The beaten egg whites are continuing to expand the pancake batter
  • If cooking on a griddle, preheat to 350 degrees. If cooking on a stove, use medium heat. Flip pancakes over when filled with air bubbles. Then, cook for about a minute.
  • Enjoy your pumpkin spice pancakes with your favorite toppings!
Keyword pancakes

Topping Ideas

These pumpkin spice pancakes are delicious topped with maple syrup. The taste is the definition of fall. If you love to dress up your pancakes for a big breakfast on the weekend, then try serving it with TruWhip Whipped Topping, apple butter, cooked cinnamon apples, or even a maple pecan topping.

Stack of three pumpkin spice pancakes sitting on a wooden cutting board topped with dairy free whipped topping and maple syrup

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