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Stack of gluten-free pumpkin pancakes on a plate with butter and syrup.

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.