When pumpkin season hits, I find myself craving more than just roasted chunks. I wanted to craft a pancake that’s both gluten-free and uniquely textured, almost like biting into a slice of pumpkin pie but in fluffy form. These pancakes are my secret weapon for savoring fall mornings with an unexpected twist.

What makes this recipe stand out is the subtle warmth of cinnamon and nutmeg woven into each bite, balanced by a tender, moist crumb. The pumpkin adds not only flavor but also natural moisture, making every pancake irresistibly soft and rich. It’s a cozy way to start a day, even when life gets a little chaotic.

WHY I LOVE THIS RECIPE?

My family never guesses these pancakes are gluten-free—yet they’re somehow more tender and flavorful.

They evoke cozy mornings and crisp air, filling the house with a sweet pumpkin aroma that sparks nostalgia.
Breakfast becomes less about effort and more about a moment of pride in creating something both healthy and indulgent.

The orange hue and spiced scent make every bite a mini celebration of fall.
I love that these pancakes are super forgiving—perfect for busy mornings or weekend brunch.

AVOID MY DISASTER (You’re Welcome)

FORGOT TO OIL THE PAN? Pancakes stuck and tore. Just give the skillet a quick wipe and try again.
DUMPED TOO MUCH MIX? Thick batter won’t cook evenly. Thin it with a splash of almond milk.

OVER-TORCHED PAN? Burnt edges happen. Lower the heat and flip earlier for a tender center.
SKIPPED THE BAKING POWDER? Flat pancakes that won’t rise. Add a pinch for fluffiness and height.

QUICK FIXES THAT SAVE YOUR DAY

When batter is too thick, splash in a bit more almond milk for a pourable consistency.
Flash your skillet with a quick spray of non-stick spray before each batch.
When pancakes spread too much, shield edges with a spatula to maintain shape.

Detect a dull aroma? Add an extra pinch of cinnamon or nutmeg to invigorate the flavor.
If misjudged cooking time, 5 seconds under the broiler intensifies that crispy edge you love.

Gathering ingredients for these pancakes takes just a few minutes, yet the comforting flavors linger long after breakfast. These pumpkin pancakes are particularly timely as the air cools and autumn’s charm settles in. They remind me that simple pleasures can be deeply satisfying, especially when the kitchen aroma echoes the season’s cozy spirit.

Sometimes, it’s about finding those little moments of joy in the chaos, and breakfast is the perfect scene for that. This recipe delivers warmth, nostalgia, and a dash of seasonal magic—no fancy ingredients needed, just honest, heartfelt comfort.

Pumpkin Gluten-Free Pancakes

This recipe produces fluffy, moist pancakes made with pumpkin puree, gluten-free flour, and warm spices. They feature a tender crumb with a slight orange hue and a spiced aroma, perfect for autumn mornings. The pancakes are cooked on a skillet until golden brown, with a soft interior that retains the seasonal flavors.

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Prep Time 10

Cook Time 15

Total Time 25

Servings: 4

Course: Main Course

Cuisine: American

Calories: 250

Ingredients Equipment Method Notes

Ingredients

1 1/2 cups gluten-free flour such as almond or oat flour
1 cup pumpkin puree preferably homemade or canned
2 tablespoons maple syrup or honey for sweetness
2 large eggs beaten lightly
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon baking powder for fluffiness
1/4 teaspoon salt
1/4 cup almond milk or preferred plant-based milk
2 tablespoons oil such as coconut or vegetable oil

Equipment

Mixing bowl
Whisk
Griddle or skillet
Spatula

Method

In a large mixing bowl, whisk together the gluten-free flour, cinnamon, nutmeg, baking powder, and salt until evenly combined. This creates a flavorful dry base for your batter.
In a separate bowl, blend the pumpkin puree with eggs, maple syrup, and oil until smooth and well combined. The mixture should look bright orange and slightly thick.
Pour the wet mixture into the dry ingredients, then gently fold together with a spatula or spoon. Do not overmix; a few lumps are fine, and this helps keep the pancakes tender.

Slowly add the almond milk to the batter, stirring gently until it reaches a pourable but thick consistency. Add more milk if necessary to loosen the batter slightly.
Heat your skillet or griddle over medium-low heat and lightly grease with oil or non-stick spray. Wait until the surface is hot but not smoking.
Pour about 1/4 cup of batter for each pancake onto the skillet. Cook for 2-3 minutes, until bubbles form on the surface and the edges look set.

Flip the pancakes carefully with a spatula and cook for another 2-3 minutes, until golden brown and cooked through. You’ll notice the aroma fill the air as they brown.
Remove the pancakes from the skillet and keep warm on a plate covered with a clean towel or baking sheet. Repeat with remaining batter, greasing the skillet as needed.
Serve the warm pancakes drizzled with additional maple syrup or a dollop of yogurt, and enjoy the cozy flavors and fluffy texture.

Notes

For extra flavor, add a handful of chopped walnuts or cranberries to the batter before cooking. Keep the heat moderate to prevent burning while ensuring even cooking and fluffy centers.

As the last pancake disappears from the plate, I feel a quiet sense of contentment. It’s a reminder that sometimes, the simplest recipes carry the most meaning. These gluten-free pumpkin pancakes aren’t just a meal; they’re a small celebration of the season’s bounty and a cozy start to any day.

Whether you’re filling a fall brunch or sneaking pumpkin-flavored comfort into busy mornings, this recipe offers a warm, satisfying escape. There’s a quiet happiness in knowing that even when things go slightly wrong, a quick fix can bring everything back in harmony. It’s these little baking adventures that keep the season alive, one fluffy stack at a time.

Anjali Arora

Hi, I’m Anjali Arora — the curious heart behind Feast Chase.

To be honest, I’ve always felt most at ease in my own company. I’m not exactly a people-person (small talk still makes me cringe), but there are two things I’ve always loved deeply: animals and food.