30-Minute Healthy Gluten-Free Pumpkin Pancakes
Fluffy whole grain pancakes infused with pumpkin puree and warming spices like cinnamon and pumpkin pie seasoning. The gluten-free flour creates a tender texture while brown sugar adds gentle sweetness. Perfect for cozy weekend breakfasts or holiday mornings when you want something comforting yet nutritious. The pumpkin adds moisture and subtle earthy flavor that pairs beautifully with maple syrup.
Ingredients
- 1 ½ cup milk
- ½ cup canned pumpkin puree
- 1 egg
- 2 tablespoons vegetable oil
- 2 tablespoons brown sugar
- 1 teaspoon almond extract or vanilla extract
- 1 ½ cup all-purpose gluten-free flourregular all-purpose flour1:1gluten-freeadds gluten
use if gluten tolerance
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon pumpkin pie seasoning
- 1 teaspoon cinnamon
- ½ teaspoon salt
- warmed maple syrup
Instructions
- 1
Whisk together milk, pumpkin puree, egg, oil, brown sugar, and almond extract in medium bowl until combined
- 2
In separate medium bowl, whisk flour, baking powder, baking soda, pumpkin pie seasoning, cinnamon, and salt
- 3
Add dry ingredients to wet ingredients
- 4
Fold ingredients together, stirring until just moistened with some lumps remaining
- 5
Preheat griddle to 350 degrees or heat large nonstick skillet over medium heat
- 6
Scoop batter with 1/4 cup measuring cup and pour onto hot griddle
- 7
Cook for 1 1/2 to 2 minutes per side until edges are set and center is bubbly
- 8
Serve with warmed maple syrup
Tips
Don't overmix the batter - lumps are okay and will create fluffier pancakes than smooth batter.
Test griddle temperature by sprinkling water drops - they should sizzle and evaporate quickly at proper heat.
Keep cooked pancakes warm in 200-degree oven while finishing the batch for best serving temperature.
Good to Know
Refrigerate leftover pancakes up to 3 days in airtight container
Mix dry ingredients night before, combine with wet ingredients when ready to cook
Serve immediately while hot with warmed maple syrup and optional butter
Common Mistakes
Don't overmix batter to avoid tough, dense pancakes
Test griddle temperature first to avoid burning or undercooking
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
use if gluten tolerance
Nut-Free Alternatives
General Alternatives
FAQ
Can I make these dairy-free?
Yes, substitute the milk with almond, oat, or soy milk using the same amount for equally fluffy results.
What if I don't have pumpkin pie seasoning?
Mix 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, and pinches of ginger and allspice as a substitute.
How long will leftover pancakes keep?
Store in refrigerator up to 3 days or freeze up to 3 months in freezer bags with parchment between layers.