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Gluten-Free Pumpkin Pancakes with Warm Spices

These pumpkin pancakes are made by combining mashed pumpkin with gluten-free flour, baking powder, and warm spices like cinnamon and nutmeg to create a light, fluffy batter. The pancakes are cooked on a griddle until golden brown, resulting in tender, slightly thickened rounds with a cozy, aromatic flavor profile. Their final appearance is golden and uniformly puffed with crispy edges and a soft interior.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Breakfast
Cuisine: brunch, Fall
Calories: 230
Ingredients Equipment Method Notes

Ingredients
  

  • Gluten-free flour 1½ cups, preferably a blend with rice and starches: Forms the structure while keeping pancakes light and tender.
  • Baking powder 2 to 2½ teaspoons: Helps pancakes rise while maintaining balanced flavor and structure.
  • Cinnamon 1 teaspoon: Adds cozy warmth and classic fall aroma.
  • Nutmeg 1/2 teaspoon: Deepens the pumpkin spice flavor.
  • Salt 1/4 teaspoon: Balances sweetness and enhances taste.
  • Milk 1 1/4 cups, dairy or plant-based: Creates a smooth, pourable batter.
  • Mashed pumpkin 1 cup, roasted or canned: Adds moisture, flavor, and natural richness.
  • Maple syrup 2 tablespoons: Provides gentle sweetness with a fall vibe.
  • Eggs 2: Bind ingredients and support fluffy texture.
  • Oil 2 tablespoons, for cooking: Helps achieve golden edges and prevents sticking.

Equipment

  • Mixing bowl
  • Whisk
  • Measuring cups and spoons
  • Non-stick skillet or griddle
  • Spatula

Method
 

  1. In a mixing bowl, combine gluten-free flour, baking powder, cinnamon, nutmeg, and salt.
  2. In another bowl, whisk together milk, mashed pumpkin, maple syrup, and eggs.
  3. Pour the wet ingredients into the dry ingredients.
  4. Mix gently until a smooth batter forms.
  5. Let the batter rest for about 5 minutes.
  6. Heat a non-stick skillet over medium heat.
  7. Lightly grease the pan with oil.
  8. Pour small portions of batter onto the skillet.
  9. Cook until bubbles form on the surface.
  10. Flip carefully and cook the other side until golden.
  11. Transfer cooked pancakes to a warm plate.
  12. Repeat with remaining batter and serve warm.

Notes

Make sure not to overmix the batter to keep the pancakes fluffy. Adjust the heat as needed to prevent burning and ensure even cooking. These pancakes are best enjoyed fresh but can be kept warm in a low oven.