These Gluten Free Pumpkin Buttermilk Pancakes are fluffy and full of spiced fall flavors. Top these off with a pat of butter and real maple syrup for the most amazing pancake filled breakfast! 

First off, let me tell you that all my family loved these Gluten Free Pumpkin Buttermilk Pancakes. My teenage son who is no longer gluten free and is not a fan of pancakes said, “Mom, I think these are the best pancakes I have ever had!” Well, coming from him, that is a HUGE compliment! So, I had to share these with you so your family can enjoy them too! 

Actually, I wanted to make a heartier pancake for breakfast so I added 80% whole grains to 20% starches. These gluten free pumpkin buttermilk pancakes have a good amount of fiber and protein. It held up well and has a great fall flavor with a hint of sweetness.   

Ingredients in Gluten Free Pumpkin Buttermilk Pancakes

• brown rice flour -rich in B6, potassium and magnesium
• oat flour -rich in dietary fiber which is necessary to feed our microbiome (If allergic to oat flour, use sorghum flour instead)
• potato starch -lightens the pancake so it is not too dense
• corn starch -will help to create a crispy top (if you are allergic, swap out with arrowroot flour)
• xanthan gum – helps to thicken and stabilize the batter
• baking powder + baking soda– helps make pancakes fluffy
• salt – I use a dash to balance out the flavors
• coconut sugar – I love coconut sugar because it is low glycemic and has a slightly sweet flavor, feel free to use brown sugar if that is what you have on hand
• unsalted butter – adds a delicious rich flavor and good fats, feel free to use avocado oil if you need to be dairy free
• eggs – helps to bind the pancakes together and adds a protein boost
• low-fat buttermilk – gives a wonderful rich flavor but if you are out or allergic, feel free to use any diary or non-dairy milk replacement
• pumpkin puree – I use canned organic pumpkin puree and NOT pumpkin pie mix, you can also use homemade pumpkin puree
• vanilla extract – adds a nice flavor profile to the batter
• avocado oil or coconut oil– I use a small amount for the pan to give those nice crispy edges

Gluten Free Pumpkin Buttermilk Pancakes in 4 Easy Steps

1. In a large bowl, whisk together dry ingredients.
2. In a separate bowl, add melted butter, buttermilk, eggs, pumpkin puree and vanilla. Blend well and and to dry ingredients until well combined.
3. Heat a non-stick griddle or pan to medium heat. Add 1-2 Tablespoons of oil to pan. Use a 1/3 measuring cup to scoop out batter and pour batter onto griddle or pan and form a 4″ pancake. Batter will be slightly thick so you will need to spread it out.  I use a small rubber scraper to scoop out batter and shape into a circle. Repeat and form 3 pancakes if using a 12” non-stick pan. Heat 1 1/2 minutes on first side. When see 3-5 holes start to form, it is time to flip. Heat about 1 1/2-2 minutes on the second side. Keep pancakes warm in a tortilla warmer or place on baking tray in a 200 degree preheated oven.
4. Repeat with remaining batter. Will make approximately 13 four inch pancakes. Serve with butter and Vermont maple syrup.

My Favorite Pancake Making Tips

• Use the right pan: I highly suggest using a non-stick pancake griddle, a large 12’’ non-stick pan or well seasoned cast iron. I am using a 12” Ceramic Green Pan to make these pancakes and I can fit 3 four inch pancakes at a time. I have used the XL Ceramic Griddles and I love these for time efficiency, but I find that they do need to be replaced annually. If using cast iron, just make sure it is properly seasoned and not too hot. I find that the first pancake does not come out as good as the second batch when using cast iron. 
• Best tools for flipping success: Pumpkin pancakes are always a bit more fragile than your average pancake so it is best to use a wide spatula. You will need a wide silicone spatula if using non-stick, such as this one. For cast iron, I like a thin stainless steel spatula also known as a fish spatula. 
• Flip at the right time: Be sure to flip pancakes after you start to see 4-5 small holes show up, at roughly 1.5-2 minutes.
• Maintain the right temperature: I am using a medium-low heat. You want be able to give the pancakes 1.5-2 minutes per side. If your heat is too high, the pancakes will burn. So do not have your flame too high. The pancakes need enough time per side to cook through. 
• Keep pancakes warm: I personally use a tortilla warmer pouch to keep my pancakes warm. It will keep them nice a warm for about 20 minutes. If you do not have a tortilla/pancake warmer, place the pancakes on a baking sheet in a 200 degree oven.

How to Serve Gluten Free Pumpkin Buttermilk Pancakes

My favorite way to serve these Gluten Free Pumpkin Pancakes is topped with grass-fed butter and real Vermont maple syrup. These are definitely decadent and Oh-So good! Additional topping options would be: toasted pecans, sliced bananas and blueberries. If you make these, please share your results in the comments below be please tag me on Instagram @nurturemygut – I love seeing your creations in action! 

Happy Cooking!

Ester

More Gluten Free Fall Recipes to Try

Gluten Free Apple Pie Bars

Gluten Free Apple Cinnamon Oatmeal Cookies

Gluten Free Dairy Free Pumpkin Pie

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Ester Perez

I’m a loving wife, mother of two healthy children, and I am obsessed with teaching people how to make delicious and mouth-watering gluten-free/Paleo friendly foods that nurture your gut!

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