These gluten free pumpkin pancakes are light, fluffy, and perfectly spiced. Pumpkin pie spice and pumpkin puree give these pancakes a cozy fall flavor.
I make homemade pancakes most mornings and always enjoy experimenting with different flavor combinations. These gluten free pumpkin pancakes became a favorite after a few rounds of testing because they strike the right balance of fluffiness, pumpkin flavor, and gentle spice.
I like to top mine with peanut butter, maple syrup, and a cold coffee on the side.
Gluten Free Pumpkin Pancakes
After testing several batches, I landed on this version that produces thick, tender pancakes with a pronounced pumpkin taste and warm spice notes from pumpkin pie spice. They’re simple to mix and cook, and they freeze well for quick breakfasts later in the week.
Canned Pumpkin vs. Pumpkin Pie Filling
This recipe uses canned pumpkin or pumpkin puree. Canned pumpkin is simply cooked, pureed pumpkin with no added sugar or spices, so you can control the seasoning and sweetness in the recipe. Pumpkin pie filling already includes sugar and spices, so I don’t recommend it here.
Key Ingredients:
Here’s what you need:
- Gluten free all purpose flour – A 1:1 blend works best. If you try another brand, make sure it contains xanthan gum or add a small amount if needed.
- Pumpkin pie spice – A mix of cinnamon, ginger, nutmeg, and allspice. Adjust to taste.
- Buttermilk – Reacts with baking soda to create tender, airy pancakes.
- Vegetable oil – Keeps the pancakes moist without making them heavy.
- Pumpkin puree – Use 100% pure pumpkin, not pumpkin pie filling.
How to Make Gluten Free Pumpkin Pancakes:
Easy steps:
- Heat a 10-inch nonstick skillet over medium heat and lightly coat it with vegetable oil. A paper towel works well to distribute a thin layer of oil.
- In a large bowl, whisk together the dry ingredients: gluten free all-purpose flour, baking powder, baking soda, sugar, pumpkin pie spice, and a pinch of salt.
- In a liquid measuring cup, combine the buttermilk, vegetable oil, pumpkin puree, and egg. Whisk until smooth.
- Pour the wet mixture into the dry ingredients and stir until combined and uniform.
- Using a portion scoop, place three pancakes into the skillet, spreading them slightly with the back of the scoop if needed.
- Cook about 3 to 4 minutes until the bottoms are golden, then flip and cook another 3 to 4 minutes. Adjust heat if they brown too quickly.
- Serve warm with maple syrup, or cool and freeze for later.
Pancake Recipe Tips:
- Watch your heat. Medium to medium-low is best so the pancakes cook through without burning on the bottom.
- Spread slightly if needed. The batter is slightly thick; use the back of the scoop to shape pancakes to your preferred thickness.
- Use very little oil in the pan. A thin coating prevents a fried taste; wiping the pan with an oiled paper towel works well.
- Taste a small amount of batter if you want to check spice level and add a little more pumpkin pie spice if desired.
Freezing & Storage Tips:
How to freeze:
Let pancakes cool completely, then place them in a zip-top freezer bag in a single stack or separated with parchment. Freeze up to one month.
To reheat, microwave a pancake until warm, taking care not to overheat so they keep their fluffy texture.
A Word on Gluten Free Flour
Gluten free all purpose flours are blends of different flours and starches, and formulations vary by brand. Some blends include xanthan gum; others do not. For consistent results, use a 1:1 gluten free baking flour that contains xanthan gum or add it separately according to the package directions.
If you try a different blend and it works well for you, consider sharing your experience in the comments so others can benefit.
Other Gluten Free Breakfast Recipes You Might Like
- Cassava Flour Pancakes [Paleo & Gluten Free]
- Almond Flour Pancakes
- Whipped Cinnamon Maple Butter
- Best Buttermilk Pancake Recipe (adaptable to gluten free)
- Gluten Free Chocolate Pancakes
Gluten Free Pumpkin Pancakes
Carolyn
Equipment
- Large bowl
- Nonstick skillet
- Turner spatula
- Liquid measuring cup
- Measuring cups and spoons
Ingredients
- 1 cup gluten free all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 3 tablespoons sugar
- Pinch of kosher salt
- 3/4 teaspoon pumpkin pie spice
- 1 cup buttermilk
- 1/3 cup vegetable oil, plus more for the pan
- 1/3 cup pumpkin puree
- 1 egg
Instructions
- Place a 10-inch nonstick skillet over medium heat and add a small amount of vegetable oil, just enough to coat the pan.
- In a large bowl combine the gluten free flour, baking powder, baking soda, sugar, pumpkin pie spice, and salt. Stir to combine.
- In a liquid measuring cup, whisk together the buttermilk, vegetable oil, pumpkin puree, and egg.
- Pour the liquid into the dry ingredients and whisk until combined.
- When the skillet is hot, scoop three pancakes into the pan, spreading them slightly with the back of the scoop. Cook about 4 minutes, then flip.
- If pancakes brown too quickly, reduce the heat.
- Cook another 3 to 4 minutes, remove, and repeat with the remaining batter. Serve with maple syrup or freeze for later.