Pumpkin Pancakes with Cranberry Compote

Gluten-Free Sugar-Free Pumpkin Spice Pancakes with Cranberry Compote

I’m not a huge fan of pumpkin spice when it comes to things like pumpkin spice lattes. Personally, I don’t like my coffee any other flavor but coffee flavor. I prefer eating pumpkin instead of drinking it. Pumpkin pie? Yes, please! Pumpkin donuts? Sure thing! Pumpkin spice pancakes? That sounds great! Let’s take that last suggestion to a whole new level and make a tasty batch of Gluten-Free Sugar-Free Pumpkin Spice Pancakes with Cranberry Compote! I mean, what’s more fall-flavored than pumpkin AND cranberry together?

To make these sugar-free, I used Swerve confectioners and their pancake mix. These are refined sugar-free, grain-free, and Keto-friendly.

Fruit compote is a great alternative to syrup on pancakes. You can make all kinds of compote using the same technique I have below, including blueberry, strawberry, etc. For the pumpkin pancakes though, nothing goes better than a cranberry compote!

Explore more gluten-free pumpkin recipes you’ll love!

Pumpkin Pancakes Recipe

5 from 1 vote
Pumpkin Pancakes with Cranberry Compote
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Gluten-Free Sugar-Free Pumpkin Spice Pancakes with Cranberry Compote

Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Breakfast
Cuisine: American
Servings: 12 pancakes
Calories: 230kcal
Author: Carol Kicinski

Ingredients

For the Compote:

  • 2 cups fresh or frozen (no need to thaw) cranberries
  • cups Swerve Confectioners
  • 1 cup water

For the Pancakes:

  • 3 cups Swerve Sweets Pancake Mix
  • 1 cup plus 2 tablespoons pumpkin puree
  • 1 cup plus 2 tablespoons milk or cream of choice (more if you like thinner pancakes)
  • ¼ cup neutral oil
  • 1 tablespoon pumpkin pie spice
  • 1 tablespoon pure vanilla extract
  • Butter, dairy-free butter, or oil for the skillet

Instructions

For the Compote:

  • Combine all ingredients in a medium saucepan. Bring to a boil. Reduce heat and let simmer for 10 minutes or until the cranberries have burst and the sauce thickens. Remove from heat and let sit.

For the Pancakes:

  • Combine all ingredients in a large mixing bowl and whisk well. Let sit while the skillet heats. Heat a skillet over medium heat until a drop of water sizzles immediately.
  • Grease the skillet. Pour ¼ cup batter for each pancake onto the skillet. Cook until the pancakes appear dry around the edges and start to bubble on the surface, and golden brown. Flip and cook until golden brown. Keep warm and repeat with the rest of the batter.

Nutrition

Nutrition Facts
Gluten-Free Sugar-Free Pumpkin Spice Pancakes with Cranberry Compote
Amount Per Serving
Calories 230 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 2g10%
Cholesterol 2mg1%
Sodium 11mg0%
Potassium 86mg2%
Carbohydrates 34g11%
Fiber 4g16%
Sugar 4g4%
Protein 7g14%
Vitamin A 3220IU64%
Vitamin C 3mg4%
Calcium 92mg9%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Simply Gluten Free are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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Tags: Compote Cranberries Pancakes Pumpkin Swerve
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