Gluten Free Pumpkin Pancakes

Posted on December 13, 2015
Gluten Free Pumpkin Pancakes

Skill Level: Easy

Time: 20-30 minutes

Servings: 2-4 servings


2 cups Sweet Ali’s gluten free flour

2 tablespoons brown sugar

1 tablespoon white sugar

2 teaspoons baking powder

1 teaspoon baking soda

½ teaspoon salt

1 cup pumpkin puree

1 teaspoon cinnamon

½ teaspoon ground ginger

½ teaspoon ground allspice

1 egg

1 ½ cups milk (or milk alternative)

2 tablespoons vegetable oil

2 tablespoons lemon juice

2 teaspoons grated lemon zest


  1. Combine flour, brown sugar, white sugar, baking powder, baking soda and salt in a large mixing bowl and whisk together for two minutes to aerate
  2. In a separate bowl, combine pumpkin puree, cinnamon, ginger, allspice, egg, milk, vegetable oil, lemon juice and lemon zest. Mix in the flour mixture and stir until moistened (Do not overmix)
  3. Lightly coat skillet or griddle with butter (or butter alternative) over medium heat. Drop 1/4 cup of batter onto skill.  Cook until bubbles appear on top, approximately 2 minutes.  Flip and cook until golden brown on underside, approximately 2 minutes more.  Continue with remaining batter.
  4. Serve with syrup, powdered sugar or other topping.
  5. Enjoy!

2 thoughts on “Gluten Free Pumpkin Pancakes

  1. Sheree on October 1, 2018 at 10:09 am said:

    What would you recommend replacing the egg with for a vegan version?

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