The Best Gluten-Free Pumpkin Pancakes

Fluffy, flavorful, and perfect for fall, these gluten-free pumpkin pancakes are a must-try! Made with warm spices and real pumpkin, they’re the ultimate breakfast treat for cozy mornings. Whether you’re gluten-free or just love all things pumpkin, these pancakes will become your new favorite autumn recipe.
Jump to RecipeIt’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.


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
- 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.

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 Spice Cupcakes with Pumpkin Swirl Cream Cheese Frosting
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The Best Recipe for Gluten Free Pumpkin Pancakes
Equipment
- Griddle or large skillet
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
- 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
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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!
Me too. I look forward to pumpkin season every year. <3
Oh. My. Goodness! These pancakes look incredible!! I love the addition of the chocolate chips! 🙂
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.” 🙂
Haha! They were a lucky find at the back of the pantry. 😉
Hi! I love your recipes, but now I can’t eat any rice at all. It is so discouraging. Different companies and cooking blogs have blends without rice flour. But they all react differently, as you can imagine. I guess I’m doing what you do, try things out and crossing my fingers. And now I have even more respect for all you gluten free bloggers. It’s not fun to throw things out that you’ve made. So thank you very much! And if you have an ideas for me, I would be so thankful.
Hi Alene – yes experiment experiment experiment. Pancakes are so forgiving though. Try a mixture of millet flour, tapioca starch and potato starch. Or swap millet for sorghum, oat or almond flour. 🙂