Gluten Free Pumpkin Pancakes from Scratch – No Pancake Mix Required!

Today I’m sharing a favorite of ours, gluten free pumpkin pancakes from scratch!

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Have you ever tried making gluten free pumpkin pancakes?

A lot of the pumpkin pancake recipes I’ve found call for pancake mix, but that can be hard to come by if you’re trying to stay gluten free. This gluten free pumpkin pancake recipe is great because you will most likely have all of the ingredients already in your pantry!

Jump to Recipe

I love pumpkin everything this time of year, so why not gluten free pumpkin pancakes?! 

We have a tradition in our home of making a big pancake breakfast every Saturday morning. In the summertime we love to switch it up and use blueberries or chocolate chips in our pancakes. Sometimes when we have fresh strawberries we’ll make some homemade strawberry syrup. It’s something the kids look forward to every week, and in the fall we switch it up and make these delicious pumpkin pancakes. 

A sweet lady in my church is known for making these delicious pancakes every fall, and I can’t help but think of her when we make them ourselves. Her recipe calls for pancake mix, so I decided to combine her version with my Mom’s classic pancake recipe in order to make them gluten free. 

You most definitely can make this recipe with regular flour, they will turn out just as delicious. I simply use a cup for cup blend like this one and replace the flour in the recipe with a gluten free version. All of the other ingredients stay the same, which keeps things really simple. 

This recipe is by no means healthy…pumpkin is a good source of Vitamin A though, so that’s a plus, isn’t it?! Haha! I feel though, that with the challenge of what you miss living a gluten free lifestyle you should get to splurge once in a while. I am sure you have already noticed that in my other gluten free recipes found on my blog here!

How many gluten free pumpkin pancakes do you get out of this recipe?

The recipe I’m sharing today yields about 15 pancakes and feeds our family of 5, but keep in mind that my boys are 7, 5, and 2. There aren’t usually any leftovers, so I would suggest doubling the recipe if you are feeding more than 4. 

Do gluten free pumpkin pancakes cook the same as regular pancakes?

In my experience, no they do not! Regular pancakes create little bubbles once they are ready to be flipped. Gluten free ones do not! You have to babysit the first few pancakes and get a feel for how long they take to cook. 

I usually keep my heat on medium and wait about two minutes before flipping, but every stove is different. Since this recipe has more sugar than most pancake recipes, watch your pancakes carefully so that they don’t burn. 

I use a nonstick pan and I also don’t use butter or oil. I have been on the lookout for an affordable nonstick pan that’s free of harmful chemicals, so if you know of one please share! 

What toppings do you add to your gluten free pumpkin pancakes?

In our family we love to use homemade whipped cream. Yum! Just whip up about a cup of heavy whipping cream and 3 tablespoons of sugar in a stand mixer. Add a teaspoon of vanilla at the end, and oh man. Nothing compares to homemade whipped cream!

You can also drizzle warm maple syrup over your pancakes, in fact this past Saturday we tried some local vanilla infused maple syrup over our pumpkin pancakes and they were AMAZING. 

A dollop of whipped cream over the syrup with cinnamon sprinkled on top…goodness gracious. When can I make these again?!? Haha. 

I can also imagine some delicious cinnamon sugar pecans sprinkled on top, or even chocolate chips! You can be creative. We personally love having these pancakes with a side of bacon. You’ll want a salty bite every now and then to break up all the sweetness! 

I hope you guys enjoy these delicious pumpkin pancakes! We absolutely love them and I know you will, too! 

Ingredients

• 2 Cups of Flour
• 2 tsp granulated sugar
• 1 tsp salt
• 1 tsp baking soda
• 1 3/4 tsp baking powder
• 1 tsp cinnamon
• 1 tsp pumpkin pie spice
• 1/2 cup brown sugar
• 1 egg
• 1 1/2 cups water
• 7.5 oz pure pumpkin

Instructions

Combine the flour, granulated sugar, salt, baking soda, baking powder, cinnamon, and pumpkin pie spice in a bowl.

In a separate bowl mix together the egg, brown sugar, water and pumpkin.

Combine dry ingredients with the wet ingredients. Using a soup ladle, drop spoonfulls of batter into a nonstick pan over medium heat. When the bottom side begins to brown (1 to 2 minutes), flip the pancake and cook for another minute.

Serve warm with maple syrup, whipped cream and cinnamon.

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