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Name a better way to start a fall morning than with a tall stack of Gluten Free Pumpkin Pancakes. It’s hard to think of one! These fluffy flapjacks are made with real pumpkin and the perfect amount of warm spices for a comforting breakfast or brunch on a crisp autumn day.

Why You’ll Love These Gluten Free Pumpkin Pancakes
Delicious Details
- Cuisine Inspiration: American
- Primary Cooking Method: Stovetop
- Dietary Info: Gluten-free, Dairy-free option
- Skill Level: Easy
If you love pumpkin-spiced everything as much as I do, you don’t want to miss this recipe for gluten-free pumpkin pancakes. It 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! Wondering what makes them so incredible?
- Extra fluffy. We all know that gluten free recipes can be dense or dry. But these pancakes are maked extra light by beating egg whites into a foam and folding them in just before cooking the pancakes. This trick makes the fluffiest pancakes ever!
- So cozy. They 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!).
- Easy to make gluten free. A bag of 1-to-1 flour and certified GF oats will ensure that your pancakes are safe to enjoy, since you can’t just pop into IHOP for a stack.
Ingredients and Substitutions
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.
- Eggs. If you have an egg allergy, you can experiment with these egg substitutes.
- White sugar
- Pumpkin puree. You can use store-bought or homemade, just not prepared pumpkin pie filling. Also feel free to try butternut squash puree.
- Butter. Use unsalted to control the flavor of your pancakes. Vegan butter will work just fine.
- Milk. I use whole milk, but any kind will work, including non-dairy milk.
- 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 & Nutmeg: You can also use pumpkin pie spice instead, but be sure to omit the nutmeg too.
- Salt
- Vanilla
How to Make Gluten Free 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.
- Fold them in. 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.
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
- Apple pie filling
- Chopped nuts
- Cinnamon or nutmeg
- Chocolate chips
If you’re serving these pancakes for dessert, go extra decadent with sweet toppings like:
- Whipped cream
- Caramel sauce
- Chocolate sauce
- Fruit compote or jam
Tips for Perfect Gluten Free Pancakes
- 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 nonstick skillet, no oil or butter, to cook your pancakes. If I am only making a few pancakes, I usually use my trusty nonstick skillets from Anolon. 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.
- 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.
- Add mix-ins such as chopped nuts or chocolate chips for something extra special.
Proper Storage
These pancakes are best when they’re served hot off the grill. However, you can store leftovers for later.
- Fridge – Let the pancakes cool on a wire rack, then place them in an airtight container in the fridge for up to four days.
- Freezer – 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. Thaw overnight in the fridge or reheat from frozen.
- Reheat – You can reheat thawed pancakes on a hot griddle or skillet over low heat or in the microwave for 30 seconds to a minute. Frozen pancakes can be warmed in a toaster oven for about 2-3 minutes or in the microwave for 1-2 minutes, until heated through.
Make It a Meal
Whether you make these pumpkin pancakes ahead to reheat on a busy morning or are adding them to a holiday feast, there are lots of ways to round out your menu. Some fruit and bacon would be great, but here are some other serving suggestions…
- Busy school day. While the pancakes are warming, blend up a Banana Smoothie or cozy Chai Smoothie.
- Saturday morning. Prep ahead and make a pan of Baked Eggs and a batch of Chocolate Granola to sprinkle on some yogurt.
- Holiday feast. It’s time to go all out with Air Fryer Ham and a hearty Tater Tot Breakfast Casserole. Don’t forget a batch of Honey Buns too!
Gluten Free Pumpkin Pancakes
Ingredients
- 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
Instructions
- 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.