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 Crepes
• Gluten-Free Biscuits
• Easy Gluten-Free Blueberry Banana Muffins
• Gluten-Free Cinnamon Rolls

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!