Whip up these scrumptious gluten-free pumpkin pancakes in 30 minutes for the perfect fall treat. Top with syrup, icing or whipped cream and serve with a tall glass of milk!
![pumpkin pancakes with syrup on top](https://chunkyinkentucky.com/wp-content/uploads/2021/08/pumpkin-pancakes-26.jpg)
This easy pumpkin pancake recipe is inspired by my love of autumn breakfasts, like my pumpkin turnovers and Pumpkin Spice French Toast (Air-fryer). Not only is this a healthy recipe, but it is gluten-free and delicious.
![pumpkin pancake ingredients on a table](https://chunkyinkentucky.com/wp-content/uploads/2021/08/pumpkin-pancakes-ingredients-1.jpg)
Contents
Best ingredients for pumpkin pancakes
- gluten-free flour (almond flour works best)
- gluten free rolled oats
- gluten free baking powder
- salt or to taste
- milk (…or, soy, oat, almond)
- white sugar or erythritol (low carb)
- eggs
- ground cinnamon
- butter, melted and cooled
- pumpkin puree
- vanilla extract
- nutmeg
- Vegetable oil (or olive oil)
![egg whites and sugar](https://chunkyinkentucky.com/wp-content/uploads/2021/08/pumpkin-pancakes-2-717x1024.jpg)
![adding butter and eggs](https://chunkyinkentucky.com/wp-content/uploads/2021/08/pumpkin-pancakes-5-717x1024.jpg)
![dry ingredients](https://chunkyinkentucky.com/wp-content/uploads/2021/08/pumpkin-pancakes-3-717x1024.jpg)
![mixing wet and dry ingredients](https://chunkyinkentucky.com/wp-content/uploads/2021/08/pumpkin-pancakes-6-717x1024.jpg)
![adding egg whites to pancake batter](https://chunkyinkentucky.com/wp-content/uploads/2021/08/pumpkin-pancakes-8-717x1024.jpg)
How to make pumpkin pie pancake mix
- Separate the egg yolks (add to a large bowl) from egg whites. Set whites aside.
- Mix sugar and yolks.
- Add pumpkin puree and milk. Blend.
- In a separate bowl, whisk flour and remaining dry ingredients.
- Combine dry and wet ingredients.
- Right before cooking, in a separate bowl, whisk the egg whites until creamy and fluffy. It should look similar to Meringue.
- Slowly, in small quantities fold whipped egg whites to the earlier prepared mix and gently combine with a spatula (not a mixer, important) not to lose the airy texture. The pancake batter is ready!
![stack of pumpkin pancakes with cream frosting on top and candied nuts](https://chunkyinkentucky.com/wp-content/uploads/2021/08/pumpkin-pancakes-17.jpg)
Substitutions
Swap sugar for erythritol (Swerve) for low carb diets
Swap milk for almond, oat, or soy milk
![sliced gooey pumpkin pancakes with frosting](https://chunkyinkentucky.com/wp-content/uploads/2021/08/pumpkin-pancakes-31.jpg)
What to serve with pancakes
- Milk
- Maple syrup
- Thinly sliced apples
- Candied walnuts and pecans
- Whipped topping
- Icing/frosting
![frosted pumpkin pancakes with crushed nuts on top](https://chunkyinkentucky.com/wp-content/uploads/2021/08/pumpkin-pancakes-23.jpg)
Quick homemade frosting/icing
- 1 cup powdered sugar
- 1 tsp butter softened
- ½ tsp vanilla extract
- 1 tsp milk (or almond milk)
Add all ingredients to a bowl and whisk. Use a spoon to make strips of icing on top of pancakes.
![stack of 6 pumpkin pancakes with frosting and nuts](https://chunkyinkentucky.com/wp-content/uploads/2021/08/pumpkin-pancakes-19.jpg)
FAQ
Can I make pancakes ahead of time / freeze?
Yes, freeze individually first. Then, once frozen, place them all in a zippered freezer bag for up to 3 months.
How to store leftover pancakes
If you have leftovers pancakes, place them in the fridge for up to 3 days. Wait until ready to serve before adding toppings/syrup.
![frosting and nuts on top of pumpkin pancake stack](https://chunkyinkentucky.com/wp-content/uploads/2021/08/pumpkin-pancakes-29.jpg)
How to make it perfectly every time
Fold whipped egg whites in slowly with the prepared mix and gently combine with a small spatula (not a mixer, important) not to lose the light, airy texture.
![gluten-free pumpkin pancakes](https://www.chunkyinkentucky.com/wp-content/uploads/2021/08/gluten-free-pumpkin-pancakes-300x300.jpg)
Gluten-free Pumkin Pancakes
Ingredients
- 2 cups gluten-free flour *or almond flour
- ½ cup gluten-free rolled oats
- 1 tbsp gluten-free baking powder
- 1 tsp salt to taste
- 1½ cup milk or oat /almond milk
- 4 tbsp granulated sugar
- 3 large eggs
- 1½ tsp ground cinnamon
- 4 tbsp melted butter cooled
- 1½ cup pumpkin purée
- 1 tsp vanilla extract
- ½ tsp ground nutmeg
- 1½ tbsp vegetable oil
Instructions
- Separate the egg yolks (add to a large bowl) from egg whites.
- In a mixing bowl add sugar to your egg yolks and blend with an electric mixer. Add pumpkin puree. Mix on low. Add butter, then mix.
- In a separate bowl, whisk flour and baking powder first and then add to the batter (sift the flour, baking powder first).
- Add oats, cinnamon, nutmeg, vanilla, and salt. Add them to the wet ingredients bowl and mix again on low. Let the batter sit for 10 minutes.
- Right before cooking, in a separate bowl, whisk the egg whites until creamy and fluffy. It should look similar to Meringue.
- Slowly, in small quantities fold whipped egg whites to the earlier prepared mix and gently combine with a spatula (not a mixer, important) not to lose the airy texture. The pancake batter is ready!
- Heat medium size (or a pancake pan) non-stick pan over medium heat. Do not add oil to it. You will cook on a dry pan, just make sure to reduce heat if necessary.
- Cook until a few bubbles start to form and the batter has slightly risen, bottom side starts to get golden brown. Flip and repeat on the other side. Adjust heat accordingly.
- Serve while still hot with your choice of toppings and sauces.
Notes
- cream cheese frosting
- chocolate syrup
- maple syrup
- candied pecans/walnuts
- ice cream
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