These gluten-free pumpkin pancakes are super easy and delicious and great for fall. They have the perfect pancake texture, but they're paleo and made from completely wholesome ingredients.
Why We Love This Recipe
It's easy: These pancakes come together so quickly and easily that we make them every Saturday in the fall.
They're so good you won't even know they're gluten free: The texture of these pancakes is perfect. Our gluten-eating family even loves them. Most people have no idea they're completely gluten free and paleo.
They're perfect for making ahead: We regularly make a double or triple batch of these pancakes and heat them up throughout the week. They reheat flawlessly.
Looking for more pumpkin recipes? Try our pumpkin cake bars (to make them gluten free, just substitute the all-purpose flour with 1-1 gluten-free flour).
Ingredient Notes and Substitutions
Almond flour: Almond flour is a common ingredient in gluten-free baking. It's made from ground up blanched almonds. You can find it in most grocery stores, or you can buy big bags at Costco.
Tapioca flour (or starch): Tapioca flour is another commonly used gluten-free flour. It's derived from the root of the cassava plant. You can also find this at most grocery stores, usually in the baking aisle.
Canned pure pumpkin puree: We use canned 100% pumpkin puree in this recipe, not pumpkin pie filling. Pumpkin should be the only ingredient.
Pumpkin pie spice: You can buy pumpkin pie spice or make your own. It's usually a mixture of cinnamon, nutmeg, cloves, allspice, and sometimes ginger.
Cinnamon: Pumpkin pie spice already has cinnamon, but we like to add a little more.
See the recipe card for the full ingredient list and amounts.
Step 1: Combine almond flour, tapioca flour, baking powder, pumpkin pie spice, cinnamon, and salt in a large mixing bowl. Then add the eggs, pumpkin puree, vanilla extract, and water. Mix until smooth.
Step 2: Melt butter in a large pan or on a griddle over medium heat. Then add the pancake batter to the pan, creating your desired size of pancakes (I use about a quarter cup of batter per pancake).
Step 3: Cook for about 2 minutes, or until the bottom sides of the pancakes are golden-brown. Then flip each pancake and cook until the other sides are golden-brown and the pancakes are cooked through, about a minute or two.
Step 4: Repeat for the remaining batter, adding more butter to the pan or griddle as needed. Serve immediately with butter and maple syrup or let cool and store in an air-tight container in the refrigerator for 3-4 days.
- Use 100% canned pumpkin, not pumpkin pie filling. Pumpkin should be the only ingredient listed.
- Double or triple this recipe and eat these gluten-free pumpkin pancakes for breakfast all week long.
- Change it up and use a waffle iron instead of a pan to make quick gluten-free pumpkin waffles instead.
Frequently asked questions
Let the pancakes cool completely before storing and refrigerating. To reheat, pop them in the microwave for about 30 seconds or in the air fryer on low for a couple of minutes.
Keep your heat turned to medium or lower. If your pan seems to be getting too hot, turn the heat down more and flip your pancakes frequently to prevent burning.
We love our gluten free pumpkin pancakes topped with butter and maple syrup. They'd also be good with chocolate chips added in, or topped with chopped pecans.