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Gluten-Free, Dairy-Free Pumpkin Cornbread Pancakes

By Cassandra Food + Recipes

Fall is my favorite time of the year with its crisper air, cooler weather (hey, at least we get tastes of it here in San Diego), autumn leaves, and warming Fall harvest recipes.

These fluffy Pumpkin Cornbread Pancakes are a gluten-free, dairy-free, healthy and quick breakfast that I can make for my girls on a Fall Sunday morning and they love them! They even have Manuka honey* in them which is great for building immunity to fight off any illnesses that may come up this time of year.

Pumpkin cornbread pancakes



Batter for pumpkin cornbread pancakes


Cranberry compote topping


  1. Combine cornmeal, oat flour, baking powder and sea salt in a large mixing bowl and whisk to combine until smooth.
  2. Measure out almond or cashew milk in a liquid measuring cup, then add the Once Upon a Farm Peter Banana Pumpkin Eater pouch, melted butter or coconut oil and Manuka honey, and whisk to combine. Honey may be clumpy at first but continue to stir until it dissolves with the liquids. Make sure to add honey after you add melted butter or coconut oil to ensure it dissolves.
  3. Add wet ingredients a little at a time to the dry ingredients and stir until smooth. Let sit for about 10 minutes while you make the compote.
  4. For the compote, add cranberries, orange juice, OhMyMega Veggie pouch and maple syrup in a small saucepan and bring to a simmer over medium heat. Then lower heat and simmer for 7-8 minutes, stirring frequently, or until cranberries are soft and mixture thickens.
  5. Transfer compote to a food processor blender and blend until smooth. Add water or orange juice as necessary to get mixture to desired consistency. Add more maple syrup if you want it sweeter. Return back to saucepan and keep warm over low heat until serving.
  6. Preheat a griddle or cast-iron skillet (I love LeCreuset!) over medium heat. Ensure pan is warm but not super-hot.
  7. Once warm, add coconut oil and use a rubber spatula to spread evenly over pan. You don’t want the pan dripping with oil but make sure the entire pan is covered with a thin layer, so the pancakes don’t easily stick. Scoop about 1/4 cup of the mixture onto the skillet or pan. Cook until bubbles appear and the sides are beginning to dry (about 3-4 minutes), then flip over using a thin spatula, and cook for another 2-4 minutes on the other side.
  8. Scoop pancakes onto a plate and then top with compote and a drizzle of warm maple syrup if desired.

Prep time: 15 minutes

Cook time: 5 minutes

Total time: 20 minutes

Servings: 6 pancakes

*Honey should not be given to babies under one year old.

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