A simple recipe for gluten free pumpkin pancakes using minimal ingredients. You'll love this gluten free pumpkin pancake recipe with a dairy-free option. Delicious, quick, and easy - these Gluten-Free Pumpkin Pancakes make a tasty and nutritious breakfast that will start anyone's morning off right.

If you love pancakes you'll also want to make my traditional Gluten-Free Pancakes.

Gluten Free Pumpkin Pancakes

I love pancakes. They are such a simple yet filling breakfast options. You can top these gluten free pumpkin pancakes with anything from fruit or syrup, to nut butters and honey. I feel like the options are limitless. Pancakes can be made with just about any fruit or spice. Good old fashioned buttermilk pancakes will always be my favorite, but this summer I've been craving pumpkin pancakes.

This gluten free pumpkin pancakes recipe is super simple to make and it only uses a few ingredients. Pumpkin puree (not pie filling) is the star of this recipe and you can use canned pumpkin or homemade pumpkin puree.

Pumpkin has many health benefits; it is packed with vitamin A, fiber, and the antioxidant beta-carotene. I don't necessarily eat pumpkin goodies for the healthy benefits though. I think pumpkin treats are out of this world good and I will rarely pass up the opportunity to enjoy something made with pumpkin.

If you love pumpkin, you'll want to check out my roundup of Gluten Free Pumpkin Desserts.

These pumpkin pancakes can be whipped up in no time. They have just the right amount of pumpkin and spice to provide the perfect balance of sweetness and flavor. Serve them hot with maple syrup, or enjoy them plain.

How to make gluten free pumpkin pancakes

I've put some step by step photos showing you how to make gluten free pumpkin pancakes. If you have any questions please leave me a comment below and I will get back to you.

In a large mixing bowl, whisk together milk, pumpkin, egg, oil, and vanilla.
In a separate medium mixing bowl, combine the flour, sugar, baking powder, baking soda, pumpkin pie spice, and salt.
Add dry ingredients into the pumpkin mixture.
Stir until combined.
Heat a lightly oiled griddle or nonstick frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately ¼ cup for each pancake.
Cook until surface of pancakes start to bubble, about 1 to 2 minutes. Flip and continue to cook until done.

These numbered steps match the numbered photos above and are for illustration purposes only. Please see the printable recipe card below.

If you want to take these gluten free pumpkin pancakes up another notch, might I suggest you stir a ½ cup gluten-free chocolate chips into the batter before cooking them?

Can I make these gluten-free pumpkin pancakes dairy-free?

Yes. You can use your milk or dairy-free milk of choice in this gluten-free pumpkin pancake recipe.

What other flours can I use?

If you don't want to use my flour blend, you can also use Bob's Red Mill 1-to-1 Gluten-Free Flour Blend in this recipe. I haven't tested any other blends but most blends with rice, tapioca, and potato starch should work with the exception of Bob's Red Mill All Purpose Blend and Namaste - which don't work well in this recipe.

Looking for more pumpkin recipes? You might like my Gluten-Free Pumpkin Bars or my Gluten-Free Pumpkin Bread. Carolyn at All Day I Dream About Food has an amazing recipe for Low Carb Pumpkin Pancakes if you need a low carb option.

Did you make these gluten free pumpkin pancakes? Please leave a comment below letting me know what you thought.

Yield: 16 pancakes

Gluten-Free Pumpkin Pancakes

Name: Gluten-Free Pumpkin Pancakes
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 16
Cuisine: American
Ingredients: 1 1/2 cups milk (or dairy-free milk); 1 cup pumpkin puree (not pumpkin pie filling); 1 egg, room temperature; 2 tablespoons avocado oil (or oil of choice); 1 1/2 teaspoons gluten-free vanilla extract; 2 cups all-purpose gluten-free flour (I used Bob's Red Mill 1-to-1); 1/4 cup granulated sugar; 2 teaspoons gluten-free baking powder; 1 teaspoon baking soda; 2 teaspoons pumpkin pie spice (or 1 teaspoon allspice + 1 teaspoon cinnamon); 1/2 teaspoon salt

Delicious, quick, and easy – these Gluten-Free Pumpkin Pancakes make a tasty and nutritious breakfast that will start anyone’s morning off right.

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Ingredients

1 ½ cups milk (or dairy-free milk)
1 cup pumpkin puree (not pumpkin pie filling)
1 egg, room temperature
2 tablespoons avocado oil (or oil of choice)
1 ½ teaspoons gluten-free vanilla extract
2 cups all-purpose gluten-free flour (I used Bob's Red Mill 1-to-1)
¼ cup granulated sugar
2 teaspoons gluten-free baking powder
1 teaspoon baking soda
2 teaspoons pumpkin pie spice (or 1 teaspoon allspice + 1 teaspoon cinnamon)
½ teaspoon salt

Instructions

In a large mixing bowl, whisk together milk, pumpkin, egg, oil, and vanilla.
In a medium mixing bowl, combine the flour, sugar, baking powder, baking soda, pumpkin pie spice and salt. Stir dry ingredients into the pumpkin mixture until just combined.
Heat a lightly oiled griddle or nonstick frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately ¼ cup for each pancake.
Cook until surface of pancakes start to bubble, about 1 to 2 minutes.
Flip and continue to cook until done.
Serve warm.

Notes

I use Bob's Red Mill 1-to-1 Gluten Free Flour in this recipe. Bob's Red Mill All Purpose Gluten Free Flour and Namaste Flour don't work well in this recipe.
If you want to make your own flour blend you can combine 1 cup white rice flour + ½ cup tapioca flour + ½ cup potato starch.
Always spoon your flour into your measuring cup and then level it. Never dip your measuring cup into the flour.
You can use your milk of choice in this recipe.
You can use your oil of choice in this recipe.
If you don't want to use pumpkin spice you can use a mix of all spice and cinnamon

Nutrition Information:

Yield:

Serving Size:

1 pancake
Amount Per Serving: Calories: 113Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 13mgSodium: 224mgCarbohydrates: 19gFiber: 1gSugar: 5gProtein: 3g

This nutrition info is based on the exact ingredients and brands that I used a the time. It may not be 100% accurate. Please check your ingredients nutrition labels.

a pinterest pin collage for gluten free pumpkin pancakes

Thanks for sharing!

Comments

Karin

November 04, 2018 at 4:42 am

Really tasty!

- chrystal
  
  November 04, 2018 at 6:02 am
  
  Thank you Karin! So glad you liked them.
  
  Best,
  Chrystal
  
Mary

July 24, 2019 at 8:48 am

What would be the adaptions to make these a waffle? I tried the regular GF pancakes this morning and forgot the egg but they were still delish! Thank you,

- chrystal
  
  July 24, 2019 at 2:37 pm
  
  Hi Mary,
  I haven't tried to adapt them but let me play with them a little to see if I can turn them into pumpkin waffles. Pumpkin waffles in on my to-make list for this fall anyway 🙂
  
  So glad you liked my pancakes. Would you mind leaving a review on that recipe page in the comment section below the recipe card? It would help others see that the recipe is good.
  
  Best,
  Chrystal
  
Nancy

April 11, 2020 at 5:19 am

This was excellent! My non-gluten-free daughter had no idea these were gluten-free and loved these!
Thank you for this recipe!!

Jess

September 01, 2020 at 12:48 pm

I’d love to try these. Do you think the sugar could be subbed with maple syrup?

- chrystal
  
  September 02, 2020 at 7:28 am
  
  Hi Jess,
  Yes, you can use maple syrup.
  
  Best,
  Chrystal
  
Lisa

October 11, 2020 at 6:30 am

Do you have a substitute for the egg in this recipe?
Thanks

- chrystal
  
  October 11, 2020 at 6:36 am
  
  I have a few readers who have used flaxegg or Bob's Red Mill Egg Replacer in this recipe and loved them. I haven't tried them myself.
  
  Best,
  Chrystal
  
Marilynn

October 17, 2020 at 9:19 am

These were amazing! I couldn’t tell they were gluten free.

- chrystal
  
  October 17, 2020 at 1:15 pm
  
  I am so glad you loved them. Thank you for letting me know.
  
  Best,
  Chrystal
  
mia

October 20, 2020 at 9:48 pm

hi! can i use other flour? this one is not available in my country. Would rice or buckwheat flour work well? how much do you think i should use? thanks!

- chrystal
  
  October 21, 2020 at 6:12 am
  
  Rice flour might work, but I haven't tried it. Sorry!
  
  Best,
  Chrystal
  
- Heidi Gerhardt
  
  November 01, 2020 at 8:25 am
  
  I used einkorn wheat and they turned out for me.
  
  - chrystal
    
    November 02, 2020 at 5:06 am
    
    Thank you for sharing what you used.
    
    Best,
    Chrystal
    
Helen

October 25, 2020 at 12:49 pm

These were delicious but, even though I cooked them on my griddle pan for 4-5 minutes per side, they were still mushy in the middle. I tried diluting the mixture with a little more almond milk but they were still mushy! Maybe not a hot enough grille pan?

- chrystal
  
  October 25, 2020 at 1:17 pm
  
  Was your pumpkin puree or egg cold by any chance? If they are cold (out of the fridge), it will take longer for it to cook. Sometimes the outside cooks but the inside didn't cook all the way and has a mushy texture. I hope that helps.
  
  Best,
  Chrystal
  
Claire Harrison

October 31, 2020 at 9:20 am

What size was your can of pumpkin? The smaller size, or the larger size?
Thank you!

-Claire

- chrystal
  
  November 01, 2020 at 5:43 am
  
  This recipes uses 1 cup of pumpkin puree, not one can 🙂
  
  Best,
  Chrystal
  
Stephanie

February 02, 2021 at 7:38 am

Can I premake the pancakes and freeze? I am due with my second child in April and want to do some meal prep to make our lives easier. If I can make a batch or two of these and freeze, I would be super happy. If not, can I freeze the batter?

- chrystal
  
  February 04, 2021 at 5:57 am
  
  Hi Stephanie,
  You can make these and freeze them. We do it often 🙂
  
  Best,
  Chrystal
  
Kris

February 03, 2021 at 11:07 am

Very good! I usually don’t like pancakes, gluten free or not, but my husband loves pancakes. I followed the recipe but cut the amount in half. I also used applesauce instead of sugar, adds a little more flavor. The number of pancakes is spot on, I made 15 mini pancakes which would be about 7-8 regular ones. I used a squeeze bottle for accuracy. I also clarified some unsalted butter to cook them in, worked nicely.

- chrystal
  
  February 04, 2021 at 5:49 am
  
  I'm so glad you like them. Thank you for letting me know.
  
  Best,
  Chrystal