Make these easy Gluten Free Pumpkin Pancakes using pantry-style ingredients, ready in just a few quick minutes!

Many years ago this easy pancake recipe was shared with me, since that time I’ve adapted it to create these Pumpkin Pancakes.

These are very simple to make with ingredients found right in your pantry.

Tips for Making Gluten-Free Pumpkin Pancakes:

To make these gluten-free, simply use a gluten-free all-purpose flour. I use Better Batter; however, King Arthur and Cup 4 Cup work well too. It needs to be a 1:1 swap, which means you can swap it out for equal amounts of regular flour to gluten-free flour.

Remember that the primary flavor of these pancakes comes from the seasonings such as cinnamon, ginger, and pumpkin pie spice. That means you can’t ever have too much, so be sure to use enough to get a nice good tasting pancake.

Before flipping the pancakes, wait until it starts to bubble up, if you flip them too much it can make them tougher than they should be.

What if the pancakes are too thick or too thin?

I have made these pancakes and a version of them in some way for YEARS as in well over a decade and they are going to be a thicker batter. That means you won’t be just pouring it out, you’ll likely be scooping it.

In saying that though, I’ve still had comments over the years that it’s too thin. I have yet to replicate this because if anything it would be too thick but nevertheless, here are some tips.

• Too Thin – Add a tablespoon of flour, until your desired consistency is reached.
• Too Thick – Add a tablespoon of milk, until your desired consistency is reached.

What should you serve pumpkin pancakes with?

These are best served with warm maple syrup and a dash of cinnamon or nutmeg.

They can also be drizzled with homemade caramel sauce too!

Enjoy!

Created by: Kristy Still

Pumpkin Pancakes

Course Breakfast

Cuisine American

Servings 8 Pancakes

Make easy and flavorful Gluten Free Fluffy Pumpkin Pancakes!

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Ingredients

  

1x2x3x

• 2 Cups All Purpose Flour or Gluten Free All Purpose Flour
• 3 tsp Baking Powder or Gluten Free Baking Powder
• 1 tsp Salt
• 2 Cups Milk
• 1/2 Cup Sugar
• 2 Eggs
• 1 Tbsp Vanilla
• 1 Cup Pureed Pumpkin Canned Pumpkin
• 1/2 tsp Cinnamon
• 1/2 tsp Ground Ginger
• 1 tsp Pumpkin Pie Spice

Toppings:

• Warm Syrup or Caramel Topping

Instructions

• Combine all ingredients in a mixing bowl in order expect for the toppings.
• Warm up the griddle or skillet on the stove to about 350°F or medium-high heat. Coat with nonstick cooking spray.
• Spoon out the batter into about sand dollar size and let it cook on one side until the batter begins to bubble, then flip over and cook until done. This typically just takes 2-3 minutes; however, I went about 5 minutes or more to be sure the inside is fully cooked. The pumpkin sometimes takes a bit longer to cook the middle.
• It should release fairly easily from the griddle and you can be sure that the bottom is browned.
• Continue until all pancake batter is used.
• Top them with a dash of Pumpkin Pie Spice or Cinnamon along with warm syrup or caramel!

Notes

The servings will vary depending on the size of pancakes that you make.

Nutrition

Serving: 1Pancake | Calories: 218kcal | Carbohydrates: 41g | Protein: 7g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.004g | Cholesterol: 48mg | Sodium: 490mg | Potassium: 177mg | Fiber: 4g | Sugar: 18g | Vitamin A: 4925IU | Vitamin C: 1mg | Calcium: 201mg | Iron: 2mg

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