These gluten-free pumpkin pancakes taste like Fall thanks to its warm pumpkin spices. They’re easy to make, fluffy, and perfect for a quick morning breakfast. Drizzle with maple syrup or use some of my suggested toppings for even tastier pumpkin pancakes!

Pancakes are seriously one of my fav breakfast foods, and since Fall season is underway, I felt like it was appropriate to share my gluten-free pumpkin pancake recipe with you all! They are fluffy, sweet, warm, and especially delicious with maple syrup drizzled on top. What’s not to love?!

MAIN INGREDIENTS NEEDED TO MAKE Pumpkin Pancakes

Oat Flour or Gluten-Free Flour: The choice is yours, but I like to use Bob’s Red Mill Gluten-Free 1:1 Baking Flour. If you do not have a gluten sensitivity, you can use regular flour.

Brown or Coconut Sugar: Just a bit of brown sugar provides the perfect level of sweetness to the pancakes! You can also use coconut sugar for an even healthier option.

Baking Powder & Baking Soda: The baking powder is what helps to make these pancakes super fluffy!

Pumpkin Spice: If you do not have pumpkin spice you can try making your own pumpkin spice by blending nutmeg, allspice, cinnamon, and ginger.

Pumpkin Puree

Milk: I use almond milk, but you can use whichever non-dairy or dairy milk you prefer.

Egg

Coconut Oil

Lemon Juice

Cinnamon

Salt

What Toppings Go Best With These Gluten-Free Pumpkin Pancakes?

Maple Syrup (you could add chopped bacon bits to this, too)

Chocolate Chips

Coconut Whipped Cream

Nutella

Cinnamon-Spiced Apples

Gluten-Free Pumpkin Pancakes (Dairy-Free Option)

5 from 1 vote

Recipe by Samantha Course: BreakfastCuisine: AmericanDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Total time

minutes

Ingredients

1/2 Cup Pumpkin Puree
1 Cup Almond Milk (or regular)
1 Whole Egg
2 Tablespoons Coconut Oil (melted)
1 Tablespoon Lemon Juice
1 Cup Oat Flour or Gluten-Free All-Purpose Flour
3 Tablespoons Coconut Sugar or Brown Sugar
1 Teaspoon Baking Powder
1 Teaspoon Pumpkin Pie Spice
1/2 Teaspoon Baking Soda
1/2 Teaspoon Cinnamon
1/4 Teaspoon Salt

Directions

Whisk together the pumpkin puree, milk, egg, coconut oil, and lemon juice in a large bowl.
In a separate bowl, mix together the flour, sugar, pumpkin pie spice, baking powder, baking soda, cinnamon, and salt.
Add the flour mixture into the pumpkin mixture and stir until fully combined.
Heat griddle or skillet with a drop of coconut oil.
Pour ¼ cup batter into skillet and cook until puffy and bubbling around the edges, around 2 minutes. Flip pancake and cook for another 30 seconds or until cooked through.
Continue cooking process with remaining batter, keep cooked pancakes warm in the oven then serve immediately.

Recipe Video

Notes

Storage: Store any leftover pancakes in an airtight container. You can store them in the fridge for up to 3 days, or in the freezer for up to 3 months.

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More Breakfast Recipes

Gluten-Free Pumpkin Pancakes (Dairy-Free Option)

MAIN INGREDIENTS NEEDED TO MAKE Pumpkin Pancakes

What Toppings Go Best With These Gluten-Free Pumpkin Pancakes?