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Gluten-Free Pumpkin Spice Pancakes turn out soft on the inside, with just enough pumpkin to taste and a hit of warm spice in every bite. I make a double batch on Sunday mornings and freeze the extras for weekday breakfasts.
The batter comes together in one bowl for the dry mix and one for the wet. No fancy technique, no proofing, no waiting around for anything to rise on its own.
I use a gluten-free 1:1 baking flour blend here, and it holds up well. The pumpkin puree keeps the pancakes moist so they don’t dry out the way some other gluten-free breakfast options do.
One thing I learned the hard way: if your griddle is too hot, the outside browns before the inside sets, and you end up with a gummy middle. Medium-low heat and a little patience get you an even, golden pancake all the way through.
Why You’ll Love This Recipe
- Ready in under 35 minutes start to finish
- Freezes well for quick weekday breakfasts
- Uses a simple gluten-free 1:1 flour blend
- Real pumpkin puree keeps every pancake moist
Ingredient Notes
- gluten-free flour blend: I use a 1:1 gluten-free baking blend with xanthan gum already in it. Almond or coconut flour won’t work here since they need different liquid ratios.
- pumpkin puree: Use plain canned pumpkin puree, not pumpkin pie filling, which already has sugar and spice mixed in.
- pumpkin pie spice: A store-bought blend works fine, or mix 1 tsp cinnamon with 1/4 tsp each ginger, nutmeg, and cloves.
- whole milk: Whole milk gives the best texture. Oat milk works as a dairy-free swap but makes a slightly thinner batter.
- eggs: Room temperature eggs blend into the batter more evenly than cold ones straight from the fridge.
- butter: Melted butter adds richness. Swap in melted coconut oil for a dairy-free version.
Soft and Fluffy Gluten-Free Pumpkin Spice Pancakes
Ingredients
Method
- Whisk the gluten-free flour, brown sugar, baking powder, baking soda, pumpkin pie spice, and salt together in a large mixing bowl.
- In a second bowl, whisk the milk, pumpkin puree, eggs, melted butter, and vanilla until smooth.
- Pour the wet ingredients into the dry ingredients. Stir gently just until combined, some small lumps are fine. Let the batter rest 5 minutes so the flour hydrates.
- Heat a 12-inch nonstick griddle or skillet over medium-low heat, about 350 F / 175 C. Brush lightly with butter.
- Scoop 1/4 cup batter per pancake onto the griddle, leaving space between each. Cook 3 to 4 pancakes at a time so they aren’t touching.
- Cook for 2 to 3 minutes until bubbles form across the surface and the edges look dry and set.
- Flip and cook the other side for 2 to 3 minutes until golden brown and the center springs back when pressed.
- Transfer cooked pancakes to a plate, wipe the griddle, add a little more butter, and repeat with the remaining batter.
- Serve warm, stacked, with maple syrup poured over the top.
Notes
- Rest batter 5 minutes before cooking to let gluten-free flour hydrate.
- Cook at medium-low heat to avoid gummy centers.
- Use plain pumpkin puree, not pumpkin pie filling.
- Cool pancakes fully before stacking or freezing.
Tips for Success
- Let the batter rest for 5 minutes before cooking so the gluten-free flour can hydrate fully.
- Keep the griddle at medium-low heat so the centers cook through before the outside browns too much.
- Use a 1/4 cup measure for each pancake so they cook through evenly in the same time.
- Flip only once, when bubbles form on the surface and the edges look dry and set.
- Cool leftover pancakes fully on a rack before stacking or freezing so they don’t turn soggy.
Variations
- Fold in 1/2 cup chocolate chips or chopped pecans for a sweeter version kids tend to like.
- Swap half the milk for buttermilk and add 1/4 tsp extra baking soda for a tangier, fluffier pancake.
- Stir in 2 tbsp maple syrup instead of brown sugar for a deeper caramel flavor in the batter.
Storage and Reheating
Gluten-Free Pumpkin Spice Pancakes keep for 3 to 4 days in the fridge in an airtight container. Layer parchment between them so they don’t stick together.
To reheat, warm them in a toaster on low or in a 350 F / 175 C oven for 5 to 7 minutes until heated through. Skip the microwave if you can, it makes the edges rubbery.
These freeze well for up to 2 months. Freeze in a single layer on a sheet pan first, then transfer to a freezer bag once solid, so they don’t clump into one frozen block.
Serving Suggestions
Gluten-Free Pumpkin Spice Pancakes taste best with warm maple syrup and a pat of butter melting into the top. A dusting of powdered sugar works too if you want something simpler.
For a heartier breakfast, add crispy bacon or breakfast sausage and a bowl of cut fruit. Apple slices or pears play well with the spice in the batter.
On weekends I sometimes add a dollop of Greek yogurt and toasted pecans on top for crunch. It turns the same stack into something a little more special without extra work.
FAQ
Why are my gluten-free pumpkin pancakes gummy in the middle?
Gummy centers usually mean the griddle was too hot or the pancakes got flipped too early. Gluten-free batter needs slightly lower, steadier heat than wheat flour batter to cook through evenly. Use medium-low heat and wait for bubbles across the whole surface before flipping, then give the second side the same amount of time.
Can I use fresh roasted pumpkin instead of canned pumpkin puree?
Yes, roasted and mashed pumpkin works, but drain it well first since it holds more water than canned puree. Extra liquid thins the batter and can make the pancakes dense. Pat the mashed pumpkin dry with a paper towel and measure out the same 150 g / 2/3 cup the recipe calls for.
Can I make the pancake batter ahead and store it overnight?
You can mix the dry and wet ingredients separately up to a day ahead, but combining them overnight isn’t a good idea. Gluten-free flour blends absorb liquid fast and the batter turns gummy after sitting too long. Combine right before cooking for the best rise and texture.
What goes well with gluten-free pumpkin spice pancakes besides maple syrup?
Whipped cream, toasted pecans, or a spoonful of Greek yogurt all work well on top. Crispy bacon or breakfast sausage on the side balances the sweetness of the pancakes. Sliced apples or pears cooked in a little butter and cinnamon make a good topping too.
Are gluten-free pumpkin spice pancakes dairy-free?
Not as written, since the recipe uses milk and butter, but they’re easy to adapt. Swap the milk for oat milk and use melted coconut oil in place of butter, and the batter cooks up the same way. The texture stays soft, just slightly less rich.
What’s the difference between these and regular pumpkin pancakes made with wheat flour?
The main difference is texture. Gluten-free pumpkin pancakes are a bit denser since there’s no gluten to trap air as the batter cooks. Using a 1:1 gluten-free blend with both baking powder and baking soda helps close that gap, so the pancake still comes out soft, just with a slightly shorter rise.
