Name: Gluten-Free Pumpkin Pancakes
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 1 1/4 cups gluten-free flour; 2 tablespoons brown sugar; 2 1/2 teaspoons baking powder; 1/4 teaspoon salt; 1 teaspoon pumpkin pie spice; 1 cup milk*; 1/2 cup pumpkin puree; 1 large egg; 2 tablespoons butter (melted)

Recipe

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Enjoy a stack of pumpkin pancakes with this simple recipe that uses a 1:1 gluten-free flour mix.

Making gluten-free pumpkin pancakes is one of my favorite fall traditions and with the tips in this post, especially one that ensures the best batter consistency, you’ll be able to enjoy this epic breakfast.

If this is your first time making these or haven’t had success in the past, watch this quick video to see how they’re made:

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.

I’ve been making these for years for my gluten-free son who felt left out while we enjoyed a stack of pumpkin pancakes. His stack of fluffy gluten-free pancakes was “deliciously plain” -that’s how he put it.

overhead view of gluten free pumpkin pancakes pancake stack topped with whipped cream and syrup

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, right?

My house is very pancake-happy, and when half of my family went gluten-free, I began recreating our favorite pancake recipes with our favorite gluten-free mix. Another favorite is our gluten-free blueberry pancakes recipe.

stack of gluten free pumpkin pancakes with triangle shape bite taken out on a fork.

Gluten-Free Pumpkin Pancakes Ingredients

You’ll find the measurements in the recipe card below; but before you make swaps, check the notes in the ingredients used for making these gluten-free pancakes:

Gluten-free flour: not all are the same. For best results with this recipe, I share why some work better than others in the tips below.
Brown sugar: just enough for the pancakes to be lightly sweet.
Baking powder: helps these pancakes rise and gives them a fluffy texture.
Salt: enhances the flavors, a little is all you need.
Pumpkin pie spice: gives every bite a taste of fall! You can also use cinnamon if you’re out.
Milk: traditional or your favorite non-dairy alternative.
Pumpkin puree: for pumpkin flavor and moisture.
Egg: adds structure and binds the ingredients. I do not recommend omitting the egg.
Butter: a little to give the batter flavor.

How to Make Gluten-Free Pumpkin Pancakes

Making gluten-free pumpkin pancakes is pretty straight forward by following the recipe. Some tips within each step that ensure success are noted below.

On weekends, when I make a large batch I often use a griddle so I can make more pancakes at once. Otherwise, I use a non-stick pan and keep the pancakes warm until we’re all ready to eat.

Measure & Mix
You can avoid dense pancakes by lightly filling the measuring cup with flour and not packing too much in. Combining the wet ingredients in a separate bowl first also ensures that the mixture is cohesive.
Wait 5 Minutes
After your batter is mixed in the bowl, wait 5 minutes for the dry ingredients to absorb the moisture before cooking. This helps avoid flat pancakes at first and thicker towards the end. Adjust if necessary.
Cook the Pancakes
Starting with a hot surface is essential before greasing it and pouring the batter. Wait to flip until you see that bubbles have formed throughout and the edges are defined.
Serve
Stack them high, drizzle maple or cinnamon syrup over the top, or load them up with your favorite pancake topping ideas.

How to Make Gluten-Free & Dairy-Free Pumpkin Pancakes

I keep a dairy-free milk alternative in our fridge at all times and it’s what I often use to make these gluten-free pumpkin pancakes. More than once, I’ve used water to make pancakes; and while you can do this too, the batter tends to be a bit thinner.

Gluten-Free Pumpkin Pancake Batter

It can be tricky to get a good gluten-free pancake batter going; and depending on the flour mix you use it can turn out too dense or too runny. This is because all gluten-free mixes have starch-to-grain ratios that yield different batter consistencies.

For this reason, I recommend you wait 5 minutes after mixing the batter before you cook the pancakes. If the batter is too thick, add a tablespoon of water or milk; I’ve never had to add more than 2.

side by side images, on the right: orange pumpkin pancake batter in a bowl with a whisk, on the left: orange pumpkin pancake batter in a bowl

The Secret to Fluffy Gluten-Free Pumpkin Pancakes

Other than making sure you include baking powder in the mix, there are a few other things that ensure that your gluten-free pumpkin pancakes turn out fluffy.

Use a gluten-free flour mix for baking that already includes xantham gum. This essential ingredient binds the ingredients in the mix and helps thicken the batter.

My two favorites for baking and making great gluten-free pancakes are Bob’s Red Mill 1:1 Gluten Free All Purpose Flour and King Arthur’s Measure for Measure Gluten-Free Flour. Both ready-to-use mixes will yield great gluten-free pancakes.

Two flours that have never yielded good pancakes are Namaste and the Costco brand. While those two flours can be great options for other recipes, they are not the best for pancakes.

Wait 5 minutes after mixing the ingredients before cooking the batter. Check its consistency and adjust the liquid or the flour if necessary. Consider cooking one test pancake.

Because all gluten-free flour mixes vary in the ratios of starch-to-grain-to-protein in the ingredients combined, it’s a good idea to always check the batter before cooking an entire batch.

How to Make Pumpkin Gluten-Free Pancakes Ahead of Time

Depending on what I need, there are 3 main ways I make gluten-free pumpkin pancakes ahead of time: freeze the batter, mix the batter the night before, and freeze the pancakes after cooking.

When I mix the pancake batter the night before, I cover my mixing bowl with the 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.

I also freeze pancake batter in a freezer-safe zip bag for later use or freeze the cooked gluten-free pumpkin pancakes, which we can then warm up in the morning.

Freezing Gluten-Free Pumpkin Pancakes

Gluten-free pumpkin pancakes hold up very well in the freezer, and it’s very convenient to have them for breakfast any day of the week.

You’ll want to make sure that the pancakes have cooled down completely; otherwise, they’ll be soggy when you warm them up in the future. Freeze them on a parchment-lined pan, and once frozen, transfer them into a zip bag, where they can stay frozen for up to 2 months.

Reheating Frozen Pumpkin Pancakes

Having a stash of these pancakes in the freezer is a great way to ensure a delicious breakfast fast! You can reheat pancakes for 15 to 30 seconds in the microwave, in the toaster, toaster oven, or baked at 350F for 5-6 minutes.

Gluten-Free Pumpkin Pancakes

Servings: 12 pancakes

Prep Time: 5

Cook Time: 10

Total Time: 15

Enjoy a stack of pumpkin pancakes with this simple recipe that uses a 1:1 gluten-free flour mix.

4.74 from 15 votes

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Ingredients

1 ¼ cups gluten-free flour
2 tablespoons brown sugar
2 ½ 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

Instructions

Make the batter:

In a bowl, combine the flour, brown sugar, baking powder, salt and pumpkin pie spice and stir to combine.
In another bowl, combine the milk, pumpkin puree, egg, and butter. Mix until the egg is fully incorporated and the mixture is smooth.
Add the wet ingredients to the dry ingredients and combine the batter, incorporating the ingredients from the outside of the bowl in, stopping once they're just combined.

Wait 5 minutes:

Wait for the gluten-free flour to absorb the liquid and set. Check the batter consistency or cook one test pancake. If needed, add 1 to 2 tablespoons of additional liquid or gluten-free flour until the batter consistency is good. Watch the video in this recipe post.

Cook the pancakes:

Heat a griddle or a large non-stick pan over medium-high heat. Once hot, grease the griddle or pan with butter or oil. Pour or scoop ¼ cup of batter for each pancake. Cook them for about 2 minutes, making sure to wait until bubbles form and edges are defined before flipping them over. Cook them for one more minute on the other side. Remove them from the hot surface onto a plate and repeat the process with the remaining pancake batter.

Serve:

Stack them high, add butter, and maple syrup.

Storage:

Refrigerate leftover pancakes for up to 3 days or freeze them. See freezing tip in the notes.

Notes

Freezing tip: make sure that the pancakes have cooled down completely; otherwise, they’ll be soggy when you warm them up in the future. Freeze them on a parchment-lined pan, and once frozen, transfer them into a zip bag, where they can stay frozen for up to 2 months.
Reheat: 15 to 30 seconds in the microwave, in the toaster, toaster oven, or baked at 350F for 5-6 minutes.
Use the right baking powder: Since pancake batter naturally has a mild, neutral flavor, it’s important to use aluminum-free baking powder. The metallic flavor will ruin the taste, especially in fluffy pancake recipes that call for 2 or more teaspoons. Trust me on this one.