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These fluffy Gluten-Free Pumpkin Pancakes are made with pumpkin puree, cinnamon, nutmeg, and oats for a comforting fall breakfast or brunch with the perfect amount of pumpkin spice.
Best Gluten-Free Pumpkin Pancakes
Name a better way to start a fall morning than with a tall stack of cinnamon-spiced pumpkin pancakes. It’s hard to think of one! Especially when you drizzle it with real maple syrup.
This recipe for gluten-free pancakes makes flapjacks that are incredibly light, fluffy, and thick. They’re flavored with cinnamon and nutmeg to taste like pumpkin pie. In fact, this recipe is so decadent, you might even want to serve it for dessert. Go ahead and add a scoop of Cheesecake Ice Cream!
If you love pumpkin spiced everything as much as I do, you don’t want to miss this recipe. It’s made extra fluffy by beating egg whites into a foam just before cooking the pancakes. This trick makes the fluffiest pancakes that are bursting with sweet and comforting pumpkin flavor. Add a steaming mug of Homemade Mexican Mocha Hot Chocolate on the side and you have a festive breakfast perfect for a holiday morning (including Halloween!).
Here’s what you need to make these hearty spiced pancakes. This is just a quick overview, so be sure to check out the recipe card for the full amounts and detailed instructions.
- White sugar
- Pumpkin puree. You can use store-bought or homemade.
- Butter. Use unsalted to control the flavor of your pancakes.
- Milk. I use whole milk, but any kind will work.
- Oil. Use a neutral oil, like vegetable.
- Gluten flour. I use gluten-free 1-to-1 baking blend from Bob’s Red Mill. Or use another 1:1 flour such as Pillsbury or Cup4Cup.
- Baking powder. Make sure it’s gluten free
- Oats. Use certified gluten free rolled oats.
- Cinnamon: You can also use pumpkin pie spice instead, but be sure to omit the nutmeg too.
How to Make Pumpkin Pancakes
Follow these steps to make your gluten free pumpkin pancakes:
Separate the eggs: Separate the egg yolks and whites between two mixing bowls.
Beat the yolks: Add the sugar to the egg yolks and beat with an electric mixer on medium speed until uniformly blended. Add the pumpkin puree and continue to mix on low until you have a smooth mixture. Add the melted butter and oil and blend until combined. Finally, mix in the milk.
Mix the dry ingredients: In a separate bowl, combine the flour and baking powder. Add the dry ingredients to the pumpkin mixture and stir until just combined.
Add the remaining ingredients: Add the oats, cinnamon, salt, nutmeg, and vanilla to the pancake batter and mix on low speed to combine. Let the batter sit for 10 minutes.
Beat the egg whites: When you’re ready to cook the pumpkin pancakes, beat the egg whites with clean beaters until soft peaks form like meringue. Slowly add the egg whites to the pancake batter, gently folding them in with a rubber spatula. The key is to maintain the fluffiness of the egg whites, so you want to be gentle.
Cook the pancakes: Heat a skillet or griddle over medium heat. When the surface is hot, add 1/4 cup scoops of pancake batter to the pan. Cook until a few bubbles form on the surface and the pancake is fluffy. When the pancake releases from the pan, use a spatula to flip it and cook until the other side is golden and set.
Serve: Serve your pancakes hot with your favorite toppings.
Pancake Topping Ideas
You can top pumpkin pancakes with so many sweet and delicious add-ons. Here are some of my favorites:
- Maple syrup or honey
- Chopped nuts
- Cinnamon or nutmeg
If you’re serving these pancakes for dessert, go extra decadent with sweet toppings like:
Tips for Success
Here are my best tips to make your gluten free pancakes perfectly:
- Use a clean bowl and whisk for the egg whites. If there’s any fat (from cooking oil or the yolks) in the egg whites, they won’t foam up like they’re supposed to.
- Wait until the last minute to start beating the egg whites. If they’re left to sit, the foam will deflate.
- Use a dry skillet, no oil or butter, to cook your pancakes.
- Let the butter cool after melting so you don’t accidentally cook the eggs in the pancake batter.
- Letting the batter rest for 10 minutes helps soften the rolled oats.
- Folding means gently incorporating the egg foam into the pancake batter using as few strokes as possible. You’re done when no streaks of egg whites remain in the batter.
- Once the whites are in the batter, it should be used right away to avoid deflating.
- These pancakes are best served hot off the griddle.
Can I Use Butternut Squash?
Yes, if you can’t find pumpkin puree or want to make your own, you can certainly use butternut squash puree instead of pumpkin. The pancakes will be just as tasty!
These pancakes are best when they’re served hot off the grill. However, you can store leftovers for later. Let the pancakes cool on a wire rack, then place them in an airtight container in the fridge for up to four days. You can reheat pancakes on a hot griddle or skillet over low heat or in the microwave for 30 seconds to a minute.
Can I Freeze Pancakes?
Yes! You can freeze leftover pancakes to serve for another breakfast or dessert. To freeze, let the pancakes cool on a wire rack, then place them on a baking sheet. Place the baking sheet in the freezer for an hour or so to freeze the pancakes. Then transfer them to an airtight bag and keep them in the freezer for up to one month.
To serve, reheat the pancakes in a toaster oven for about 2-3 minutes or in the microwave for 1-1 minutes, until heated through.
Shop the Recipe
- NONSTICK SKILLET: If I am only making a few pancakes, I usually use my trusty nonstick skillets from Anolon.
- ELECTRIC GRIDDLE: But if you want to double the batch to freeze some or cook for a crowd, a simple electric griddle is the way to go. I’ve had mine since I got married.
- PUMPKIN PUREE: It’s better to stock up because you never know when there will be a shortage.
- MAPLE SYRUP: Pure Vermont maple syrup is the only thing I will put on my pancakes.
Gluten Free Pumpkin Pancakes
- 3 large eggs
- 4 Tablespoons granulated white sugar
- 1 ½ cups pumpkin puree
- 4 Tablespoons unsalted butter , melted and cooled
- 1 ½ Tablespoons vegetable oil or another neutral oil
- 1 ½ cups milk
- 2 cups 1-to-1 gluten-free flour , such as Bob’s Red Mill
- 1 Tablespoon gluten free baking powder
- ½ cup gluten free rolled oats
- 1 ½ teaspoons ground cinnamon or pumpkin pie spice (and eliminate the additional nutmeg)
- 1 teaspoon salt or to taste
- ½ tsp ground nutmeg
- 1 teaspoon vanilla extract
- Separate the egg yolks from egg whites. Add the egg yolks to a large mixing bowl and set the whites aside in a clean medium bowl.
- Add granulated sugar to egg yolks and beat with an electric mixer on medium until blended.
- Add the pumpkin puree and mix on low until combined.
- Add the melted butter and oil to the mixing bowl with the pumpkin mixture. Blend on low until combined. Then beat in the milk.
- In a separate bowl, sift together flour and baking powder, then add to the pumpkin mixture and blend it in.
- Add oats, cinnamon, salt, nutmeg, and vanilla to the batter and mix again on low. Let the batter sit for 10 minutes.
- Right before cooking, in a separate bowl, using a clean whisk or beaters, beat the egg whites until creamy and fluffy. It should look similar to meringue.
- Slowly, in small quantities, add the egg whites to the batter and gently fold in with a spatula (not a mixer, important so as not to lose the airy texture).
- Heat a medium sized nonstick skillet (or a pancake pan) over medium heat. Do not add oil to it. You will cook on a dry pan, just make sure to reduce heat if necessary.
- Cook until a few bubbles start to form and the batter has slightly risen, and the bottom side starts to get golden brown. Flip and repeat on the other side. Adjust heat accordingly.
- Serve while still hot with your choice of toppings and sauces.