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Stacked pumpkin pancakes side view angle with a drizzle of caramel

Gluten Free Pumpkin Pancakes

Julia | The Yummy Bowl
Deliciously fluffy and light Pumpkin Pancakes are gluten free, made with fresh homemade pumpkin puree, spices, and drizzled with pumpkin caramel. They are easy to make and an inexpensive breakfast option that both kids and adults will love.
5 from 1 vote
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Course Breakfast, Dessert
Cuisine American
Servings 18 pancakes
Calories 170 kcal


  • 2 cup gluten-free flour
  • ½ cup gluten free oatmeal
  • 1 tablespooon baking powder
  • 1 teaspoon salt or to taste
  • 1 ½ cup milk
  • 4 tablespoon granulated white sugar
  • 3 large eggs
  • 1 ½ teaspoon ground cinnamon
  • 4 tablespoon butter melted and cooled
  • 1 ½ cup pumpkin puree canned or freshly homemade
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground nutmeg
  • 1 ½ tablespoon vegetable oil I used olive oil


  • Separate the egg yolks (add to a separate large bowl) from egg whites.
  • In a large mixing bowl add sugar to your egg yolks and blend with an electric mixer.
  • Add pumpkin puree. Mix on low.
  • Now add the melted butter, oil. Blend until combined. Follow with milk.
  • In a separate bowl, whisk sifted flour and baking powder.
  • Add oatmeal, cinnamon, nutmeg, vanilla, salt. Combine with wet ingredients and mix again on low. Let the batter sit for 5-10 minutes.
  • In a separate bowl, whisk the egg whites until creamy and fluffy. It should look like whipped cream (or similar to Meringue).
  • Slowly, in small quantities fold whipped egg whites to the earlier prepared batter and gently combine with a spatula (not a mixer, important) not to lose the airy texture. The pancake batter is ready!
  • Heat medium size (or a pancake pan) non-stick pan over medium heat. Do not add oil to it. You will cook on a dry pan, just make sure to reduce heat if necessary.
  • Cook until few bubbles start to form and the batter has slightly risen, bottom side starts to get golden brown. Flip and repeat on the other side.
  • Serve while still hot with butter, Pumpkin Caramel Sauce, and other toppings of choice.https://theyummybowl.com/pumpkin-caramel-sauce/



  • Pancakes - to make them extra thick, simply increase the amount of batter when adding into the pan. (I usually use ¼ or ⅓ cup)
  • Pancake Batter - The key here is to not over mix the batter. Very important, when adding whipped egg yolks to the batter use a light touch and stir gently.
  • Ingredients - For the perfect pancake batter, make sure to have all your ingredients at room temperature.
  • Pumpkin puree - In this recipe, I’ve used fresh pumpkin puree. 
  • For toppings - Pumpkin Caramel Sauce
  • Why are my pancakes so thin? The reasons why pancakes are thin may be because of incorrect ingredients measurements, always use a kitchen scale/correct measuring cups and spoons when making the batter. Allow the cold ingredients to come to room temperature before mixing in the batter. Batter should be thick but pourable. Let the batter rest for 15-30 minutes before cooking. Heat up the skillet to medium-low and keep the temperature the same. The thick batter should be poured into a hot pan, allowing it to spread a little but not too much. Wait until bubbles will form and flip your pancake, gently press on top with a spatula to ''even'' the pancake out if needed.
  • Should pancake batter be thick or runny? When making American-style pancakes, the batter should be thick but still pourable and not runny. The batter may be a bit lumpy depending on the ingredients used and it is fine.



Calories: 170kcal
Keyword gluten free pumpkin pancakes, how to make pumpkin pancakes, pumpkin pancake recipe, pumpkin pancakes
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