I started making this Gluten Free Pumpkin Pancakes Recipe the first autumn after I cut gluten out of my diet, and I haven’t looked back since. Every other pumpkin pancake recipe I tried came out either gummy or falling apart on the griddle, so I kept adjusting mine until they turned out soft, fluffy, and sturdy enough to flip without stress.
Now this is the first thing I make on a cool Saturday morning when I want my kitchen to smell like cinnamon and pumpkin spice. I promise you won’t miss the gluten once you taste how tender these turn out. Give me ten minutes of prep and I’ll have you eating a warm stack before your coffee even finishes brewing.
Cooking Time
- Prep Time: 10 minutes
- Cooking Time: 15 minutes
- Total Time: 25 minutes
Ingredients
- 1 ½ cups gluten free all-purpose flour — a good 1:1 blend keeps the texture close to a regular pancake
- 1 tablespoon gluten free baking powder — this is what gives the pancakes their rise and fluffiness
- ½ teaspoon xanthan gum — skip this if your flour blend already includes it
- 1 teaspoon pumpkin pie spice — the backbone of that warm, cozy fall flavor
- ½ teaspoon ground cinnamon — adds extra warmth on top of the pumpkin pie spice
- ¼ teaspoon salt — balances out the sweetness in the batter
- ¾ cup canned pumpkin puree — make sure it’s plain puree, not pumpkin pie filling
- 1 cup milk (dairy or dairy-free) — thins the batter to the right pourable consistency
- 2 large eggs, room temperature — helps bind everything together and adds fluffiness
- 3 tablespoons melted butter or oil — keeps the pancakes moist instead of dry
- 2 tablespoons brown sugar — a touch of sweetness that pairs well with the pumpkin
- 1 teaspoon pure vanilla extract — rounds out the flavor nicely
Note: this recipe serves 4, making about 12 medium pancakes.
Equipment You Need
- Large mixing bowl — for whisking the dry ingredients together
- Medium bowl or large measuring cup — to combine all the wet ingredients
- Whisk — makes it easy to get a smooth, lump-free batter
- Non-stick griddle or skillet — cooks the pancakes evenly without sticking
- Spatula — for flipping the pancakes without breaking them
- Ladle or ¼-cup measuring cup — helps portion out evenly sized pancakes
How to Make a Gluten Free Pumpkin Pancake Recipe?
Making a batch of these is honestly simpler than most people expect from a gluten-free recipe. It’s really just two bowls, one whisk, and a hot griddle. Here’s exactly how I put mine together every time I’m craving them.
Whisk the Dry Ingredients
In a large bowl, combine your gluten free flour, baking powder, xanthan gum, pumpkin pie spice, cinnamon, and salt. Whisk everything together so the leavening and spices are distributed evenly throughout. This step keeps you from getting a pancake with a bitter bite of baking powder in one spot.
Mix the Wet Ingredients
In a separate bowl, whisk together the pumpkin puree, milk, eggs, melted butter, brown sugar, and vanilla extract until smooth. Take your time here, since a well-blended wet mixture means a smoother batter overall. It should look like a thick, orange-tinted liquid.
Combine the Batter
Pour the wet ingredients into the bowl with your dry ingredients and stir just until combined. Overmixing gluten free batter can actually make pancakes tough, so stop as soon as you don’t see dry streaks of flour left. A few small lumps are perfectly fine at this stage.
Cook the Pancakes
Heat your griddle over medium heat and lightly grease it with butter or oil. Pour about ¼ cup of batter per pancake and let it cook until bubbles start forming on the surface. Flip carefully and cook for another minute or two until both sides are golden brown.
Serve While Warm
Stack the pancakes on a plate as they finish cooking so nobody has to eat theirs cold. Top with butter, maple syrup, or whatever you’re craving that morning. These are best enjoyed fresh off the griddle while they’re still warm and fluffy.
Additional Tips for Making This Recipe Better
I’ve made this recipe more times than I can count, and here’s what’s actually made a difference for me.
- I always let my batter rest for five minutes before cooking, since gluten free flour needs a little extra time to hydrate properly.
- I keep my griddle at a steady medium heat, because too high a temperature burns the outside before the inside cooks through.
- I test with one small pancake first to check my heat and batter thickness before pouring the rest.
- I’ve found that gently pressing down with my spatula after flipping helps the pancake cook evenly in the middle.
- I always double the batch, since these disappear from my kitchen faster than any other breakfast I make.
Common Mistakes to Avoid
- I once grabbed pumpkin pie filling instead of pure pumpkin puree, and the pancakes turned out overly sweet and strange in texture.
- I overmixed my batter in a rush one morning, and the pancakes came out dense and a bit rubbery instead of fluffy.
- I flipped mine too early before bubbles fully formed, and half my pancake stuck to the spatula and fell apart.
- I used a griddle that was too hot, which left the outside burnt while the middle stayed gooey and undercooked.
- I skipped the xanthan gum with a flour blend that didn’t already include it, and my pancakes crumbled apart when I tried flipping them.
How to Serve Gluten Free Pumpkin Pancakes?
I like stacking mine three or four high on a plate, then finishing it off with a generous pour of warm maple syrup so it drips down the sides. A dusting of cinnamon or a small dollop of whipped cream makes the stack feel a little more special for weekend mornings.
Chopped pecans or toasted walnuts add a nice crunch if you want some texture against the soft pancake. These also pair really well with a savory side on the table, so if you’re setting up a full breakfast spread, something like a warm breakfast quesadilla rounds things out nicely alongside the sweetness of the pancakes.
Variations
- Use almond flour instead of a gluten free blend for a different texture, closer to gluten free pumpkin pancakes with almond flour
- Swap the milk for buttermilk if you want a slight tang, similar to gluten free buttermilk pumpkin pancakes
- Replace the brown sugar with a sugar substitute for a version closer to gluten free sugar free pumpkin pancakes
- Add mini chocolate chips or chopped pecans directly into the batter for extra flavor
- Try a store-bought base like Bob’s Red Mill gluten free flour if you want consistent results every single time
- Use a dairy-free milk and vegan butter substitute to keep the whole batch dairy-free
Nutritional Information
Here’s a rough breakdown per serving of three pancakes, though this will vary depending on your exact ingredients.
- Calories: 260 kcal
- Protein: 7 g
- Carbohydrates: 34 g
- Fat: 10 g
Make Ahead and Storage
You can mix the dry ingredients ahead of time and store them in a sealed container at room temperature for up to a month, ready to combine with the wet ingredients whenever you want pancakes.
Cooked pancakes keep well in the refrigerator in an airtight container for up to four days, and they reheat nicely in the toaster or a warm skillet.
For longer storage, freeze cooled pancakes in a single layer before transferring to a freezer bag, where they’ll keep for up to two months.
Why You’ll Love This Recipe?
This has become one of my most requested breakfasts, and here’s why I think it deserves a spot in your rotation too.
- It’s naturally gluten-free: No hidden substitutions or confusing swaps, just a straightforward gluten free pancake recipe that actually works.
- It’s easy to customize: Whether you want it dairy-free, sugar-free, or made with almond flour, this batter adapts without losing its fluffy texture.
- It comes together fast: With just two bowls and one griddle, you’ll have a full stack ready in about 25 minutes total.
- It’s a healthier fall treat: Compared to a gluten free pumpkin pancake mix from Trader Joe’s, you get full control over the sugar and ingredients.
- It’s freezer-friendly: Make a double batch on the weekend and reheat individual pancakes on busy weekday mornings.
FAQs
Can I use a gluten free pumpkin pancake mix instead of making the batter from scratch?
Yes, a store-bought mix works fine if you’re short on time, just add pumpkin puree and warm spices to boost the flavor.
Why did my pancakes turn out flat instead of fluffy?
This usually means your baking powder was old or the batter sat too long before cooking, so always check the expiration date first.
Can I make this a King Arthur gluten-free pumpkin pancakes version?
Yes, King Arthur’s gluten free measure-for-measure flour works well here and swaps in directly for the flour blend in this recipe.
How do I know these are truly healthy gluten-free pumpkin pancakes?
Using whole pumpkin puree, natural spices, and controlling your own added sugar keeps these on the healthier side compared to boxed mixes.
Can I make the batter the night before?
I don’t recommend it, since gluten free baking powder loses some of its lifting power the longer it sits in wet batter.
If you’re planning a full gluten-free breakfast spread for the week, these pancakes also go really well next to something protein-packed, like a batch of cottage cheese scrambled eggs for the mornings you need a bit more staying power.
