• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Mama Knows Gluten Free logo

  • Home
  • About
  • Recipes
    • Baking
    • Desserts
    • Breakfast
    • Dinner
    • Dairy-Free
  • Newsletter
  • Cookbook
  • Contact
  • Privacy
  • Gluten-Free 101
  • Nav Social Menu

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
menu icon
go to homepage
  • Home
  • Recipes Index
    • Baking
    • Desserts
    • Breakfast
    • Dinner
    • Dairy-Free
  • Cookbook
  • Subscribe
  • About
    • Contact
    • Privacy
  • Gluten-Free 101
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Home
    • Recipes Index
      • Baking
      • Desserts
      • Breakfast
      • Dinner
      • Dairy-Free
    • Cookbook
    • Subscribe
    • About
      • Contact
      • Privacy
    • Gluten-Free 101
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Breakfast

    Gluten-Free Pumpkin Pancakes {Dairy-Free & Vegan Options}

    Published: Oct 1, 2020 · by Audrey

    • Facebook
    Jump to Recipe - Print Recipe

    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 on a white plate with butter and syrup and more pancakes and syrup in the background

    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.

    gluten-free pumpkin pancakes recipe steps photo collage

    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 (½ 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 ¼ 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 ¼ cup measuring cup sprayed with gluten-free cooking spray to portion out the batter. Just scoop your ¼ 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 ½ teaspoon ground cinnamon, ⅛ teaspoon ground nutmeg, ⅛ teaspoon ground ginger, and a pinch of ground cloves.

    gluten-free pumpkin pancakes stacked on a white plate with syrup and more pancakes in the background

    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 pumpkin waffles with a bite on a fork

    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!

    gluten-free pancakes with a bite on a fork with more pancakes and syrup in the backgorund.

    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.

    newsletter signup for free recipe e-book

    More Gluten-Free Breakfast Recipes To Try!

    • Gluten-Free Crepes {Dairy-Free Option}
    • Gluten-Free Biscuits {Dairy-Free & Vegan Option}
    • Easy Gluten-Free Blueberry Banana Muffins {Dairy-Free and Refined Sugar Free Option}
    • Gluten-Free Cinnamon Rolls {Dairy-Free Option}

    Let’s Connect! You can FOLLOW ME on Facebook, Instagram, Pinterest, or YouTube!

    ★Did you make this recipe? Please give it a star rating below in the comments!★

    gluten-free pumpkin pancakes topped with butter and syrup on a white plate with more pancakes and syrup in the background
    Print Pin
    5 from 10 votes

    Gluten-Free Pumpkin Pancakes {Dairy-Free & Vegan Option}

    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. 
    Course Breakfast
    Cuisine American
    Keyword gluten free dairy free pumpkin pancakes, gluten free pumpkin pancakes, gluten-free vegan pancakes
    Prep Time 5 minutes
    Cook Time 10 minutes
    Total Time 15 minutes
    Servings 8 pancakes
    Calories 140kcal
    Author Audrey from Mama Knows Gluten Free

    Ingredients

    • ½ cup canned pumpkin puree Not pumpkin pie filling.
    • 1 tablespoon gluten-free baking powder
    • ¼ cup granulated sugar
    • 1 teaspoon pumpkin pie spice
    • ½ teaspoon ground cinnamon
    • ¼ 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.
    US Customary - Metric

    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 ¼ 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: ½ teaspoon ground cinnamon, ⅛ teaspoon ground nutmeg, ⅛ 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

    Serving: 1pancake | Calories: 140kcal | Carbohydrates: 21g | Protein: 3g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 26mg | Sodium: 97mg | Potassium: 232mg | Fiber: 2g | Sugar: 9g | Vitamin A: 2466IU | Vitamin C: 1mg | Calcium: 117mg | Iron: 1mg
    Pin Recipe
    Did you enjoy this recipe? Please give it a star rating below in the comments. Thank you!
    GET MY NEW COOKBOOK!Check out The Everything Gluten-Free & Dairy-Free Cookbook!
    DID YOU MAKE THIS RECIPE?Share a recipe pic with me and mention @MamaKnowsGlutenFree and use the tag #mamaknowsglutenfree!
    • Facebook

    Click To View More Recipes

    Disclosure: This post may contain affiliate links. To learn more check my Disclosure page.

    © MAMA KNOWS GLUTEN FREE. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please link back to this post for the recipe.

    Reader Interactions

    Comments

    1. Linda says

      December 22, 2022 at 12:13 pm

      These are great! Subbed baking powder for baking soda and a bit of cream of tartar and used coconut sugar

      Reply
    2. Beverly Youngblood-Smith says

      November 06, 2022 at 6:36 pm

      Yummy! and you don’t have to wait for the holiday’s grocery store to stock their shelves with mixes!!

      Reply
    3. Mimi says

      October 01, 2022 at 7:02 pm

      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 🙂

      Reply
    4. Kim ash says

      June 10, 2022 at 1:04 pm

      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.

      Reply
    5. Ana says

      January 05, 2022 at 8:01 pm

      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.

      Reply
    6. Angel Torres says

      December 05, 2021 at 11:54 am

      Great recipe, I like that there are options if you want to make it vegan. My family loves it

      Reply
    7. Sarah Lester says

      December 02, 2021 at 10:31 am

      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?

      Reply
    8. Larissa Martin says

      March 05, 2021 at 4:12 pm

      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

      Reply
    9. Amy says

      February 06, 2021 at 10:40 pm

      These turn out perfect every time! I use the just egg to replace the egg and it works out great!

      Reply
    10. Lisa says

      January 17, 2021 at 12:18 pm

      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!!

      Reply
    11. Donna says

      December 12, 2020 at 8:58 am

      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.

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Audrey Roberts in a white kitchen for a profile photo

    I'm Audrey Roberts, a busy mama of four and I love sharing the recipes that I make for my family. I make gluten-free family-friendly recipes that are simple and delicious that you can too! I use easy to find ingredients that won't break your budget. You will also find dairy-free options and Paleo recipes. I am also the author of  The Everything Gluten-Free & Dairy-Free Cookbook, which is an Amazon Best Selling Cookbook in the US and Internationally. Living gluten-free since 2010. I hope by me sharing my journey it may help you with yours.  Read More…

     

    Footer

    ↑ back to top

    About

    • About
    • Cookbook
    • Privacy Policy
    • Disclosure Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    Copyright © 2023 MAMA KNOWS GLUTEN FREE®. Registered trademark. All rights reserved.