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    Home » Breakfast » Pancakes & Waffles

    Gluten Free Pumpkin Pancakes

    Published: Sep 26, 2022 · Modified: Mar 20, 2025 by Tiffany · This post may contain affiliate links · Leave a Comment.

     

     

    Jump to Recipe Print Recipe

    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!

    Syrup being poured over a stack of gluten free pumpkin pancakes.

    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.

    Jump to:
    • Ingredient Notes
    • Substitutions & Variations
    • How to Make Gluten-Free Pumpkin Pancakes
    • Expert Tip
    • How to know when pancakes are done?
    • Storage
    • Recipe FAQs
    • More gluten-free pancake recipes to consider:
    • Recipe

    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.

    Ingredients for gluten free pumpkin pancakes on a marble counter.
    • 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.

    Substitutions & Variations

    • Make it Vegan - I have never tried making these pancakes in a vegan version. However, I think you could just leave the egg out entirely and use a baking soda/vinegar egg substitute to replicate the fluffy texture.
    • Replace Pumpkin - You can replace the pumpkin with mashed sweet potatoes.
    • Replace Pecans - You can replace the pecans with walnuts or another similar nut. If you don't eat nuts, can omit them or use an alternative like pumpkin seeds, chocolate chips or granola.

    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.

    Flour and spices being whisked in a large white bowl.

    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.

    Frothy whisked egg in a small metal bowl.

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

    Wet ingredients whisked to a smooth consistency in a small metal bowl.

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

    Flour mixture, pumpkin and other wet ingredients in a large white bowl.

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

    Pancake batter fully mixed together in a large white bowl.

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

    Pecans being added to pancake batter.

    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.

    Expert Tip

    If you prefer to use a pancake mix, you can use that to replace the flour + baking powder + baking soda + salt.  Add all the remaining ingredients as specified in the recipe to the pancake mix for a delicious upgrade.

    A stack of gluten free pumpkin pancakes topped with butter, syrup and pecan halves.

    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.

    A stack of four gluten free pumpkin pancakes with a wedge cut out showing the fluffy interior.

    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.

    A bite of pumpkin pancake on a fork with syrup dripping off.

    Recipe FAQs

    What is the different between pumpkin puree and pumpkin pie filling?

    Pumpkin puree is just 100% cooked pumpkin. Pumpkin pie filling has sugar and pumpkin pie spice added and may also contain other ingredients.

    What is pumpkin pie spice?

    Pumpkin pie spice is a combination of warm spices.  If you don't have any on hand, you can easily make homemade pumpkin pie spice by combining ¾ teaspoon cinnamon, ⅛ teaspoon nutmeg, ⅛ teaspoon ginger, a pinch of allspice and a pine of cloves.

    More gluten-free pancake recipes to consider:

    • A collage of four photos showing different flavors of gluten free pancakes.
      Gluten Free Pancake Recipes
    • A stack of grain free pancakes on a white plate, topped with syrup and fresh berries.
      Grain Free Pancakes
    • A stack of gluten free banana pancakes topped with sliced bananas and syrup.
      Gluten Free Banana Pancakes

    If you try this recipe, please leave a 🌟🌟🌟🌟🌟 star rating and let me know how you liked it in the comments below.

    Recipe

    A stack of gluten free pancakes on a white plate.

    Gluten Free Pumpkin Pancakes

    Treat yourself to a big fluffy stack of these gluten free pumpkin pancakes with pecans. Every bite is filled with warm spices that will remind you of fall.
    Author: Tiffany
    5 from 8 votes
    Print Pin Rate
    Course: Breakfast
    Cuisine: American
    Prep Time: 10 minutes minutes
    Cook Time: 8 minutes minutes
    Total Time: 18 minutes minutes
    Servings: 10 4-inch pancakes
    Calories: 175kcal
    Prevent your screen from going dark

    Equipment

    • 1 Pancake griddle

    Ingredients

    • 1 ¼ Cup Gluten Free 1-to-1 Flour Blend I use Bob's Red Mill
    • 1 teaspoon Pumpkin Pie Spice
    • 2 teaspoons Baking Powder
    • ¼ teaspoon Baking Soda
    • ¾ teaspoon Salt
    • 1 Egg
    • 3 tablespoons Oil
    • 2 tablespoons Maple Syrup
    • 1 teaspoon Vanilla
    • 1 ¼ Cup Non-Dairy Milk
    • ½ Cup Pumpkin Puree
    • ¾ Cup Pecans roughly chopped

    Instructions

    • In a large bowl, combine flour, pumpkin pie spice, baking powder, baking soda and salt. Whisk together until well mixed.
      1 ¼ Cup Gluten Free 1-to-1 Flour Blend, 1 teaspoon Pumpkin Pie Spice, 2 teaspoons Baking Powder, ¼ teaspoon Baking Soda, ¾ teaspoon Salt
    • In a second smaller bowl, crack the egg and whisk it until it's frothy like soap bubbles.
      1 Egg
    • Add the oil, maple syrup, vanilla and pumpkin puree to the egg and whisk until smooth.
      3 tablespoons Oil, 2 tablespoons Maple Syrup, 1 teaspoon Vanilla, ½ Cup Pumpkin Puree
    • Pour the pumpkin mixture into the dry ingredients and begin to fold.
    • Add the milk, starting with 1 cup, and fold to combine. If you need more milk, add enough so the batter is a bit runny when you lift up your spatula.
      1 ¼ Cup Non-Dairy Milk
    • Fold in the pecans.
      ¾ Cup Pecans
    • Set the batter aside to rest while you preheat your pancake griddle. If you're using an electric griddle, heat it to 350 degrees. For a stovetop, heat to medium heat.
    • If your griddle or pan is not nonstick, then spray with a nonstick spray. Scoop out ¼ cup of pancake batter and pour onto your hot surface.
    • Cook until the edges appear dry and small bubbles are rising and popping in the center of the pancake (3-5 minutes), then flip and cook until the second side is golden brown (2-3 minutes). Do not press down on the pancakes or flip a second time.
    • Remove to a plate covered with paper towels while you cook the remaining batter.

    Notes

    Substitutions & Variations
    • Make it Vegan - I have never tried making these pancakes in a vegan version. However, I think you could just leave the egg out entirely and use a baking soda/vinegar egg substitute to replicate the fluffy texture.
    • Replace Pumpkin - You can replace the pumpkin with mashed sweet potatoes.
    • Replace Pecans - You can replace the pecans with walnuts or another similar nut. If you don't eat nuts, can omit them or use an alternative like pumpkin seeds, chocolate chips or granola.
    USE PANCAKE MIX: If you prefer to use a pancake mix, you can use that to replace the flour + baking powder + baking soda + salt.  Add all the remaining ingredients as specified in the recipe to the pancake mix for a delicious upgrade.
    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 for up to 5 days. To reheat, keep wrapped in paper towel and microwave for about 1 minute on high. Serve immediately.
     
    Calories: 175kcal | Carbohydrates: 17g | Protein: 4g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 16mg | Sodium: 309mg | Potassium: 114mg | Fiber: 3g | Sugar: 4g | Vitamin A: 2051IU | Vitamin C: 3mg | Calcium: 115mg | Iron: 1mg
    Tried this recipe?Mention @wellfedbaker or tag #wellfedbaker!
    Tiffany

    Tiffany is the recipe developer, stylist and food photographer behind Well Fed Baker. As a lifelong baker who had to go gluten free and dairy free in 2016, Tiffany strives to share allergen friendly recipes that never feel like they are free from anything.

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    I love sharing gluten-free comfort food and homestyle baking, featuring Dutch oven meals, nostalgic dinners, classic baked goods, with dairy-free or allergen-friendly options. My recipes lean Southern, seasonal, and practical.

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