Gluten free pumpkin pancakes with syrup in the background
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Gluten Free Pumpkin Pancakes

Gluten free pumpkin pancakes made with Bob’s Red Mill pancake mix make the perfect fall breakfast recipe that is easy to make and also dairy free!Gluten free pumpkin pancakes with syrup in the background

Gluten free pumpkin pancakes

Our favorite gluten free pancakes just got a whole lot more fall festive and packed with more nutrients with these gluten free pumpkin pancakes. These are the essence of fall breakfast food. The pumpkin puree gives you a boost of Vitamin A and antioxidants, while the pumpkin spice adds that sweet spicy depth that we all love. Topped with nutrient dense maple syrup, these gluten free pumpkin pancakes become something you just can’t resist making again and again for breakfast.

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Make enough to use through the week

The recipe below makes a batch of about 25 pancakes, using 1 cup of pumpkin puree. However, I highly recommend doubling the recipe to make even more pancakes. There are 2 reasons for this:

  1. First off, I want you to be able to make use of using the entire can of canned pumpkin puree. You know those recipes that call for just 1/3 cup of pumpkin puree and then you’re left wondering what to do to use up the rest of the can of pumpkin? And then you end up tossing it 2 weeks later after it starts to mold in your fridge? Ok, maybe that’s only happened to me. I like to be efficient and make the best use of my time and can of pumpkin puree. So go ahead and double the recipe.
  2. The second reason is that by spending the time making pancakes, you might as well add just a few more minutes to make enough to have leftovers for breakfast the next few days. These are great to make as a large batch to freeze as well. Just thaw when ready to cook or pop in the toaster to thaw/reheat. This allows you to save time in the long run by having some ready for future breakfasts or snacks.

So go ahead and double the recipe, use your full can of pumpkin puree and your future self will thank me as you enjoy breakfast already made for several days.

Freshly cooked gluten free pumpkin pancakes on a white plate

gluten free Pumpkin Pancake Add-ins

Some delicious variations to gluten free pumpkin pancakes would be to add chopped nuts (I recommend pecans) or chocolate chips to the batter right before cooking.

Stack of gluten free pumpkin pancakes with butter

Bob’s Red Mill Gluten Free Pancake Mix

I really love using Bob’s Red Mill Gluten Free Pancake Mix. It makes it so easy and I love the delicious blend (not an ad, just truly love this mix). I found a local food warehouse that’s open to the public that sells this pancake mix in large 25 lb bags, making it much more economical to purchase. Check around your local areas for any similar stores. Our local store is called Smart Foodservice.

I have not tried this recipe with any other gluten free flour blends as there are many different variables between gluten free flour mixes. So for the best results, use the same pancake mix I recommend. If you decide to try this with your own gluten free pancake blend, let me know and I’ll update and add that here for future readers to enjoy as well.Plate full of gluten free pumpkin pancakes with butter

Storing & Reheating LEftover pancakes

Store leftover pumpkin pancakes in the fridge in an airtight container. Or place in an air tight bag or container in the freezer for up to 3 months. When ready to eat, pop the pancakes into a toaster to reheat quickly. Or warm them up on a griddle or pan on the stove top.Maple syrup pouring onto gluten free pumpkin pancakes

Maple Syrup

Don’t forget to top these gluten free pumpkin pancakes with 100% maple syrup. The artificial stuff is made from corn syrup and colored with artificial coloring.

Pure maple syrup is made from the concentrated sap thats collected from sugar maple trees. Maple syrup has a low glycemic index, high levels of antioxidants and contains nutrients such as manganese, zinc, magnesium, potassium, riboflavin and calcium. Pretty impressive and so delicious.


Ingredients for gluten free pumpkin pancakes in large mixing bowl
Gluten free pumpkin pancake batter in a mixing bowl with a whisk


Measuring cup

Measuring spoon

Large mixing bowl


Can opener


Non-aerosol Cooking Spray

Electric Griddle

Or Cast iron griddle

Gluten free pumpkin pancakes cooking on electric griddleGold brown cooked gluten free pumpkin pancakes on electric griddlerEasy Gluten free dairy free pumpkin pancakes with text overlay

Looking for more gluten free breakfast ideas?

Check out this delicious oven baked nut free granola, fluffy gluten free pancakes, creamy coconut steel cut oats or perfect gluten free bread machine bread that’s great as toast too.

Like pumpkin?

You need to try this chocolate pumpkin cheesecake.

Stack of gluten free pumpkin pancakes with white mini pumpkin

Gluten Free Pumpkin Pancakes

Gluten free pumpkin pancakes made with Bob's Red Mill pancake mix make the perfect fall breakfast recipe that is easy to make and also dairy free!

Print Pin Rate
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 25 pancakes
Calories: 92kcal



  • Preheat griddle frying pan (or electric) over medium high heat.
  • In a large bowl, combine all ingredients in the order listed. Whisk together until batter is smooth and lumps are gone. More water may be added until desired pouring consistency. The batter will thicken as it rests, so adding a little water to the batter may be necessary.
  • Spray griddle with nonstick spray (we prefer non-aerosol avocado oil). Ladle pancakes onto griddle. Flip pancakes after they have risen with some bubbles forming at the top and edges of pancakes start to round out, approximately 4 minutes. Continue to cook pancakes on the other side for an additional 3 minutes or until cooked through.
  • Serve with butter (or non-dairy butter) and pure maple syrup on top.


If you would like to use the entire can of pumpkin puree, just double the recipe and use the entire can instead of 2 cups of pumpkin puree. Making a large batch is perfect for meal prep or freezing for later.


Serving: 1g | Calories: 92kcal | Carbohydrates: 13g | Protein: 2g | Fat: 3g | Polyunsaturated Fat: 3g | Cholesterol: 15mg | Sodium: 260mg | Fiber: 1g | Sugar: 3g

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    1. I’m so sorry about that! Thank you for commenting about that. I recently changed my recipe card plugin for my entire site and looks like this one got missed in the update. I just fixed the issue and all the info is there now. 🙂

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