Gluten Free Pumpkin Pancakes

These gluten free pumpkin pancakes are perfect for this time of year, whether served in October or for a Thanksgiving breakfast or brunch. I always make my banana pancakes with white rice flour and no gum at all, but with the bananas, you do not taste any grittiness and these definitely needed a bit of xanthan or guar gum. When I used regular white rice flour in this gluten free pumpkin pancakes recipe, I did notice some grittiness. I suggest trying sorghum flour or oat flour instead. And because it contains no starches, superfine rice flours should work well, too. Meanwhile, these were delicious anyway! Enjoy!

Gluten Free Pumpkin Pancakes


Yield: Makes 8 - 1/4 cup pancakes

Gluten Free Pumpkin Pancakes

a dairy-free gluten free pumpkin pancakes recipe with refined sugar-free toppings or regular. Simply delicious!


  • 1 cup white rice, superfine white rice, sorghum, or oat flour (or any combination)
  • 1-1/2 Tablespoon brown sugar (for refined sugar-free use agave or brown rice syrup)
  • 1-1/2 teaspoons gluten-free baking powder (2 tsp for light and airy) (I use Rumford's); or 3/4 teaspoon cream of tartar and 1/3 teaspoon baking soda
  • 1/2 teaspoon xanthan gum or guar gum
  • 1 teaspoon cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1/4 teaspoon sea salt
  • 1 egg, beaten
  • 1 cup raw almond milk recipe or other dairy or non-dairy milk
  • 1 Tablespoon grape seed oil (or the oil of your choice)
  • 1/2 - 2/3 cup pumpkin puree (depending upon how moist you like pancakes)
  • Oil for frying


  1. Whisk together all dry ingredients; set aside.
  2. Whisk egg, milk and oil with pumpkin.
  3. Stir flour mixture into pumpkin mixture (batter will be a little lumpy).
  4. Heat an oiled griddle, skillet or frying pan over medium high heat. Pour 1/4 cup of batter for each pancake.
  5. Cook until pancakes are golden brown on both sides, about 3 minutes per side. When lift them slightly with a spatula, you'll be able to tell if they too runny to turn over. Note, they will not bubble.
  6. Top with butter/buttery spread and gluten-free maple syrup (many syrups contain barley malt). I use Trader Joe's Organic Maple Syrup - Dark Amber; or Trader Joe's organic (corn-free) powdered sugar.


If batter is too thick, add more milk.

If batter is too thin, add more xanthan / guar gum (very little, as it thickens as it sits.)

To make a jack-o-lantern face, just cut out a stencil; place it over the pancake and dust with powdered sugar.


6 Replies to “Gluten Free Pumpkin Pancakes”

  1. Wondering if I can do this recipe without the pumpkin and egg? What do you suggest? My daughter loves pancakes and we just found out that she is gluten/wheat, corn and egg white intolerant and pumpkin is on this list too). I’ve tried coconut flour but they still didn’t come out and asked for too many eggs (4) – I had tried the flax&water as the egg substitute but the flax was overbearing in the pancakes. I also tried 1-2-3 gluten pancake mix but she didn’t like that either….was hoping to find a pancake recipe that she would like. Thanks!

    1. Hi Sophie,

      I think your daughter would be happier with my banana pancake recipe: To substitute the one egg, try adding an additional 1/2 teaspoon baking powder. If that’s not enough add a bit more next time. You can also use Ener-G Egg Replacer. It’s in my store: I believe it is on page 9 in the Pantry section. Also see the egg substitutes on this page:

      You can use any milk you desire, dairy or dairy-free. Used homemade almond milk.

      Good luck!

      1. Thanks Carla, can applesauce also work in place of the bananas? She has a mild intolerance to bananas – but for pancakes once a week, I think we can use the bananas but just wondering if applesauce would work too?

        Thanks again – they look great :) can’t wait to try them :)

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