Soft and thick cinnamon spiced gluten free pancakes made with basic ingredients – perfect for a cozy fall breakfast!
Gluten Free Pumpkin Pancakes 🎃🥞
A few recipe highlights:
- Easy to make: Simply whisk the dry ingredients together in one large bowl and the wet ingredients in another then combine into a thick batter. Add to a well-greased, preheated pan and cook.
- Thick, moist and deliciously spiced: Pumpkin puree adds plenty of moisture to the batter and makes for a thick pancake with a soft & tender texture without feeling overly heavy or dense.
- Adaptable: Check out the recipe notes for suggestions on how to make this recipe dairy free, egg free, and/or vegan friendly.
How to Make Gluten-Free Pumpkin Pancakes
Dry Ingredients: Whisk together the flour, sugar, xanthan gum, baking powder, baking soda, cinnamon, pumpkin spice and salt.
Wet Ingredients: In a separate bowl, whisk the egg, milk, pumpkin puree and oil (or butter) until evenly combined.
Combine: Add the wet ingredients to the dry ingredients.
Mix together: Stir together until a thick, mostly smooth batter forms.
1st side – cook 2-3 minutes: Make sure to fully pre heat your pan or skillet before adding the batter. Cook for about 2-3 minutes on the first side.
2nd side – cook 1-2 minutes: Flip and finish cooking on the other side until golden brown then transfer to a larger plate until finished.
A Few Quick Notes & Things to Keep in Mind
Additions➕
- Chocolate chips: Add 1 cup (170g) chocolate chips to the pancake batter after mixing everything together.
- Chopped nuts: Add 1 cup (about 100g) chopped pecans or walnuts to the batter.
Properly preheat your pan
- If you can set an exact temperature, aim for 375°F (190°C) otherwise stick to a medium-low to a medium heat.
- Visual heat check: Wet your finger tips then flick a few drops of water on to your pan – if the water balls up and dances around the pan before evaporating it’s perfect. If you’re not sure, you can always make a smell test pancake first.
Make it Dairy Free
- Use a non-dairy milk (like almond milk, coconut milk, soy milk) in place of whole milk.
- Use coconut oil or vegan butter in place of butter.
Make it Egg Free – Two options
- Make 1 flax egg: Mix 1 tbsp ground flaxseed + 2 tbsp water. Set aside for about 5-10 minutes to let thicken, the use in place of the egg.
- Omit the egg: The egg helps with binding so these pancakes don’t crumble and fall apart, but we also get a bit of binding power from the xanthan gum too. You can ditch the egg altogether – if your batter looks too thick, stir in an extra 1-2 tablespoons of water or milk.
More Ways to Use Pumpkin
Enjoy!
Let me know if you try this Gluten-Free Pumpkin Pancake recipe! Leave a comment and review with your thoughts. I always appreciate the feedback and serving suggestions that you come up with!
Yield: 10-12 pancakes
Gluten Free Pumpkin Pancakes
5.0 Stars (1 Review)
Prep Time
15 minutes
Cook Time
30 minutes
Total Time
45 minutes
Soft and thick cinnamon spiced gluten free pumpkin pancakes made with real pumpkin puree and basic ingredients.
Ingredients
- 1 ½ cup gluten free all purpose flour blend (210 g)
- ⅓ cup brown sugar - light or dark (75g)
- 2 tsp cinnamon
- 1 tsp pumpkin pie spice - optional
- 2 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- ¼ tsp xanthan gum
- 1 ½ cup milk, room temperature (360g)* - dairy free if needed
- 1 cup pumpkin puree (230g)
- 3 tbsp melted coconut oil, butter, vegetable oil or avocado oil (45g)
- 1 egg, room temperature
Need help converting to weights? Check out my cups to grams Conversion Guide.
Instructions
- Dry ingredients: Whisk together the flour, sugar, cinnamon, pumpkin pie spice (optional) baking powder, baking soda, xanthan gum and salt in a large mixing bowl until evenly combined. Set aside.
- Wet ingredients: Whisk the milk, pumpkin puree, oil and egg in a medium bowl until combined.
- Combine: Pour the wet ingredients into the bowl with the dry ingredients and mix until no pockets of flour remain. A few lumps in the batter is fine. Set aside to let the batter rest about 10-15 minutes while you heat the skillet.
- Heat the pan: While the batter rests, warm a large skillet, electric griddle or well-seasoned cast iron pan over a medium-low heat. Give the pan time to fully heat up. When it's hot enough, grease with a small amount of oil or butter.
- Cook: Carefully pour about 1/3 cup of batter onto the greased and heated pan. If needed, use the back of a spoon to gently spread the batter out to make a bigger pancake. Cook about 2-3 minutes then flip and cook another 1-2 minutes on the other side until golden brown. The pancake should easily lift up with a spatula when ready.
- Finish: Transfer finished to a plate and repeat the process with remaining batter until complete then serve warm with your favorite pancake toppings and enjoy.
- Leftover pancakes: Store in an airtight container and refrigerate for up to 5 days.
Notes
- DIY Pumpkin Pie Spice: Add ¼ tsp each: ground ginger, nutmeg, allspice and cloves in addition to the 2 tsp cinnamon.
- Make it dairy free: Use dairy free milk in place of whole milk and oil or vegan butter instead of butter.
- Make it egg free: Swap the egg for 1 flax egg (1 tbsp ground flax seed mixed with 2 tbsp water) or omit the egg altogether. If the batter feels too thick without the egg, stir in an extra 1-2 tbsp milk to thin it out.
- Properly preheat your pan: Ideal pan temp for cooking pancakes is around 375°F (190°C) which can be achieved on a medium-low to a medium heat depending on how hot your stove top runs. Wet your finger tips then flick a few drops of water on to your pan - if the water balls up and dances around the pan before evaporating it's perfect. If you're not sure, you can always make a smell test pancake first.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
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