Single Serve Pumpkin Pancakes

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Light and fluffy pumpkin pancakes, anyone? These single serve pumpkin pancakes are gluten free, dairy free, and refined sugar free, and can be made sugar free and high protein! They are so delicious topped with some pure maple syrup, melted dark chocolate, or warmed nut butter. I truly adore these single serve pumpkin pancakes!

Are the pancakes vegan?

I used a regular egg in this recipe, but you could try substituting a flax or chia egg in the place of a regular egg (or try an egg replacer mix like this one from Bob’s Red Mill). To make a flax or chia egg, simply mix together 1 TBS ground flaxseed or whole chia seeds with 3 TBS water and allow the mixture to sit for 5-10 minutes. After 5-10 minutes, add it to the rest of your ingredients like you would a regular egg.

single serve pumpkin pancakes head on shot
What ingredients will I need for these single serve pumpkin pancakes?

To make these pancakes, you’ll need the ingredients listed below!

  • pure pumpkin purée
  • 1 egg (regular, flax or chia egg)
  • pure vanilla extract
  • water or dairy free milk
  • oat flour (I use homemade)
  • baking powder
  • pumpkin pie spice (or cinnamon)
  • sea salt
  • granulated sweetener or vanilla protein powder
  • chocolate chips (optional, I use dairy free)
What kind of sweetener should I use in this recipe?

You can use whatever kind of granulated sweetener you prefer in this recipe. Some good options include coconut sugar and date sugar. If you want to keep the recipe sugar free, use a granulated sugar free sweetener like monk fruit.

How can I make these single serve pumpkin pancakes higher in protein?

To make these pancakes higher in protein, simply omit the granulated sweetener and use vanilla protein powder instead to sweeten the pancakes. I recommend using Truvani Plant Based Protein – it’s organic, made from only 5 ingredients, and so delicious!

single serve pumpkin pancakes stack
A note about the oats…

If you need the recipe to be certified gluten free, be sure to use certified gluten free oat flour. Oats are naturally gluten free, but some bags of oats/oat flour may be contaminated with gluten-containing grains if not certified gluten free.

What kind of dairy free chocolate chips do you recommend?
  • Dairy Free: If you’re looking for dairy free chocolate chips, I would recommend Enjoy Life Foods dairy free chocolate chips. They have dark, semi-sweet, and white dairy free chocolate chips!
  • Dairy Free and Refined Sugar Free: If you’re looking for chocolate chips that are dairy free and refined sugar free, I would recommend Hu Kitchen dairy free chocolate chips (they’re sweetened only with dates!). If you want to try these chocolate chips, use my code bigleybasics for 15% off.
  • Dairy Free & Sugar Free: If you’re looking for dairy free chocolate chips that are also sugar free, I would recommend Lily’s stevia sweetened dark chocolate chips. They’re sweetened with stevia!
Can I double or triple the recipe?

Yes, absolutely! If you want to make pumpkin pancakes for more than one person, feel free to double, triple or even quadruple the recipe!

Looking for more single serve recipes?

If you’re a fan of single serve recipes, try some of my other recipes for one below!

Ready to make these delicious pumpkin pancakes? The full recipe is below!

Single Serve Pumpkin Pancakes

Servings 1
Prep Time 5 minutes
Cook Time 10 minutes


  • 1/4 cup pure pumpkin purée
  • 1 egg (or try subbing flax/chia egg)
  • 1/2 tsp pure vanilla extract
  • 2 tbsp water or dairy free milk
  • 1/3 cup oat flour (I use homemade)
  • 1/2 tsp baking powder
  • 1/4 tsp pumpkin pie spice (or cinnamon)
  • 1/8 tsp salt
  • 1 tbsp granulated sweetener (or vanilla protein powder)
  • 2 tbsp mini chocolate chips (optional, I use dairy free)


  • Add all of your the ingredients to a small bowl (except chocolate chips) and whisk until smooth. Stir in 2 TBS mini chocolate chips, if using.
  • Bring a skillet or griddle to medium heat and drizzle with coconut or olive oil (or spray with cooking spray).
  • Drop your batter onto your greased skillet/griddle and cook pancakes for 2-4 minutes each side (depending on the size). Recipes makes 2 large pancakes or 6 small pancakes.
  • Top pancakes with nut butter, maple syrup, or melted dark chocolate.


Course: Breakfast
Diet: Sugar Free Friendly, Gluten Free, Refined Sugar Free, Nut Free, Dairy Free, Soy Free, Vegan
Keyword: Fall Pancake Recipe, Healthy Pumpkin Pancakes, Pumpkin Pancakes, Single Serve Pancakes, Single Serve Pumpkin Pancakes

Join the Conversation

  1. Can you use another flour such as almond flour or coconut flour?

    1. Hi! I haven’t tried with another flour, so not sure! Almond flour is often a good swap for oat flour, but haven’t tried it in this recipe!

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