Love the warm fall flavours? Enjoy a light, fluffy, and cakey pancake? Then you need to make the best gluten-free pumpkin spice pancake recipe.
Know that our gluten-free pumpkin spice pancake recipe uses buttermilk to help give the pancakes their amazing texture. People who do not eat gluten-free love these pancakes, and they aren’t difficult to make. Also, this is a pantry meal, as all the ingredients are items you can have on hand in your gluten-free pantry.
As this recipe does not use a whole can of pumpkin puree, you can always place the extra pumpkin in air-tight containers in the freezer. You can also pre-portion the amount of pumpkin per container to use in other fall recipes or to make the best gluten-free pumpkin spice pancake recipe again.
Making great gluten-free pancakes is not easy. In the past we have shared pancake mix reviews, the best French Toast recipe, and bread pudding pancake recipe; but there is nothing like being able to whip up buttermilk pancakes, on the fly. Not to mention the ultimate gluten-free buttermilk pancake recipe too. However, today’s gluten-free pumpkin spice pancake recipe is a fun seasonal twist.
The Best Gluten-Free Pumpkin Spice Pancake Recipe
Ingredients:
- 3/4 C Pumpkin puree– this is pure pumpkin, not pumpkin pie filling
- 4 large eggs or 3 extra large eggs
- 1 tbsp of gluten-free vanilla extract (you can use 1-1 1/2 tsp gluten-free vanilla bean paste)
- 1 3/4 C of buttermilk*
- 1/8 C melted butter
- 2 tbsp of baking powder
- 1 1/2 tsp gluten-free pumpkin pie spice
- 1/2 C neutral oil- I used vegetable oil
- 2 cups of Bob’s Red Mill Gluten Free 1 to 1 Baking Flour
- 1 1/2 Tsp baking soda
- 1/2 C lightly packed brown sugar
- 1/2 tsp ground cinnamon – optional ( I like a more cinnamon-forward pumpkin spice flavour)
- Pinch of salt
*Pro Tip: You can make your own buttermilk, see directions below.
Directions:
To Make The Buttermilk:
- Pour milk into a bowl or measuring cup, and add white vinegar.
- Mix well.
- Allow to sit for at least 5 minutes, and then use in the recipe.
For the Pancakes:
- Preheat oven to 250°F.
- Prepare a rimmed cookie sheet with a rack or lined with parchment paper, and set aside.
- In a heatproof microwavable container, melt butter in the microwave and set aside to cool.
Pro Tip: Do not add hot melted butter to eggs, as the eggs will scramble.
- In a bowl, mix together the dry ingredients: baking powder, baking soda, brown sugar, pumpkin pie spice, optional cinnamon, salt, and flour.
- Whisk the dry ingredients together, as this aerates the ingredients.
- In another bowl, mix the wet ingredients: the pumpkin puree, eggs, vanilla extract, buttermilk, and cooled melted butter.
Pro Tip: You can use a whisk to mix this, but it is easier and more efficient to use a hand mixer.
- Be sure to blend the wet ingredients well.
- While using a hand mixer slowly combine the wet ingredients into the dry.
Pro Tip: Be sure to stop and scrape down the sides of the bowl with a spatula this is so there is no flour or unmixed ingredients stuck on the bottom of the bowl.
- Let the batter rest, covered for a minimum of 15 to 30 minutes.
Pro Tip: Allow the batter to rest as long as you have time for. I like to use this time to tidy my kitchen, so it is not wasted time. Resting the batter is one of our best gluten-free baking tips (it is also one of our cake baking tips) because gluten-free flour does not absorb liquid, the same way as regular flour. By allowing the pancake batter to sit, the liquid will get absorbed and you will get a lighter and much better product.
- Use either gluten-free cooking spray, or a bit of butter to grease your non-stick pan or griddle.
Pro Tip: When making larger pancakes, I use two pans so that the pancakes don't run together. This ensures you make multiples at once and every pancake is perfectly round.
- Pour out the batter to make the desired size of pancake you want.
Pro Tip: For our gluten-free pumpkin spice pancake recipe, I used 1/3 C measuring cup, and made about 14 large pancakes.
Pro Tip: Use a spatula or the side of a heatproof measuring cup, or whatever you are using to portion out your batter to help flatten the pancake, and make sure they are even. This is not a runny batter and they need to be spread into that perfect pancake shape.
- Allow to cook until the top of the pancake is evenly covered with bubbles, and those bubbles are popping. Then flip.
Pro Tip: If you want to place add-ins, like toasted pecans or other nuts- add them in once the pancake is 1/2 way through its first cook, before flipping.
- Flip the pancakes, and cook them until the bottom is set and golden brown.
- Keep your prepared pan in the warm oven, and add pancakes once they are cooked. This way, they all stay warm, as you finish cooking the rest of the pancakes or any other dishes, like scrambled eggs or bacon.
- Serve with your favourite maple syrup.
- Enjoy
Know that the best gluten-free pumpkin spice pancake recipe makes for a perfect breakfast, brunch, or dinner recipe. Also, leftovers from the gluten-free pumpkin spice pancake recipe will reheat very well – I like to put them in my air-fryer for 5-8 minutes on 350°F, flipping halfway through – timing may change based on your model.
The best gluten-free pumpkin spice pancake recipe proves that you don’t have to deprive yourself of seasonal treats, just because you eat gluten-free. You may be making this recipe all year long, as they are that delicious.
