This gluten-free pumpkin pancakes recipe is very simple, uses minimal ingredients, and comes 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're all about that pancake life, you've got to check out my pancake recipes like these traditional Gluten-Free Pancakes and the yummy Perfect Gluten-Free Banana Pancakes.
Are you looking for more pumpkin goodness? Dive into the irresistible Gluten-Free Pumpkin Waffles and explore the 20 Best Gluten-Free Pumpkin Recipes for a full-on Fall feast.
And for the ultimate breakfast convenience, don't miss my Gluten-Free Pancake Mix Recipe and the incredible Gluten-Free Dairy-Free Breakfast guide for a delicious start to your day, no matter your dietary preferences.
Discover the joy of creating mouthwatering gluten-free treats with expert guidance from Udemy's diverse gluten-free cooking courses!
Gluten-Free Pumpkin Pancakes
I love pancakes. They are such 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 pancake 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 health 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.
Why You’re Going to Love These Gluten-Free Pumpkin Pancakes
Deliciously Nutritious - These healthy pumpkin pancakes are packed with the wholesome goodness of pumpkin, offering a rich source of vitamin A, fiber, and beta-carotene.
Simple to make - Made with simple pantry staples, these pancakes are easy to whip up and provide the perfect balance of sweetness and spice, making them a perfect breakfast option.
Customizable Treat - Whether you prefer to top them with maple syrup, fresh fruits, or even a handful of chocolate chips, these pancakes offer a versatile canvas for your preferred toppings and flavors.
Ingredients in Gluten-Free Pumpkin Pancakes
Milk (or dairy-free milk) - Provides moisture and helps create a smooth batter consistency, contributing to the overall tenderness of the pancakes.
Pumpkin puree (not pumpkin pie filling) - Serves as the primary flavor component, infusing the pancakes with the rich, earthy taste of pumpkin while adding vitamins and fiber.
Egg - Acts as a binding agent, helping to hold the pancake batter together and contributing to fluffy pancakes.
Avocado oil (or oil of choice) - Adds moisture and tenderness to the pancakes while achieving a desirable golden-brown exterior during cooking.
Gluten-free vanilla extract - Enhances the overall taste profile of the pancakes, providing a subtle yet aromatic hint of sweetness.
All-purpose gluten-free flour (I used Bob's Red Mill 1-to-1) - Forms the base of the pancake batter, serving as a suitable alternative for those avoiding gluten while ensuring a soft and tender texture in the finished pancakes.
Granulated sugar - Contributes to the sweetness of the pancakes, balancing the earthy notes of pumpkin and spices.
Gluten-free baking powder - Acts as a leavening agent, helping the pancakes rise and attain a light, fluffy texture.
Baking soda - This helps with the leavening process, promoting a more airy and tender consistency in the pancakes.
Pumpkin pie spice (or use your own pumpkin pie spice by combining 1 teaspoon allspice + 1 teaspoon cinnamon) - Provides a warm and aromatic blend of spices that perfectly complement the pumpkin flavor, creating a delightful seasonal taste.
Salt - Enhances the flavor profile by balancing the sweetness and spices, ensuring a well-rounded and satisfying taste experience.
Equipment Needed for This Gluten-Free Pumpkin Pancakes
Large Mixing Bowl and Medium Mixing Bowl - for combining wet and dry ingredients separately before mixing them, ensuring a well-incorporated batter.
Whisk - for blending the ingredients smoothly, creating a consistent pancake batter texture for even cooking.
Griddle or Nonstick Frying Pan - for cooking the pancakes evenly, achieving a golden-brown exterior and a fluffy, fully cooked interior.
If you have any questions about making Gluten-Free Pumpkin Pancakes, please leave a comment, and we will get back to you as soon as possible.
How to make gluten-free pumpkin pancakes
I've done some step-by-step photos showing you how to make gluten-free pumpkin pancakes.
- 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 to 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 the surface of the pancakes starts to bubble, about 1 to 2 minutes. Flip and continue to cook until done.
These numbered steps match the numbered photos above and are only for illustration. 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 of gluten-free chocolate chips into the batter before cooking them?
Tips for Making the Best Gluten-Free Pumpkin Pancakes
Use Fresh Pumpkin Puree if Possible - Opt for fresh pumpkin puree when available for a more intense and natural pumpkin flavor in your pancakes.
Ensure Proper Mixing of Wet and Dry Ingredients - Thoroughly combine the wet and dry ingredients separately before incorporating them to achieve a smooth and evenly mixed pancake batter.
Do Not Overmix - Mix the batter until combined to avoid overdeveloping the gluten-free flour, ensuring the pancakes remain tender and fluffy.
Adjust Cooking Temperature as Needed - Monitor the heat of your griddle or frying pan closely and adjust it to prevent undercooking or over-browning of the pancakes.
Frequently Asked Questions
How Do I Store Gluten-Free Pumpkin Pancakes?
Allow the pancakes to cool completely before storing them in an airtight container or resealable plastic bag in the refrigerator for up to 3-4 days.
Can I Freeze Gluten-Free Pumpkin Pancakes?
Yes, you can freeze the leftover pancakes by placing them in a single layer on a baking sheet until solid, then transferring them to a freezer-safe container or bag for up to 2-3 months.
We premake a few batches of these pancakes, so whenever the craving strikes, we can take them out and heat them in the microwave without all the effort.
Can You Make This Gluten-Free Pumpkin Pancakes Ahead of Time?
Absolutely! Prepare the pancake batter and refrigerate it overnight, or make the pancakes in advance and reheat them in the toaster or microwave when ready to enjoy.
What Substitutions / Replacements Can I Make in This Gluten-Free Pumpkin Pancakes?
Use different types of milk - such as almond or soy milk instead of dairy milk to make these dairy-free.
Adjust the spices - Feel free to adjust the amount of pumpkin pie spice or use individual spices like cinnamon and allspice to tailor the flavor to your preference.
Egg-free - For an egg-free version of the gluten-free pumpkin pancakes, you can consider using a suitable egg substitute such as a flax egg (1 tablespoon ground flaxseed meal mixed with 3 tablespoons of water, let sit for a few minutes to thicken) or a commercial egg replacer according to the product instructions. Adjustments might be needed regarding texture and binding, so consider experimenting with the batter consistency as you incorporate the egg substitute.
Can I make these GF pumpkin pancakes dairy-free?
Yes. You can use dairy-free milk in this gluten-free pumpkin pancake recipe.
What other flours can I use?
If you don't want my flour blend, 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 except for Bob's Red Mill All Purpose Blend and Namaste - which don't work well in this recipe.
What Toppings Can I Place On My GF Pumpkin Pancakes?
Here are some of our favorite toppings:
- Fresh Fruits - Add a natural sweetness and texture with fresh fruits like sliced bananas, berries, or diced apples.
- Maple Syrup, Pumpkin butter or Honey - Drizzle some pure maple syrup or honey over for a classic and comforting flavor combination. Or spread on some pumpkin butter for some added pumpkin goodness.
- Nuts and Seeds - Sprinkle some chopped nuts, such as walnuts or pecans, or seeds like chia or pumpkin seeds, for an added crunch and nutritional boost.
- Dairy-Free Whipped Cream or Yogurt - Top them with dairy-free whipped cream or yogurt for a creamy and indulgent touch, perfect for balancing the warm spices and pumpkin flavor.
Can Use This GF Pumpkin Pancake Recipe Batter To Make Waffles?
Yes, you can use this pumpkin batter to make waffles! Pour the batter into a preheated waffle iron according to the manufacturer's instructions and cook until the waffles are golden and crisp.
What Is The Difference Between Canned Pumpkin And Pumpkin Pie Filling?
The main differences between the two are:
Canned Pumpkin Puree - This contains only cooked and mashed pumpkin, providing a natural, unsweetened, and unseasoned base for various recipes, including when making pumpkin pancakes.
Pumpkin Pie Filling - This is a premixed blend of cooked pumpkin, sweeteners, spices (such as cinnamon, nutmeg, and cloves), and sometimes preservatives intended explicitly for making pumpkin pies. It is already seasoned and sweetened, which might alter the flavor and texture of this pancake recipe.
Are you 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 a fantastic recipe for Low-carb pumpkin Pancakes if you need a low-carb option.
These gluten-free 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.
Gluten-Free Pumpkin Pancakes
Delicious, quick, and easy – these Gluten-Free Pumpkin Pancakes make a tasty and nutritious breakfast that will start anyone’s morning off right.
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
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. They never cost you extra.
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Pyrex Smart Essentials 3-Piece Prepware Mixing Bowl Set, 1-Qt, 1.5-Qt ,and 2.5-Qt Glass Mixing Bowls, Dishwasher, Microwave and Freezer Safe
-
OXO Good Grips 11-Inch Balloon Whisk
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SENSARTE Nonstick Frying Pan Skillet, Swiss Granite Coating Omelette Pan, Healthy Stone Cookware Chef's Pan, PFOA Free (8/9.5/10/11/12.5 Inch) (9.5 Inch)
Nutrition Information:
Yield:
16Serving Size:
1 pancakeAmount Per Serving: Calories: 50Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 13mgSodium: 161mgCarbohydrates: 6gFiber: 0gSugar: 5gProtein: 1g
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.
Did you make these gluten-free pumpkin pancakes? Please leave a comment below, letting me know what you think.
Karin
Really tasty!
chrystal
Thank you Karin! So glad you liked them.
Best,
Chrystal
RISENfitness
These were delicious! Used only 1 cup almond milk and coconut oil. Perfect and will make again!
Mary
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
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
This was excellent! My non-gluten-free daughter had no idea these were gluten-free and loved these!
Thank you for this recipe!!
Jess
I’d love to try these. Do you think the sugar could be subbed with maple syrup?
chrystal
Hi Jess,
Yes, you can use maple syrup.
Best,
Chrystal
Lisa
Do you have a substitute for the egg in this recipe?
Thanks
chrystal
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
These were amazing! I couldn’t tell they were gluten free.
chrystal
I am so glad you loved them. Thank you for letting me know.
Best,
Chrystal
mia
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
Rice flour might work, but I haven't tried it. Sorry!
Best,
Chrystal
Heidi Gerhardt
I used einkorn wheat and they turned out for me.
chrystal
Thank you for sharing what you used.
Best,
Chrystal
Helen
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
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
What size was your can of pumpkin? The smaller size, or the larger size?
Thank you!
-Claire
chrystal
This recipes uses 1 cup of pumpkin puree, not one can 🙂
Best,
Chrystal
Maria
I read it as 1 can as well
Wendy Stoltz
Hi Maria,
I checked and the ingredients says 1 cup. Let me know if I missed anything.
Stephanie
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
Hi Stephanie,
You can make these and freeze them. We do it often 🙂
Best,
Chrystal
Kris
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
I'm so glad you like them. Thank you for letting me know.
Best,
Chrystal
Kathy Schulz
Delicious made these for breakfast and used coconut milk and they were perfect!
Wendy Stoltz
Thanks for sharing Kathy.