Gluten Free Pumpkin Pancakes

These gluten free pumpkin pancakes are light, fluffy, and perfectly spiced. Pumpkin pie spice and pumpkin puree give these pancakes a familiar fall twist.

I make homemade pancakes every morning for breakfast (or at the very least, reheat them!). I'm a carbs-for-breakfast kind of person and I fall asleep at night excited to wake up and eat pancakes.

I take mine with peanut butter, maple syrup, and an iced coffee.

Gluten Free Pumpkin Pancakes

Since I love pancakes so dang much I like to experiment with different pancake recipes. And these gluten free pumpkin pancakes are perfection!

After four batches of pancakes, I finally created a recipe to fit my high standards. It had to be fluffy, thick but not too much, and full of delightful pumpkin flavor and spice.

Disclosure: This post contains affiliate links. In other words, if you click a link and purchase something I will receive a commission at no cost to you. I only recommend products I use and enjoy myself.

Canned Pumpkin Vs. Pumpkin Pie Filling

This recipe calls for canned pumpkin or pumpkin puree.

Canned pumpkin is pureed, cooked pumpkin with no sugar or spices in it. I like to cook and bake with this because it means you control how much spice and sugar is added to the recipe.

Pumpkin pie filling is a combination of pumpkin puree, spices, and sugar. I don't recommend it for this recipe.

Key Ingredients:

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, make sure it contains xanthan gum.
• 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 for 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.
• Pumpkin puree - Not to be confused with pumpkin pie filling, the can should say 100% pure pumpkin.

How to Make Gluten Free Pumpkin Pancakes:

This recipe is very simple! Here's how to make it:

1. Heat up a nonstick skillet and add a small amount of oil. While the skillet heats up make the batter.
2. Measure the dry ingredients in a large bowl then stir.
3. Measure the liquid ingredients in a liquid measuring cup and whisk together.

1. Add the wet ingredients to the dry ingredients and whisk together well.
2. Scoop the batter into the pan three pancakes at a time. Spread them out a bit with the back of the scoop.
3. Cook for 3 to 4 minutes until golden brown then flip and cook 3 more minutes.
4. Enjoy with maple syrup!

Pancake Recipe Tips:

• Watch your heat! If the pan is too hot, the bottoms will burn before the insides can cook. The heat should be on medium to 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 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 little bit more until it's how you like it.

Freezing & Storage Tips:

How to freeze:

Freezing pancakes is simple.

Just wait until they're completely cool, then place them into a zip-top freezer bag.

Place the bag in the freezer for up to 1 month. To reheat, simply pop one in the microwave and reheat until warm. Don't overheat or you risk losing the fluffy texture.

A Word on Gluten Free Flour

Gluten free all purpose flour is a blend of ingredients. Each brand contains different types of flours and/or starches to make a blend that mimics regular flour. All of them are different and some don't contain xanthan gum.

My favorite brand is Bob's Red Mill's 1:1 Gluten Free Baking Flour. I highly recommend using it for this recipe since each brand reacts differently in recipes.

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 Chocolate Pancakes