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An easy recipe for gluten-free pumpkin pancakes. Fluffy pancakes that are full of pumpkin and pumpkin spice flavors. This gluten-free breakfast recipe also has a dairy-free and vegan option.
Gluten-Free Pumpkin Pancakes
If you enjoy my Gluten-Free Pancake Recipe you are going to love these gluten-free pumpkin pancakes! I took my tried and true fluffy gluten-free pancake recipe and gave it a pumpkin flavor twist.
Making homemade pumpkin pancakes are so easy! You can see just how easy they are to make them in the recipe video.
How To Make Gluten-Free Pumpkin Pancakes
- In a large bowl, whisk together the pumpkin puree, baking powder, granulated sugar, pumpkin pie spice, cinnamon, salt, pure vanilla extract, egg (or egg replacer), and the vegetable oil until smooth. (photo 1)
- Add the gluten-free flour, xanthan gum and mix until fully combined.
- Stir in the milk (1/2 cup at a time) and mix until smooth. For thinner pancakes, stir in 1 to 2 tablespoons of milk. (photo 2)
- Scoop the batter into a greased 1/4 cup measuring cup and pour the batter onto a greased griddle (275°F) or pan for each pancake. (photo 3)
- Cook the pancakes until the batter starts to puff. Flip/turn the pancakes and cook the pancakes until they are golden brown. (photo 4)
- Top with butter, syrup, or your favorite topping. Enjoy!
Tips For Making Pumpkin Pancakes
- Always use canned pureed pumpkin, not pumpkin pie filling.
- Use a 1/4 cup measuring cup sprayed with gluten-free cooking spray to portion out the batter. Just scoop your 1/4 cup in the pancake batter and pour the pancake batter onto your greased pan. It makes for the perfect sized pancake every time!
- Always grease your pan or griddle. I like using gluten-free coconut cooking spray.
- I like to use an electric griddle to cook my pancakes, and I and set it to 275°F.
- Make sure your syrup is gluten-free. I like pure maple syrup.
What Is The Difference Between Canned Pumpkin And Pumpkin Pie Filling?
Canned pumpkin is cooked and pureed pumpkin is unsweetened and does not have spice added to it. Pumpkin pie filling is cooked and pureed pumpkin is sweetened and has added spices like cinnamon, ginger, and allspice.
This recipe used canned pumpkin, not pumpkin pie filling. Remember to always check the labels to confirm that the canned pumpkin is gluten-free.
Pumpkin Pie Spice
Pumpkin pie spice is key to the best gluten-free pumpkin pancakes. I buy pumpkin pie spice in the spice aisle of my grocery store.
If you want to make your own pumpkin pie spice, it is super easy. For my pumpkin pancake recipe, you only need one teaspoon of pumpkin pie spice, so you will only use 1/2 teaspoon ground cinnamon, 1/8 teaspoon ground nutmeg, 1/8 teaspoon ground ginger, and a pinch of ground cloves.
Can You Freeze Pumpkin Pancakes?
It easy to make a couple of batches of pumpkin pancakes and keep them in the freezer for busy mornings. These gluten-free pumpkin pancakes are super easy to freeze and reheat.
To freeze the pancakes, allow them to completely cool and place them on a parchment-lined baking sheet and flash freeze them for 10 minutes, which keeps them from sticking together.
Once the pancakes are flash-frozen, remove the pancakes from the baking sheet and place them inside a plastic freezer-safe bag or air-tight container and then freeze.
Reheat the pancakes in the microwave. All microwaves are different, but I would start by reheating them at 30-60 seconds. You can also reheat the pancakes in a toaster oven also.
Can I Use This Pumpkin Pancake Batter To Make Waffles?
No waffle batter is a little different from pancake batter. I do have an easy recipe for Gluten-Free Pumpkin Waffles with a dairy-free option.
Gluten-Free Flour
These gluten-free pumpkin pancakes were made with Pillsbury gluten-free flour. It is an all-purpose cup for cup rice flour blend.
A cup for cup or 1 for 1 gluten-free flour includes starches and xanthan gum. Xanthan gum is important to gluten-free baking and cooking because it mimics the elasticity of traditional wheat flour.
I like Pillsbury gluten-free flour. Not all gluten-free flours are created equal. You may experience different results depending on the gluten-free flour blend you choose.
The best way to measure gluten-free flour is the “spoon & level” method. Use a spoon to scoop the flour into the measuring cup. After you have spooned the flour into the measuring cup, use the back of a knife to level off the top of the measuring cup. Do not scoop the flour directly out of the bag with your measuring cup or you could get more flour than the recipe calls for.
Dairy-Free Cooking
I have also included a dairy-free option for the pumpkin pancake recipe. Five members of our family are also dairy-free (me included). I always try and have a dairy-free option for my recipes. So now, you too can enjoy gluten-free and dairy-free pumpkin pancakes.
For the dairy-free option of this recipe, I used unsweetened almond milk (which is also Vegan).
Some of my favorite dairy-free alternatives that I like to bake and cook with are unsweetened almond or coconut milk. I also like baking with Smart Balance butter or coconut oil.
Egg-Free Cooking
I used Bob’s Red Mill Gluten-Free Egg Replacer as an egg replacer. If you use the dairy-free milk and the egg replacer, these pumpkin pancakes would be both gluten-free and vegan.
So, if you also need to be egg-free or are Vegan, you can enjoy my gluten-free pumpkin pancake recipe too!
Easy Gluten-Free Pumpkin Pancakes
Everyone loves the flavor of pumpkin and pumpkin pie during the Fall season! These easy to make gluten-free pumpkin pancakes are full of all of your favorite pumpkin pie flavors.
More Gluten-Free Breakfast Recipes To Try!
- Gluten-Free Crepes {Dairy-Free Option}
- Gluten-Free Biscuits {Dairy-Free & Vegan Option}
- Gluten-Free Cinnamon Rolls {Dairy-Free Option}
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Gluten-Free Pumpkin Pancakes {Dairy-Free & Vegan Option}
Ingredients
- 1/2 cup canned pumpkin puree, Not pumpkin pie filling.
- 1 tablespoon gluten-free baking powder
- 1/4 cup granulated sugar
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoons salt
- 2 tablespoons vegetable oil
- 1 large egg, Vegan option use Bob's Red Mill gluten-free egg replacer.
- 1 teaspoon pure vanilla extract
- 1 cup all-purpose gluten-free flour with xanthan gum, I like Pillsbury gluten-free flour. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
- 1 cup milk, Dairy-free/Vegan use unsweetened almond or coconut milk.
Instructions
- In a large bowl whisk together the pumpkin puree, baking powder, granulated sugar, pumpkin pie spice, cinnamon, salt, pure vanilla extract, egg (or egg replacer), and the vegetable oil together until smooth.
- Add the gluten-free flour and mix until fully combined.
- Stir in milk (half a cup at a time) and mix until smooth. For thinner pancakes stir in 1 to 2 tablespoons of milk.
- Scoop the batter into a greased 1/4 cup measuring cup and pour the batter onto a greased griddle (275°F) or pan for each pancake.
- Cook the pancakes until the batter starts to start to puff. Flip/turn the pancakes and cook the pancakes until they are golden brown.
- Top with butter, syrup or favorite topping. Enjoy!
- The pancakes can be frozen and reheated in the microwave. To freeze the pancakes, allow them to completely cool and place them on a parchment-lined baking sheet and flash freeze them for 10 minutes to keep them from sticking together. Once the pancakes are flash-frozen, remove them from the baking sheet and place them inside a freezer-safe plastic bag or air-tight container and then freeze.
Video
Notes
- I like Pillsbury gluten-free flour. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
- The best way to measure gluten-free flour is the “spoon & level” method. Using a spoon, scoop the flour into the measuring cup. After you’ve spooned the flour into the measuring cup, use the back of a knife to level off the top of the measuring cup. Please do not scoop the flour out of the bag with your measuring cup or you could get more flour than the recipe calls for.
- To make your own pumpkin pie spice: 1/2 teaspoon ground cinnamon, 1/8 teaspoon ground nutmeg, 1/8 teaspoon ground ginger, a pinch of ground cloves.
- For dairy-free and Vegan options I used unsweetened almond milk.
- For egg-free and Vegan options I used Bob’s Red Mill Gluten-Free Egg Replacer.
- I like to use an electric griddle to cook my pancakes, and I and set it to 350 °
- Make sure your syrup is gluten-free. I like to pure maple syrup.
- The pancakes can be frozen and reheated in the microwave. To freeze the pancakes, allow them to completely cool and place them on a parchment-lined baking sheet and flash freeze them for 10 minutes to keep them from sticking together. Once the pancakes are flash-frozen, remove them from the baking sheet and place them inside a freezer-safe plastic bag or air-tight container and then freeze.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These remind me of IHOP pumpkin pancakes and do not taste gluten free at all! They are a staple in our house now.
I have tried a lot of pumpkin gluten-free pancakes and this one is by far the best. They always turn out fluffy and nice.
Delish!
Used Bob’s red mill gf flour. Subbed light tasting olive oil for veg oil. Will make again!
Perfect breakfast for this chilly fall morning in Oregon. I added more cinnamon and used ginger and cloves for the pumpkin pie spice. Threw in some toasted pecan pieces and served with warm maple syrup – delicious! I cook up all of the batter as the leftover pancakes freeze well. I used coconut milk and it worked perfectly.
Hello, can’t wait to try these. Can I substitute 1 cup Bob’s Red Mill Gluten Free Oat Flour to make them a little healthier. And would I need to add 1/4 teaspoon xanthan gum?
Amazing good!! I seriously couldn’t stop eating them, these will be my new go to pancake recipe!
Great!!
These are great! Subbed baking powder for baking soda and a bit of cream of tartar and used coconut sugar
Yummy! and you don’t have to wait for the holiday’s grocery store to stock their shelves with mixes!!
Absolutely delicious!! I used Bob’s Red Mill GF 1:1 Baking Flour and full-fat coconut milk. RAVE reviews from my gluten and dairy loving guests, who were shocked to hear there was no gluten or dairy in these! Every recipe I’ve made from this site has been a winner 🙂
I used corn flour for the gluten free flour and used home made oat milk. I also used 1/2 can of pumpkin. These turned out great!
I think the oat milk helped them rise. They were really fluffy.
These were amazing!!! My whole family liked them and said you couldn’t even tell they were gluten free. I used Bob Red’s Mill all purpose baking flour because that’s all I had on hand but it worked great.
Great recipe, I like that there are options if you want to make it vegan. My family loves it
I think this recipe is amazing. We are trying dairy free for him and we use ripple milk. So good! The only thing I am wondering is can we lower the amount of baking powder the first couple bites that taste is a little over powering?
This were great. My daughter has been really sad with her diagnosis and feels like all her favorite foods are gone. We made these and she liked them! She felt like she was eating regular food. The texture and flavor was good (sometime gluten, dairy and egg free recipes end up with a very different texture). We liked this one!! Thank you for sharing
These turn out perfect every time! I use the just egg to replace the egg and it works out great!
These were delicious!!! I made a batch of regular pumpkin pancakes and then made these gluten free pancakes, and they were better than the regular ones! I made exactly like the recipe and I even used the egg replacer, and they were great!!
Sooooooo fluffy and simply delicious! The regular pancake recipe is my go-to, but the pumpkin ones are even more heavenly! I use oat milk instead of almond as the only adaptation I make.