These light and fluffy gluten free pumpkin pancakes are such a fun fall breakfast! They're so soft and full of warm flavor, plus they're super easy to make. We love serving these up year-round with pure maple syrup and homemade whipped cream.
I don't know about you, but I'm a big breakfast person. I look forward to my cup of coffee every morning, and I love indulging in a delicious breakfast, especially on the weekends.
So of course, gluten free pumpkin pancakes are a must for me every fall. It took me a while to crack the code on perfect gluten free pancakes from scratch, but once I did, it was game over. Now I just love coming up with different variations.
Jump to:
Why You'll Love This Recipe
- That pumpkin flavor, of course! If you are a fan of pumpkin, then these pancakes will NOT disappoint.
- I love the texture, too. While gluten free pancakes might sound intimidating at first, this recipe yields super soft pancakes that are not gummy, gritty, or chewy.
- I said it before and I will say it one more time: they're SO. EASY. TO. MAKE. The recipe is made in one bowl and will take you less than 20 minutes.
- This recipe will work with any store-bought 1:1 gluten free flour blend. It's made without eggs and easy to make dairy-free, too.
Ingredient Notes and Substitutions
- Gluten free flour: My favorite gluten free flour blend is Bob's Red Mill 1 to 1. If you use a different blend, you'll need to make sure it contains xanthan gum.
- Pumpkin pie spice: This spice blend is pretty easy to find in most major grocery stores, but you can always make your own.
- Pumpkin: Make sure you're using 100% pure pumpkin, not pumpkin pie filling (which also comes in a can but contains added sugar and ingredients).
- Oil: I like to use canola oil here, but you can use vegetable oil.
- Milk: To be honest, it doesn't really matter whether you use whole milk or a lower fat milk.
How To Make Gluten Free Pumpkin Pancakes
Step by Step Instructions
- To make my gluten free pumpkin pancakes, we'll start by combining the dry ingredients in a large mixing bowl.
- Give the dry mix a good whisk, then add the remaining ingredients right in. Stir just until combined, then let it be. We want the batter to sit for at least 10 minutes, but longer is better.
- That's basically all there is to it! Heat up a greased griddle (or frying pan), scoop about ยผ cup of batter out for each pancake, and cook 'em up.
Toppings & Serving Ideas
- Sweet & Classic
- Maple syrup and toasted pecans
- Drizzle of honey
- Fresh & Fruity
- Yogurt and sliced bananas
- Air fryer apples
- Fresh berries with a spoonful of whipped cream
- Indulgent Treats
- Cinnamon sugar dust on melted butter
- Whipped cream and chocolate chips
Make-Ahead, Storage, and Freezer Tips
- You can store these pancakes in an airtight container in the refrigerator for 3-4 days.
- They also work great if you make ahead and freeze them for busy mornings! I recommend freezing in single layer, with parchment paper between each layer, in a zip-top plastic bag.
- To reheat, simply pop the pancakes into a toaster or quickly heat up on a skillet. You can use the microwave in a pinch, but the texture won't be quite the same.
Troubleshooting Common Issues
- Gummy centers: typically caused by cooking on too-high heat or not letting the batter rest.
- Rest batter for 5-10 minutes to let the flour hydrate.
- Lower heat so pancakes cook evenly inside and out.
- Flat pancakes: may be due to expired baking powder or batter that is too thin.
- Check that your baking powder is fresh.
- Add 1-2 tablespoons of gluten-free flour if needed.
- Dry texture: usually from too much flour.
- Weigh your flour using a kitchen scale if possible.
- Be sure to lightly scoop flour into your measuring cup with a spoon and level off.
If you love this recipe, you'll definitely want to check out my gluten-free fall dessert roundup for even more cozy pumpkin and apple ideas.
Frequently Asked Questions
For dairy free pumpkin pancakes, substitute your favorite non-dairy milk.
You'll see the sides start to bubble, that's when you know it's time to flip. It usually takes about a minute on each side, on medium heat.
Yes! But do note that gluten free batter will thicken the more it sits. If you are letting it rest overnight, stir in 1-3 tablespoons of milk before cooking and add ยผ teaspoon of baking powder to revive lift.
Did you try my gluten free pumpkin pancakes? Leave me a comment below or tag me on Instagram @justastastyblog and #justastastyblog!
Related Recipes To Try
๐ Recipe
Gluten Free Pumpkin Pancakes
Ingredients
- 2 cups (296g) gluten free flour (I use Bob's Red Mill 1 to 1)
- 2 tablespoons granulated sugar
- 4 teaspoons baking powder
- 1 teaspoon pumpkin pie spice
- 1 teaspoon salt
- 1 cup (240ml) whole milk room temperature
- 1 cup (227g) pumpkin puree
- 2 tablespoons vegetable or canola oil
- ยฝ teaspoon vanilla extract
Instructions
- In a large bowl, whisk together flour, sugar, baking powder, pumpkin pie spice, and salt.2 cups (296g) gluten free flour, 2 tablespoons granulated sugar, 4 teaspoons baking powder, 1 teaspoon pumpkin pie spice, 1 teaspoon salt
- Add milk, pumpkin, oil, and vanilla and stir gently until just combined, being careful not to over-mix. Let batter sit for 10-15 minutes.1 cup (240ml) whole milk, 1 cup (227g) pumpkin puree, 2 tablespoons vegetable or canola oil, ยฝ teaspoon vanilla extract
- Heat a greased griddle or skillet over medium heat. Drop ยผ cup of batter onto griddle and cook until the sides start to bubble, about 1 minute, before flipping to cook the other side. Grease griddle between batches as necessary.
Notes
- Be careful not to over-mix the batter. Some lumps are normal and will cook out.
- It's very important to let the batter sit at LEAST 10 minutes, if not more, before cooking. This will yield the fluffiest pancakes!
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