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Gluten-Free Pumpkin Pancakes

These gluten-free pumpkin pancakes utilize pumpkin puree and warm spices to create a fluffy and moist breakfast treat. The batter is gently folded to preserve airiness and cooked to golden perfection, resulting in tender pancakes with a cozy autumnal aroma. Their appearance is light, thick, and slightly crisp at the edges, inviting for breakfast or brunch.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 1 ½ cups gluten-free rolled oats ground into flour or can use ready-made gluten-free oat flour
  • 1 cup pumpkin puree preferably homemade or canned
  • 2 large eggs to bind the batter
  • ⅓ cup maple syrup adds sweetness
  • 1 ½ cups milk dairy or plant-based
  • 1 ½ teaspoons baking soda for rise
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon vanilla extract
  • ¼ teaspoon salt
  • 2 tablespoons oil or melted butter for cooking

Equipment

  • Mixing bowls
  • Whisk
  • Griddle or non-stick skillet
  • Spatula

Method
 

  1. Place the oats in a blender or food processor and pulse until they become a fine flour. Transfer to a mixing bowl.
  2. Add the baking soda, cinnamon, nutmeg, salt, and whisk to combine the dry ingredients thoroughly.
  3. In a separate bowl, whisk together the eggs, pumpkin puree, maple syrup, vanilla extract, and milk until smooth and well combined.
  4. Pour the wet mixture into the dry mixture and gently fold with a spatula until just combined. The batter should be slightly thick but pourable.
  5. Preheat your griddle or non-stick skillet over medium heat and lightly grease with oil or butter. Once hot, pour ¼ cup portions of batter onto the surface.
  6. Cook the pancakes for about 3-4 minutes, until the edges look set and bubbles form on the surface, and the bottoms are golden brown. Flip carefully and cook another 2-3 minutes until the second side is golden and the pancakes feel cooked through.
  7. Transfer the cooked pancakes to a warm plate and continue with the remaining batter, greasing the pan lightly as needed.
  8. Serve the fluffy gluten-free pumpkin pancakes warm, topped with your favorite toppings like fresh fruit, nuts, or a drizzle of maple syrup.

Notes

For extra flavor, add a dash of cinnamon or nutmeg on top before serving. To keep pancakes warm, place them in a low oven until ready to serve.