These gluten-free pumpkin pancakes are warm, fluffy, and perfect for breakfast! Made with pumpkin puree and spices, they bring a cozy fall flavor to your table any time of the year.
I love how easy they are to whip up! Just mix, cook, and enjoy with maple syrup. Plus, they make your kitchen smell amazing—who wouldn’t want that? 🥞✨
Key Ingredients & Substitutions
Pumpkin Puree: Use canned pumpkin puree for convenience, but homemade is great too! Just roast and blend fresh pumpkin until smooth. If you’re in a pinch, butternut squash puree works well as a substitute!
Gluten-Free All-Purpose Flour: Look for blends that include xanthan gum for better texture. If you can’t find it, you can mix 1 cup of almond flour with 1/2 cup of tapioca flour as a great alternative.
Milk: You can use any milk—dairy or plant-based like almond or oat. To make these richer, I sometimes swap in coconut milk. It adds a subtle flavor and creaminess that I really like!
Maple Syrup: Pure maple syrup adds a lovely sweetness. Honey or agave nectar are good substitutes for those looking for alternatives. You can adjust the amount based on your preferred sweetness.
How Do You Make Sure Your Pancakes Are Fluffy?
The fluffiness of pancakes comes from the right mixing and cooking technique. Here’s how to get it just right:
- Mix wet and dry ingredients separately before combining. This ensures even distribution of leavening agents.
- Don’t overmix the batter. A few lumps are fine; they help your pancakes stay soft and airy.
- Allow the skillet to preheat well before adding pancake batter. A medium heat is best for cooking without burning.
- Look for bubbles on the surface of your pancakes. This means it’s time to flip! Cook until both sides are golden.
With these tips, you’ll have delicious, fluffy pancakes every time! Serve warm and enjoy your cozy mornings.
Gluten-Free Pumpkin Pancakes
Ingredients:
- 1 cup pumpkin puree (canned or fresh)
- 2 large eggs
- 1/4 cup milk (dairy or unsweetened plant-based)
- 1 tbsp maple syrup (plus more for serving)
- 1 tsp vanilla extract
- 1 cup gluten-free all-purpose flour blend (with xanthan gum if possible)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp salt
- Butter or oil for cooking
- Optional: chopped walnuts or pecans for topping
- Optional: pat of butter for topping
How Much Time Will You Need?
This recipe takes about 10 minutes of prep time and around 15 minutes for cooking. You can have a delicious stack of warm gluten-free pumpkin pancakes ready in just about 25 minutes!
Step-by-Step Instructions:
1. Mix Wet Ingredients:
In a large bowl, whisk together the pumpkin puree, eggs, milk, maple syrup, and vanilla extract until everything is nice and smooth. This will be the flavorful base for your pancakes!
2. Combine Dry Ingredients:
In a separate bowl, combine the gluten-free flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. This mix will help give your pancakes the perfect rise and flavor.
3. Combine Wet and Dry Mixtures:
Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Do not overmix – it’s okay if there are a few lumps. This will keep your pancakes fluffy!
4. Heat the Skillet:
Place a non-stick skillet or griddle over medium heat and lightly grease it with butter or oil to prevent sticking.
5. Cook the Pancakes:
Pour about 1/4 cup of batter onto the skillet for each pancake. Let them cook for about 2–3 minutes until you see bubbles forming on the surface and the edges look set.
6. Flip and Finish Cooking:
Carefully flip each pancake and cook for an additional 2 minutes or until they are golden brown and cooked through. They should be puffy and springy to the touch!
7. Keep Warm and Serve:
Transfer the cooked pancakes to a plate and keep them warm while you’re cooking the rest of the batter.
8. Enjoy Your Pancakes:
Serve the pancakes stacked high, topped with a pat of butter, chopped walnuts or pecans, and a generous drizzle of maple syrup. Enjoy your delicious, cozy breakfast!
These moist gluten-free pumpkin pancakes are sure to be a hit any day of the week!
Can I Use Canned Pumpkin Instead of Fresh Pumpkin?
Absolutely! Canned pumpkin puree is a convenient option and works perfectly in this recipe. Just be sure to choose 100% pumpkin puree, not pumpkin pie filling, which contains added sugars and spices.
How Do I Make These Pancakes Dairy-Free?
To make these pancakes dairy-free, simply substitute the milk with any non-dairy alternative like almond milk, coconut milk, or oat milk. They will turn out just as delicious!
Can I Make the Batter Ahead of Time?
Yes! You can prepare the batter ahead of time and store it in the refrigerator for up to 24 hours. Just give it a gentle stir before cooking, as it might thicken slightly as it sits!
What’s the Best Way to Store Leftover Pancakes?
Store any leftovers in an airtight container in the fridge for up to 3 days. You can reheat them in the microwave or toaster for a quick and easy breakfast later on!