Gluten-Free Pumpkin Pancakes Recipe

4.83 from 23 votes

An easy recipe for gluten-free pumpkin pancakes. Quick, fluffy, and full of pumpkin and pumpkin spice flavors! Dairy-free and vegan option.

Prep Time5

Cook Time10

Total Time15

Course: Breakfast

Cuisine: American

Keyword: gluten free dairy free pumpkin pancakes, gluten free pumpkin pancakes, gluten-free vegan pancakes

Servings: pancakes

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

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 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!”