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Gluten Free Pumpkin Silver Dollar Pancakes

Prep Time5 mins
Cook Time4 mins
Course: Breakfast
Cuisine: American
Keyword: Breakfast, dairy free, Gluten Free, Gluten Free Pumpkin Pancakes, pancakes, pumpkin
Servings: 6
Author: The Gluten Free Gathering


  • 1/2 cup pumpkin puree
  • 2 eggs
  • 1 & 1/4 cup milk of your choice (I used So Delicious' Unsweetened Coconut Milk)
  • 2 teaspoons pure vanilla extract
  • 1/4 cup potato starch
  • 1/4 cup gluten free flour blend with xanthan gum (I used Bob's 1 to 1 Gluten Free)
  • 1 cup finely ground cornmeal
  • 3/4 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon sea salt
  • 1/2 cup powdered sugar


  • Preheat a skillet or griddle.
  • In the bowl of a stand mixer fitted with a paddle attachment beat together the pumpkin, eggs, coconut milk, and vanilla until smooth.
  • Add the remaining dry ingredients into the wet mixture and mix until smooth and combined.
  • Let the batter sit at room temperature for 5 minutes.
  • Using cooking spray or a non-dairy buttery spread such as Earth Balance, grease the bottom of the cooking surface.
  • Drop batter into the skillet by 1 teaspoon fulls. Leave an inch between each pancake.
  • Cook for 1 minute. Flip. Cook for 30 seconds - 1 minute more.
  • Remove from skillet.
  • Stack 3-4 pancakes on top of each other and place a skewer through the middle.
  • Serve warm with pure maple syrup or apple butter.