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 that must be fresh versus a dry spice whenever you cook 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.
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
- 1 Cup of creamy milk using a mixture. If not allergic to milk but struggle with digestion, try goat milk with its high protein content. If allergic, can coconut milk is dairy free and creamier than cartoon 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.
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.
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.
Milk Sensitive Mixture:
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.
Dairy Free — Only use can coconut milk.
Step 3: Warm the Milk
Warm 1/2 cup of your chosen milk in a pot on the stove using the lowest setting until it is time to add it to the pancake batter.
Step 4: Melt 3 Tablespoons of Non-Dairy Butter
You can melt your butter in the microwave or in the pot with the milk.
Step 5: Make Your Maple Pumpkin Spice Pancake Batter
Mix the following ingredients together.
Add 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.
Pour the remaining 1/2 cup of cold or room-temperature milk into the mixing bowl.
Add 3 Tablespoons of maple syrup. So delicious!
Add 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. The smaller bottle is much easier to handle.
A MUST when cooking with pumpkin.
1 Tbsp of fresh ginger is the secret ingredient
When cooking with pumpkin, the secret ingredient is to use fresh ginger that is freshly grated or from a bottle. You will be amazed by the change of taste in anything pumpkin.
Add 1 Tablespoon of fresh ginger or 1 tsp of ground ginger to your pumpkin spice pancake batter.
Ensure your spices are gluten free. McCormik organic spices are gluten fee. If you are experiencing headaches, inflammation, or overall feeling of fatigue, go read the label on your spices. If unsure they are gluten free, call the manufacturer.
Add 1 & 1/2 teaspoons of cinnamon to your pumpkin spice pancake batter.
Add 1/4 teaspoon of Allspice to your pumpkin spice pancake batter.
Add 1/2 teaspoon of Nutmeg to your pumpkin spice pancake batter.
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. In this recipe you need 3/4 cup of oat flour. Thus, mill about a third cup of oat groats or steel cut oats.
Add 3/4 cup of oat flour to your pumpkin spice pancake batter.
Buckwheat is also a large grain. Thus, mill a third cup of buckwheat to make a 3/4 cup of buckwheat flour.
Buckwheat gives your pancakes a most delicious taste. However, our family likes to combine buckwheat with other flours for a lighter texture.
Add 3/4 cup of buckwheat flour to pumpkin spice pancake batter.
Millet is a small grain with a nutty taste. When you mill a 1/4 cup of millet grain, you make about a 1/4 cup of millet flour.
Adddd 1/4 cup millet flour to your pumpkin spice pancake batter.
Add 1 teaspoon of salt.
Once ingredients are in the mixing bowl, mix by hand. Or after you beat the egg whites in a different bowl, you can use the mixture to beat the ingredients together.
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.
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.
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.
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 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.
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.
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!
Do you see the bubbles? Now, add melted butter and mix again on low.
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.
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.
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.
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.
Gluten and Dairy Free Maple Pumpkin Spice Pancakes
- 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!
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.