Fluffy Gluten Free Pumpkin Pancakes
These gluten free pumpkin pancakes come together in one bowl and taste like a cozy fall morning. They’re soft, lightly spiced, and sturdy enough to stack without falling apart, which is not always a given with gluten free batter.
A little brown sugar and pumpkin puree keep them tender, and the edges get just the right amount of crisp in a buttered pan. If you’re looking for a weekend pancake that actually delivers on pumpkin flavor, this one has you covered.
Why I Keep Coming Back to These Pancakes
The batter has the kind of orange-brown color that tells you the pumpkin is doing its job, not just showing up for decoration. Cinnamon, ginger, and a pinch of clove give warmth without overwhelming the maple syrup you’ll pour on top.
Because they’re made with a good gluten free flour blend, the texture stays light and fluffy instead of turning dense or gummy. I’ve made them for brunch, for dinner, and for a quiet Tuesday when the kitchen needed something that smelled like autumn.
Ingredients
- 1 ½ cups gluten free all-purpose flour blend: use a blend that includes xanthan gum for the best structure
- 2 tsp baking powder: check that yours is labeled gluten free if needed
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- Pinch of ground cloves
- ½ tsp fine sea salt
- 1 cup pure pumpkin puree: not pumpkin pie filling
- 2 large eggs
- 3 tbsp brown sugar: light or dark both work
- 1 tsp vanilla extract
- ¾ cup milk: dairy or unsweetened plant milk
- 2 tbsp melted butter or neutral oil: plus more for the pan
Variations & Substitutions
- Dairy free: use oat milk and swap the butter for melted coconut oil or a neutral oil.
- Egg free: replace the eggs with two flax eggs (2 tbsp ground flaxseed plus 5 tbsp water, let sit 5 minutes). The pancakes will be slightly less fluffy but still good.
- Spice shortcut: replace the cinnamon, ginger, nutmeg, and cloves with 2 tsp pumpkin pie spice.
- Extra texture: fold in ⅓ cup chopped toasted pecans or a handful of dark chocolate chips with the last few stirs.
If you enjoy warm spiced breakfasts, you might also like these Cinnamon Apple Oatmeal Bars.
How to Make Gluten Free Pumpkin Pancakes
Step 1: Mix the Dry Ingredients
In a large bowl, whisk together the 1 ½ cups gluten free flour, 2 tsp baking powder, 1 tsp cinnamon, ½ tsp ginger, ¼ tsp nutmeg, pinch of cloves, and ½ tsp salt. Whisking well at this stage distributes the leavening and spices evenly so you don’t end up with a bite of straight clove later.
The mixture will look like a pale speckled sand, and you should smell the spices the moment you lean in. If your flour blend has been sitting open for a while, give it a quick sniff to make sure it still smells fresh.
Step 2: Whisk the Wet Ingredients
In a separate medium bowl or a large liquid measuring cup, whisk the 1 cup pumpkin puree, 2 eggs, 3 tbsp brown sugar, 1 tsp vanilla, ¾ cup milk, and 2 tbsp melted butter until smooth. The brown sugar should dissolve almost completely, with no dry pockets hiding at the bottom.
The wet mixture will be thick but pourable, with a uniform burnt-orange color that tells you the pumpkin is fully incorporated. If it looks streaky, keep whisking another few seconds.
Step 3: Fold the Batter Together
Pour the wet ingredients into the dry ingredients and stir with a silicone spatula just until no dry streaks remain. The batter will be thick and slightly lumpy, and that’s exactly what you want. Overmixing gluten free pancake batter can make it gummy, so stop as soon as everything comes together.
Let the batter sit for 5 minutes on the counter. This gives the flour a chance to hydrate and the baking powder a head start, which leads to fluffier pancakes.
Step 4: Cook the Pancakes
Warm a griddle or large nonstick skillet over medium heat, around 350°F (180°C) if you have a thermometer. Melt a small pat of butter in the pan and swirl to coat. Scoop the batter using a ¼-cup measure for each pancake, leaving space between them so they can spread without touching.
Cook for about 3 minutes, until bubbles form on the surface and the edges look set and slightly matte instead of glossy. Flip carefully with a thin spatula and cook the second side for another 2 to 3 minutes, until the pancake springs back when you press the center. The bottom should be deep golden with crisp, lacy edges.
Step 5: Stack and Serve
Transfer the pancakes straight to warm plates, stacking them a few high. Drizzle with maple syrup, add a pat of butter if you like, and serve before they cool.
The steam rising off the stack carries that mix of butter and spice, and the first cut should be clean and airy all the way through.
A Few Tips for Fluffy Pancakes
- Let the batter rest the full 5 minutes before you start cooking. It makes a real difference in thickness and lift.
- Stir only until the flour disappears. A few small lumps are harmless, but overworking the batter leads to tough pancakes.
- If the batter firms up too much while you cook, stir in a tablespoon of milk to loosen it back to the original spoonable consistency.
- Keep cooked pancakes warm on a baking sheet in a 200°F oven while you finish the rest of the batch.
A rough guide for cooking times based on pancake size:
| Diameter | Cook Time per Side |
|---|---|
| 3 inches | 2 to 3 minutes |
| 4 inches | 3 minutes |
| 5 inches | 3 to 4 minutes |
Storing Leftover Pancakes
- Refrigerate: Cool completely, then stack with parchment between pancakes and store in an airtight container for up to 3 days.
- Reheating: Warm in a toaster or a dry skillet set over medium-low heat until heated through. A microwave works in a pinch but softens the edges.
- Freeze: Arrange cooled pancakes in a single layer on a baking sheet, freeze until solid, then transfer to a freezer bag. They’ll keep for 2 months.
What to Serve With Gluten Free Pumpkin Pancakes
Salty, crisp bacon is the classic partner, with the fat and smoke balancing the mild sweetness of the pumpkin. A fried egg with a runny yolk adds richness that soaks into the stack. Fresh apple slices sautéed in a little butter and cinnamon turn the whole plate into a warm fruit-topped breakfast.
Frequently Asked Questions
Can I use almond flour instead of a gluten free blend?
No, almond flour does not have the same structure and will make the pancakes dense and crumbly. Stick with a 1:1 gluten free all-purpose blend that contains xanthan gum.
Can I make the batter the night before?
I don’t recommend it. The baking powder will lose its lifting power overnight, and the pancakes won’t be fluffy. For the best texture, mix the batter just before you cook.
Why didn’t my pancakes rise?
Old baking powder is often the culprit. If the powder has been open longer than six months, it may not react strongly enough. Make sure your powder is fresh and your milk is not ice cold, which can slow the reaction.
Can I use pumpkin pie filling instead of puree?
No, pumpkin pie filling is already sweetened and spiced, and it has a thinner consistency that will throw off the batter. Pure pumpkin puree is the right choice here.
Gluten Free Pumpkin Pancakes Recipe
Ingredients
Method
- Whisk the flour, baking powder, cinnamon, ginger, nutmeg, cloves, and salt in a large bowl.
- In a separate bowl, whisk the pumpkin puree, eggs, brown sugar, vanilla, milk, and melted butter until smooth.
- Pour the wet mixture into the dry ingredients and stir just until no dry streaks remain. Let the batter rest 5 minutes.
- Warm a buttered griddle or skillet over medium heat. Scoop batter with a ¼-cup measure and cook 3 minutes per side until golden and cooked through.
- Stack pancakes, drizzle with maple syrup, and serve warm.
