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Pumpkin Pancakes


  • 1 1 ⁄2 cups Brown Rice Flour
  • 1 ⁄2 cup Cornstarch or Tapioca Starch
  • 4 Tablespoons Brown Sugar
  • 2 Tablespoon Baking Powder
  • 1 teaspoon Salt
  • 1 1 ⁄2 cups Yogurt
  • 2 Eggs
  • 1 cup Pumpkin Puree
  • 2 teaspoons Cinnamon
  • 1 teaspoon Allspice
  • 1 pinch ground Cloves


  1. In a large bowl, mix all ingredients together. Add in the baking powder last. Do not overmix, some lumps are ok in the batter. Scoop batter onto a hot greased griddle with a 1⁄4 cup or 1/3 cup measuring cup.
  2. Cook until bubbles appear and the bottom of the pancake is brown. Flip the pancake over and continue to cook until the other side is brown. Serve with maple syrup or whipped cream.

Recipe Notes

The yogurt in this recipe can be replaced with almond or coconut milk to make this recipe dairy free if needed. If using yogurt, you can try plain, vanilla, or my favorite - vanilla bean!