Breakfast will never be boring with these fluffy gluten free pumpkin pancakes! Warm spices like cinnamon, nutmeg, ginger and cloves make this the best way to start a fall day.
Serve with maple syrup, your favourite chopped nuts, a bit of whipped cream or fresh fruit.
- Why you should make this recipe
- Dairy free version
- Vegan version
- Is canned pumpkin and pumpkin pie filling the same thing?
- Using pumpkin pie spice in this recipe
- How to make pumpkin pancakes
- Why are my pancakes not fluffy?
- Tips for making the fluffiest gluten free pancakes
- Pancake batter vs. Waffle batter
- Can you freeze pancakes?
Why you should make this recipe
I might be a bit biased, but these are the best gluten free pumpkin pancakes! They are easy to make, flavourful, and...
- Pumpkin is so good for you! Rich in vitamin C, vitamin E and phytochemicals like beta-carotene, pumpkin is a nutrition powerhouse! It can also help with regular digestion and supports your immune system. These are healthy pumpkin pancakes!
- The batter only takes 10 minutes to make. This is a quick, delicious breakfast that everyone will love.
- This recipe can be made dairy free - easily! Need some gluten free dairy free pumpkin pancakes? Just substitute 1 cup of your favourite non-dairy milk and 2 tablespoons of non-dairy butter in the batter for a delicious, dairy free breakfast.
- You can freeze these pancakes! After baking them, allow the pancakes to cool completely. Separate them with a piece of parchment or waxed paper and place into an airtight freezer bag or container. Future you will be very thankful!
The perfect autumn breakfast is closer than you think! Here’s what you need to make these warm and spicy gluten free pancakes:
- Gluten free flour: I use a blend of white rice flour, tapioca starch, and sorghum flour (get the recipe here), but you can try this recipe with any gluten free blend you normally use.
- Granulated sugar: to add a bit of sweetness to the warm spices
- Baking powder: to give the pancakes a fluffy lift during baking!
- Xanthan gum: if the blend you’re using already contains it, omit xanthan gum from the recipe.
- Canned pumpkin: so nutritious, delicious, and gives the pancakes a beautiful orange colour.
- Milk: full dairy or dairy free!
- Egg: if you need an egg free version, feel free to try and egg replacer or a flax egg (full disclosure: this was not tested)
- Unsalted butter: full dairy or a dairy-free version
Dairy free version
To make gluten free dairy free pumpkin pancakes, simply substitute the milk for your favourite non-dairy alternative (we love almond milk around here) and use a non-dairy butter alternative (some suggestions found here).
Making vegan gluten free pumpkin pancakes is easy! Just use your favourite non-dairy milk, vegan butter (we like Earth Balance) and replace the egg with one of the following options:
- Egg replacer: Bob’s Red Mill makes one - just follow the directions on the package.
- Flax egg: Combine 1 tablespoon of ground flaxseed with 2-3 tablespoons of water. Stir it and allow it to thicken for 5-10 minutes before adding to the pancake batter.
Is canned pumpkin and pumpkin pie filling the same thing?
In case you were wondering, canned pumpkin and pumpkin pie filling are not the same thing. They are very similar (both contain pumpkin), but pumpkin pie filling has a few extra ingredients.
Canned pumpkin is exactly that - just pure pumpkin in a can.
Pumpkin pie filling, on the other hand, is pure pumpkin, plus spices like cloves, nutmeg, cinnamon and ginger. Sugar is also added to sweeten the pumpkin pie filling.
You can use pumpkin pie filling in this recipe and skip the spices and additional sugar, but be careful! Always check the labels on the product before you purchase it to make sure none of the additives contain gluten. (For example, E.D. Smith pumpkin pie filling contains wheat - don’t eat it!)
Using pumpkin pie spice in this recipe
The recipe for these gluten free pancakes uses individual spices - cinnamon, ginger, nutmeg, and cloves - to get the classic ‘pumpkin spice’ taste. But can you use pumpkin pie spice instead?
You sure can! Club House Pumpkin Pie spice contains cloves, ginger, allspice, nutmeg and cinnamon, so it’s very similar to the individual spices within this recipe.
Use between 1 ½ - 2 teaspoons of pumpkin pie spice as a substitute for the individual spices to make warm, inviting, perfect-for-fall gluten free pumpkin pancakes!
How to make pumpkin pancakes
You only need one medium to large-sized bowl to make these. The recipe is super simple.
Start by adding the canned pumpkin, milk, egg, and unsalted butter to the bowl and whisk well to combine. Then add in the dry ingredients: gluten free flour, granulated sugar, baking powder, xanthan gum, salt, cinnamon, ginger, nutmeg and cloves.
Using a spatula, gently mix the pancake batter until it is thoroughly combined. Don’t over-mix or you’ll end up with flat pancakes!
Next, on a griddle, frying pan or skillet set to medium heat, pour ⅓ cup of batter onto the hot surface and cook the pancake until the edges are set and the top starts to bubble slightly - about 2-3 minutes.
Flip the pancake and cook the remaining side until it is cooked through. Lower the temperature, or increase depending on how fast each pancake is cooking.
Serve immediately with pure maple syrup, a bit of whipped cream, some chopped nuts or fresh fruit.
Why are my pancakes not fluffy?
Got some dull, lifeless pancakes on your hands? I’ve been there.
Flat pancakes are often due to issues with the baking powder, overmixed batter, or batter that is prepared too far in advance.
The next section talks all about my top 3 tips for avoiding dreary pancakes. So keep reading!
Tips for making the fluffiest gluten free pancakes
Follow these quick tips for making the best gluten free pumpkin pancakes!
- Use fresh baking powder. I recipe tested with a suspect bag that hadn’t been closed properly. (Thanks, kids.) The pancakes turned out flat and unappealing. Always make sure your baking powder is sealed properly or purchased fresh for the fluffiest of fluffy pancakes!
- Don’t over-mix the batter. Once you add in the dry ingredients into the batter, give it a gentle mixing with a spatula. Don’t mix vigorously - just enough to combine. Over-mixing gets rid of the air bubbles in the batter, leaving you with flat, lifeless pancakes.
- Mix the batter immediately before cooking. The baking powder (which gives these pancakes their lift) will begin to work as soon as it hits the wet ingredients. To take advantage of this amazing chemical reaction, mix the batter right before you’re ready to fire up the griddle or stovetop.
Pancake batter vs. Waffle batter
Is there a difference between pancake batter and waffle batter?
Not really. Both of them contain essentially the same ingredients, but the ratios may be a tad bit different. If you compare these pumpkin pancakes with my oat flour waffle recipe, you’ll notice there’s an additional egg and more butter in the waffle batter. (There’s also more flour, but also more milk, so it cancels each other out.)
You might find some recipes for pancake batter are runnier than waffles, but I’ve also made waffles with runny batter. And to make matters even more confusing, both the batters for this pancake recipe and the waffles similar in consistency.
Moral of the story? Both pancakes and waffles are delicious… and use basically the same batter.
Can you freeze pancakes?
Yes, you can freeze pancakes!
Transfer cooled pancakes to an airtight container or freezer bag. Use pieces of parchment or waxed paper between each pancake to prevent sticking.
To reheat frozen pancakes, place them in the microwave for about 20-30 seconds per pancake, or heat on a parchment-lined cookie sheet in an oven preheated to 350°F until warm (about 10 minutes).
Gluten Free Pumpkin Pancakes
- ½ cup (110g) canned pumpkin
- 1 cup (110g) milk
- 1 egg
- 2 tablespoons (28g) unsalted butter melted
- 1 ½ cup (185g) gluten free flour (see note)
- 1 tablespoon (14g) granulated sugar
- 1 tablespoon (15g) baking powder
- ¼ teaspoon xanthan gum (if using a commercially available gluten free flour blend with xanthan gum, omit this from the recipe)
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- In a medium to large-sized bowl, whisk together the canned pumpkin, milk, egg and unsalted butter until well combined.
- In the same bowl, add in the dry ingredients: gluten free flour, granulated sugar, baking powder, xanthan gum, salt, cinnamon, ginger, nutmeg and cloves. Using a spatula, gently mix the ingredients until combined. Don’t overmix.
- Heat a griddle, non-stick frying pan, or greased skillet over medium-high heat. Add ⅓ cup of pancake batter into the pan and turn heat down to medium-low.
- Allow the pancake to cook on one side until the sides start to set and the top bubbles slightly, approximately 2-3 minutes.
- Flip the pancake and cook on the other side for approximately 2-3 minutes. Adjust heat as required to avoid burning.
- Serve immediately.
- Gluten free flour: I used a blend of 50% white rice flour, 30% tapioca starch, and 20% sorghum flour. You can blend your own by following this recipe: Gluten Free Flour Blend (All Purpose). Another blend can be used; however, results may not be the same.
- Storage: To freeze, transfer cooled pancakes to an airtight container or freezer bag. Separate each pancake with a piece of waxed paper or parchment paper to avoid sticking. Reheat in a microwave for 20-30 seconds per pancake, or on a parchment-lined cookie sheet in an oven preheated to 350°F until warm (about 10 minutes).
- To make these dairy free: Substitute the milk for your favourite non-dairy version and use a non-dairy butter
- To make these vegan: Follow the dairy free instructions, plus replace the egg with an egg replacer or a flax egg (1 tablespoon of ground flaxseed with 2-3 tablespoons of water, stir it and allow it to thicken for 5-10 minutes before adding to the pancake batter).