• Skip to main content
  • Skip to primary sidebar

Cathy's Gluten Free logo

menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipes
  • Start Here!
    • How My Skin Cleared Up
    • Gluten Free Guidance
  • Meet Cathy
×

Home » Gluten Free Fall Recipes

Published: Oct 31, 2019 · Modified: Sep 16, 2022 by Cathy · This post may contain affiliate links

Home » Gluten Free Fall Recipes

Gluten Free Pumpkin Pancakes

Save or share this post:

Share on PinterestShare on FacebookShare on Twitter
Jump to Recipe

These fluffy gluten free, dairy free, and nut free pumpkin pancakes are easy to whisk together in one bowl. The pumpkin flavour is enhanced with the spices of fall: cinnamon, nutmeg, and cloves. They cook up quickly, and you can top them with your favourite toppings to enjoy a lovely autumn breakfast!

stack of pancakes with pat of butter on top and maple syrup drizzled all over
Gluten Free Pumpkin Pancakes
Jump to:
  • Time Saving Tips
  • Pumpkin Pancakes Instructions
  • How to Cook Pancakes
  • Recipe FAQ's
  • Equipment
  • Top tip
  • More Gluten Free Pumpkin Recipes
  • Recipe

Gluten Free pumpkin pancakes are perfect for a Thanksgiving weekend morning or any fall breakfast. They are light, fluffy, and ideal to serve to anyone. I serve them to the rest of my family, whether they are gluten free or not. Fresh from the frying pan or griddle, with melting butter (if you can have dairy) and pure maple syrup on top, they are an awesome way to start an autumn day!

If you would prefer something more basic, try these Fluffy Gluten Free Pancakes or Almond Teff Pancakes.

Time Saving Tips

Save time and make this recipe even easier by replacing the cinnamon, nutmeg, ginger, and cloves with 2 teaspoons of Pumpkin Spice.

Pumpkin Pancakes Instructions

One of the great things about pumpkin pancakes is how easy they are to make. You just whisk all of the ingredients together in one bowl.

flours and spices in a glass bowlThese fluffy gluten free pumpkin pancakes are easy to whip up in one bowl. They'll quickly be ready for your favourite toppings. I like butter and maple syrup best. Delicately flavoured with pumpkin spices, this healthy recipe is a keeper! #glutenfree #easy #fluffy

Combine the dry ingredients in a mixing bowl.

whisk in flour mixture in glass bowl

Whisk them all together.

two eggs in well in centre of flour mixture

Break two eggs into a well in the centre.

whisk in batter in glass bowl

Whisk the eggs enough to break them up.

pumpkin puree on top of batter in bowl

Whisk in the pumpkin puree.

whisk in batter for gluten free pumpkin pancakes

Finally, add the nondairy milk and oil. Whisk everything together until the batter is smooth.

gluten free pumpkin pancakes cooking in cast iron skillet

Pour batter, about ¼ cup at a time, onto a preheated, oiled surface. Flip to cook the second side when small bubble begin to form.

butter melting over a stack of pancakes

Serve the pancakes with butter, if you like.

How to Cook Pancakes

How do you cook pancakes so they're done on the inside but not burnt on the outside? This is the dilemma of the novice pancake cook. The key is to have your temperature set at that sweet spot which cooks them just right. If your heat is too high, your pancakes will burn. If it's too low, the pancakes will just take too long to cook and not flip over well.

I found that setting my induction cooktop burner to 250°F (120°C) cooked my pancakes slowly and completely without burning them. You'll need to experiment with yours. A cast iron skillet takes a while to heat up on an electric or gas burner. It heats pretty quickly on induction.

General wisdom is that the first pancake is always a test. It won't be pretty. You can plan on just eating that one before anyone else notices or feeding it to the dog!

I have found, though, that when I've cooked pancakes on an electric griddle, they all turned out perfectly the first time. You might try starting your griddle at 300°F (150°C), but watch it closely.

Practice with pancakes and experience with your stovetop or griddle will help you to determine the best temperature for cooking pancakes on your appliance.

Recipe FAQ's

What makes pancakes rise and fluffy?

Baking soda (sodium bicarbonate) reacts with an acid in a chemical reaction. This creates carbon dioxide, a gas which produces air bubbles. The air bubbles make your pancakes puff up.

In these pumpkin pancakes, baking powder make them rise and become fluffy. Baking powder is a combination of sodium bicarbonate and a powdered acid. When it comes into contact with moisture, the chemical reaction takes place.

When you use baking powder, you don't need to worry about having a suitable acid in the recipe. The two necessary components are included in this one ingredient.

Equipment

If you have a griddle, you can probably cook all of these pancakes at once. I like an electric griddle because you can easily control the temperature to get all of your pancakes just right.

If you don't have a griddle, a well-seasoned cast iron skillet is my second choice for pancakes. I like the even heat from the cast iron. In fact, if I were doubling* this recipe and feeding a small crowd, I would have two skillets going at the same time.

*You can double the recipe by clicking on the number of servings in the recipe and changing it!

Top tip

As this pancake batter is rather thick and pumpkin pancakes are moist, it's important that your heat not be set too high. That way, your pancakes will cook right through before burning on the outside.

text: gf whole food snack ideas
Be prepared when the munchies hit!

More Gluten Free Pumpkin Recipes

  • Gluten Free Pumpkin Pie
  • Gluten Free Cheesecake Recipe with Pumpkin
  • Pumpkin Spice Recipe
  • Make Your Own Dairy Free Pumpkin Ice Cream!

Recipe

stack of pancakes with pat of butter on top and maple syrup drizzled all over
Print Pin Recipe

Pumpkin Pancakes

Fluffy, gluten free Pumpkin Pancakes are easy to whip together in one bowl.
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 8 pancakes
Calories 131kcal
Author Cathy

Equipment

  • cast iron frying pan
  • electric griddle

Ingredients

  • ⅓ cup gluten free oat flour
  • ⅓ cup tapioca flour
  • ⅓ cup brown rice flour
  • 1 tablespoon gluten free baking powder
  • 2 tablespoons raw sugar
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ¼ teaspoon xanthan gum
  • ¼ teaspoon fine sea salt
  • 2 eggs
  • ½ cup pumpkin puree not pumpkin pie filling
  • ½ cup nondairy milk
  • 2 tablespoons avocado oil plus more for pan
US Customary - Metric

Instructions

  • Combine all of the dry ingredients (oat flour through salt) in a large mixing bowl with a whisk.
  • Make a well in the centre of the dry ingredients. Drop the eggs into this well, and whisk enough to break them up.
  • Whisk in the pumpkin puree. Finally add the nondairy milk and oil, whisking the entire mixture until the batter is smooth.
  • Heat a griddle or cast iron frying pan over medium heat. Oil it lightly. Scoop about ¼ cup batter onto the hot surface, smoothing it out a little with the back of your ladle. As the edges begin to look dry and little bubbles start to form on top, flip each pancake over to cook the second side. When cooked through, remove your pancakes and serve.

Notes

  • Shortcut tip: Replace the cinnamon, nutmeg, ginger, and cloves with 2 teaspoons Pumpkin Spice.
 
  • As this pancake batter is rather thick and pumpkin pancakes are moist, it's important that your heat not be set too high. That way, your pancakes will cook right through before burning on the outside.

Nutrition

Serving: 1pancake | Calories: 131kcal | Carbohydrates: 18.1g | Protein: 3g | Fat: 5.6g | Sodium: 108.7mg | Fiber: 1.4g | Sugar: 3.8g
Pin Recipe
Follow me for more great recipes.@CathysGlutenFree

Save or share this post:

Share on PinterestShare on FacebookShare on Twitter

More Gluten Free Fall Recipes

  • Gluten Free Zucchini Bread Recipe
  • Herb Flavored Gluten Free Drop Biscuits
  • Tomato Lentil Soup Recipe
  • Gluten Free Tomato Soup Recipe

Reader Interactions

Comments

  1. Chocoviv says

    November 09, 2019 at 11:38 am

    5 stars
    I love pancakes!

    Reply
    • Cathy says

      November 09, 2019 at 3:42 pm

      I'm happy for you! I do, too.

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

I'm Cathy, developer of delicious, nutritious gluten free recipes, simplified for creating at home.

CathysGlutenFree.com

As featured in...

logos for Country Living, Foodgawker, Yummly, and A Canadian Celiac Podcast

Categories

  • Breakfast
  • Breads
  • Salad Recipes
  • Main Dishes
  • Desserts
  • Cookies and Snacks

Smoothie Recipes

  • Green Apple Smoothie
  • Mango and Pineapple Smoothie Recipe
  • Apple Spinach Smoothie Recipe
  • Mango Spinach Smoothie Recipe
Elimination Diet Meal Plan

Footer

^ back to top

About

  • Meet Cathy
  • Privacy Policy
  • Terms & Conditions
  • Accessibility Policy

Newsletter

  • Sign Up! for emails and updates

Contact

  • Contact

Copyright © 2022 CathysGlutenFree, all rights reserved