Gluten Free Pumpkin Pancakes

Light, fluffy, and packed with warm spices – these pumpkin pancakes with yogurt topping are delicious and 100% gluten free.

Maple yogurt topping drizzled over gluten free pumpkin pancakes.

Pancakes are one of my favorite go-to breakfasts. Not only are they easy to alter and customize, but they are quick and delicious! In fact, now that I know how easy it is to make homemade frozen pancakes, we almost always have a stash in the freezer ready to go for busy weekdays. These Gluten Free Pumpkin Pancakes are just another delicious addition to that freezer stash.


  • Pure pumpkin: Not to be mistaken with pumpkin pie mix, pure pumpkin is rich in vitamins and nutrients while being a warm, sweet, fall flavor.
  • Plain yogurt: Tangy and a bit acidic in flavor, while being high in calcium, protein, vitamins, and probiotics, I love cooking with yogurt.
  • Milk: Any milk will work. It hydrates the dry ingredients while adding strength and structure to your batter, as well as flavor.
  • Eggs: Necessary protein to help bind the ingredients together and keep the pancakes from crumbling.
  • Pure Maple syrup: A natural sweetener filled with antioxidants and minerals, it’s a classic flavor associated with pancakes.
  • Vanilla: Naturally sweetens and uplifts the pancakes flavor.
  • Gluten free baking flour: If you follow a gluten free diet or find yourself needing to feed someone who does, I highly recommend stocking your pantry with a bag of gluten free all-purpose flour. You can literally use it in place of regular flour in just about any recipe.
  • Flax seed meal: It doesn’t add much in flavor, but it’s a fantastic source of omega-3 fatty acids, antioxidants, and fiber.
  • Pumpkin pie spice: A delicious blend of nutmeg, cinnamon, cloves, ginger, and sometimes allspice. It tastes like how receiving a warm hug feels.
  • Baking powder: Used to lighten the texture and increase the volume of the pancakes.
  • Baking soda: A leavening agent used to help make your pancakes nice and fluffy.
  • Salt: Balance in all things, the salt helps to even out the flavor while stabilizing the pancake.

How to Make Gluten Free Pumpkin Pancakes

Adding yogurt to pumpkin

To begin your Gluten Free Pumpkin Pancakes, start by mixing your wet ingredients.

person cracking eggs into bowl

Stir your pumpkin, yogurt, eggs, vanilla, and maple syrup in a medium to large sized bowl.

Stirring milk into pumpkin pancake mix

Next, continue whisking while you pour in your milk. Set the bowl aside.

Gluten free flour in bowl

In a new bowl, combine your dry ingredients. Start by adding your gluten-free flour.

Flax seed meal added to bowl

Next comes the flax seed meal, baking powder and soda, and salt.

Adding pumpkin pie spice

Don’t forget the ever important pumpkin pie spice.

person adding wet ingredients to dry

Slowly add your wet ingredients to your dry while stirring. Mix well until there are no clumps and there are no dry spots.

Liz making pumpkin pancakes

Heat a griddle or frying pan to medium heat, and spray with cooking spray. Pour 1/4 cup of batter at a time onto the griddle, creating your pancakes.

Cooking gluten free pumpkin pancakes

Brown on both sides; you’ll know they’re ready to flip when covered in a shiny film and the bubbles pop themselves.

Finished gluten free pumpkin pancakes

Once both sides are browned to your liking, remove from the griddle and place on a plate.

Adding yogurt to empty bowl

To make the maple yogurt topping, start by adding plain yogurt to a bowl.

Adding maple syrup to yogurt

Next add your pure maple syrup and vanilla.

Stirring in vanilla

Mix it all together until fully incorporated, and it’s ready for your pancakes.

Gluten free pumpkin pancakes

Serve pancakes topped with maple yogurt topping and fresh berries. Enjoy!

Change It Up

  • Keep the gluten. If you don’t have a gluten allergy or intolerance, you can easily use regular flour in this recipe instead of gluten free.
  • Make it sweeter. I’m a sucker for a good pumpkin chocolate chip cookie, so adding chocolate chips to these pancakes make them taste like having cookies for breakfast.
  • Allergic to eggs? No problem. Use 1/4 cup applesauce in place of each egg. It adds moisture and a bit of binding, making it a perfect replacement.
  • Make it dairy free. Instead of cows milk, use unsweetened almond or coconut milk. And use a soy or coconut based yogurt.

Frequently Asked Questions

How do I store leftover pancakes?

Kept in a resealable bag or airtight container, your pumpkin pancakes will keep in the fridge for up to 5 days. Or you can follow my instructions for how to freeze and reheat them.

Can I still use syrup with these pancakes?

Of course you can! I like the maple yogurt topping as it lowers the artificial sugars while increasing healthy fats and protein, but you can still top these with pancake syrup.

I don’t have flax seed meal, will that change the texture much?

It might make your batter a bit thinner, but you can counteract that by adding more flour or another healthy additive, like oats, wheat germ, or chia seeds.

Eating gluten free pumpkin pancakes

More Pancake Recipes

Liz enjoying gluten free pumpkin pancakes.

If you’re like me and love all things pumpkin, these pancakes will be a hit! And with so many easy ways to customize them for anyone’s dietary needs, you can share them with all of your friends and family.

Your fork is waiting.

Drizzling syrup over pumpkin pancakes

Gluten Free Pumpkin Pancakes

4.67 stars average
Light, fluffy, and packed with warm spices – these pumpkin pancakes with yogurt topping are delicious and 100% gluten free.
PREP: 10 minutes
COOK: 10 minutes
TOTAL: 20 minutes
Servings: 4


Maple Yogurt Topping


  • In a large bowl, stir together liquid ingredients: pumpkin, yogurt, milk, eggs, vanilla, and maple syrup; set aside.
  • In a medium bowl, whisk dry ingredients: gluten free flour, flax seed meal, pumpkin pie spice, baking powder, baking soda, and salt.
  • Carefully add the dry ingredients to the wet and stir until just combined – careful not to over-mix.
  • Heat a non-stick griddle or frying pan over medium heat and spray with cooking spray. Pour batter on to griddle, 1/4 cup at a time, and brown on both sides.
  • While pancakes are cooking, mix together Maple Yogurt Topping in a small bowl and set aside until pancakes are ready to serve. When pancakes are cooked, serve with a dollop of Maple Yogurt Topping and fresh fruit.


Serving: 2pancakesCalories: 348kcalCarbohydrates: 57.1gProtein: 19.3gFat: 6.6gSaturated Fat: 0.7gPolyunsaturated Fat: 5.9gTrans Fat: 0gCholesterol: 91mgSodium: 392mgFiber: 10.2gSugar: 13.6g

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25 thoughts on “Gluten Free Pumpkin Pancakes”

  1. Just made your Almond Flour Blueberry Muffins and they were delicious. With this recipe do you think I could substitute the Gluten Free Flour with Almond Flour?….And should I use the same amount if I decide to make them with Almond Flour?

  2. These were delicious! But way too thick. I think it was the flax meal? I know it’s a binder and often used as an egg substitute, and while I love flax I think I’d leave it out next time or add on top after cooking. I tried adding a lot more liquid and the batter won’t thin out, probably overmixed now! But even super thick, they tasted great!

    1. Hi Liz! I make these all the time so I would love to help troubleshoot. Did you make any other substitutions at all? I add flax seed all the time. A little water or extra milk always does the trick. Either way I’m so glad they were still tasty!!

  3. Fun recipe and I love the Greek Yogurt Maple topping! We do quick & easy pumpkin pancakes at our house by adding 1/2 can pumpkin puree to a GF pancake mix such as Bob’s Red Mill, then add ground cinnamon or pumpkin pie spices. Yum!

  4. I’m not gluten free. Could fresh ground whole wheat flour be subbed for the gluten free flour? I don’t know if you can sub gluten free flour 1-1 with whole wheat. The recipe sounds wonderful. Thanks!

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