Mouthwatering gluten free pumpkin pancakes that get a kick from delicious pumpkin spices and mix up super quick in the blender!
What do you do when you have no gluten free flour mix but want light, fluffy, melt in your mouth pancakes for breakfast? You work with what you DO have. That’s just how these gluten free pumpkin pancakes went from ho-hum to delicious. Because who says pancakes need flour?!
This recipe reminds me of the blender gluten free muffins recipe. Not just because they both use a blender to mix the ingredients, but they both have zero flour in them. I believe in this case, it really puts the focus on the flavor of the spices. Bold and full of taste, cinnamon, maple syrup and vanilla add a nice balance of sweet and spice. The addition of pumpkin is a great way to sneak in some good-for-you vitamins while adding an amazingly good punch of Fall.
Do these gluten free pumpkin pancakes freeze well?
One of the many reasons to love these pumpkin pancakes is the fact that they store really well! If you’re going to use them within a day or two, just wrap them well and keep them at room temperature. But, if you’re thinking ahead and would like to make a batch of these for a delicious breakfast treat any time you want, you’re in luck – they freeze really well! Just position them in between sheets of wax paper and wrap them well. Stick them in the freezer and anytime you need a quick breakfast, they’ll be ready!
Can I use a bowl and spoon to stir the batter instead of a blender?
Yes, you can absolutely use a bowl and sturdy spoon to stir the batter. A blender makes pancake prep so much easier, but if you’d rather use a bowl and spoon, it’s easy to do. Just add the ingredients to a large bowl and use a sturdy spoon to stir the batter. It may take a bit longer than the blender, but just keep stirring until the batter becomes smooth.
How Do I keep Pancakes warm Before Serving?
Another reason to love pancakes (if you need another one!) is how easy it is to keep them warm before serving. All you need is a warm, 200F oven, a cookie sheet and foil. As you remove each cooked pancake, place it on the cookie sheet, overlapping each one as you go. Cover the pan tightly with foil and stick the cookie sheet in the oven to stay warm. That way everyone gets a warm pancake!
Tip: This method works for other pancakes too, like these Blueberry Pancakes.
Steps to Making Gluten Free Pumpkin Pancakes
Did I mention how easy mixing these gluten free pumpkin pancakes is? Because it really is. Getting the ingredients measured is about the most time consuming part. It’s worth the measuring though!
Room Temperature Ingredients
As tempting as it is to just grab 2 cold eggs out of the refrigerator, you’ll have much fluffier pancakes with this room temperature tip… Just bring all of the ingredients out and let them sit on the counter for 20 minutes. It gets the chill off, which then allows the ingredients to thoroughly mix for a nice light batter.
Add the ingredients to the blender
There’s no folding, stirring or alternating ingredients. Just add them all to the blender and push mix to incorporate everything. If your blender has several options, choose the blend option.
Pancake batter can be Thinned
The combination of pumpkin and oats makes for some very thick pancakes! If you prefer your pancakes on the thinner side, just increase the milk a Tablespoon at a time until they reach the consistency you like.
Flip when bubbles form
Just as with these English muffins, the trick is in the flip. Pancakes can turn from a nice golden brown to burned very quickly if you don’t watch them. Use a flat spatula and flip them as soon as they get brown on the bottom.
Pancake Cooking Tip: Smooth out the pancake batter after pouring it onto the griddle to form a thinner pancake. The thicker the pancake, the harder it is to ensure they cook all the way through.
Gluten Free Pumpkin Pancake Cooking Tools
Gluten Free Pumpkin Pancakes
Ingredients
- 1 cup canned pumpkin puree
- 2 eggs
- 1 cup gluten free rolled oats
- 1 Tbsp. pure vanilla extract
- 1 Tbsp. pure maple syrup
- 1/2 cup unsweetened vanilla almond milk
- 2 tsp. ground cinnamon
- 1/2 tsp. ground ginger
- 1/2 tsp. pumpkin pie spice
- 1/2 tsp. salt
- 1/2 tsp. baking soda
- 2 Tbsp. melted coconut oil
Instructions
- In a blender, add the pancake ingredients. Blend until the batter is smooth, about 15 – 20 seconds. It should be well blended and very smooth.
- Heat a griddle over low-medium heat. Get your cooking spray and spatula ready.
- Lightly spray your griddle with cooking spray and pour about ¼ cup of batter onto the skillet and cook for 2-3 minutes, or until bubbles form around the edges of the pancake. Flip it over and continue to cook for another 2 minutes.
- Repeat this step, spraying the griddle first before cooking each pancake.
- Stack the cooked pancakes in a foil lined baking pan, in layers, overlapping one another slightly. Once all the pancakes are cooked, cover the pan tightly with foil and place them in a preheated oven until ready to serve.
- Serve the pancakes with butter and maple syrup.
Notes
- For the quickest prep work, use a blender to mix the batter.
- Flip the pancakes using a wide flat spatula.
- Keep the pancakes warm by preheating your oven to 200F and layering the pancakes on a cookie sheet. Keep in the oven, covered with foil until ready to serve.
Nutrition
Next check out these delicious pumpkin inspired recipes and a delicious bread recipe:
Carol Lange
Sounds fantastic and simple- two good reasons to make them! Since I favor waffles over pancakes- would this recipe work just as well for them? Also, though I realize it adds a step to this easy recipe- would it lighten the batter to separate the eggs and fold in the beaten egg whites? Thanks!
Christine
Hi Carol,
Thanks! 🙂 Waffles are delicious!
Yes, it definitely would lighten the batter – if you try this, let me know!
Christine
Carole Hartman
Hi!
I tried making these pancakes using the exact ingredients as the recipe stated, however, they wouldn’t cook inside, and were mushy inside and crispy on the outside. I tried cooking for longer at different temperatures each time but that didn’t help as the longer they cooked, the outside started to burn and still uncooked in the middle. It’s a shame, I was looking forward to an alternative pancake.
Christine
Hi Carole,
Oh I’m sorry to hear this – I have a tendency to let pancakes brown a bit much on the bottoms myself! But I cook these on low-medium for a longer without burning them. Another thing too – smooth the batter out on the griddle so it doesn’t stay so ‘thick’. Thick pancakes are more challenging to cook all the way through.
Hope that helps and you give it another go.
Thanks,
Christine