Extra Fluffy Gluten-Free Pumpkin Pancakes Recipe

If you’re looking for the ultimate cozy fall breakfast, look no further. These Extra Fluffy Gluten-Free Pumpkin Pancakes are everything you dream of on a crisp autumn morning. They are thick, tender, perfectly spiced with warm pumpkin pie flavors, and completely free of gluten.

The secret to their incredible texture lies in the combination of a quality gluten-free flour blend, pumpkin puree, and a careful balance of leavening agents to create that “extra fluffy” stack you see. They aren’t just gluten-free—they are so delicious, your entire family will request them, regardless of dietary needs.

Warm up the griddle, grab your favorite mug of coffee, and let’s make some pancake magic!

![Image](image_0.png)

Ingredients

To make these perfect pancakes, you will need the following ingredients:

Dry Ingredients:

1 ½ cups 1-to-1 Gluten-Free Baking Flour (ensure it contains xanthan gum)
3 tablespoons granulated sugar (or coconut sugar for a caramel flavor)
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
2 teaspoons pumpkin pie spice (or 1 tsp cinnamon + ½ tsp nutmeg + ¼ tsp ginger + ¼ tsp cloves)

Wet Ingredients:

1 cup pure pumpkin puree (not pumpkin pie filling)
1 large egg (or a flax egg for vegan)
1 ¼ cups milk of choice (dairy, almond, or oat work well)
2 tablespoons melted coconut oil or avocado oil (plus more for the griddle)
1 teaspoon vanilla extract

Instructions

Follow these simple steps to achieve the fluffiest gluten-free pumpkin pancakes:

Whisk the Dry Ingredients: In a large mixing bowl, sift together the gluten-free flour, sugar, baking powder, baking soda, salt, and pumpkin pie spice. Sifting is key to removing lumps and ensuring a light, airy batter.
Mix the Wet Ingredients: In a separate medium bowl, whisk together the pumpkin puree, egg, milk of choice, melted oil, and vanilla extract until fully combined and smooth.
Combine Wet and Dry: Pour the wet ingredients into the dry ingredients. Gently fold the mixture together with a spatula or wooden spoon. Do not overmix. A few small lumps are perfectly fine and actually preferred. Overmixing will lead to dense, tough pancakes.
Rest the Batter: Allow the batter to rest on the counter for 10-15 minutes. This is a crucial step for gluten-free baking, as it allows the flour blend to hydrate, resulting in a better texture and preventing a gritty mouthfeel.
Heat the Griddle: While the batter rests, preheat a non-stick griddle or large skillet over medium-low heat. Once hot, brush lightly with oil or vegan butter.
Cook the Pancakes: Scoop about ¼ cup of batter onto the hot griddle for each pancake. Cook for 3-4 minutes per side. You will know they are ready to flip when the edges look set and bubbles begin to form and pop on the surface.
Flip and Finish: Carefully flip the pancakes with a spatula and cook for another 2-3 minutes, or until they are golden brown and cooked through.
Serve: Remove from the griddle and repeat with the remaining batter. Serve warm with your favorite toppings.

Tips for Success

Use the Right Flour: For best results, use a high-quality, pre-blended “1-to-1” or “measure-for-measure” gluten-free baking flour that includes xanthan gum (such as Bob’s Red Mill Red Label, King Arthur Measure for Measure, or Cup4Cup). Do not use plain rice flour or almond flour alone.
Don’t Skip the Rest: Allowing the batter to rest ensures the flour is fully hydrated, resulting in a tender, fluffy pancake. If the batter seems too thick after resting, thin it out with an extra tablespoon of milk.
Keep Them Warm: To keep the first batches warm while you cook the rest, place cooked pancakes on a wire rack set on a baking sheet in a very low oven (200°F / 95°C).
For Extra Fluff: For maximum lift, separate the egg white from the yolk. Whisk the yolk with the other wet ingredients. Beat the egg white until stiff peaks form, and gently fold it into the batter as the very last step.

Toppings and Serving Suggestions

Elevate your pumpkin pancake stack with these delicious topping ideas:

Classic: A generous drizzle of 100% pure maple syrup and a pat of butter or vegan butter.
Signature: A generous dollop of stabilized whipped cream (as shown in the image) and a sprinkle of cinnamon.
Crunchy: A handful of toasted pecans or walnuts.
Indulgent: A swirl of caramel sauce or a sprinkle of dark chocolate chips added to the batter.

Storage and Reheating

These pancakes freeze beautifully, making them great for meal prep.

Refrigerator: Store leftover pancakes in an airtight container in the refrigerator for up to 4 days.
Freezer: Let the pancakes cool completely. Place them in a single layer on a baking sheet and freeze until solid (about 1 hour). Then, transfer them to a freezer-safe bag or container, separating layers with parchment paper. Freeze for up to 2 months.
Reheating: Reheat refrigerated pancakes in the toaster or a warm skillet for 30-60 seconds per side. Frozen pancakes can be reheated directly in the toaster on a low setting or in the microwave for 30-45 seconds.

We hope you enjoy these delicious, comforting gluten-free pumpkin pancakes! They are the perfect way to embrace the flavors of the season.

— The Good For You Gluten-Free Team