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Gluten-Free & Wheat-Free
Pumpkin Spice Pancakes

GF Recipe Summary

Gluten-Free Pumpkin Spice Pancakes: A flavorful Gluten-Free Pancake loaded with Pumpkin flavor and the spices found in Pumpkin Pie

Not only does this pancake have a wonderful pumpkin and spice flavor, it is loaded with nutritional benefits including high fiber (about 8 grams per batch) and high levels of Vitamin-A (300% US RDA per batch). Simple to make, and an excellent alternative to the plain pancake. For chocolate-lovers, add a few chocolate chips to the mix for a treat.

Gluten-Free Recipe Card and Pictures

Gluten-Free Pumpkin Spice Pancakes
½ Cup Pumpkin (Canned, unflavored)
¼ Cup Brown Sugar
1 Egg
¼ Cup Buckwheat Flour
2 Tablespoons Teff Flour
½ Teaspoon Baking Powder
¼ Teaspoon ground Cloves (or Allspice)
¼ Teaspoon ground Nutmeg (I used fresh ground)
1 Teaspoon ground Cinnamon
Pinch/Dash of Ginger
¼ Cup Water** (this seems to vary based on pumpkin)
(optional) Chocolate Chips


Just mix all the ingredients together well (I used electric mixer). Place the resulting batter on your fry pan or griddle in amounts that, when spread to a thickness of ⅜" or so (using a spatula or spoon), forms a 4-5" round pancake. Adjust your frying temperature such that the pancakes cooks about ¾ of the way through prior to flipping (and, without burning). Continue to fry second side until golden brown. When done, the inside should look like a normal pancake (i.e., cooked through, with some bubbles, and not overly "wet") — this is what I found hardest to achieve consistently thusfar, as temperature seems critical, as does the water content, since the pumpkin holds a fair amount of moisture.

Authors Comments

(mike) I will admit, I have had a tough time getting the outcome to be consistent, and these pancakes are very sensitive to proper moisture content and pan temperature. Some batches come out perfect, others are a bit "wet" inside. I'll be "tuning" them a bit for sure, but for now, I have the flavor just where I want it to be.

I had the following objectives for this recipe:

  • Dairy-Free — done: I use water in the recipe vs. Milk
  • Low-Fat — no added fats
  • High-Fiber — Yes! About 8 grams per batch (which, I call a serving), which is about four 4-5" pancakes. 5 grams fiber from the Pumpkin, 2 grams from the Teff, and the rest from Buckwheat, Cinnamon, misc.
  • Nutritious — 300% of the RDA of Vitamin A, some Iron/Calcium, (and all that Fiber)
  • Easy to Make — generally, but needs tuning to meet this objective completely and consistently

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