Gluten-Free Pumpkin Pancakes

Whether you're dishing up a hearty plateful to your favorite breakfast companion or enjoying a short stack all on your own, you'll love these warmly spiced pancakes. They're perfect with coffee, of course, but when fall rolls around switch out the coffee for a mug of hot cider: heaven!

We know you’ll love this gluten-free version of our Pumpkin Pancakes a long-time favorite here on our site. Substituting Gluten-Free Measure for Measure Flour for the flour in that original yields warmly spiced, tender pancakes that are sure to be a hit with friends and family following a gluten-free diet. Enjoy!

Prep
10 mins
Bake
5 to 10 mins
Total
30 mins
Yield
nine 4 1/2" pancakes
Gluten-Free Pumpkin Pancakes - select to zoom
Gluten-Free Pumpkin Pancakes - select to zoom
Gluten-Free Pumpkin Pancakes - select to zoom

Instructions

  1. Whisk together the flour, sugar, baking powder, spices, and salt until thoroughly combined.

  2. In a separate bowl or measuring cup whisk together the milk, pumpkin, melted butter or oil, and egg.

  3. Pour the wet ingredients into the dry ingredients, stirring just until evenly moistened. Add 1 to 2 tablespoons additional milk to thin the batter to pourable consistency, if necessary.

  4. Heat a large pan over medium heat or preheat a griddle to 350°F; the surface is hot enough when a droplet of water skitters across it. Lightly grease the pan with butter or vegetable oil.

  5. Spoon the batter, 1/4 cup at a time, onto the pan; a muffin scoop works well here.

  6. Cook on the first side until the edges of the pancakes start to look dry, about 2 to 3 minutes. Flip the pancakes over and continue to cook until the bottoms are brown, an additional 2 minutes.

  7. Serve immediately, or transfer cooked pancakes to the oven to stay warm.

  8. Store leftover pancakes, well wrapped, in the refrigerator for several days; freeze for longer storage.