These Gluten-Free Pumpkin Pancakes are fluffy, easy to make, and PERFECT for the fall! Serve them for breakfast or brunch during the fall and the holiday season.
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Why This Recipe Works
- Perfect for fall - Anything with apples or pumpkin is automatically my go-to during fall. I've made Gluten-Free Pumpkin Bread and The Best Gluten-Free Pumpkin Spice Muffins (truly the best!) so it's only fitting I made some pancakes too!
- Fluffy and flavorful - Aside from these pancakes being delicious and full of warming spices, they're also very fluffy and soft. They're not overly sweet so you can drizzle them with all the maple syrup your heart desires.
- Easy and simple - There are so weird ingredients here. All you need is one gluten-free flour mix and a few other simple ingredients. The pancakes are also freezer-friendly which makes making breakfast on lazy mornings a breeze!
Ingredients Notes
- Pumpkin puree - Be sure to go with a 100% pureed pumpkin, not pumpkin pie filling. They're not the same. Pumpkin pie filling is made with spices and usually added sugar.
- Eggs - This is what binds the batter together. I haven't tried any vegan replacements so I'm not sure if it would work.
- Avocado oil - Any neutral cooking oil works here. You can also use melted butter or browned butter for more flavor.
- Almond milk - I like keeping my recipes mostly dairy free so I always use plant-based milk. Any milk will work here. The only milk I don't recommend is canned coconut milk because it will be too thick and heavy.
- Gluten-free flour - My go-to is Bob's Redmill GF 1:1 blend because I find it works in most gluten-free recipes. You can use any flour blend you like and have on hand.
Variations and Substitutions
- Flour - If you don't need your pancakes to be gluten-free, you can use regular all-purpose flour in a 1:1 ratio.
- Eggs - I haven't tried using vegan eggs in these pancakes but it could possibly work. The pancakes might not turn out as light and fluffy, they might be softer and denser.
- Pumpkin puree - You can also make these pancakes with apple puree and apple pie spice if you prefer those flavors!
Step-by-Step Instructions
- In a large bowl, whisk together the pumpkin puree, eggs, avocado oil, maple syrup, almond milk, vanilla extract, and sea salt. Set aside.
- In a separate bowl, mix together the flour, baking powder, pumpkin pie spice, and cinnamon.
- Add the dry ingredients to the wet.
- Whisk everything together until just combined. Try not to overmix the batter too much because that would result in flat pancakes.
Cook the pancakes on a large skillet with butter or oil for 2-4 minutes per side. I usually make 3-4 pancakes at a time to try to not overcrowd the pan. If you add too many pancakes at once, they'll be harder to flip.
To keep the pancakes warm while you finish cooking the rest of the batter, preheat your oven to 200F (100C) and keep the finished pancakes in there on a baking sheet.
Serving
These pancakes can be served with practically any toppings you like but to keep the fall flavors going, you can sautee some apple or banana slices with butter, maple syrup, and cinnamon. They'll be caramelized and perfectly sweet. Add some apple pie spice or pumpkin pie spice for extra flavor.
More recommended toppings: berries, maple syrup, yogurt, hemp seeds, or even this Sweet Cashew Cream that's fully vegan and perfect for pancakes!
Storing
Fridge: Store any leftovers in an airtight container in the fridge for up to 3-4 days.
Freezer: Lay pancakes on a baking sheet in a single layer and freeze until solid. Transfer to a freezer-safe container and store in the freezer for up to 2-3 months (this depends on the strength and quality of your freezer).
Reheating: To reheat pancakes from the fridge, add them to a baking sheet and warm up in a preheated oven at 300F (150C) for 5-10 minutes. To defrost and warm up frozen pancakes, follow the same steps and oven temperature but keep the pancakes in the oven longer. 20-25 minutes should be enough for the pancakes to defrost and warm up.
FAQs
Yes, you can use all-purpose flour or a gluten-free blend.
Yes! You can substitute the pumpkin puree with apple puree and pumpkin spice with apple spice really easily.
The most common reason would be overmixing the batter. You want to whisk it until everything is just combined. If you overmix it, the pancakes will be flatter and not as fluffy.
More Pancake Recipes
Do you prefer pancakes or waffles? It changes for me very often so there's an evergrowing selection of recipes for both on my blog! Head over to the Pancakes and Waffles category to find the latest recipes. Below are my five favorite pancake recipes you should definitely try!
- 3 Ingredient Banana Oat Pancakes
- Apple Ring Pancakes (a personal favorite for fall!)
- Chocolate Chip Apple Cider Pancakes with Stewed Apples
- Peach Pancakes (a summer classic!)
- Healthy Greek Yogurt Pancakes
📖 Recipe
Gluten-Free Pumpkin Pancakes
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 minutes
- Yield: 15-17 small pancakes 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
These Gluten-Free Pumpkin Pancakes are fluffy, delicious, and PERFECT for the fall! They're simple, easy to make, and freezer-friendly!
Ingredients
- 1 cup pumpkin puree
- 3 large eggs
- 3 tbsp avocado oil (or butter)
- 2 tbsp maple syrup (plus more for serving)
- ½ cup almond milk
- 1 tsp vanilla extract or vanilla paste
- ¼ tsp sea salt
- 1 cup gluten-free flour blend (I used Bob’s Redmill 1:1 flour)
- 1 tsp baking powder
- 2 tsp pumpkin pie spice
- ½ tsp ground cinnamon
- 1 tsp butter or cooking oil (or more as needed)
- Toppings: nut butter, berries, maple syrup, yogurt, hemp seeds, sauteed apples, bananas or other fruit
Instructions
- In a large bowl, whisk together the pumpkin puree, eggs, avocado oil, maple syrup, almond milk, vanilla extract, and sea salt. Set aside.
- In a separate bowl, mix together the flour, baking powder, pumpkin pie spice, and cinnamon.
- Add the dry ingredients and whisk until combined. Try not to overmix.
- Heat a large skillet over medium-high heat. Add butter and lower the heat to medium.
- Spoon the batter into the pan to make pancakes (2-3 tablespoon at a time).
- Cook the pancakes for 2-4 minutes or until they’re easy to flip and cook for 2-3 minutes more on the other side. You’ll know they’re ready to flip when the sides start to set.
- Repeat with the remaining batter.
- To keep the pancakes warm, either store them on a plate covered with a bowl or in the oven preheated to 200F (100C) on a baking sheet (lined with parchment paper to make sure the pancakes don’t stick).
- Serve the pancakes with any toppings of your choice and enjoy!
Notes
Storing: Store any leftovers in an airtight container in the fridge for 3-4 days. Warm up the pancakes in a preheated oven at 300F (150C).
Freezer: Pancakes won’t be as fluffy after defrosting but can be frozen. Freeze any leftover pancakes on a baking sheet in a single layer. Once frozen, transfer to a freezer-safe container. Warm up the pancakes in a preheated oven at 350F (175C) until defrosted and warm throughout.
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Heather
Oh my what a wonderful Fall breakfast treat! These stack of gluten free pumpkin pancakes would not last long in this house. Saving to make this weekend.
Jamie
Wow! These pumpkin pancakes just look so yummy! Plus it's gluten-free which makes it a healthy meal for everyone to enjoy!
Linda
This is the perfect breakfast for a pumpkin lover like me! They were nice and fluffy and so full of fall flavor that I know I'll be making them over and over again.
Amy Liu Dong
Pancakes are one of our favorite breakfast meals. This one is so delicious and so easy to make.
veenaazmanov
Combination of Pumpkin and gluten free is interesting and unique. Healthier options are always a welcome. This Pancake stacking, the maple drizzle and all the toppings is yummy.
Enri Lemoine
I love everything pumpkin, and your pancakes are no exception. They were simply delicious! I used melted butter instead of avocado oil. My next project will be apple pancakes using apple sauce instead of pumpkin puree. Thanks for the inspiration.
Erin
I love that BRM flour so I'll have to try these pancakes! They look like they have the perfect texture. GF pancakes can come out so dense, but these look amazing.
Healing Tomato
The kids LOVED these pancakes!! They also helped to make them, so it's a really good bonding experience.
Tristin
Tried these pancakes and they were so good that I can't wait to share with my friend who is gluten intolerant. She is going to love these.
Lori | The Kitchen Whisperer
These look positively amazing! I love how light and fluffy they are! And that pour shot is just money!!!