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.

close up image of gluten free pumpkin pancakes on white plate topped with butter and syrup

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

overhead shot of all the ingredients needed to make pumpkin pancakes

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 FlourI 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

dry ingredients mixed together in large glass bowl
  • In a large bowl, whisk together the dry ingredients.
wet ingredients mixed together in large glass measuring cup
  • In a large measuring cup or medium bowl, whisk together the wet ingredients.
pumpkin pancake batter mixed together
  • Add the wet ingredients to the dry ingredients and gently fold with a rubber spatula until just combined.
gluten free pumpkin pancakes on white plate
  • 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!

gluten free pumpkin pancakes on white plate topped with butter and 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!

close up image of gluten free pumpkin pancakes on white plate topped with butter and syrup
5 from 6 votes

Perfect Gluten-Free Pumpkin Pancakes

Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Servings 4 people
These gluten-free pumpkin pancakes are light and fluffy buttermilk hotcakes full of pumpkin and fall spices! This is a tried-and-true recipe we come back to every year!
Be sure to check out the video below to see how to make them!

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

Ingredient Notes
Dairy-free? You can easily make these pancakes dairy-free by substituting the buttermilk with 1 1/2 cups almond milk + 1 tablespoon lemon juice.

Nutrition

Calories: 361kcal | Carbohydrates: 41g | Protein: 12g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 114mg | Sodium: 854mg | Potassium: 600mg | Fiber: 4g | Sugar: 12g | Vitamin A: 7681IU | Vitamin C: 2mg | Calcium: 246mg | Iron: 3mg

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Hi, I’m Erin!

BS Food Science,

MS Nutrition

I believe you can make amazing, gluten-free food with everyday ingredients that everyone will enjoy. I’m here to share my tried-and-true recipes with you!

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Comments

  1. 5 stars
    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!

  2. 5 stars
    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

    1. I’m so glad you enjoyed the pancakes! Great to know the recipe worked well with modifications for doubling it. Thanks for the comment!

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