There’s nothing quite like waking up on a cool fall morning, the leaves changing colors, and the smell of fresh, warm pancakes cooking in the kitchen.

And when those pancakes are packed with pumpkin and a hint of fall spices, breakfast just got a lot more exciting!

But I know you are sensitive to gluten so I come here today with gluten-free pumpkin pancakes recipe for you.

so if you or someone in your family avoids gluten, you don’t have to miss out on this delicious breakfast treat!

I’ve whipped up a recipe that’s not only gluten-free but also packed with wholesome ingredients that are both tasty and nutritious.

Let me walk you through this simple recipe, and I’ll even give you a few tips along the way to make sure your gluten-free pancakes turn out perfectly every time.

Ready? Let’s make some magic in the kitchen!

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One Click Pumpkin Gluten Free Pancake Recipe for You

Get the recipe by one click if you on rush.

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Now, Lets go For In Detail Recipe

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Ingredient Alternatives and Tips – Details

• Oat Flour: If you can’t find oat flour, no worries! You can easily make it at home by blending gluten-free oats in a food processor until they turn into a fine powder. Almond flour or rice flour are great substitutes, too. Almond flour will give your pancakes a nutty flavor, while rice flour keeps them light.
• Coconut Sugar: If coconut sugar isn’t available, you can swap it out for maple syrup or even honey (just remember honey isn’t vegan). Both will add natural sweetness without overpowering the pumpkin flavor.
• Pumpkin Spice: If you’re out of pumpkin spice, don’t panic! You can make your own by combining cinnamon, nutmeg, ginger, and cloves in equal parts. Adjust it based on your flavor preference.

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Cooking Instructions – Step By Step

Lets get the whole cooking process of pumpkin gluten free pancake.

Step 1. Mix Your Dry Ingredients

Start by mixing the dry ingredients in a large bowl. Combine 1 cup of oat flour, ½ tsp of baking powder, and 1 tsp of pumpkin spice. This step is important because it ensures that everything is evenly distributed and helps your pancakes rise perfectly.

Step 2. Add the Wet Ingredients

Next, in another bowl, whisk together your wet ingredients. Mix ½ cup of almond milk, 2 tbsp of coconut sugar, ½ tsp of vanilla extract, and 3 tbsp of pumpkin puree.

If you like your pancakes on the sweeter side, feel free to add an extra tablespoon of coconut sugar or a dash of maple syrup.

Step 3. Combine Wet and Dry Mixtures

Now, slowly pour the wet ingredients into the dry mixture, stirring until just combined. Be careful not to overmix the batter—this is a common mistake that can lead to dense pancakes.

The batter should be slightly thick but still pourable. If it’s too thick, you can add a splash more almond milk to loosen it up.

Step 4. Heat Your Skillet

Once your batter is ready, heat a non-stick skillet or griddle over medium heat. Add a teaspoon of avocado oil or coconut oil to the skillet to prevent sticking.

I prefer using avocado oil for cooking because it has a high smoke point and a neutral taste, but coconut oil works great too if you want a little extra flavor.

Step 5. Cook the Pancakes

Pour about ¼ cup of batter onto the skillet for each pancake. Spread the batter out gently with the back of a spoon if needed.

Cook for about 2-3 minutes on each side, or until bubbles start to form on the surface and the edges look set.

Then, flip and cook for another minute or so until both sides are golden brown.

Step 6. Serve and Enjoy!

Once your pancakes are cooked, transfer them to a plate and serve warm.

I love topping mine with a drizzle of maple syrup, a sprinkle of extra pumpkin spice, and maybe even a dollop of whipped coconut cream if I’m feeling fancy.

For added crunch, try topping them with toasted pecans or walnuts!

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Tips for Perfect Gluten-Free Pancakes

• Preventing Crumbly Texture: One of the challenges with gluten-free pancakes is that they can sometimes turn out a bit crumbly. To prevent this, make sure your batter isn’t too dry. Adding a bit more almond milk or even a spoonful of applesauce can help bind the ingredients together better.
• Avoiding Sogginess: On the flip side, if your pancakes are too soggy, it’s likely because the batter is too wet. This can sometimes happen with gluten-free flours. To fix this, just add a little more oat flour until you get the right consistency.
• Cooking Tip: Make sure your skillet is hot enough before you start cooking. A too-cool pan can lead to undercooked, gummy pancakes. If you’re unsure, flick a few drops of water onto the skillet—if they sizzle and evaporate, you’re ready to go!

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Why These Pancakes Are Perfect for Fall

These pumpkin pancakes aren’t just gluten-free; they’re also a fantastic way to embrace the flavors of fall.

Pumpkin is rich in vitamins, particularly Vitamin A, which is great for your skin and vision, and it’s loaded with fiber to keep you full longer.

Plus, the warm spices like cinnamon and nutmeg add that cozy, comforting taste that makes fall breakfasts so special.

The best part? They’re easy enough to make on a weekday morning and special enough to serve at a family brunch on the weekend.

And because they’re gluten-free, everyone can enjoy them!

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Storage and Reheating Tips

If you have leftovers (which I doubt you will!), you can store these pancakes in an airtight container in the fridge for up to three days.

They also freeze beautifully. Just place a sheet of parchment paper between each pancake and freeze in a freezer-safe bag.

To reheat, pop them in the toaster or microwave for a quick, warm breakfast.

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So, Try It and Give Your Feedback!

There you have it! A simple, healthy, and gluten-free pumpkin pancake recipe that’s perfect for fall mornings.

Give this recipe a try, and don’t forget to let me know how it turned out for you in the comments below!