Few things rival the simple pleasure of a hot stack of pancakes. But to make the experience even better, make them fluffy pumpkin pancakes!
Made with cassava flour and pure pumpkin puree, these pancakes are gluten free, paleo, and nut free. Grab a jug of pure maple syrup and let’s make your breakfast dreams come true!
How to make fluffy gluten free pancakes from scratch
Better breakfasts mean pumpkin pancakes from scratch.
At least, that’s how we do in my house.
Fortunately, this gluten free version whips up quickly and you’ll be mowing down a stack before you know it.
The main ingredient you’ll need:
- cassava flour (Otto’s is my favorite!)
- arrowroot flour
- pumpkin pie spice
- pure maple syrup
- pumpkin puree
- cooking fat
- dairy free milk
Once you’ve got your ingredients together, it’s as simple as mixing the dry ingredients, then adding the wet ingredients. Batter made!
Preheat a skillet over medium/medium-high heat and add a tablespoon or so of cooking fat. I usually use olive oil or ghee in my cast iron skillet.
Add 1/4 cup of batter to the skillet at a time. Oh, and one tip for awesome circular pancakes — use the outer ring of a mason jar lid as a guide! Just put the ring in the skillet, pour the batter in the hold in the center, then remove the ring.
Flip the gluten free pumpkin pancakes once small bubbles begin to rise up around the outer edges of the batter.
Top tricks for fluffy pancakes
Pancakes always fall a little flat? There could be a few different factors affecting your pancakes.
- Don’t overmix. Mixing the batter past the point of the ingredients blending together can cause the air bubbles to deflate.
- Expired baking powder. Baking powder/soda are ingredients we tend to buy and keep around for years and years and years until they run out… But did you know baking soda and powder will lose their effectiveness after 9-12 months? To test your baking soda and powder, put 1 tablespoon in 1/3 cup hot water. It should fizz and foam up. If it doesn’t, that stuff’s lost its oomph.
- Not letting the batter rest. Let the batter rest for 5-10 minutes while your skillet is heating up. You should notice a slight difference in the consistency of the batter — that’ll affect how your pancakes turn out!
And for one last optional tip:
Whip the egg whites before adding them to the batter. This is my favorite way to get super fluffy, crisped-on-the-outside waffles, too. Separate the eggs, adding the yolks to the wet ingredients and prepare the rest of the batter. Whip the whites until soft peaks form. Then fold them into the batter just until combined.
The whipped egg whites definitely make a difference! But I definitely don’t take the time for it each morning the craving for pancakes hits. If you’ve got the motivation, give it a try to see how much of a difference it makes.
How to top your pancakes for an even better breakfast
Part of what makes us all love pancakes for breakfast is the toppings — who eats dry pancakes?
Going beyond maple syrup (and please make sure you’re getting PURE maple syrup… that stuff can’t be beat!), use some of these topping ideas to make your easy pumpkin pancakes even better.
- Toasted nuts (pecans are a favorite here!)
- Roasted fruit (especially apples)
- Whipped coconut cream
- Pumpkin butter or apple butter
- Maple “cream cheese” spread (blend soaked and drained cashews + maple syrup)
More breakfast recipes to serve up in the AM
- The Best Plantain Pancake Recipe
- Seafood Omelette with Hollandaise Sauce
- Steak & Egg Breakfast Tacos with Chimichurri
- Salmon Cake Eggs Benedict
Equipment needed for this recipe
If you want to see my favorite kitchen equipment, shop my Amazon Page, where I’ve rounded up my top picks!
Or check out my dream kitchen collection on Food52.
Did you try this recipe? I’d love to hear what you think! Comment below or tag me on Instagram.Print
Top these gluten free pumpkin pancakes with toasted nuts, roasted fruit, or pumpkin/apple butter for a true breakfast treat!
- 1 1/2 cups cassava flour
- 1/4 cup arrowroot flour
- 3 teaspoons baking powder
- 1 teaspoon sea salt
- 2 teaspoons pumpkin pie spice
- 1/4 cup pure maple syrup
- 1 teaspoon vanilla extract
- 3/4 cup pumpkin puree
- 2 large eggs
- 4 tablespoons ghee/butter/coconut oil, melted
- 1 1/2 cups dairy free milk (I used an almond/coconut milk blend)
- In a large bowl, combine the cassava flour, arrowroot powder, baking powder, sea salt, and pumpkin pie spice. Add the maple syrup, vanilla extract, pumpkin puree, eggs, melted ghee, and dairy free milk, stirring until smooth.
- Heat 2 tablespoons of cooking fat in a cast iron skillet over medium to medium-high heat. Add 1/4 cup of the batter to the skillet at a time, adding as many pancakes as you can fit. Cook for 3-5 minutes, until air bubbles start to form around the edges of the pancake. Flip and cook for an additional 2-3 minutes. Repeat until all batter has been used.
- Serve with maple syrup, toasted nuts, coconut cream, or roasted fruit. Get creative!
Keywords: pumpkin pancakes, paleo, gluten free, nut free, pumpkin, breakfast