Gluten Free Pumpkin Pancakes

I’ve been on a pancake making binge lately - gluten-free pancakes, of course.

It may be July, but I’m already working on fall season recipes here - surrounded by all things pumpkin, as well as warm spices, other fall flavors, etc!

So, obviously I was going to work up my recipe for gluten free pumpkin pancakes for you guys!

This recipe makes the BEST pumpkin pancakes, IMHO - gluten free or otherwise.

The flours used work SO well with the pumpkin spice flavour, and produce fluffy pancakes that your whole family will love!

Top it off with some maple syrup, serve it with some coffee or tea (Pumpkin Chai Latte, anyone?), and enjoy an amazing start to a chilly fall morning.

Or, you know, warm and humid July morning.

Obviously, I’m not going to judge!

Ingredients

If you’ve made any of my gluten-free baking recipes, you’ll find that this gluten free pumpkin pancake recipe uses fairly basic ingredients.

If you’re more used to using all-purpose gluten free flour blend products, some of these may be new to you.

Anyway, I’ve got some notes for you!

Gluten-Free Flour Blend

As with all of my GF recipes, I use a blend of flours as individual ingredients, rather than using a premade mix.

This gives me WAY more control over the final results - which are superior to anything from an all-purpose mix.

Part of this is because gluten free flours don’t behave the same way as wheat flour, so you need to tweak the balance based on what you’re looking to do with it.

Part of this is because those pre-mixes use the cheapest, most neutral tasting flours out there.

By using flours as individual ingredients, you can work with the flavours of the flours, and end up with something that actually tastes BETTER than the wheat flour version.

Anyway, in this fluffy gluten-free pumpkin pancakes recipe I use:

Light Buckwheat Flour
Sorghum Flour (can sub oat flour).

Just the 2, no xanthan gum needed!

Pumpkin Puree

Make sure to use actual Pumpkin Puree, NOT pumpkin pie filling.

One is just plain canned pumpkin -which is what you want! - The other has flavourings and fillers added.

Milk

Before I started cutting back my dairy consumption, I would always make this with buttermilk when I had some, and just regular milk if I did not.

These days, I use non-dairy milk all the time - usually Unsweetened Almond Milk.

If you’re also looking to use a dairy-free option, there are many that work really well in this recipe: Oat milk, Cashew Milk, Flax Milk, and Macadamia Milk are my favourites.

Coconut milk is another good option.

Want the flavour of buttermilk, but without the dairy?

The best way to do so is to add 2 teaspoon lemon juice or apple cider vinegar to your measuring cup, before topping up with the milk you’re using.

Pumpkin Pie Spice Blend

I’m too cheap to pay the upcharge for premixed pumpkin spice blends, so I basically just mix my own pumpkin pie spice blend as I go.

This involves the following fall spices:

Ground Cinnamon
Ground Ginger
Ground Nutmeg
Ground Cloves

That said, feel free to use a premix - whether store bought, or your own homemade pumpkin pie spice. You’ll want to use 2 ¼ - 2 ½ teaspoon of it.

Everything Else

Rounding out this recipe, you will need:

Light Brown Sugar
Vegetable Oil (or Coconut Oil)
Pure Vanilla Extract
1 Large Egg
Baking Powder
Salt
Cooking Spray

... I just really don’t have anything to add, as far as these last few ingredients go. Pretty straight forward!

Toppings

While not part of the recipe itself, be sure to consider adding your favorite toppings!

I like these with a bit of butter, Pure Maple Syrup, and some Chopped Walnuts, Chopped Pecans, and/or Shelled Pumpkin Seeds.

Maple Sugar Flakes and Maple Sugar Pebbles are other fun options, along those lines.

Perfer
Chocolate Chips? Go for it.

Fresh fruit more your style? These are good with blueberries or strawberries... but fantastic with sauteed apples!

How to Make Gluten Free Pumpkin Pancakes

The full recipe is in the recipe card at the end of this post, here is a pictorial walk through.

In a large bowl, combine flours, brown sugar, baking powder, and spices. Set aside.

In blender, process buttermilk, pumpkin puree, egg, oil, and vanilla until smooth.

Note: Alternately, you could blend the wet ingredients in a separate bowl, using an electric mixer if needed.

Pour into dry ingredients.

Lightly stir, just until combined. If you prefer a thinner batter, add a little more buttermilk.

Lightly oil a large griddle or non-stick pan (I use a Cuisinart Griddler), preheat over medium heat.

Use a ¼ cup measure to scoop gluten free pancake batter onto the preheated pan.

Gently spread batter out into a larger circle, about 4 – 4.5″ in diameter.

Cook on the first side until bubbles start popping through top surface, about 2-3 minutes. Flip, cook on the second side until golden brown and cooked through.

If you’d like to keep the first batch warm as you cook the second batch, set your oven on low heat - whatever your lowest temp is.

Arrange the cooked pancakes in a single layer on a baking sheet, and place in the oven while you cook the next batch.

Serve with a drizzle of maple syrup, whipped cream, and a sprinkling of nutmeg!

Leftover Pancakes

Once cool, leftovers can be covered in plastic wrap, or transferred to an airtight container and kept in the fridge for 3 days or so.

If you’d like to freeze them, arrange in a single layer on a baking sheet lined with parchment paper, and freeze until frozen.

Transfer to airtight freezer bags, suck as much air out as possible, and return to the freezer for up to 3 months.

Frozen pancakes can be reheated in a toaster oven - without thawing first.

Gluten-Free Pumpkin Recipes

Looking for even more recipes with great pumpkin flavor to celebrate the fall season - or serve as a great addition for your Thanksgiving spread? Here are some tasty ideas for you!

Baked Pumpkin Custard
Copycat Pumpkin Spice Latte
Easy Pumpkin Martini
Gluten-Free Maple Pumpkin Pie
Gluten Free Pumpkin Bread
Gluten-Free Pumpkin Spice Mini Doughnuts
Gluten Free Sopaipillas Pasadas
Pumpkin Chia Pudding
Keto Pumpkin Bars
Keto Pumpkin Fat Bombs
Pumpkin Chai Latte

Share the Love!

Before you chow down, be sure to take some pics of your handiwork! If you Instagram it, be sure to tag me - @BeyondFlourBlog - or post it to My Facebook Page - so I can cheer you on!

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Finally, if you love this recipe, please consider leaving a star rating and a comment, and/or sharing the link on social media!