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Fall flavors are my current obsession, and nothing beats a stack of warm pumpkin pancakes on a cozy morning! These gluten-free pumpkin pancakes are tender and moist thanks to the pumpkin puree, and it’s perfectly spiced for autumn. They’re easy to make and can be adjusted for your preferred pancake thickness. Top them with maple syrup, or get creative with homemade whipped cream (see my note below on how to make!) and sprinkle of cinnamon for a comforting breakfast that tastes like fall in every bite.

Pumpkin puree – I used canned pumpkin puree. This is 100% pumpkin, not pumpkin pie filling.

Nutritional benefits of this recipe

Pumpkin is rich in polyphenols and antioxidants. It’s great for our digestive health, blood sugar, cholesterol, eyesight, and more.
Oat flour is a prebiotic, so it helps our digestive system and gut microbiome.
Eggs are a complete source of protein and are rich in choline, vitamin D3, folate, etc.
Maple Syrup – A natural sweetener that’s lower on the glycemic index than refined sugar and packed with minerals like manganese, zinc, and potassium, along with antioxidants.
Using milk from grass-fed cows gives you a much purer, nutrient-dense product. The cows live a more natural, healthy lifestyle and therefore their milk products are going to be more nutrient dense and healthier. I’m all for sustainable and regenerative farming, and using grass-fed dairy is a great way to do that.

Ingredients for Gluten-Free Pumpkin Pancakes

Oat flour – I used Bob’s Red Mill oat flour. It’s super fine and helps create fluffy pancakes. Homemade oat flour should work too, but make sure you blend it to a fine powdery consistency or the pancakes will be grainy.

Maple syrup – as the sweetener. You can use honey or coconut sugar, but honey will create a different flavor and coconut sugar isn’t quite as sweet so you may want to increase it slightly.

Milk – I used whole, grass-fed milk. Any milk should work.

Eggs

Pumpkin pie spice

Salt

Vanilla extract

Baking powder

How to make Gluten-Free Pumpkin Pancakes

In a large bowl, mix together all of the dry ingredients.
Add the wet ingredients and gently fold together with a spatula until combined. Make sure not to over-mix.
- Adjust the milk to preference – use 4 oz for thicker pancakes and 6oz for thinner pancakes (I used 6 oz in the photos for reference).
Let the pancake batter sit for 5-10 minutes to thicken while you prep the skillet.
Preheat a skillet to medium heat.
Use a 1/4 cup measurer to portion out the batter for each pancake. Pour the batter onto the pan and cook about a minute on each side. Adjust the temperature of the pan as needed.
Plate and add desired toppings. Store leftovers in an airtight container in the refrigerator for up to 4 days.

How to homemake whipped cream to top on these pancakes

Homemade whipped cream would be such a fun, decadent addition to these pancakes if you’re craving a treat! I make homemade whipped cream all the time for my lattes at home and you can easily do it in under a minute with a milk frother. For these pancakes, just put 1/4 cup of grass-fed heavy cream and 2 tsp of maple syrup in a coffee mug and use a milk frother to blend it until super thick – about 30-60 seconds. This is a slightly different technique than I use for my lattes because I obviously use less for my lattes and I also like it to not be quite as thick for my lattes as well.

How to store Gluten-Free Pumpkin Pancakes

Store leftovers in an airtight container in the refrigerator for up to 4 days.

Modifications and variations

Sub honey or coconut sugar in place of the maple syrup. Coconut sugar isn’t quite as sweet as maple syrup so you can add a bit more if you want, or just leave it up to the syrup that you use on top of the pancakes to sweeten them.
For a little extra warmth and spice, you can add 1/2 tsp of ground cinnamon to the batter.
For a protein boost, sub half of the milk for 1/2 cup of greek yogurt. Add more milk if necessary. I have not tried this version yet, but as long as you can adjust the milk as needed for texture, then I believe it should work! It’ll have a slightly different flavor though because the greek yogurt flavor may peak through a little. You can also add some protein powder or collagen peptides for protein as well.
Homemade oat flour will work for this recipe! Just make sure that you make homemade oat flour very fine and powdery like regular flour or you’ll end up with a grainy texture in the pancakes.
Add texture to the pancakes by incorporating rolled oats to the batter. This will make the pancakes more hearty too.
Add chocolate chips or chopped nuts to the pancakes for a fun twist.

Other recipes you’ll love

Pumpkin Protein Bagels

Pumpkin Crumb Cake

Cozy Pumpkin Chai Oatmeal

Pumpkin Muffins with Coconut Sugar

I hope you love these Gluten-Free Pumpkin Pancakes! Please be sure to leave a comment and a rating if you give this recipe a try. It helps me more than you know, and I absolutely adore hearing from you! 🙂

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