Pumpkin Spice Pancakes (Gluten Free)

These gluten free pancakes are so easy to make and absolutely delicious. They’re moist and fluffy on the inside, slightly crispy around the edges, and flavored with pumpkin spice to make them a tasty autumn breakfast.

Treat yourself and your family with these moist, light, and fluffy pumpkin spice gluten free pancakes. They’re perfect for a holiday breakfast or brunch.

Pumpkin is loaded with nutrients. It’s rich in Vitamin A, low in calories, and packed full of antioxidants that can boost your immune system and support overall health, along with promoting healthy skin. I love that.

And if you have pumpkin puree from other recipes where you didn’t use the whole can, this is a fantastic way to use those leftovers.

Secrets to making good pancakes

It’s easier than you think to make pancakes from scratch. With a perfect blend of carefully selected ingredients and several surefire tips, you simply can’t go wrong. 

So stay in your pj’s if you like, brew some coffee or tea, take it slow, and follow all my recipe tips to make this easy, tasty brunch.

Ready to flip some pancakes? Let’s go.

Instructions

*Free printable recipe card is available at the end of the post.

Begin with your dry ingredients in a large bowl. You can use a pastry cutter, fork, or whisk to mix. Be sure to combine well: gluten free flour, salt, pumpkin spice for flavor, and baking powder for fluffiness.

Then in a separate bowl stir together your wet ingredients: a little extra-virgin olive oil, honey, pumpkin, eggs, vanilla extract, cream, and milk. (I use cream and milk, but you could go with half & half or just milk instead).

When you heat baking power with liquid (milk), it causes a bubbly reaction. That’s how you’ll get lovely air pockets for fluffy pancakes.

So stir the wet ingredients into your flour mixture with a rubber spatula or a wooden spoon until combined.

At this point, let your batter rest for a few minutes while the flour mixture absorbs the liquids. 

Ready for the stove

Now you’re in the home stretch.

Generously grease your griddle or a large skillet with butter over a medium heat until hot, but not smoking. This way your batter will start to cook as soon as it hits the pan, but it’s not too hot that it’ll scorch or too low that it will turn out tough.

Pour a third of a cup of batter for each pancake onto your skillet. If your batter doesn’t spread into a round, give it a little nudge with the back of your spoon. If you’re using a griddle, space out as many pancakes as you can fit without touching.

When the edges begin to brown slightly and a few bubbles break the surface of the batter, flip the pancakes over.

You can peek at the underside by lifting up the edge of the pancakes using a spatula. If the underside is brown, it’s time to flip! Only 1 1/2 to 2 minutes on each side. (Often times the second side will take half as long as the first side did.)

Be sure to wipe you griddle after every batch and use fresh butter so that your butter doesn’t burn.

And that’s it. Your delicious pancakes are ready to enjoy.

Pro tips and recipe notes

♥ Be sure to use pure pumpkin, not pumpkin pie mix. I use this organic pumpkin. You can also go with Libby’s.

♥ Today, I used King Arthur Gluten Free 1/1 flour. You can go with your favorite gluten free all purpose flour.

♥  I use Rumford baking powder because it is gluten free, aluminum free, and non-GMO.

♥ Preheat your griddle on medium before pouring your batter on so that the pancakes start to cook as soon as they hit the pan, but not too hot that they’ll scorch.

♥ Wipe the griddle after every batch and use a new pat of butter so that your butter doesn’t burn.

♥ If you’re cooking for a crowd, it’s easy to double this recipe and get two skillets going. Or use one pan, and keep the cooked pancakes warm in a 200℉ oven on a rack. Don’t stack them in the oven or the bottom ones may get squished and soggy.

♥ My family prefers freshly made pancakes. That being said, leftovers will keep in an airtight container or freezer-safe zip-top storage bag in the fridge for a week or in the freezer for up to a month. 

Reheating them in the microwave can make them tough so just pop them in your toaster, and they’ll be ready for a convenient on-the-go breakfast.

♥  Serving suggestions: Dust each pancake with powdered sugar, drizzle with maple syrup, and watch them be devoured. You might prefer a pat of butter, honey, jam, chopped nuts or even whipped cream. It’s up to you.

These are definitely worth waking up for. I can’t wait for you to taste them.

And if you have any questions, please reach out to me in the comments or shoot me an email. I’ll respond ASAP.

More recipes like this

Gluten Free Pumpkin Crisp – This is a super easy make-ahead dessert. Just don’t be surprised if you’re tempted to eat a third of it before it makes it to your table. Ha Ha It’s sooo good. 

Apple-filled pumpkin crepes with coconut whipped cream – These golden pumpkin crepes are stuffed with a sweet apple cinnamon filling and served with homemade coconut whipped cream for a deliciously healthy breakfast or even dessert.

Gluten free French toast – You’ll love this cinnamony gluten free french toast cooked until golden and slightly crisp on the edges. It’s easy to make and so delicious.

Gluten free pigs-in-a-blanket – The minute you bite into these fluffy pancakes with slightly crispy edges and discover the spicy breakfast sausage inside, you’ll know it’s going to be a special day.

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5 from 1 vote

Pumpkin Spice Pancakes (Gluten Free)

These gluten free pancakes are so easy to make and absolutely delicious. They're moist and fluffy on the inside, slightly crispy around the edges, and flavored with pumpkin spice to make them a tasty breakfast.

Course Breakfast

Cuisine American

Keyword gluten free pancakes, pumpkin spice

Prep Time 10 minutes

Cook Time 10 minutes

Servings 8 pancakes

Calories 165kcal

Author Barbara Bianchi

Ingredients

• 1 tablespoon of extra-virgin olive oil
• 1/4 cup of honey
• 1/2 cup of canned pumpkin
• 2 eggs
• 1 teaspoon of vanilla extract
• 1/4 cup of cream
• 1/4 cup of milk
• 1 cup of gluten free 1/1 flour
• 1/2 teaspoon of baking powder
• 1/4 teaspoon of salt
• 1 tablespoon of pumpkin spice
• butter to grease your skillet

Instructions

• In a large bowl, mix your flour, salt, pumpkin spice, and baking powder.

  You can use a pastry cutter, fork, or whisk to mix. Be sure to combine well.
• In a separate bowl stir together your oil, honey, pumpkin, eggs, vanilla extract, cream, and milk.

  I have heavy whipping cream and milk (you could also go with half & half or just milk).
• Stir the wet ingredients into your flour mixture with a rubber spatula or a wooden spoon until combined.
• Generously grease your griddle or a large skillet with butter over a medium heat until hot, but not smoking. This way your batter will start to cook as soon as it hits the pan, but it's not too hot that it’ll scorch.

  If you're using a griddle, space out as many as can fit without touching.
• Pour a third of a cup of batter for each pancake onto your skillet. If your batter doesn't spread into a round, give it a little nudge with the back of your spoon
• When the edges begin to brown slightly and a few bubbles break the surface of the batter, flip the pancakes over.

  You can peek at the underside by lifting up the edge of the pancakes using a spatula; if the underside is brown, it’s time to flip!

  This will take only 1 1/2 to 2 minutes on each side. (Often times the second side will take half as long as the first side did.)

  Serve and enjoy!

Notes

♥ Be sure to use pure pumpkin, not pumpkin pie mix. I use organic pumpkin. You can also go with Libby’s.

♥ Today, I used King Arthur Gluten Free 1/1. You can go with your favorite gluten free all purpose flour.

♥  I use Rumford baking powder because it is gluten free, aluminum free, and non-GMO.

♥ Preheat your griddle on medium before pouring your batter on so that they’ll start to cook as soon as they hit the pan, but not too hot that they’ll scorch.

♥ Wipe the griddle after every batch and use a new pat of butter so that your butter doesn’t burn.

♥ If you're cooking for a crowd, it's easy to double this recipe and get two skillets going. Or go with one pan, and keep the cooked ones warm in a 200℉ oven on a rack. Don't stack them in the oven or the bottom ones may get squished and soggy.

♥ My family prefers freshly made pancakes. That being said, leftovers will keep in an airtight container or freezer-safe zip-top storage bag in the fridge for a week or in the freezer for up to a month. 

Reheating them in the microwave can make them tough so just pop them in your toaster and they'll be ready for a convenient on-the-go breakfast.

♥  Serving suggestions: Dust each with powdered sugar, drizzle with maple syrup and watch them be devoured. You might prefer a pat of butter, honey, jam, chopped nuts or even whipped cream. It’s up to you.

Nutrition

Calories: 165kcal

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