Light, fluffy, and packed with warm spices – these gluten free pumpkin pancakes with yogurt topping are delicious and 100% gluten free.
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
To begin your Gluten Free Pumpkin Pancakes, start by mixing your wet ingredients.
Stir your pumpkin, yogurt, eggs, vanilla extract, and maple syrup in a medium to large sized bowl.
Next, continue whisking while you pour in your milk. Set the bowl aside.
In a new bowl, combine your dry ingredients. Start by adding your gluten-free flour.
Next comes the flax seed meal, baking powder and soda, and salt.
Don’t forget the ever important pumpkin pie spice.
Slowly add your wet ingredients to your dry while stirring. Mix well until there are no clumps and there are no dry spots.
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.
Brown on both sides; you’ll know they’re ready to flip when covered in a shiny film and the bubbles pop themselves.
Once both sides are browned to your liking, remove from the griddle and place on a plate.
To make the maple yogurt topping, start by adding plain yogurt to a bowl.
Next add your pure maple syrup and vanilla.
Mix it all together until fully incorporated, and it’s ready for your pancakes.
Serve Gluten Free Pumpkin 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 milk 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 use water instead of milk in pancake mix?
Yes you can! The result just might not be as fluffy as with milk.
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.
More Pancake Recipes
- Blueberry Banana Ricotta Pancakes
- Almond Joy Pancakes
- Banana Whey Protein Pancakes
- Chocolate Banana Greek Yogurt Pancakes
- Apple Cinnamon Buckwheat Pancakes
Eat It, Like It, Share It!
Did you try this recipe and like it? The next time you make it, snap a picture and share it to your socials! Tag @thelemonbowl and #thelemonbowl so we can admire and share your dish.
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.
Gluten Free Pumpkin Pancakes
- 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.