Gluten-Free Pumpkin Pancakes
Make fluffy, spiced gluten-free pumpkin pancakes perfect for fall mornings. Quick, easy, and absolutely delicious—the whole family will love them.
There’s something magical about waking up to gluten-free pumpkin pancakes on a crisp autumn morning, the kitchen filling with that warm spice aroma that just screams fall comfort. You know that feeling when the seasons change and suddenly pumpkin everything sounds like the best idea ever? That’s exactly the vibe these pancakes bring to your breakfast table.
I created these gluten-free fall pancakes specifically for busy families craving that cozy, seasonal flavor without spending hours in the kitchen. The secret to fluffy gluten-free pumpkin pancakes is using a quality gluten-free flour blend and the right ratio of pumpkin puree to liquid—which means you’re just three minutes away from restaurant-quality breakfast.
These healthy pumpkin pancakes are naturally nourishing, completely gluten-free, and absolutely foolproof. Whether you’re new to gluten-free cooking or a seasoned kitchen pro, you’ll have golden, tender pumpkin spice pancakes on the table before the coffee even finishes brewing.
Table of Contents
Ingredients
| Ingredient | Amount |
|---|---|
| Canned pumpkin puree (not pie filling) | ½ cup |
| Gluten-free baking powder | 1 tablespoon |
| Granulated sugar | ¼ cup |
| Pumpkin pie spice | 1 teaspoon |
| Ground cinnamon | ½ teaspoon |
| Salt | ¼ teaspoon |
| Pure vanilla extract | 1 teaspoon |
| Large egg (or Bob’s Red Mill egg replacer for vegan) | 1 |
| Vegetable oil | 2 tablespoons |
| All-purpose gluten-free flour with xanthan gum | 1 cup |
| Milk (dairy or unsweetened almond/coconut) | 1 cup |
Pro tip: Use Pillsbury gluten-free flour for these pumpkin pancakes—different gluten-free flour blends behave differently, so your results might vary slightly depending on your brand choice. Always use pure pumpkin puree, not pumpkin pie filling, which has added sugar and spices.
Instructions
Step 1: In a large bowl, whisk together the pumpkin puree, gluten-free baking powder, granulated sugar, pumpkin pie spice, ground cinnamon, salt, pure vanilla extract, egg, and vegetable oil until the mixture is smooth and well-combined. You’re creating a flavorful base for these gluten free pumpkin pancakes that’s rich and aromatic.
Step 2: Add the all-purpose gluten-free flour to your wet mixture and stir until everything is fully combined, making sure there are no dry flour pockets hiding in your batter. This creates the foundation for those fluffy, tender gluten-free fall pancakes.
Step 3: Gradually stir in the milk, adding about half a cup at a time and mixing until the batter reaches a smooth, pourable consistency. For thinner pancakes with delicate edges, add 1–2 extra tablespoons of milk to your gluten-free pumpkin pancake batter.
Step 4: Heat a greased griddle or non-stick pan to 275°F (135°C) and let it warm for a minute so your pancakes cook evenly. A properly heated cooking surface is key to golden-brown, perfectly cooked gluten-free pancakes every time.
Step 5: Using a ¼ cup measuring cup as your scoop, pour batter onto the hot griddle for each pumpkin spice pancake, spacing them a couple inches apart so they have room to puff and spread. You’ll know when to flip when the batter starts to puff slightly and you see small bubbles forming on the surface.
Step 6: Flip your gluten-free pumpkin pancakes carefully and cook the other side until golden brown, which takes about 1–2 minutes. The golden color tells you the inside is cooked through and fluffy—that’s your signal these are ready to eat.
Step 7: Transfer your finished healthy pumpkin pancakes to a serving plate and top with your favorite toppings—butter, warm maple syrup, whipped cream, or fresh berries all work beautifully. The smell coming off a stack of these gluten-free fall pancakes is almost as good as the taste.
Substitutions
Egg-Free Option: Use Bob’s Red Mill gluten-free egg replacer according to package directions to replace the single egg in your gluten free pumpkin pancakes. The egg replacer works wonderfully in these pancakes and gives you that same binding power without any animal products.
Dairy-Free Milk Swap: Replace regular milk with unsweetened almond milk, coconut milk, or oat milk in your gluten-free pumpkin spice pancakes. All three options work beautifully and create the same fluffy, tender texture in these healthy pumpkin pancakes.
Different Gluten-Free Flour Blends: If you don’t have Pillsbury, try King Arthur Baking Company or Bob’s Red Mill gluten-free all-purpose flour for your gluten-free pancakes. Just note that different blends may require slight adjustments to liquid amounts, so add milk gradually and check your batter consistency.
Extra Spice Version: Add an extra ¼ teaspoon of nutmeg or a pinch of ground ginger to intensify the cozy spice flavor in your gluten-free fall pancakes. These subtle additions make the pumpkin spice pancakes even more aromatic and autumnal without overpowering the pumpkin flavor.
Looking for more seasonal gluten-free breakfast ideas? Check out our complete gluten-free breakfast recipe collection for endless morning inspiration, or explore our easy gluten-free baking foundations to master your technique. For more comforting gluten-free mains and sides that work year-round, browse our beginner-friendly gluten-free family recipes designed for every skill level and occasion.
Troubleshooting Tips
Pancakes Turn Out Dense or Heavy: This usually means you overmixed the gluten-free batter or your griddle temperature was too low. Mix your gluten free pumpkin pancakes gently—just until the flour disappears—and ensure your cooking surface is properly preheated to 275°F for light, fluffy results.
Pancakes Aren’t Cooking Through: If the outside browns too quickly but the inside stays raw, your griddle is too hot. Lower the temperature slightly (around 250°F) and give these gluten-free pancakes a bit more time to cook through. A slower, gentler heat creates perfectly cooked pumpkin spice pancakes inside and out.
Batter Is Too Thick: You can always thin out your gluten-free pumpkin pancake batter by adding milk one tablespoon at a time. The batter should pour easily but hold its shape when scooped—like thick cream, not like concrete. Too-thick batter creates pancakes that won’t cook evenly through the middle.
Pancakes Stick to the Griddle: Make sure your cooking surface is well-greased with butter or oil before each batch of gluten free pumpkin pancakes. Even non-stick surfaces benefit from a light greasing, which helps these pancakes release cleanly and develop those beautiful golden edges.
Storage & Meal Prep
Keeping Pancakes Fresh: Store cooled gluten free pumpkin pancakes in an airtight container at room temperature for up to 2 days. They stay relatively soft thanks to the pumpkin puree’s moisture, making them perfect for quick reheating.
Freezing for Busy Mornings: Stack your cooled healthy pumpkin pancakes with parchment paper between each one and freeze them in a freezer-safe bag for up to 3 months. Pop them straight into the toaster or toaster oven for a quick warm-up—you’ll have fall breakfast ready in minutes any time of year.
Make-Ahead Strategy: Prepare your dry ingredients the night before and store in an airtight container, then mix everything fresh in the morning. This cuts down on morning prep time while ensuring your gluten-free fall pancakes taste perfectly fresh with maximum fluffiness from the baking powder.
Serving Suggestions & Pairings
Serve your gluten free pumpkin pancakes with warm maple syrup and a pat of melting butter for the ultimate classic pairing. These healthy pumpkin pancakes also shine when topped with whipped cream, a drizzle of chocolate sauce, or a sprinkle of chopped pecans for extra crunch.
Pair your pumpkin spice pancakes with a hot cup of spiced coffee or chai tea for the complete cozy fall experience. Fresh fruit like sliced apples or berries adds brightness to balance the rich, warm spices in these gluten-free pancakes.
For a Thanksgiving morning treat, stack these gluten free pumpkin pancakes high and serve them alongside turkey sausage or crispy bacon. Your family will love waking up to this seasonal favorite, and you’ll feel like a breakfast hero.
Variations & Dietary Adjustments
Vegan Version: Use Bob’s Red Mill gluten-free egg replacer and dairy-free milk to make completely vegan gluten free pumpkin pancakes. These healthy pumpkin pancakes adapt beautifully to plant-based diets without losing any of that cozy, fluffy texture everyone loves.
Chocolate Chip Addition: Stir ½ cup of chocolate chips into your gluten-free pumpkin pancake batter for a decadent twist. The chocolate melts into the warm pancakes and creates little pockets of deliciousness throughout these pumpkin spice pancakes.
Pecan or Walnut Version: Add ½ cup of chopped pecans or walnuts directly to your gluten-free batter for added crunch and nuttiness. These nutty pumpkin pancakes feel extra special and pair wonderfully with maple syrup or cream cheese frosting.
Mini Pancake Bites: Use a small ¼ cup measuring cup to pour tiny portions onto your griddle for bite-sized gluten free pumpkin pancakes. These mini pumpkin spice pancakes are perfect for kids, easier to handle at breakfast, and adorable on the plate.
Protein-Packed Boost: Stir in 3 tablespoons of vanilla protein powder to your wet ingredients for extra protein in your healthy pumpkin pancakes. This keeps these gluten-free fall pancakes filling longer and makes them perfect for active families.
FAQs About Gluten-Free Pumpkin Pancakes
Can I use fresh pumpkin instead of canned for these gluten free pumpkin pancakes?
Absolutely! Use ½ cup of cooked, pureed fresh pumpkin—just make sure it’s smooth and has no excess liquid. Fresh pumpkin works beautifully in these healthy pumpkin pancakes, though you might need to adjust milk amounts slightly depending on how wet your puree is.
What’s the difference between pumpkin pie spice and regular cinnamon?
Pumpkin pie spice is a blend that includes cinnamon, nutmeg, ginger, and allspice, giving these pumpkin spice pancakes more complex, warm flavor. Regular cinnamon is just one spice, so using only cinnamon in your gluten free pumpkin pancakes would taste less balanced and autumnal.
How do I know when to flip my gluten free pumpkin pancakes?
Watch for small bubbles forming on the surface and the batter starting to puff slightly—that’s your signal these pancakes are ready to turn. The top should look slightly set but still moist when you flip your gluten-free fall pancakes, which ensures they stay tender inside.
Can I make the batter ahead of time for these pumpkin pancakes?
You can prepare the dry ingredients ahead, but mix the wet and dry components just before cooking for maximum fluffiness in your gluten free pumpkin pancakes. Batter made too far ahead loses its leavening power, resulting in flatter, denser healthy pumpkin pancakes.
Best way to reheat frozen gluten free pumpkin pancakes?
Pop them straight into a toaster oven at 325°F for 5–7 minutes, or use a regular toaster on medium setting. This gently warms these gluten-free fall pancakes without drying them out like a microwave might.
Final Thoughts
Making gluten free pumpkin pancakes from scratch is genuinely one of the easiest ways to bring seasonal joy to your breakfast table. You’re not working with complicated techniques or hard-to-find ingredients—just real, wholesome ingredients that create something absolutely delicious.
The beauty of these gluten-free fall pancakes is that they adapt to your preferences and your family’s dietary needs without losing that authentic, cozy flavor. Whether you serve them on a lazy Sunday morning or as part of a festive Thanksgiving breakfast, they’re always welcome at the table.
Well, there’s nothing quite like pulling a stack of golden, pumpkin-spiced pancakes off the griddle and watching everyone’s faces light up. You’ve just created comfort food memories that’ll have your family asking for these gluten free pumpkin pancakes all season long.
About This Recipe
These gluten free pumpkin pancakes are designed to feel as cozy and familiar as traditional pancakes—maybe even better, since you made them in your own kitchen. The combination of pure pumpkin puree, warming spices, and a quality gluten-free flour blend creates healthy pumpkin pancakes with that tender, fluffy texture that makes people genuinely surprised these are gluten-free.
For more information on gluten-free flour selection and baking science, the authoritative guide to gluten-free flour blends and xanthan gum substitution provides expert insights on why flour choice matters so much.
These gluten-free fall pancakes prove that you don’t need gluten to create something magical at the breakfast table. You just need good ingredients, a little warmth, and the desire to start your day with comfort and joy.
Gluten-Free Pumpkin Pancakes
Equipment
- Large mixing bowl
- Whisk
- Griddle or non-stick pan
- 1/4 cup measuring cup
- Spatula
- Measuring cups and spoons
- Serving plate
Ingredients
- ½ cup Canned pumpkin puree Not pumpkin pie filling
- 1 tbsp Gluten-free baking powder
- ¼ cup Granulated sugar
- 1 tsp Pumpkin pie spice
- ½ tsp Ground cinnamon
- ¼ tsp Salt
- 1 tsp Pure vanilla extract
- 1 large Egg Or Bob’s Red Mill gluten-free egg replacer for vegan option
- 2 tbsp Vegetable oil
- 1 cup All-purpose gluten-free flour with xanthan gum Pillsbury brand recommended
- 1 cup Milk Dairy or unsweetened almond/coconut milk
Instructions
- Step 1: In a large bowl, whisk together the pumpkin puree, gluten-free baking powder, granulated sugar, pumpkin pie spice, ground cinnamon, salt, pure vanilla extract, egg, and vegetable oil until the mixture is smooth and well-combined. You’re creating a flavorful base for these gluten-free pumpkin pancakes that’s rich and aromatic.
- Step 2: Add the all-purpose gluten-free flour to your wet mixture and stir until everything is fully combined, making sure there are no dry flour pockets hiding in your batter. This creates the foundation for those fluffy, tender gluten-free fall pancakes.
- Step 3: Gradually stir in the milk, adding about half a cup at a time and mixing until the batter reaches a smooth, pourable consistency. For thinner pancakes with delicate edges, add 1–2 extra tablespoons of milk to your gluten-free pumpkin pancake batter.
- Step 4: Heat a greased griddle or non-stick pan to 275°F (135°C) and let it warm for a minute so your pancakes cook evenly. A properly heated cooking surface is key to golden-brown, perfectly cooked gluten-free pancakes every time.
- Step 5: Using a ¼ cup measuring cup as your scoop, pour batter onto the hot griddle for each pumpkin spice pancake, spacing them a couple inches apart so they have room to puff and spread. You’ll know when to flip when the batter starts to puff slightly and you see small bubbles forming on the surface.
- Step 6: Flip your gluten-free pumpkin pancakes carefully and cook the other side until golden brown, which takes about 1–2 minutes. The golden color tells you the inside is cooked through and fluffy—that’s your signal these are ready to eat.
- Step 7: Transfer your finished healthy pumpkin pancakes to a serving plate and top with your favorite toppings—butter, warm maple syrup, whipped cream, or fresh berries all work beautifully. The smell coming off a stack of these gluten-free fall pancakes is almost as good as the taste.
