Gluten Free Pumpkin Pancakes with Cinnamon Syrup Recipe

by Carol Kicinski on October 27, 2011

Gluten Free Recipes Pumpkin Pancakes with Cinnamon Syrup Trick or treat?

Why does it have to be one or the other? Me, I want it all and this gluten free pumpkin pancakes recipe with cinnamon syrup is a definite treat with a few tricks thrown in.

What better treat than light and luscious pancakes that have all the flavor of pumpkin pie? And as for the tricks, they are not only gluten free but refined sugar free and have a secret addition of fiber and Omega 3 oils from flaxseed meal.

Since the kids (and let’s be honest, the adults too) will probably be in sugar-overload later in the day, head off sugar shock by making your own syrup by heating some Wholesome Sweeteners Organic Raw Blue Agave nectar with cinnamon.

Why wait until Halloween night to start the festivities? Kick the day off with a little fun by adding some orange food coloring to the pancakes and black food coloring to the syrup. Top your orange pancakes with some creepy, inky black syrup and a spider or two. Gross! And yummy! Be warned though – the syrup will turn the inside of your mouth black for a little while. Gross! And cool!

You want to cook these pancakes on a lower heat and for a bit longer than regular pancakes to ensure the eggs are cooked through. These pancakes are delicate so don’t make them too big or they might break – 1/4 – 1/3 cup of batter will do the trick.

For a extra creepy treat you can let the syrup boil for a minute or two and then sort of pipe in on the pancakes after it cools in spider webs or Jack O’Lantern faces.

I hope your Halloween is filled with lots of treats and fun little tricks!

gluten free recipes pumpkin pancakes with cinnamon syrup

Gluten Free Pumpkin Pancakes with Cinnamon Syrup Recipe


Pumpkin Pancakes

4 large eggs – separated
1 – 15 ounce can pure pumpkin (not pumpkin pie filling)
¼ cup flax seed meal
1 tablespoon corn or tapioca starch
2 tablespoons coconut sugar (or brown sugar)
2 teaspoons ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon freshly grated nutmeg
¼ teaspoon kosher or fine sea salt
Optional – 2 teaspoons orange food color

Cinnamon Syrup

½ cup agave nectar
1 teaspoon ground cinnamon
Pinch of kosher or fine sea salt
Optional – ½ teaspoon black food coloring


Pumpkin Pancakes

Place the egg whites in one mixing bowl and the yolks in another. To the bowl with the yolks add the remaining pancake ingredients. Beat the whites with a handheld mixer until stiff peaks form. Beat the yolk/pumpkin mixture until well combined. Take a large scoop of the egg whites and stir them into the yolk/pumpkin mixture. Fold the remaining whites into the mixture until no longer streaky.

Heat a skillet or griddle over low to medium-low heat. Spray with gluten-free, non-stick cooking spray. Ladle about 1/4 to 1/3 of a cup of batter for each pancake. Cook for 7 – 8 minutes or until the pancakes start to look dry around the edges. Flip and cook for another 5 minutes or until the pancakes feel firm to the touch. Keep warm in a low oven while cooking the rest of the pancakes.

Cinnamon Syrup

Combine the syrup ingredients in a small, heavy bottom saucepan and heat just until bubbles start to form around the edges of the pan. Do not boil.


A gluten free recipe that makes 12 pancakes.

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Categories:    Breakfast & Brunch
  • Nancy

    Wow! These are too cute. Sorry I don’t have any grandkids yet to serve them to. These must be super light, almost liked a grilled souffle since they don’t really have any flour except the flax meal. Sounds yummy! Thanks, Nancy

    • Carol Kicinski

      Yes, they are very light – almost souffle like.

  • Shirley @ gfe

    Wow, Carol! Aren’t these spooktacular and delicious? Love them. Cinnamon syrup is brilliant. :-)


    • Carol Kicinski

      Thanks Shirley! Love you new word – spooktacular! xo,c

  • Anne

    I love pumpkin pancakes:) Maye I have to give these a try:) :)

    • Carol Kicinski

      Yes, maybe :)

  • Hallie @ Daily Bites

    Gorgeous and love that they’re dairy-free, grain-free, and sugar-free too. Wish I could come to your house for Halloween breakfast. :)

    • Carol Kicinski

      I wish you could too :)

  • jen

    these look fantastic! wish they were egg free too!

    • Carol Kicinski

      That’s the next step, I am sure I could come up with something similar that uses more flax and no eggs but they would not be so light.

  • Helene

    It never crossed my mind to make pumpkin pancakes. I’m always looking at ways to use pumpkin purée. Like the presentation.

    • Carol Kicinski

      Seems I have been putting pumpkin into everything these days :) Thank you so much!

  • Kim (Cook It Allergy Free)

    I love the idea (and the adorable presentation) of this recipe. They have to be so light with all of those beaten whites and no grains. I will totally make these this weekend. I have lots of ideas planned with these pumpkins I am baking!! And the cinnamon syrup is brilliant!!

    • Carol Kicinski

      Thanks Kim – I am sure they would be even better with pumkin puree from your freshly roasted pumkins. Happy Halloween!

  • Lisa

    Really nice flavor! You do have to be a bit patient with these as they take a long time to cook on low heat in order for them to not be wet inside. Thank you for the recipe!

    • Carol Kicinski

      You are so right Lisa – cook them longer and slower than normal pancakes and you will be rewarded :)

  • Rogene

    How cute!

    • Carol Kicinski

      Thanks Rogene!

  • InTolerantChef

    I could eat a whole plateful of these right now, yumm!

    • Carol Kicinski

      They are so light I literally did eat a whole plateful :)

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  • Summer Elizabeth

    They’re cooking right now! And starting to smell really good, and since I’m in a bit of a sweet tooth mood I did add 2 tbl spoons of sugar

  • June McGraw

    A kid’s idea of a balanced diet is a hamburger in each hand.

  • Pingback: Gluten Free Pumpkin Pancakes With Cinnamon Syrup Recipe | Recipes

  • Shereen

    These were very tasty. I made half of a batch for my toddler and I, just incase they didn’t turn out. No worries there, they were delicious! They taste like pumpkin pie. They were a little wet inside but I think that’s because I cooked them a little too fast, note to self for the next time I make them :).

    • Carol Kicinski

      Thanks Shereen, yes you have to be a little patient with them and cook slowly so that the insides have a chance to cook through. Glad you liked them!

  • Dorina Gilmore

    Awesome presentation! So fun! So you don’t use any flour? Almond or coconut flour? Just the flaxseed… Will have to try. I make my gluten-free pumpkin pancakes with almond flour.

    • Carol Kicinski

      Hi Dorina – no flour just the flaxseed, the eggs do most of the work! Enjoy!

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