These gluten free pumpkin spice pancakes are the perfect cozy start to a fall morning. Made with buttermilk, real pumpkin puree, and warm spice, they're soft, fluffy, and ready in just 15 minutes. Skip the boxed mix, this one comes together easily from scratch.
These pancakes are a delicious way to bring autumn warmth to the breakfast table. With hints of pumpkin spice and a tender, fluffy texture, this quick pancake recipe is so good you'll want to make it every weekend this fall.
They're easy enough for a weekday breakfast and special enough for a lazy weekend brunch.
You might also like my Pumpkin Butter - Trader Joe's Copycat Recipe, my Dunkin Copycat Pumpkin Cream Cold Brew, my Gluten Free Baked Pumpkin Donuts with Chocolate Glaze or my Pumpkin Apple Baked Oatmeal with Streusel Topping.
You can find all of my pumpkin recipes here: Gluten Free Pumpkin Recipes
You can find all of my breakfast recipes here: Gluten Free Breakfast Recipes
Jump to:
- Why You'll Love These Pancakes
- Ingredient Notes
- Topping and Serving Ideas
- Storage and Freezing
- Top Tip
- Frequently Asked Questions
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- Pumpkin Spice Pancakes Supplies
- More Recipes You Might Enjoy
- Gluten Free Pumpkin Spice Pancakes
- Pumpkin Spice Pancakes Ingredients
- Instructions
Why You'll Love These Pancakes
- Soft, fluffy texture from buttermilk and real pumpkin puree
- Ready in just 15 minutes
- Made completely from scratch, no boxed mix needed
- Freezes and reheats beautifully for busy mornings
Ingredient Notes
- Buttermilk and eggs work together to give these pancakes their fluffy, tender texture, since gluten free batters need extra help rising without the structure that gluten normally provides.
- Pumpkin puree adds moisture and warm fall flavor without weighing the batter down.
- Be sure to use pure pumpkin puree, not pumpkin pie filling.
Topping and Serving Ideas
These pancakes are delicious with a pat of butter and warm maple syrup. They're also wonderful topped with a dollop of whipped cream, a sprinkle of chopped pecans, or a spoonful of my Gluten Free Cranberry Jam.
Storage and Freezing
Let leftover pancakes cool completely, then store in an airtight container in the refrigerator for up to 3 days. To freeze, place cooled pancakes in a single layer on a baking sheet until firm, then transfer to a freezer safe bag for up to 2 months. Reheat straight from frozen in the toaster, oven, or microwave.
Top Tip
I set my oven to the lowest setting and then put my cooked pancakes on a plate or baking sheet to keep them warm until all the pancakes are cooked and ready to serve. I like to serve the pancakes with butter and maple syrup. They are also delicious served with my Gluten Free Cranberry Jam.
Frequently Asked Questions
Since these are gluten free pancakes they lack the structure that gluten would provide. Adding eggs to the recipe lets the pancakes rise and get fluffy. Without eggs the pancakes may be dry and the batter more like a biscuit dough.
Some try adding more oil, but the oil won't help the batter rise while you're cooking the pancakes and you will end up with flat pancakes. You can use ¼ cup of applesauce for each egg omitted but you will also need to add ½ teaspoon of baking powder so your pancakes will rise and get fluffy.
The acid in buttermilk reacts with the baking soda and will add air bubbles and more fluffiness to your pancakes. Buttermilk pancakes will have a moist and fluffy texture.
If you don't have buttermilk you can make it by adding one tablespoon of lemon juice or white vinegar to one cup of 2% milk. The lemon or vinegar adds the acid to the milk and will react to the baking soda.
Yes. Let them cool completely, then freeze in a single layer on a baking sheet before transferring to a freezer safe bag. Reheat straight from frozen in the toaster, oven, or microwave for a quick breakfast any morning.
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Gluten Free Pumpkin Spice Pancakes
- Total Time: 15 minutes
- Yield: 10 pancakes 1x
- Diet: Gluten Free
Description
These gluten free pumpkin spice pancakes are soft, fluffy, and full of warm fall flavor. Made with buttermilk, maple syrup, and real pumpkin puree, they come together in just 15 minutes. Serve them for a cozy breakfast, brunch, or even breakfast for dinner.
Ingredients
- 2 cups Gluten Free Flour
- 2 tsp. Baking Powder
- ½ tsp. Baking Soda
- 2 tsp. Pumpkin Pie Spice
- 1 tsp. Ground Cinnamon
- ½ tsp. Sea Salt
- ¼ cup Brown Sugar
- ¼ cup Pure Maple Syrup
- 3 large Eggs
- 1 cup Buttermilk
- 1 cup Milk
- 1 cup Pumpkin Puree
- 4 Tbsp. Unsalted Butter, melted
Instructions
In a mixing bowl whisk together the gluten free flour, baking powder, baking soda, pumpkin pie spice, cinnamon, sea salt and brown sugar.
Add the maple syrup, eggs, buttermilk, milk, pumpkin puree and melted butter. Whisk by hand or blend together with a hand held mixer.
Pour about ½ cup of batter at a time into your hot, oiled frying pan. Once the pancake starts to bubble flip them and cook the other side until both sides are light brown and the center of the pancake is done.
Serve hot with maple syrup and butter.
If you made this recipe please leave a star rating and comment below. It helps other readers find this recipe and means so much to me.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: American
Pumpkin Spice Pancakes Ingredients
Instructions
In a mixing bowl whisk together the gluten free flour, baking powder, baking soda, pumpkin pie spice, cinnamon, sea salt and brown sugar.
Add the maple syrup, eggs, buttermilk, milk, pumpkin puree and melted butter. Whisk by hand or blend together with a hand held mixer.
Pour about ½ cup of batter at a time into your hot, oiled frying pan. Once the pancake starts to bubble flip them and cook the other side until both sides are light brown and the center of the pancake is done.
Serve hot with maple syrup and butter.
Jamie says
Wow!! This pancake recipe is outstanding! Super fluffy, wonderful flavor and reheat from frozen really well too! I used 1/3 cup per pancake and it yielded 16 pancakes! This is our new favorite recipe!
smallfarmbiglife says
I'm so glad you enjoyed this recipe Jamie! Thank you for leaving a comment. ~Elaine