These gluten free pumpkin pancakes are light, fluffy, and moist with lots of pumpkin flavor. Pumpkin pie spice and pumpkin puree give these pancakes a familiar fall twist.
I make pancakes every morning for breakfast (or at the very least reheat them!). I'm just a carbs-for-breakfast kind of person and I actually fall asleep at night excited I get to wake up and eat pancakes. I take mine with peanut butter, maple syrup, and an iced coffee.
Since I love pancakes so darn much I like to change up my morning by experimenting with different pancake recipes. I can always eat eggs for lunch!
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Gluten Free Pumpkin Pancakes
After making four batches of gluten free pumpkin pancakes I finally created a pancake to fit my high standards. It had to be fluffy, thick but not too much, and full of delightful pumpkin flavor and spice.
The funny part is the most beautiful pancakes I made were the densest and doughiest! So remember just because a pancake looks amazing doesn't necessarily mean it is. These ones are the real deal.
Canned Pumpkin Vs. Pumpkin Pie Filling
This recipe calls for canned pumpkin or pumpkin puree.
Canned pumpkin is simply cooked and pureed pumpkin with no sugar or spices in it. I like to cook and bake with this because it means you can control how much spice and sugar is added to the recipe.
Pumpkin pie filling is a combination of pumpkin puree, spices, and sugar. I would not recommend using this or the recipe will be too sweet.
What You Will Need
Here's what you need:
- Gluten free all purpose flour - My go-to gluten free all purpose flour is Bob's Red Mill 1:1 in the blue bag. It's taste and texture is the most similar to gluten filled goodies and many of my gluten eating friends like it too. If you do decide to try a different brand just make sure it contains xanthan gum which is necessary for binding.
- Baking powder
- Baking soda
- Kosher salt
- Pumpkin pie spice - If you can't find or don't want to buy pumpkin pie spice you can make it yourself. It's a combination of cinnamon, ginger, nutmeg, and allspice. Here is a recipe homemade pumpkin pie spice.
- Buttermilk - Buttermilk reacts with the baking soda to make the pancakes light and fluffy.
- Vegetable oil - The right amount of vegetable oil keeps pancakes moist without weighing them down.
- Canned pumpkin
How to Make Them
This recipe is very simple! Here's how to make it:
- Heat up a nonstick skillet and add a small amount of oil. While the skillet heats up make the batter.
- Measure the dry ingredients in a large bowl then stir.
- Measure the liquid ingredients in a liquid measuring cup and whisk together.
- Add the wet ingredients to the dry ingredients and whisk together well.
- Scoop the batter into the pan three pancakes at a time. Spread them out a bit with the back of the scoop.
- Cook for 3 to 4 minutes until golden brown then flip and cook 3 more minutes.
- Enjoy with maple syrup!
Pancake Making Tips
- Watch your heat! If the pan is too hot the bottoms will burn before the inside starts to cook. The heat should be on medium low. If the bottoms burn turn down the heat a little bit more.
- I like to help the pancakes spread just a little. The batter is slightly thick from the buttermilk so I like to help spread the pancakes just a little until I get the thickness I want.
- Don't add too much oil to the pan. You don't want the pancake to taste fried. You only need a small amount. I like to use a paper towel to wipe it all over the pan before it gets too hot.
- You can taste the batter if you like to see if it has enough pumpkin spice in it. If you prefer more add a small amount more at a time until it's as spicy as you like it.
How to Freeze Them
Freezing pancakes is really simple. Just wait until they are completely cool and then place them into a freezer zip top bag. Don't pack too many into one bag so they don't get smooshed.
Place the bag into the freezer and freeze for later. When ready to reheat simply pop one in the microwave and reheat until just warm. Don't overheat or you risk losing the fluffy texture.
A Word on Gluten Free Flour
Gluten free all purpose flours are actually flour blends. This means they have several different types of flours and/or starches plus xanthan gum to make a blend that mimics regular flour. All of them are different and some don't contain xanthan gum.
My favorite all purpose flour is Bob's Red Mill 1:1 All Purpose Flour because I love the taste and texture but the most important thing is that you love it. Experiment with different brands until you find the one you love. I highly recommend the above brand but this recipe will work with most gluten-free all purpose flours that contain xanthan gum.
If you try a different brand and it comes out great let us know in the comments!
Other Gluten Free Breakfast Recipes You Might Like
- Cassava Flour Pancakes [Paleo & Gluten Free]
- Almond Flour Pancakes [The Best]
- Whipped Cinnamon Maple Butter
- Joanna Gaines Best buttermilk pancake recipe (These taste amazing gluten-free!!)
Gluten Free Pumpkin Pancakes
- Large Bowl
- Nonstick skillet
- Turner spatula
- Liquid Measuring cup
- Measuring cups and spoons
- 1 cup Bob's Red Mill 1:1 Gluten Free All Purpose Flour
- 1 t. Baking powder
- 1 t. Baking soda
- 3 tbsp Sugar
- pinch Kosher salt
- ¾ t. Pumpkin pie spice
- ⅔ cup Buttermilk
- ⅓ cup Vegetable oil
- ⅓ cup Pumpkin puree
- 1 egg
- Place a 10 inch nonstick skillet on medium low heat. Add a small amount of vegetable oil - just enough to coat the pan. You can use a paper towel to wipe it around the pan.
- In a large bowl combine the gluten free all purpose flour, baking powder, baking soda, brown sugar, and salt. Stir to combine.
- In a liquid measuring cup measure the buttermilk, vegetable oil, and pumpkin. Add the egg and whisk until combined.
- Pour the liquid ingredients into the dry ingredients and whisk together.
- Make sure the skillet is up to temperature. Using a portion scoop, scoop 3 pancakes into the pan spreading them out a bit with the back of the scoop. Cook for about 4 minutes and then flip with a spatula.
- Cook for another 3 to 4 minutes and remove from the pan. Enjoy with maple syrup or freeze for later.