Gluten Free Pumpkin Pancakes

Until it's acceptable to eat pie for breakfast, satisfy your pumpkin spice urges with these amazing gluten free pumpkin pancakes. They are perfectly spiced, fluffy gluten-free pancakes filled with crunchy pecans.  

My whole family enjoys these delicious pancakes any day of the week (or year).  My kid loves everything spiced, so it is always pumpkin season at our house.  I know you're going to love them as much as we do!

Don't waste the rest of that canned pumpkin puree.  If pumpkin spice is one of your favorite fall flavors, you should check out my collection of amazing gluten free pumpkin recipes that use a partial can of pumpkin.  It includes my favorite gluten-free pumpkin waffles and these easy gluten free pumpkin muffins.

Ingredient Notes

These fluffy pumpkin pancakes use just a few simple ingredients, which can be found in any grocery store.  The recipe is both gluten free and dairy free as written.

• Gluten-Free Flour Blend - I use Bob's Red Mill 1-to-1 gluten free flour for all of my pancake recipes. You can use the brand of your choice, but results may vary. Ensure whatever flour blend you use has xanthan gum or another similar binder.  I do NOT recommend using a singular flour like almond flour in this recipe. 
• Pumpkin Pie Spice - If you don't have this on hand, you can just use cinnamon instead.  It won't have the full pumpkin spice flavor but it will be delicious. 
• Oil - I use extra light olive oil in most of my cooking and baking. You can use your favorite cooking oil, like vegetable oil, melted coconut oil or even melted butter.
• Non-Dairy Milk - I use either oat milk or unsweetened coconut milk in most of my cooking and baking.  You can use your favorite dairy-free milk alternative.  If you're not dairy free, use whole milk in the same measure. 
• Pumpkin Puree - Make sure you use pumpkin puree and not pumpkin pie filling, which has other ingredients added. This recipe will also work with mashed sweet potato in the same measure. 
• Pecans - We are pecan lovers, so this is our favorite addition.  If you don't have pecans or don't like them, walnuts will also work.  If you need a nut free pancake recipe you can omit the nuts with no other changes - or replace them with chocolate chips or granola.

See recipe card for below for the full ingredient list with measurements.

How to Make Gluten-Free Pumpkin Pancakes

Gluten free pancakes are just as easy to make from scratch as from a pancake mix.  With just a few steps, you'll be ready to cook.

STEP 1: Combine the gluten free flour, pumpkin pie spice, baking powder, baking soda, and salt in a large mixing bowl.  Whisk until well mixed.

STEP 2: In a separate bowl, whisk the egg until frothy like soap bubbles.

STEP 3: Add the pumpkin puree, oil, maple syrup and vanilla extract to the egg and whisk until smooth.

STEP 4: Pour the wet ingredients into the dry ingredients. Then add about half of the milk.

STEP 5: Fold the pancake batter until all of the dry ingredients are incorporated.  There should be some small lumps.  

STEP 6: Fold the pecans into the pancake batter.

Let your batter rest while you heat the pancake griddle. Then scoop out ¼ cupfuls of batter onto the hot griddle and cook.

How to know when pancakes are done?

When you're cooking pancakes on the griddle, you don't want to flip them multiple times because they will become tough.  When you're cooking the first side, you want to look for the following signs to know it's time to flip your pancakes.

First, the edges should look dry and not stick to your finger when touched.  Second, the center should have small bubbles actively rising to the top and popping.  Once you see both of these signs, flip the pancakes over and cook the second side.

The second side usually takes just 2-3 minutes to cook through.  Just peek underneath to see if they are golden brown and remove them to a plate to serve.

Storage

If you have leftover pancakes, wrap each pancake in a paper towel and place them all together inside a plastic ziploc bag or an airtight container. Store in the refrigerator until ready to eat. To reheat, keep wrapped in paper towel and microwave for about 1 minute on high. Serve immediately.

You can also freeze these pancakes to have around for busy mornings. Follow the wrapping and storage instructions above, but place them in the freezer. When you're ready to eat, reheat as instructed above and serve.