Gluten-Free Pumpkin Pancakes

This gluten-free pumpkin pancake recipe makes light and flavorful pancakes. They’re made with a gluten-free flour blend, pumpkin puree and the perfect blend of spices. Easy to make and even easier to eat!

At our house, Sunday morning means either pancakes or waffles. And when October rolls around, one of my favorite varieties of pancakes enters the rotation: pumpkin pancakes. These pancakes have the flavors of a slice of pumpkin pie. It’s almost as good as eating pie for breakfast!  

And, if like me, you love pancakes, give my recipe fluffy gluten-free pancakes a try.

Ingredients

The ingredients for these pancakes are pretty simple. Let’s take a look at them.

• Gluten-Free Flour. I tested this recipe with Bob’s Red Mill 1:1 Gluten-Free Baking Flour. Other flours will give you a different texture. 
• Pumpkin Puree. Use pumpkin puree and not pumpkin pie filling. The cans of filling include other ingredients that you don’t need. Pumpkin puree is just pumpkin.
• Spices. I like to use individual spices but you can easily replace them with pie spice. 
• Sugar. Adds a touch of sweetness. Granulated (white) sugar is the best to use. I don’t recommend using brown sugar, honey, or maple syrup. Since they all contain moisture, those sweeteners make the pancakes almost gummy.
• Oil. You can use oil or melted butter for a bit of richness. 
• Milk. Dairy or dairy-free milk works. 
• Eggs. Two eggs add flavor and help with rise.
• Baking Powder. Make sure your baking powder is fresh.
• Salt. Enhances all the other flavors.

How to Make Gluten-Free Pumpkin Pancakes.

1. Mix all the dry ingredients together in a medium bowl.
2. Add the wet ingredients. 
3. Stir until the batter is smooth. 
4. Cook pancakes on a hot, greased griddle.

5. Flip the pancakes when the edges are set and a few bubbles appear in the center. 
6. Cook until both sides are golden brown.

Storing Leftovers

If you’ve got some leftover pancakes, don’t throw them away. Let them cool. Then wrap them－you can put the stack in foil or place them into a container. Store the leftover pancakes in the fridge. If you put warm gluten-free pancakes in the refrigerator, they will turn soggy because of the steam that’s still being released.  

They keep for about three days. Reheat them in the microwave or toaster on low heat.

Making Pancakes in Advance 

It’s fun to make pancakes on a slow weekend morning but what if you want them as a quick breakfast? The answer: make them in advance.

1. Make the pancakes as directed. You want them fully cooked.
2. Place them on a wire rack to cook completely. 
3. When they’re cool, stack them in a freezer bag or container with a piece of parchment or waxed paper between them. The paper keeps them from sticking. 

When you’re ready for pancakes, heat them right from frozen. 

• In the microwave: Heat them for about one minute. 
• In the toaster. Use a low heat setting and toast until warm. Don’t use a high heat or they will dry out.

Print

Gluten-Free Pumpkin Pancakes

This recipe makes light and fluffy gluten-free pancakes that are loaded with flavor. If you want to use pumpkin pie spice instead of the individual spices, see the note below.

Prep Time 5 minutes

Cook Time 5 minutes

Total Time 10 minutes

Servings 12 pancakes

Ingredients

• 1 ½ cups gluten-free flour, Bob's Red Mill 1:1 Gluten-Free Baking Flour recommended (7 ½ ounces; 212 grams)
• ¼ cup granulated sugar (1 ¾ ounces; 50 grams)
• 2 ½ teaspoons baking powder
• 1 ½ teaspoons ground cinnamon
• ½ teaspoon ground ginger
• ½ teaspoon salt
• ⅔ cup milk, more as needed (5 ⅓ ounces; 150 grams)
• ½ cup pumpkin puree (4 ¼ ounces; 120 grams)
• 2 large eggs
• ¼ cup oil (1 ¾ ounces; 50 grams)
• Oil for griddle

Instructions

1. Whisk gluten-free flour, sugar, baking powder, cinnamon, ginger, and salt in a large bowl. Add milk, pumpkin puree, eggs and oil.
2. Stir until the batter is smooth. If the batter is thick, add an additional tablespoon of milk.
3. Heat a nonstick griddle or skillet over medium-high heat. Lightly grease the griddle with oil or butter.
4. Spoon about ¼ cup of batter onto the skillet. Cook until the edges look set and bubbles appear all over the surface of the pancake, about two minutes. To check for doneness, lift the edge of the pancake with a spatula. It should be golden brown.
5. Flip the pancake and cook until golden brown, about two additional minutes.
6. Repeat with the remaining batter. Serve with butter and syrup.

Recipe Notes

Spice Note: You can replace the cinnamon and ginger with 2 ½ teaspoons pumpkin spice blend.

Leftovers: Let leftovers cool completely. Then wrap in either foil or place into a container. Refrigerate for up to four days. Reheat on low in the microwave or toaster until warm.