• 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
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Gluten Free Fall Recipes

    Published: Oct 31, 2019 · Modified: Jan 30, 2020 by Cathy · This post may contain affiliate links

    Home » Gluten Free Fall Recipes

    Gluten Free Pumpkin Pancakes

    • Share
    • Tweet
    • Yummly
    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!

    butter melting over a stack of pancakes
    I like butter on my pancakes.

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

    Gluten Free pumpkin pancakes are perfect for a Thanksgiving weekend morning or any fall breakfast. These 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!

    I have made them in our motorhome when we have spent an October weekend at our Hideaway. That's our little clearing-in-the-woods property where we love to spend weekends and plan to build our retirement home. With warm sunlight streaming through the windows to take the edge off the crisp, cool air, and coloured leaves falling from some of the trees around us, Gluten Free Pumpkin Pancakes perfectly hit the spot!

    stack of pancakes with pat of butter on top and maple syrup drizzled all over
    Gluten Free Pumpkin Pancakes

    Easy Pumpkin Pancakes

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

    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.

    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 degrees F. 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 degrees F, 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.

    Read about my favourite kitchen tools here.

    Pumpkin Pancakes Recipe

    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.

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

    More Gluten Free Pumpkin Recipes

    If you're in the mood for more pumpkin, try:

    • Gluten Free Pumpkin Pie
    • Gluten Free Cheesecake with Pumpkin
    • Gluten Free Pumpkin Spice Muffins
    • Dairy Free Pumpkin Ice Cream
    • Healthy Pumpkin Cookies
    stack of pancakes with pat of butter on top and maple syrup drizzled all over
    Print

    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

    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
    Save this recipe to make again.@CathysGlutenFree
    stack of gluten free pumpkin pancakes with butter on top
    PIN TO SAVE
    « Restaurants in Pensacola, Florida, with Gluten Free Food
    Kitchen Tools »
    • Share
    • Tweet
    • Yummly

    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

    Springtime Recipes

    • Grilled Asparagus in Foil
    • Gluten Free Lemon Cake Recipe
    • Mini Lemon Tartlets Recipe
    • Maple Glazed Carrots with Pecans

    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