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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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.

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