The Best Gluten-Free Pumpkin Pancakes

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Gluten Free Pumpkin Pancakes

It’s autumn. Time for cooler weather, falling leaves and fishing out our sweaters from our cedar chests and closets. It’s time for bonfires and block parties, football games and hot cider. And it’s also time for the endless stream of pumpkin recipes in magazines and food blogs. This place will be no exception, and I hope you don’t mind. I love all things pumpkin…sweet and savory, both. And I especially love this easy recipe for gluten-free pumpkin pancakes.

Images, recipe and recipe card updated 9/20/21.

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Gluten Free Pumpkin Pancakes
Gluten Free Pumpkin Pancakes

Pumpkin makes me feel all warm and cozy and gluten-free pumpkin pancakes are something we enjoy often in fall. Sometimes if I’m feeling really crazy, I’ll put the batter into a bag with the corner snipped off and attempt to shape the pancakes into leaf or pumpkin shapes. But not today.

How to Make Gluten Free Pumpkin Pancakes

These pancakes are light and fluffy and subtly spiced with cinnamon and nutmeg. Warm maple syrup is the perfect compliment, as is a mug of coffee or hot cider. I like them equally with chocolate and without. When do I add it I only put a few chocolate chips in each pancake. They are enough to add that something special without overpowering the pumpkin and spice. These days, my favorite topping is blackberries (which are still in season in fall), and a few toasted slices of almond. But you do you.

Ingredients

  • 2 cups gluten-free all purpose flour blend
  • ¼ cup brown sugar
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1¼ teaspoons ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ⅛ teaspoon ground cloves
  • ¼ teaspoon xanthan gum omit if your flour blend already contains it
  • 2 cups whole milk or low fat buttermilk
  • ½ cup pumpkin puree
  • 2 extra large eggs
  • 2 tablespoons melted butter
  • chocolate chips optional

Instructions

  1. Preheat the oven to 200 degrees. Heat a griddle over medium low heat. Whisk together the dry ingredients in a large bowl. In another bowl, whisk together the milk, pumpkin puree, eggs and melted butter. Add to the dry ingredients and whisk to combine.
  2. Pour about 1 tablespoon of oil on the griddle and spread with a paper towel. Pour batter, a ¼ cup at a time, onto the griddle to make dollar-sized pancakes. Top each with a few chocolate chips, if desired.
  3. When the pancakes bubble and the edges look dry after about 3-4 minutes, flip and continue cooking on the other side for 2-3 minutes longer, or until cooked all the way through.
  4. Remove to a serving tray, cover with foil and set in the oven to keep warm while you make another batch. If the pancakes are cooking too quickly, turn down the heat. Re-oil griddle as necessary. Serve hot with warm maple syrup or whipped cream and chocolate chips.
Gluten Free Pumpkin Pancakes

I wish I looked this good first thing in the morning. Yum.

Love pumpkin spice & everything nice? We’ve got you covered!

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Gluten Free Pumpkin Pancakes

The Best Recipe for Gluten Free Pumpkin Pancakes

Alison Needham
These cozy pancakes taste as good as pie. Sometimes I shape them into pumpkins or leaves by using a piping bag, bottle, or a zip-top bag with one corner snipped off. Cooking gluten free pancakes requires patience and they need to be cooked for a bit longer at a lower temperature than regular pancakes so that they aren’t gooey in the middle. If you find that the outsides are cooking faster than the insides, adjust the temperature down and give them a bit more time on the griddle. If you aren’t gluten free, simply use regular, all-purpose flour and omit the xanthan gum.
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Breakfast
Cuisine American
Servings 16 pancakes
Calories 106 kcal

Equipment

  • Griddle or large skillet

Ingredients
  

Instructions
 

  • Preheat the oven to 200 degrees. Heat a griddle over medium low heat. Whisk together the dry ingredients in a large bowl. In another bowl, whisk together the milk, pumpkin puree, eggs and melted butter. Add to the dry ingredients and whisk to combine.
  • Pour about 1 tablespoon of oil on the griddle and spread with a paper towel. Pour batter, a ¼ cup at a time, onto the griddle to make dollar-sized pancakes. Top each with a few chocolate chips, if desired.
  • When the pancakes bubble and the edges look dry after about 3-4 minutes, flip and continue cooking on the other side for 2-3 minutes longer, or until cooked all the way through.
  • Remove to a serving tray, cover with foil and set in the oven to keep warm while you make another batch. If the pancakes are cooking too quickly, turn down the heat. Re-oil griddle as necessary. Serve hot with warm maple syrup or whipped cream and chocolate chips.

Nutrition

Serving: 2pancakesCalories: 106kcalCarbohydrates: 17gProtein: 3gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 27mgSodium: 371mgPotassium: 70mgFiber: 2gSugar: 6gVitamin A: 1315IUVitamin C: 1mgCalcium: 84mgIron: 1mg
Keyword Gluten Free Pumpkin Pancakes
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6 Comments

  1. These look and sound SO delicious!! I’m a huge, huge, huge pumpkin fan and have been trying to use it any which way I can. Pancakes at the top of my list. Can’t wait to try these!

    1. Me too. I look forward to pumpkin season every year. <3

  2. I’m not sure which is more impressive: these photos, or the fact that you’re able to keep chocolate chips in your pantry long enough to become “faded.” 🙂

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