Pumpkin pie for breakfast? Almost! With these fluffy, gluten-free pumpkin pancakes it’s like eating a taste of fall for breakfast.
Check out his video to see how easy they are to make:
Whether you’re looking for a fall-themed breakfast or ways to use up the leftover canned pumpkin, these gluten-free pumpkin pancakes are the recipe you need.
As a lover of all things pumpkin, I keep canned pumpkin in my pantry year-round. You never know when the craving for a little pumpkin might strike, so from cookies to pancakes, I’ve got my bases covered.
My house is very pancake-happy, and when half of my family went gluten-free, one of the first things on my to-do list was finding a way to make fluffy gluten-free pancakes so no one would miss out on our favorite Saturday morning breakfast.
After that, it was only a matter of time before I tweaked my classic pumpkin pancake recipe to yield perfect gluten-free pumpkin pancakes!
Related: Epic Pumpkin Spice Pancakes
The Secret to Fluffy Gluten-Free Pumpkin Pancakes
After a few failed attempts, I figured out that the key to fluffy gluten-free pancakes is fresh baking powder.
Did you know that nine months after you open baking powder, its “rising properties” start to take a dip? That means it will no longer provide your pancake batter with as much “lift.” This is one of the biggest reasons that pancakes don’t come out as fluffy as they should.
Secret tip: Now that you know about the baking soda rising properties, grab a pen and mark the date on your baking powder box as soon as you open it. That way, you know it’s always fresh, and your gluten-free pancakes will always be delightfully fluffy!
That, and under or over-measuring (aka not following the recipe) so too much liquid or too little flour.
You should also know that not all all-purpose gluten-free flours are made the same, and those with too little starch in their mix will also yield flat pancakes.
Gluten-Free Pumpkin Pancakes Ingredients
The ingredients for these pancakes are simple but full of flavor. You’ll need:
- Gluten-free flour: a 1:1 gluten-free all-purpose flour is the best option.
- Brown sugar: just enough for the pancakes to be lightly sweet.
- Baking powder: makes fluffy pancakes.
- Salt: compliments the pumpkin spice and brown sugar flavor.
- Pumpkin pie spice: gives every bite a taste of fall!
- Milk: regular or your favorite non-dairy alternative.
- Pumpkin puree: for pumpkin flavor and softness.
- Egg: adds structure and also helps the pancake batter rise while cooking.
- Butter: makes everything taste better.
That’s it! A few basics and you’re well on your way to the most amazing pumpkin spice pancakes. Make sure you reference the recipe card at the end of this post for the full ingredient measurements.
If you don’t need the gluten-free version, you can make my healthy whole-wheat pumpkin pancakes instead.
How to Make Gluten-Free Pumpkin Pancakes
While some people prefer to make pancakes on a pan, I really like the efficiency of a large non-stick griddle when it comes to making my pancakes. A large surface allows me to make more pancakes at once, which means I can serve them hot for the whole family, faster.
I do feel, however, that a non-stick surface is necessary to make pancakes. And remember, just because your surface is non-stick, it does not mean you can skip using butter or spray. This is essential.
- Mix: In a large bowl, combine gluten-free flour, brown sugar, baking powder, salt, and pumpkin pie spice.
- Combine Wet Ingredients: In another bowl, combine milk, pumpkin puree, egg, and butter. Mix until all of the lumps are gone.
- Whisk Together: Combine the wet and dry ingredients and whisk to combine.
- Heat: Pour 2 tablespoons of batter onto a greased and heated skillet or pan. When the pancakes start to bubble, flip and cook on the other side until done.
- Serve: Serve with whipped cream and maple syrup or other pancake topping ideas.
How to Make Gluten-Free & Dairy-Free Pumpkin Pancakes
There are a few different ways to make dairy-free pumpkin pancakes. You can swap the milk for a dairy-free alternative like almond milk or water.
I share a few different options for making pancakes without milk in this post. So you can choose the one that works best with what you have on hand.
Gluten-Free Pumpkin Pancake Batter
It can be tricky to get a good gluten-free pancake batter going. Often, it comes out too dense, while others are runny. The real reason for the batter not turning out how it should is that different gluten-free mixes have a different percentage of starch-to-grain ratio.
If it’s too thick, add a little water, one tablespoon at a time, but never more than 2 tablespoons with the recipe below.
How to Make Pumpkin Gluten-Free Pancakes Ahead of Time
If I know that I’m going to be serving pancakes the next morning, I usually make the pancake batter the night before, cover my mixing bowl with a lid or plastic wrap, and refrigerate it overnight. In the morning, I simply mix the batter, and if it feels too thick, I add a tablespoon of water or milk, mix and make the pancakes.
If you have leftover pancake batter, you can do the same thing and whip up more pancakes the next day. Of course, you can also freeze the pancakes themselves, just don’t free pancake batter.
Freezing Gluten-Free Pumpkin Pancakes
Freezing pancakes is a really simple and very convenient way to have fresh out-of-the-toaster pancakes in the morning on any given day. Here’s how it’s done.
Make the pancakes and allow them to cool completely. Place pancakes on a baking sheet lined with parchment paper and place the entire baking sheet in the freezer.
Freeze the pancakes, for 30 minutes to 1 hour minimum, before transferring the frozen pancakes from the tray into a sealable, zip bag. Label the zip bag with the pancake batch and date.
Reheating Frozen Pumpkin Pancakes
I try to keep a dozen or so pancakes in the freezer at all times. You never know when someone might want a good gluten-free pumpkin pancake!
You can reheat a frozen pancake in the microwave by placing them on a microwave-safe plate and microwaving them uncovered for 30 seconds to 1 minute, depending on the number of pancakes, until the middles are heated through.
Remove from the microwave, top with butter and syrup, and serve.
You can also toast the pancakes in a toaster or toaster oven over a “medium” toast setting. Warming up the pancakes in the toaster will give them a crispy outer layer. Top with butter, syrup, or toppings, and serve.
If you need another pumpkin breakfast idea try my paleo pumpkin scones. Another breakfast classic.
Gluten-Free Pumpkin Pancakes
- 1 ¼ cups gluten-free flour
- 1-2 tablespoons brown sugar
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 teaspoon pumpkin pie spice
- 1 cup milk
- ½ cup pumpkin puree
- 1 large egg
- 2 tablespoons butter, melted
- In a bowl, combine the flour, brown sugar, baking powder, salt and pumpkin pie spice and stir to combine.
- In a large bowl, combine milk, pumpkin puree, egg, and butter. Mix until there are few to no lumps left.
- Add the wet ingredients to the dry ingredients and whisk together just until combined.
- Over medium heat, grease skillet lightly and pour about 2 tablespoons of batter onto a heated skillet or large pan. When pancake starts to bubble slightly, carefully flip over.
- Serve with whipped cream and maple syrup.