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!
Pumpkin Pancakes
Ingredients
- 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
Nutrition
did you make this recipe?
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Comments & Reviews
Perfect Timing! I have it on our menu plan for next week to make Pumpkin Pancakes. I have a recipe I found and tried last year that was just okay. I am excited to try these and see if we like them better. I am intrigued by the thick flufyness! My kind of pancake!
Great blog. I love yours and Cooking With Mr. C. The two of you give me great ideas. Thanks so much. Caroline
YUM-O !!! After dropping the kids at school, I came home and made these for myself. Cut the recipe in half. I had some Silk Pumkin Pie Soy Milk so I used that instead of regular milk. YUM-O ! and the best part…… I have some left for tomorrow !
Yay! So glad to hear that you enjoyed them. These are my favorite!
So, I love this recipe and crave it constantly. I usually add some flax flour to it too, and it’s great. However, I tried to substitute almond flour in place of regular flour this morning (just as an experiment), and it made them cook really, really weird. They don’t want to keep their shape, and the almond flour doesn’t want to bind with the rest of the ingredients, it seems. Also, it just wants to burn and stick to the pan, but is too unstable to flip. I tried adding more of the almond flour, but it didn’t help.
Don’t use almond flour. Bad news. I’m so sad I wasted the other ingredients. That was the last of the pumpkin that I had.