These Gluten-Free Pumpkin Pancakes are the perfect way to start a cozy autumn morning! Packed with warm pumpkin pie spices and a boost of protein, these pancakes are not only delicious but also a balanced breakfast option that will keep you satisfied until lunch.

A stack of pumpkin pancakes that are cut down the center.

These healthy pumpkin pancakes have become a favorite fall recipe in our house – they’re a great way to sneak in some extra vegetables (hello, pumpkin!) while still feeling like you’re indulging in a special breakfast treat.

Recipe Ingredients

You’ll need the following ingredients to make these Gluten Free Pumpkin Pancakes:

Pumpkin pie pancake ingredients.

Ingredient Notes

  •  Gluten-Free Flour: I use a 1:1 Gluten-Free Baking Flour for this recipe. It’s formulated to replace regular flour in equal amounts, making it easy to use in your favorite recipes.
  • Protein Powder: I use a vegan vanilla protein powder. Look for one with no added sugar, minimal additives, and no artificial sweetener. Be Well by Kelly’s Vegan Vanilla Protein Powder or the FASTer Way Vanilla Plant-Based Protein Powder are great options.
  • Pumpkin Pie Spice Blend: I love using Selefina Spices Pumpkin Pie Spice Blend for its perfect balance of warm autumn spices. If you don’t have this specific blend, you can use any pumpkin pie spice mix or make your own with cinnamon, ginger, nutmeg, and allspice.
  • Pumpkin Puree: Make sure to use 100% pure pumpkin puree, not pumpkin pie filling which contains added sugars and spices.

Additions & Substitutions

Additions:

  • Chopped nuts: Add some chopped pecans or walnuts to the batter for extra crunch and healthy fats. Add 1/4 to 1/3 cup of nuts to the pancake batter before cooking.
  • Chocolate chips: Stir in some chocolate chips for some added fun and sweetness! Add 1/4 cup to 1/2 cup chocolate chips to the batter before transferring to the stove.

Substitutions:

  • Flour: If you’re not gluten-free, you can use regular all-purpose flour.
  • Oil: You can use avocado oil or coconut oil in place of olive oil. I try to stay clear of industrial seed oils such as canola oil and sunflower oil.
  • Maple syrup: Honey can be used as an alternative sweetener.
  • Almond milk: Feel free to use your preferred milk alternative here. Regular dairy milk works well too, if you’re not avoiding lactose and are not vegan.

Tools For This Recipe

  • Mixing bowls (one large + one medium)
  • Griddle or pan

How to Make Pumpkin Pancakes: Step-by-Step

For the full recipe with the exact ingredients, scroll down to the printable recipe card below!

Dry ingredients in a bowl.

Step 1: In a large bowl, combine flour, protein powder, baking powder, baking soda, salt, and Pumpkin Pie Spice.

Wet ingredients in a bowl.

Step 2: In a medium bowl, combine pumpkin puree, eggs, olive oil, vanilla extract, maple syrup, and almond milk.

Dry and wet ingredients mixed together to form a batter.

Step 3: Pour wet ingredients into flour mixture and stir until just combined.

Pancakes on a griddle.

Step 4: Coat heated pan with olive oil. Pour 1/4 cup pancake batter onto the pan and continue with as many pancakes as will fit in the pan without them touching.

Step 5: Cook for approximately 3-4 minutes on the first side, flipping when the pancakes are golden brown. Cook for another 2-3 minutes on the next side until golden brown. Turn heat down a little so that the next batch doesn’t burn. Recoat the pan with oil, then cook the remaining pancakes.

What to Serve With Pumpkin Pancakes

  • Nut butter: I love topping my pancakes with peanut butter or almond butter to add some more protein and healthy fats.
  • Eggs: I also typically serve my pancakes with two fried eggs to increase my protein intake.
  • Sausage/bacon: If you eat meat, serving these pancakes with sausage or bacon would be yummy (my kids love bacon on the side!), or if you don’t eat meat, you could serve it with a plant-based sausage or bacon.
A group of pancakes on a plate.

Storage & Reheating

  • Fridge: Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.
  • Freezer: These pancakes freeze well! Place cooled pancakes in a single layer on a baking sheet lined with parchment paper and freeze until solid. Then transfer to a freezer bag or container for long-term storage (up to 3 months).
  • Reheating: Reheat refrigerated or frozen pancakes in a toaster or microwave until warmed through.
A stack of gluten-free pumpkin pancakes with a dollop of butter on top.

Frequently Asked Questions

Can I make these pancakes vegan?

Yes! Replace the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water per egg) and ensure you’re using a vegan protein powder.

Can I use homemade pumpkin puree?

Absolutely! Homemade pumpkin puree works great in this recipe. Just make sure it’s not too watery – strain it if necessary.

How can I make these pancakes if I don’t have pumpkin pie spice?

You can make your own pumpkin pie spice blend by mixing 1 teaspoon cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground nutmeg, and ⅛ teaspoon ground cloves.

Can I freeze these pancakes for meal prep?

Yes! These pancakes are great for freezing and meal prep, making an easy grab-and-go breakfast. Place cooled pancakes in a single layer on a baking sheet lined with parchment paper and freeze until solid. Then transfer to a freezer bag or container for long-term storage (up to 3 months).

More Breakfast Recipes

I hope you love these Gluten-Free Pumpkin Spice Pancakes as much as my family does! They’re the perfect way to welcome fall and enjoy a cozy, nutritious breakfast. If you try them, be sure to leave a rating and comment below and let me know how you liked them!

5 stars (1 rating)

Gluten-Free Pumpkin Pancakes

Author: Kaileigh Gaffney
Yield: 10 palm-sized pancakes
These fluffy Gluten-Free Pumpkin Pancakes are perfection! Packed with Fall spices, protein, and real pumpkin, these guilt-free flapjacks will satisfy your cravings without the gluten.
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Print Recipe Pin Recipe Leave a Review

Ingredients
 

  • 1 cup gluten-free 1:1 baking flour
  • ½ serving vanilla protein powder
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 2 teaspoons pumpkin pie spice blend
  • ½ cup pumpkin puree
  • 2 eggs
  • 3 tablespoons olive oil, or preferred oil + more to coat the pan
  • 1 teaspoon vanilla extract
  • 2 tablespoons 100% pure maple syrup
  • ⅓ cup unsweetened plain almond milk, or milk of choice

Instructions
 

  • In a large bowl, combine flour, protein powder, baking powder, baking soda, salt, and Pumpkin Pie Spice Blend.
  • In a medium bowl, combine pumpkin puree, eggs, olive oil, vanilla extract, maple syrup, and almond milk.
  • Pour wet ingredients into flour mixture and stir until just combined.
  • Heat griddle or pan to medium-high heat. Make sure griddle/pan has been heated for a couple of minutes. Coat with olive oil.
  • Use a cookie scoop or a ¼ cup measuring cup to scoop out pancake batter and pour onto the pan. Continue creating as many pancakes as will fit in the pan without them touching.
  • Cook for approximately 3-4 minutes on the first side, flipping when the pancakes are golden brown. Cook for another 2-3 minutes on the next side until golden brown.
  • Turn heat down a little so that the next batch doesn’t burn. Recoat the pan with oil, then cook the remaining pancakes.
Course: Breakfast
Cuisine: American
Diet: Gluten Free, Vegetarian
Calories: 115kcal, Carbohydrates: 13g, Protein: 4g, Fat: 6g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.003g, Cholesterol: 36mg, Sodium: 226mg, Potassium: 56mg, Fiber: 2g, Sugar: 3g, Vitamin A: 1955IU, Vitamin C: 1mg, Calcium: 88mg, Iron: 1mg
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