Gluten-Free Pumpkin Pancakes (Easy!)

Whip up these scrumptious gluten-free pumpkin pancakes in 30 minutes for the perfect fall treat. Top with syrup, icing or whipped cream and serve with a tall glass of milk! 

pumpkin pancakes with syrup on top
These pancakes are the best autumn breakfast

This easy pumpkin pancake recipe is inspired by my love of autumn breakfasts, like my pumpkin turnovers and Pumpkin Spice French Toast (Air-fryer). Not only is this a healthy recipe, but it is gluten-free and delicious. 

pumpkin pancake ingredients on a table

Best ingredients for pumpkin pancakes

  • gluten-free flour (almond flour works best)
  • gluten free rolled oats 
  • gluten free baking powder
  • salt or to taste
  • milk (…or, soy, oat, almond)
  • white sugar or erythritol (low carb)
  • eggs
  • ground cinnamon
  • butter, melted and cooled
  • pumpkin puree
  • vanilla extract
  • nutmeg
  • Vegetable oil (or olive oil)

How to make pumpkin pie pancake mix

  1. Separate the egg yolks (add to a large bowl) from egg whites. Set whites aside.
  2. Mix sugar and yolks.
  3. Add pumpkin puree and milk. Blend.
  4. In a separate bowl, whisk flour and remaining dry ingredients.
  5. Combine dry and wet ingredients.
  6. Right before cooking, in a separate bowl, whisk the egg whites until creamy and fluffy. It should look similar to Meringue.
  7. Slowly, in small quantities fold whipped egg whites to the earlier prepared mix and gently combine with a spatula (not a mixer, important) not to lose the airy texture. The pancake batter is ready!
stack of pumpkin pancakes with cream frosting on top and candied nuts

Substitutions 

Swap sugar for erythritol (Swerve) for low carb diets

Swap milk for almond, oat, or soy milk

sliced gooey pumpkin pancakes with frosting

What to serve with pancakes

  • Milk
  • Maple syrup
  • Thinly sliced apples
  • Candied walnuts and pecans
  • Whipped topping
  • Icing/frosting 
frosted pumpkin pancakes with crushed nuts on top

Quick homemade frosting/icing 

  • 1 cup powdered sugar
  • 1 tsp butter softened
  • ½ tsp vanilla extract
  • 1 tsp milk (or almond milk)

Add all ingredients to a bowl and whisk. Use a spoon to make strips of icing on top of pancakes.

stack of 6 pumpkin pancakes with frosting and nuts

FAQ

Can I make pancakes ahead of time / freeze?

Yes, freeze individually first. Then, once frozen, place them all in a zippered freezer bag for up to 3 months. 

How to store leftover pancakes

If you have leftovers pancakes, place them in the fridge for up to 3 days. Wait until ready to serve before adding toppings/syrup.

frosting and nuts on top of pumpkin pancake stack

How to make it perfectly every time

Fold whipped egg whites in slowly with the prepared mix and gently combine with a small spatula (not a mixer, important) not to lose the light, airy texture.

gluten-free pumpkin pancakes

Gluten-free Pumkin Pancakes

These gluten-free pumpkin pancakes are the perfect fall treat. Serve with frosting or syrup for Thanksgiving breakfast or all year round!
5 from 1 vote
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Course Breakfast
Cuisine American
Servings 18
Calories 127 kcal

Ingredients
  

  • 2 cups gluten-free flour *or almond flour
  • ½ cup gluten-free rolled oats
  • 1 tbsp gluten-free baking powder
  • 1 tsp salt to taste
  • cup milk or oat /almond milk
  • 4 tbsp granulated sugar
  • 3 large eggs
  • tsp ground cinnamon
  • 4 tbsp melted butter cooled
  • cup pumpkin purée
  • 1 tsp vanilla extract
  • ½ tsp ground nutmeg
  • tbsp vegetable oil

Instructions
 

  • Separate the egg yolks (add to a large bowl) from egg whites.
  • In a mixing bowl add sugar to your egg yolks and blend with an electric mixer. Add pumpkin puree. Mix on low. Add butter, then mix.
  • In a separate bowl, whisk flour and baking powder first and then add to the batter (sift the flour, baking powder first).
  • Add oats, cinnamon, nutmeg, vanilla, and salt. Add them to the wet ingredients bowl and mix again on low. Let the batter sit for 10 minutes.
  • Right before cooking, in a separate bowl, whisk the egg whites until creamy and fluffy. It should look similar to Meringue.
  • Slowly, in small quantities fold whipped egg whites to the earlier prepared mix and gently combine with a spatula (not a mixer, important) not to lose the airy texture. The pancake batter is ready!
  • Heat medium size (or a pancake pan) non-stick pan over medium heat. Do not add oil to it. You will cook on a dry pan, just make sure to reduce heat if necessary.
  • Cook until a few bubbles start to form and the batter has slightly risen, bottom side starts to get golden brown. Flip and repeat on the other side. Adjust heat accordingly.
  • Serve while still hot with your choice of toppings and sauces.

Notes

Notes:
Make ahead/ freeze
Yes, freeze individually first. Then, once frozen, place them all in a zippered freezer bag for up to 3 months.
Leftovers
If you have leftovers pancakes, place them in the fridge for up to 3 days. Wait until ready to serve before adding toppings/syrup.
Suggested Toppings:
  • cream cheese frosting
  • chocolate syrup
  • maple syrup
  • candied pecans/walnuts
  • ice cream

Nutrition

Calories: 127kcalCarbohydrates: 17gProtein: 3gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 29mgSodium: 120mgPotassium: 90mgFiber: 2gSugar: 5gVitamin A: 3362IUVitamin C: 1mgCalcium: 84mgIron: 1mg
Keyword 2-ingredient breakfast, gluten-free, healthy, pumpkin pancakes
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