Featured Comment
From Jordann: “I’m addicted to these! I now make this recipe multiple times a week. ★★★★★”
From Angie: “We make these every Christmas morning in the shape of a reindeer – so fun and so good! Thank you!! ★★★★★”
Recipe Overview
⏱️ Time to Taste: 25 minutes from start to finish
🌾 Flour Used: Gluten-Free Measure-for-Measure Flour (with xanthan gum)
🎃 Key Ingredients: Buttermilk and 100% pumpkin puree create tender, flavorful pancakes!
❄️ Freezer Friendly: Cooled pancakes can be frozen and reheated for quick breakfasts.
💡 Helpful Tip: Cook these pancakes at a lower temperature to ensure even cooking. This allows the middles enough time to cook so that they’re done when the outsides are golden.
We make these gluten-free pancakes about once a week the rest of the year, but when it’s time for fall flavors, these gluten-free pumpkin pancakes take the spotlight!
They have that pillowy buttermilk pancake texture with the delicious addition of spiced pumpkin that makes them perfect for cool fall mornings.
Ingredients You’ll Need
Here are a few notes on some of the key ingredients to make these gluten-free pumpkin pancakes. Jump to the recipe card below for the exact measurements.
- Canned Pumpkin: Be sure to use 100% pumpkin puree, not canned pumpkin pie filling. Libby’s brand is my personal favorite!
- Buttermilk: You can’t beat buttermilk for the perfect texture! It helps keep the pancakes light and tender while adding moisture and a subtle tang to the batter.
- Spices: Instead of using the individual spices, you can use 2 teaspoons of pumpkin pie spice. You choose!
How to Make Gluten-Free Pumpkin Pancakes
Here’s an overview of how to make this recipe. You can jump to the recipe for the full instructions!
Prep the Wet and Dry Mixtures: I always whisk the dry ingredients in one bowl and the wet ingredients in a second. This helps distribute everything evenly and gives the pancakes the best texture and flavor.
Combine and Cook: I like to use a rubber spatula to combine the mixture. Pancakes work best when they’re not overmixed! From there, I cook them on a buttered griddle or skillet to keep them from sticking.
Top with Your Favorites: I love butter and maple syrup, but there are so many delicious ways to serve these pancakes, like chocolate chips, nut butter, or whipped cream. For a fun fall twist, top them with this spiced apple compote. You can also add this dairy-free caramel sauce and pecans for a more dessert-like pancake.
Make-Ahead/Storage/Freezing Instructions
To Make-Ahead: The batter should be prepared right away, but the cooked pancakes can be frozen for a make-ahead breakfast!
To Store: Store cooled leftovers in an airtight container in the fridge for up to 4 days.
To Freeze: Let the pancakes cool completely, then place them in a freezer bag or airtight container with parchment between the layers to prevent sticking, then freeze for up to 2 months. Reheat in the toaster or covered with a paper towel in the the microwave.
More Gluten-Free Pumpkin Recipes
Fluffy Gluten-Free Pumpkin Pancakes
Video
Ingredients
Dry Ingredients:
- 1 1/4 cups (188g) gluten-free measure-for-measure flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 3/4 teaspoon kosher salt
- 1 1/4 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
Other:
- 1 1/2 cups (360ml) buttermilk
- 3/4 cup (170g) pumpkin purée
- 2 large eggs
- 3 tablespoons melted butter, plus more for greasing the skillet
- 1 teaspoon vanilla extract
Instructions
- In a large bowl, whisk together the dry ingredients. In a large measuring cup or medium bowl, whisk together the wet ingredients.
- Add the wet ingredients to the dry ingredients and gently fold with a rubber spatula until just combined.
- Heat a griddle or nonstick skillet over medium-low heat. Add a little butter and spread it around to coat the pan. Drop 1/4 cup pancake batter in the pan, making sure to leave room for the pancakes to cook.
- Cook for 2-3 minutes on the first side until bubbles start to form on the sides and in the center. Flip and cook for another 2-3 minutes on the other side. Serve hot topped with butter and maple syrup if desired. Enjoy!
Notes
Nutrition
This post was originally published in October 2021. It was updated with new instructions in August 2026.
Serving size is ?
Hi Sandy, 1/4 the batter is one serving. The recipe is enough for 4 people. We hope you enjoy the pancakes!
Can I use honey in place of the sugar?
Hi, I’m confused if the buttermilk is wet or dry because you show a picture of dry buttermilk that’s your favorite but the buttermilk is listed in the wet and ingredients area. Please help thank you.
You should make 1 1/2 cups of buttermilk from the buttermilk powder before making the pancakes. Then use the buttermilk in the wet ingredients. I hope this helps!
Can these be turned into sheet pan pancakes and if so what time & temperature do you think would work? Thanks
I haven’t tried this myself so I can’t say for sure! I would guess 425F for 15-20 minutes. I hope this helps!
I’m addicted to these! I now make this recipe multiple times a week. My question for you is if I wanted to make these into pumpkin ricotta pancakes how much ricotta would you add and would I need extra buttermilk as well? Thanks
I’m so glad to hear you love them! I bet they would be delicious with ricotta. I would try adding 1/2 cup ricotta and 1 1/4 cups buttermilk. You might have to adjust the batter to the right consistency. Let me know how they turn out!
Made these today and they were great. My only question is what the consistency of the batter is supposed to be like? Mine was pretty thick so I added some extra buttermilk which made them a little too wet I think, but still tasted great. Just wondering what the consistency is supposed to be so I can mail them next time. Thanks
The batter is a little thicker than regular pancakes but shouldn’t be overly thick. You kind of have to spread the pancakes out as you scoop them. Adding a touch more buttermilk is a great solution if it’s looking too thick!
My husband and kids loved these! We used melted coconut oil and bobs red mill 1:1 and half almond/ half full fat coconut milk. They were thin but very flavorful! Husband said the best recipe I’ve used in a while!
Hooray! I’m so glad your family enjoyed them! Great to know they turned out with those ingredients 🙂
Perfect. The whole family approves. I had King Arthur gluten free pancake mix on hand so I tried these with that and did not add salt or baking powder. I did add the sugar and pumpkin pie spice. Instead of buttermilk we used coconut milk (unsweetened). They came out great!
I ended up doubling the recipe but using an entire 16 oz can of pumpkin purée, 2 1/2 c coconut milk and 3 eggs
I’m so glad you enjoyed the pancakes! Great to know the recipe worked well with modifications for doubling it. Thanks for the comment!
My girls and I loved these! I doubled the recipe and made them dairy free with almond milk, lemon juice, and EVOO. I also added 2 tbsp milled flax to the dry ingredients and 1 tbsp chia to the wet ingredients for added nutrients. Dairy free chocolate chips, too. So yummy that no toppings are even necessary. Thanks for a great recipe! I’d love the nutrient content if you have it!
Great to know the pancakes turned out with those substitutes! Glad you enjoyed them! The nutrition content is at the bottom of the recipe card 🙂
We make these every Christmas morning in the shape of a reindeer – so fun and so good! Thank you!!