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Stack of golden gluten-free pumpkin spice pancakes topped with melting butter and maple syrup on a white plate.

Soft and Fluffy Gluten-Free Pumpkin Spice Pancakes

Soft, spiced pancakes made with a gluten-free flour blend and real pumpkin puree, cooked on the stovetop in about 35 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Calories: 439
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 3/4 cups gluten-free 1:1 baking flour blend (245 g)
  • 2 tbsp brown sugar (26 g)
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 1/2 tsp pumpkin pie spice
  • 1/4 tsp salt
Wet Ingredients
  • 1 cup whole milk (240 ml)
  • 2/3 cup canned pumpkin puree (150 g); plain, not pie filling
  • 2 large eggs room temperature
  • 3 tbsp unsalted butter, melted (42 g); plus more for the griddle
  • 1 tsp vanilla extract
For Serving
  • 1/4 cup maple syrup (60 ml); or to taste

Method
 

  1. Whisk the gluten-free flour, brown sugar, baking powder, baking soda, pumpkin pie spice, and salt together in a large mixing bowl.
  2. In a second bowl, whisk the milk, pumpkin puree, eggs, melted butter, and vanilla until smooth.
  3. 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.
  4. Heat a 12-inch nonstick griddle or skillet over medium-low heat, about 350 F / 175 C. Brush lightly with butter.
  5. 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.
  6. Cook for 2 to 3 minutes until bubbles form across the surface and the edges look dry and set.
  7. Flip and cook the other side for 2 to 3 minutes until golden brown and the center springs back when pressed.
  8. Transfer cooked pancakes to a plate, wipe the griddle, add a little more butter, and repeat with the remaining batter.
  9. 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.