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Pumpkin pancakes stacked on a brown glass plate with maple syrup dripping down the sides, with various pumpkins in the background.

Gluten-Free Pumpkin Pancakes

  • Author: Veronika | thehealthfulideas
  • 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


These Gluten-Free Pumpkin Pancakes are fluffy, delicious, and PERFECT for the fall! They're simple, easy to make, and freezer-friendly!


  • 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


  1. In a large bowl, whisk together the pumpkin puree, eggs, avocado oil, maple syrup, almond milk, vanilla extract, and sea salt. Set aside.
  2. In a separate bowl, mix together the flour, baking powder, pumpkin pie spice, and cinnamon.
  3. Add the dry ingredients and whisk until combined. Try not to overmix.
  4. Heat a large skillet over medium-high heat. Add butter and lower the heat to medium.
  5. Spoon the batter into the pan to make pancakes (2-3 tbsp at a time).
  6. 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.
  7. Repeat with the remaining batter. 
  8. 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).
  9. Serve the pancakes with any toppings of your choice and enjoy!


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.

Keywords: pumpkin pancakes, pumpkin pie spice