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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These gluten-free pumpkin pancakes are soft and fluffy, warmly spiced, and made for cozy weekend mornings with your favorite 1:1 gluten-free all-purpose flour mix.

Use up that canned pumpkin with this easy pancake recipe that brings big flavor and fluffy results, gluten-free and all.

stack of pumpkin pancakes topped with syrup and whipped cream

Pumpkin Pancakes That Are Gluten-Free

I adapted my fluffy gluten-free pancakes into a pumpkin version years ago for my son, using our go-to 1:1 gluten-free flour mix. They're soft, lightly spiced, and feel just as satisfying as the original.

While we're no longer strictly gluten-free, my mother-in-law is, so these recipes continue to be tested (and devoured) on weekends with the family. This one, my gf banana pancakes, and my gluten-free blueberry pancakes recipe are keepers.

Ingredients

The measurements are in the recipe card, but before you make any swaps, here is a quick overview of what you’ll need and why:

Gluten-free all-purpose baking mix: not all are the same. I get consistent results with Bob’s and KAF (the exact ones linked below).
Brown sugar: a little to sweeten the batter, regular can be used too.
Baking powder: gives them a fluffy texture. I recommend aluminum-free.
Salt: just a little to enhance the batter flavor.
Pumpkin pie spice: gives every bite a taste of fall! You can also use cinnamon if you’re out.
Milk: regular or non-dairy work here.
Pumpkin puree: not pumpkin pie filling.
Egg: to bind the ingredients. I do not recommend omitting the egg.
Butter: a little for moisture and flavor.

How to Make Gluten-Free Pumpkin Pancakes

Watch the video in the recipe card if it’s your first time to get a visual of the batter texture, which is typically thicker. Some tips in the steps include:

Make the batter in a bowl by measuring the flour without packing too much into the scoop. Then mix the other dry ingredients. Then, add the rest and mix to combine.
Wait 5 Minutes after mixing the batter, letting the gluten-free flour absorb the moisture from the wet ingredients. Depending on the flour you used, you might need to add 1-2 tablespoons of additional liquid.
Cook the Pancakes on a hot, well-greased non-stick surface over medium heat. They take 2 minutes per side to cook. Sometimes you’ll need to rinse the pan out if they’re burning, but the middles are undercooked.
Serve them warm, stacked high, drizzled with pancake syrup or cinnamon syrup.

Gluten-Free Pumpkin Pancake Batter

Getting the right consistency can be tricky since every gluten-free flour blend behaves differently. The key is to mix gently, let it rest briefly, and adjust with a little liquid if needed before cooking.

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

Tried-and-True Tips from My Kitchen

Use a 1:1 gluten-free flour mix with xanthan gum, which helps bind the ingredients and gives the batter structure. My go-tos below.
Check your batter before cooking. Gluten-free flours vary, so if it looks too thick, add a tablespoon or two of milk or water until it's smooth and pourable.
Make them ahead. You can refrigerate the batter overnight (just thin it out before cooking) or freeze cooked pancakes for quick breakfasts later.

Gluten-Free Pumpkin Pancakes

Servings: 4

Prep Time: 5

Cook Time: 10

Total Time: 15

These gluten-free pumpkin pancakes are soft and fluffy, warmly spiced, and made for cozy weekend mornings with your favorite 1:1 gluten-free all-purpose flour mix.

4.75 from 16 votes

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Watch how it’s made:

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 & Storage:

Stack them high, add butter, and maple syrup.
Let the pancakes cool completely before freezing to avoid sogginess. Place them on a parchment-lined pan to freeze individually, then transfer to a zip bag for up to 2 months. To reheat, warm pancakes in the microwave for 15-30 seconds or in a toaster.

Notes

Best gluten-free flour for pancakes: After many tests, I continue to stand by Bob’s Red Mill 1:1 Gluten Free Baking Flour and King Arthur’s Measure for Measure Gluten-Free Flour. Both yield consistent, fluffy gluten-free pancakes with this recipe.
Flours that never yield good pancakes are Arrowhead Mills and Namaste. Cup 4 Cup yields mixed results. While they're great for other recipes, I don't recommend them for pancakes.
The aluminum in many baking powders can leave a metallic flavor that often comes through in pancake recipes. Check yours to make sure it’s not listed in the ingredients; this is an easy upgrade.