These delightful gluten free pumpkin pancakes are full of coziness with their warm autumn spices, sweet molasses, and delicious pumpkin puree.

Growing up in Oregon, I always loved the feeling of that first crisp fall day after enjoying a few months of warm summer air. The leaves would change, kids went back to school and football season began. Let’s just say we were ready to enjoy pumpkin EVERYTHING! Pumpkin patches, pumpkin spice lattes, pumpkin bread, pumpkin décor, the best pumpkin pancakes ever . . . you name it.

We don’t get those crisp fall days where we live in Arizona, but we make sure to visit a place that does each year and turn our home into an autumn wonderland! Saturday morning pancakes or waffles have become a tradition in our household and we look forward to that first Saturday in September when it’s time to make my pumpkin pancakes.  I love the smell, the taste and the coziness it brings to our little family table. I’m guessing you will too!

Why You’ll Love these Gluten Free Pumpkin Pancakes

• They fill the house with a lovely fall frangrance.
• The luscious taste and texture are to die for.
• They’re perfect for Halloween, Thanksgiving, or any cozy fall morning.
• No one will have any idea they’re gluten free. They’re that good!
• They’re fantastic leftover!

What’s in these Pumpkin Pancakes?

Liquid Ingredients

Egg – This helps hold the ingredients together (it’s a binder) and adds a little fluff. 

Change it up: I haven’t had a need to make these without eggs, but there are a lot of options for egg substitutes out there, including pumpkin puree, believe it or not. You can try replacing the egg with an additional ¼ cup of pumpkin puree or if you’re feeling adventurous, try ¼ cup of yogurt, applesauce or even carbonated water.

Pumpkin – You can use canned pumpkin puree, but make sure you don’t grab canned pumpkin pie filling by mistake.

Change it up: Try making pumpkin puree from home with fresh pumpkin. I grew up doing this and it’s easy and quite fun (you can even roast the seeds with cinnamon and sugar while you’re at it – yum).

Molasses – Love the distinct flavor and sweetness this adds to the pancakes.

Milk – I most often use a lactose free milk brand called Fairlife that’s super creamy, but regular milk is great too.

Change it up: If you’re dairy free or prefer other types of milk, I often make this with unsweetened vanilla almond milk. These can be made with most alternative milks, so choose your fav!

Oil or Butter – Choose your favorite here. I’ve made them with real butter and vegetable oil and they turn out great.

Apple Cider Vinegar – The flavor of the apple cider vinegar blends well with these other fall flavors. 

Dry Ingredients

Flour – You’ll want to use a gluten free 1 to 1 baking flour. I prefer Bob’s Redmill brand.

Spices – These spices along with the pumpkin make the pancake! Cinnamon, Ginger, Nutmeg and a little clove will warm you from head to toe and provide the delightful autumn scent. This is my favorite spice combo in so many fall and winter baked goods.

Brown Sugar – For a little extra touch of sweetness.

Baking Powder and Baking Soda – Combined with the cider vinegar, the other liquid ingredients, and a little heat, these will help fluff up the pancakes.

How to make Gluten Free Pumpkin Pancakes

Preheat Griddle or Skillet – Heat your non-stick griddle to 350 degrees or warm a non-stick skillet on medium heat.

*** Add a little oil if you are not using a non-stick surface

Mix Dry Ingredients – Add the flour, cinnamon, ginger, nutmeg, cloves, brown sugar, baking powder and baking soda to a medium bowl and mix until they are well combined.

Combine Wet Ingredients – In a large mixing bowl, whisk together the egg yolk and white until just combined. Then add the pumpkin puree, molasses, milk, oil OR butter and apple cider vinegar and gently mix together.

Add Dry Ingredients to Wet Ingredients – With a whisk, slowly and gently mix in the dry ingredients with the wet ingredients in your large bowl. You’ll see those beautiful bubbles that will fluff those pancakes up, so you don’t want to over mix it.

Make the Pumpkin Pancakes – Spoon enough batter onto the griddle or skillet to make 3–4-inch pancakes. Flip the pancakes after about 3 minutes or once they begin to turn a golden-brown color. Cook a remaining 2-3 minutes on the bottom side.

Add Toppings and Enjoy!

What Toppings Go Well on these Pumpkin Pancakes?

Classic Butter and Syrup – The obvious topping is butter (or non-dairy buttery spread) and syrup. These Gluten Free Pumpkin Pancakes are so good with pure maple syrup!

Whipped Cream and Candied Nuts – Add a little whipped cream and candied pecans or walnuts and we’ll call these pumpkin pie!

Nut Butter and Chocolate Chips – Spread your favorite nut butter on your pancakes and top with chocolate chips. There’s your classic peanut butter (crunchy or creamy), but almond or hazelnut are tasty options as well!

Ice Cream, Cinnamon Crumble and Nuts– If you want to turn your pancakes into dessert, top them with vanilla ice cream and a simple crumble of butter (or non-dairy spread), cinnamon, brown sugar and gluten free 1 to 1 flour. Top the ice cream with the crumble and pecans or walnuts.

Making Ahead, Storing and Reheating Leftover Pumpkin Pancakes

Mix Dry Ingredients Ahead of Time – Save time by mixing the dry ingredients together ahead of time. I like to do this the night before I make them.

*** Do not mix the wet ingredients ahead of time. Once you make the batter, you’ll want to make the pancakes right away so they fluff up nicely.

Make Pancakes Ahead of Time – These pumpkin pancakes are fantastic leftover, so go ahead and make them ahead of time!

Storing Leftovers – You can store the leftover pancakes in the fridge for up to 3 days or the freezer for up to 3 months. In the fridge, I recommend storing them in a plastic baggie, removing all of the air to keep them moist and fresh. In the freezer, double up the baggies to avoid freezer burn.

Reheating Leftovers – The best way to reheat these is in the toaster. I absolutely love the slight crisp it gives to the outside of the pancakes.

Thank you for making these absolutely delicious pumpkin pancakes with me! Let me know what you think in the comments below!

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