These fluffy, delicious gluten-free pumpkin pancakes are a wholesome breakfast treat that will delight kids of all ages. Packed with fall’s warm, comforting flavors, these healthy homemade pancakes are a tasty breakfast!

A stack of five gluten free pumpkin pancakes on a white plate. Maple syrup is being drizzled over the top.

In all of the years I have been making this gluten free pumpkin pancake recipe, I can’t believe I haven’t put it up on the blog. I hope you enjoy these as much as we do.

These gluten free pumpkin pancakes are crafted with a blend of gluten free flour, almond flour, and real pumpkin puree. This makes them making them a scrumptious, guilt-free breakfast. They offer a moist and fluffy texture that kids can’t resist. (There is also a nut-free option!)

My pumpkin pancakes capture fall’s warm and cozy flavors. The rich pumpkin flavor is blended with spices like cinnamon and pumpkin pie flavors. Adding pumpkin puree to the pancake batter creates a moist and tender texture. Pumpkin is a natural moistening agent, resulting in soft and fluffy pancakes.

If you like healthier baked goods, these Gluten Free Breakfast Donuts are also really good. I also have a lot of great gluten free breakfast recipes to try if you need more breakfast inspiration.

Allergen Information:

This homemade gluten free pumpkin pancake recipe is gluten-free, dairy-free, and soy-free. See the Substitutions section for nut-free and gum-free versions.

If you love pancakes, give my Gluten-Free Pancakes recipe a try. They are also dairy-free and get rave reviews.

A photo of all of the pumpkin pancake ingredients.

Ingredient Notes:

  • Gluten Free Flour Blend – I tested this recipe with Bob’s Red Mill 1:1 GF Flour Blend. Other blends will work, but you may need to add more liquid or flour depending on how starchy your blend is.
  • Xanthan Gum – Add one teaspoon if your blend doesn’t contain a binder like xanthan or guar gum. If you are gum-free, see the Substitutions for a gum-free
  • Almond Flour – I add almond flour for more protein. See the Substitutions section below for a nut-free version.
  • Flaxseed Meal – I added this for added nutrition.
  • Baking Powder – Use aluminum-free baking powder.
  • Pumpkin – I used canned pumpkin because of the smooth texture. You can use roasted pumpkin, but you want to whip it until it is very smooth with no lumps. You can also use pureed sweet potato!
  • Maple Syrup – I used some maple syrup in the pancake batter to sweeten these gluten free pumpkin pancakes.
  • Eggs – Use size large eggs.
  • Non-Dairy Milk – I used Oatly oat milk. You can use another plant-based milk or regular milk (if you are not dairy-free.)
  • Spices including salt, ground cinnamon, and pumpkin pie spice.

Substitutions:

  • To make this recipe nut-free, use the pumpkin batter recipe from my Gluten Free Pumpkin Waffles recipe.
  • To make these pancakes gum-free, use my DIY Gluten Free Flour Blend. It uses psyllium husk instead of xanthan or guar gum to bind the flour and hold your pancakes together. ** If you use my DIY blend, you need 1/4 cup less non-dairy milk.
The top view of a stack of pumpkin pancakes topped with raw pecans.

Tips For Sucess:

  • Be sure your skillet is hot before adding the pancake batter. This will help the pancakes cook evenly.
  • Please don’t use the spatula to push down on the pancake after flipping it over to the other side. The pancakes will rise and get fluffier if you allow them to rise.

How To Make Gluten Free Pumpkin Pancakes:

A photo of all of the dry ingredients in a bowl.

Step 1: Add the gluten free flour, almond flour, baking powder, cinnamon, pumpkin pie spice, and salt to a large mixing bowl. Use a wire whisk to blend them.

Step 2: In a smaller bowl, add the pumpkin, oil, eggs, maple syrup, and milk. Mix to blend.

A photo of what the pancake batter looks like.

Step 3: Pour the wet ingredients into the dry ingredients and mix them into a pancake batter. Let the batter sit for 15 minutes. This will help soften the batter so there is less grit. After letting it sit, you may need to add a little more liquid.

🔑 Sandi says: Every gluten free flour blend has a different starch-to-grain ratio. If your batter is runnier or thicker than my photo below, you must adjust with more liquids or flour.

Pancake batter on a cast iron skillet.

Step 4: Heat a cast iron skillet over medium heat. I put coconut oil on mine, but you can use any oil. Be sure the oil you use can tolerate heat. (I don’t recommend olive oil.)

I like using a cast iron skillet because it distributes heat well. However, you can also use a non-stick skillet if you prefer. Add some batter to your pan. The batter is a little thick, as you can see in my photo. If your pancake batter is too thin, the pancakes will not rise as well.

Cooking pancakes after they have been flipped over.

Step 5: Carefully check the underside. It is ready to flip if it looks golden and you see bubbles on the top uncooked side. Use a metal spatula (if using cast iron) and flip each pancake over. This photo is at an odd angle, but it shows you how much these pancakes rise while cooking. They turn out so fluffy!

Serving Suggestions:

Serve the pancakes hot with maple syrup. I have a good list of gluten free maple syrup brands. I also like to top my pancakes with raw pecans.

A stack of gluten free pumpkin pancakes with a bite cut out.

Recipe FAQ:

Can you use pumpkin pie filling?

I do not recommend using pumpkin pie filling as it has a lot of unnecessary ingredients. It will also change the flavor and density of these pancakes.

Is canned pumpkin or fresh-roasted pumpkin better for pancakes?

I prefer canned pumpkin because it is blended to be very smooth. If you use freshly roasted pumpkin, you will want to whip it to have a consistency similar to canned pumpkin.

How do you store pumpkin pancakes?

Store the pancakes in an airtight container in the refrigerator. They will keep fresh for up to 3 days.

Can you freeze gluten free pumpkin pancakes?

You can easily freeze these pancakes. I place the cooled pancakes in a zip-style freezer bag. Squeeze out the extra air and seal the bag. They will keep fresh in the freezer for up to 3 months.

Thaw in the microwave or toaster oven.

You may also enjoy these Gluten-Free Oatmeal Pancakes. Just be sure to use certified gluten free oats in them.

A stack of pumpkin pancakes topped with pecan halves.

More Gluten Free Breakfast Recipes:

Love This Recipe?

If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. Include which flour blend you used. This helps others know this recipe is delicious. Thank you!

A stack of five gluten free pumpkin pancakes on a white plate. Maple syrup is being drizzled over the top.

Fluffy Gluten Free Pumpkin Pancakes

Sandi Gaertner
These are the fluffiest gluten free pumpkin pancakes. They are on the healthy side and kid-approved.
5 from 6 votes
dairy free allergen icon
gluten free allergy icon
soy free allergy icon
Prep Time 10 minutes
Cook Time 10 minutes
Batter Resting 15 minutes
Total Time 35 minutes
Course Gluten Free Breakfast Recipes
Cuisine American
Servings 14 pancakes
Calories 187 kcal

Ingredients
  

  • 2 cups gluten free flour blend * See notes
  • ½ cup almond flour * See notes
  • 2 tablespoons flaxseed meal
  • 2 teaspoons baking powder aluminum-free
  • teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1 cup pumpkin puree
  • 3 large eggs
  • ¼ cup light oil
  • cup maple syrup
  • 2 ½ cups non-dairy milk regular milk also works well

Instructions
 

  • Add the gluten free flour, almond flour, baking powder, cinnamon, pumpkin pie spice, and salt to a large mixing bowl. Use a wire whisk to blend the dry ingredients together.
  • In a smaller bowl, add the pumpkin, oil, eggs, maple syrup, and milk. Mix to blend.
  • Pour the wet ingredients into the dry ingredients and mix into a pancake batter. Let the batter sit for 15 minutes. This will help soften the batter so there is less grit. After letting it sit, you may need to add a little more liquid. 
  • Note, every gluten free flour blend has a different grain-to-starch ratio. You may need to adjust moisture levels with more flour or liquid.
  • Heat a cast iron skillet over medium heat. I put coconut oil on mine, but you can use any oil. Be sure the oil you use can tolerate heat. (I don't recommend olive oil.)
  • Add some batter to your pan in a circular shape. The batter is a little thick, as you can see in my photo. If your pancake batter is too thin, the pancakes will not rise as well.
  • Cook for 3 minutes. Carefully check the underside. It is ready to flip if it looks golden and you see bubbles on the top uncooked side. Use a metal spatula (if using cast iron) and flip each pancake over.
  • Serve hot with pure maple syrup.

Notes

  1. I tested this recipe with Bob’s 1:1 GF Blend. Other blends should work as well, just keep an eye on the moisture level and adjust as needed.
  2. I used Oatly oat milk. Other plant-based milk types and regular milk also work.
  3. To make these pancakes nut-free, use the batter recipe in my gluten free pumpkin waffles.
  4. Store in the refrigerator in an airtight container for up to 3 days. Freeze the cooled pancakes in a freezer-safe zip bag.

SPECIAL NOTE

Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, you may need to adjust your moisture levels in your baked goods.

Nutrition

Serving: 1pancakeCalories: 187kcalCarbohydrates: 23gProtein: 6gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.004gCholesterol: 40mgSodium: 53mgPotassium: 199mgFiber: 3gSugar: 8gVitamin A: 2846IUVitamin C: 1mgCalcium: 121mgIron: 1mg
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Nutrition Disclaimer

Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.

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Recipe Rating




8 Comments

  1. Your recipe doesn’t say when to add the flaxseed. Do you put it in with the dry ingredients? Can you leave it out? I definitely want to make these.

  2. 5 stars
    These pumpkin pancakes were so incredibly light, fluffy and moist! My boys devoured them and I’ll be making again soon!

    1. 5 stars
      I completely agree with you, Grace. The pancakes were incredibly soft and so easy to make. I loved that they were GF, because it didn’t affect my gut like regular pancakes did. The oat milk really makes a difference in this recipe.