Gluten-Free Pumpkin Pancakes
Published
This easy recipe for gluten-free pumpkin pancakes is one of my favorite things to make during fall! They’re quick, fluffy, and full of pumpkin spice flavor. With real pumpkin puree in the filling, these pancakes are also incredibly moist and flavorful! My kids love them covered in maple syrup for a sweet breakfast treat. This simple recipe also has a dairy-free, egg-free, and vegan option.
Homemade Gluten-Free Pumpkin Pancakes
If you enjoy my gluten-free pancake recipe, you’re going to love these gluten-free pumpkin pancakes! I use gluten-free flour, sugar, eggs, vegetable oil, and milk, as used in my tried and true base recipe, but give it a pumpkin flavor twist with pumpkin pie spice and pumpkin puree. This recipe has all the flavors of my gluten-free pumpkin pie but is much quicker to make!
Ingredients
- Canned Pumpkin Puree: I use pure pumpkin puree in this recipe, not pumpkin pie filling.
- Gluten-Free Baking Powder: A rising agent that helps make the pancakes fluffy.
- Pumpkin Pie Spice: I buy a pre-mixed blend down the spice aisle of my grocery store. But if you want to make your own pumpkin pie spice, it’s super easy! I’ve included what you’ll need to make it in the recipe card below.
- Ground Cinnamon: A little extra cinnamon adds a delicious, warming flavor.
- Granulated Sugar: Adds sweetness and helps create a golden brown surface.
- Salt: Enhances all the other flavors.
- Vegetable Oil: Stops your gluten-free pumpkin pancakes from drying out in the frying pan by adding more moisture.
- Egg: You only need one large egg for this recipe. Use Bob’s Red Mill gluten-free egg replacer for a vegan and egg-free option.
- Vanilla Extract: Adds a sweet vanilla flavor.
- All-Purpose Gluten-Free Flour with Xanthan Gum: I made and tested this recipe with Pillsbury gluten-free flour, which is a cup-for-cup rice flour blend. Your chosen flour must include xanthan gum for this recipe to work. You may experience different results depending on the gluten-free flour blend you choose.
- Milk: Use any type of milk you like! I’m dairy-free, so I use unsweetened almond milk, but coconut milk is another great dairy-free and vegan option.
Tips and Suggestions
- Be sure to use canned pureed pumpkin, not pumpkin pie filling.
- As always, I recommend using the “spoon & level” method to measure your gluten-free flour. Use a spoon to scoop the flour into the measuring cup, then use the back of a knife to level off the top. Don’t scoop the flour directly out of the bag with your measuring cup, or you could get more flour than the recipe calls for.
- I use a ¼ cup measuring cup sprayed with gluten-free cooking spray to portion out the batter. It makes the perfect-sized pancake every time!
- Always grease your pan or griddle. I like using gluten-free coconut cooking spray.
- I use an electric griddle to cook my pancakes, which I set to 350°F.
- Make sure your syrup is gluten-free. I like pure maple syrup (but I think my kids like it more than me!).
What’s The Difference Between Canned Pumpkin And Pumpkin Pie Filling?
Canned pumpkin is cooked and pureed pumpkin, which is unsweetened and doesn’t have spice added to it. Pumpkin pie filling is sweetened, cooked, and pureed pumpkin, with added spices like cinnamon, ginger, and allspice.
My recipe used canned pumpkin, not pumpkin pie filling. Remember to always check the labels to confirm your canned pumpkin is gluten-free with no risk of cross-contamination.
Can I Use This Recipe To Make Waffles?
No, waffle batter is a little different from pancake batter. However, I do have an easy recipe for gluten-free pumpkin waffles! They’re just as delicious and also have a dairy-free option.
Can I Freeze These Pancakes?
Yes, I always do! It’s easy to make a few batches of these homemade gluten-free pumpkin pancakes and keep them in the freezer for busy mornings. They freeze and reheat really well. Let your pancakes completely cool, and then place them on a parchment-lined baking sheet. Pop the baking sheet into the freezer and flash-freeze them for 10 minutes, which keeps them from sticking together.
Once they’re flash-frozen, remove the pancakes from the baking sheet and place them inside a plastic freezer-safe bag or air-tight container. They’ll be good in the freezer for up to 3 months.
How to Reheat
I usually reheat these pancakes in the microwave. All microwaves are different, but I start by reheating them for 30-60 seconds. You can also reheat the pancakes in a toaster oven for a few minutes.
More Gluten-Free Breakfast Recipes To Try!
Gluten-Free Pumpkin Pancakes Recipe
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
- 1 teaspoon pure vanilla extract
- 1 large egg, vegan option use Bob's Red Mill gluten-free egg replacer.
- 2 tablespoons vegetable oil
- 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!
Notes
- 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. Please don’t scoop the flour out of the bag with your measuring cup.
- To Make Your Own Pumpkin Pie Spice: ½ teaspoon ground cinnamon, ⅛ teaspoon ground nutmeg, ⅛ teaspoon ground ginger, and a pinch of ground cloves.
- To Store: Keep in an airtight container in the refrigerator for up to 3-4 days.
- To Freeze: Flash freeze in a single layer on a baking sheet, then transfer to a freezer-safe bag or container for up to 3 months.
- To Reheat: I warm mine in the microwave starting at 30-60 seconds. You can also use a toaster oven.
- Mama says, “Check all of your labels!”
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How To Make Gluten-Free Pumpkin Pancakes Step-by-Step
In a large bowl whisk together ½ cup pumpkin puree, 1 tablespoon baking powder, ¼ cup granulated sugar, 1 teaspoon pumpkin pie spice, ½ teaspoon cinnamon, ¼ teaspoons salt, 1 teaspoon pure vanilla extract, 1 large egg (or egg replacer), and 2 tablespoons vegetable oil together until smooth.
Add 1 cup gluten-free flour and mix until fully combined.
Stir in 1 cup 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 BEST pancakes I’ve ever had and they are gluten and dairy free!
These were delicious and I’m not even totally sold on pumpkin things. These are a winner!
These pumpkin pancakes are delicious and do not have that GF texture. I followed recipe exactly as written.
I’ve tried this recipe twice with the same result: pancakes won’t cook through. Outside is cooked, inside is goo.
I don’t get how to make them cook on the inside and not burn on the outside – I definitely tried low and slow but the inside doesn’t want to cook through. Help?
Hi Amanda, sounds like they might be too thick. Which flour are you using?
These were great using Bobs Red Mill baking flour. They didn’t hold up when I used same brand but almond flour. Will make again!
Hi there, I have to thank you so much for this fantastic recipe!!! Was thinking of making a delicious fall vibes dessert today. Came across this & thought pancakes would be easy & delicious — well it certainly was! These knock it out of the park!!! Thank you so very much!! 🎃🥞🎃🥞🎃
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.