These gluten-free pumpkin pancakes are light and fluffy buttermilk hotcakes full of pumpkin and fall spices!
Looking to make a special gluten-free fall breakfast? You’re in the right place! These pancakes are light and fluffy with crisp edges and make the perfect breakfast for a cool morning.
When the leaves start to turn and the nights turn crisp I love to make these gluten-free pumpkin pancakes for my family.
We make these gluten-free pancakes about once a week during the year, but when it’s time for fall flavors, these pumpkin pancakes take the spotlight!
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I’ve tried a lot of pumpkin pancake recipes over the years. For healthy pumpkin pancakes, these pumpkin oatmeal pancakes and pumpkin protein pancakes are delicious recipes. But when I want a classic, buttermilk-style indulgent pumpkin pancake these take the cake! 😉
Why You’ll Love this Recipe!
- Light and fluffy
- Crisp edges
- Buttermilk-style hot cakes
- Full of pumpkin and pumpkin spice
- Easy to make!
VIDEO: How to Make Gluten-Free Pumpkin Pancakes!
For another fall breakfast treat try these gluten-free pumpkin donuts. For more pumpkin recipes try these recipes for gluten-free pumpkin muffins, gluten-free pumpkin pie, gluten-free pumpkin bars and gluten-free pumpkin cookies.
Ingredients You’ll Need
These pancakes are made with easy-to-find pantry staples. Here are a few more notes on the key ingredients. If you have any additional questions feel free to leave me a comment below!
- Gluten-free 1:1 Baking Flour: I like to use a high quality gluten-free measure-for-measure flour blend like King Arthur Flour in my baked goods. Look for a gluten-free flour blend that contains xanthan gum for best results.
- Canned Pumpkin: Be sure to select 100% pumpkin puree rather than canned pumpkin pie filling.
- Buttermilk: Any kind of buttermilk will work. I love keeping this buttermilk powder on hand for recipes.
- Pumpkin Pie Spice: For that classic pumpkin spice flavor! You can use 2 teaspoons pumpkin pie spice or 1 1/2 teaspoons cinnamon, 1/2 teaspoon ginger and 1/4 teaspoon nutmeg.
Dairy-free? You can easily make these fluffy pancakes dairy-free by substituting the buttermilk with 1 1/2 cups almond milk + 1 tablespoon lemon juice. You can also use coconut oil in place of the butter.
How to Make Them
- 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.
- Cook on a griddle or non-stick pan over medium heat to low heat. Cook the pancakes on both sides for 2-3 minutes until deeply golden and cooked through.
TIP: These pancakes need to cook at a lower temperature than typical pancakes. This will ensure they cook through the middle when the outside is golden.
Chocolate chips? Yes please! Add a few chocolate chips to these pancakes as the cook for an extra special breakfast treat. You also might like this gluten-free pumpkin chocolate chip bread.
Serve these pancakes with your favorite toppings like syrup, nut butter, walnuts or fresh fruit. We love them with melty butter and a drizzle of pure maple syrup!
Storage/Freezing
These pancakes are best if served immediately. If you want to keep them warm while you’re making a batch, keep them on a baking sheet in a 175 degree F oven for 15-20 minutes.
Store any leftovers in an airtight container in the fridge.
TO FREEZE: You could also freeze leftover pancakes on a baking sheet and then store in a freezer bag for up to three months. When you’re ready to eat them, thaw in the microwave for a few seconds or let thaw in the fridge overnight.
More Gluten-Free Seasonal Recipes
I hope you love these gluten-free pumpkin pancakes as much as we do! If you try this recipe be sure to leave me a comment/rating below. I’d love to hear from you!
Perfect Gluten-Free Pumpkin Pancakes
Video
Ingredients
Dry Ingredients:
- 1 1/4 cups gluten-free 1:1 baking flour 190 grams
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 3/4 teaspoon salt
- 1 1/4 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
Other:
- 1 1/2 cups buttermilk
- 3/4 cup pumpkin purée
- 2 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.
- TIP: These pumpkin pancakes need to cook at a lower temperature than typical pancakes. This will ensure they cook through the middle when the outside is golden.
- 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
- Gluten-free 1:1 Baking Flour: I like to use a high quality gluten-free measure-for-measure flour blend like King Arthur Flour in my baked goods. Look for a blend that contains xanthan gum for best results.
- Canned Pumpkin: Be sure to select 100% pumpkin puree rather than canned pumpkin pie filling.
- Buttermilk: Any kind of buttermilk will work. I love keeping this buttermilk powder on hand for recipes.
- Pumpkin Pie Spice: You can use 2 teaspoons pumpkin pie spice or 1 1/2 teaspoons cinnamon, 1/2 teaspoon ginger and 1/4 teaspoon nutmeg.
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!!
Love these pancakes! Totally put us in the fall spirit