Gluten-Free Pumpkin Pancakes

Gluten free pumpkin pancakes with maple syrup

A short stack of gluten free pumpkin pancakes

It would seem that I’m not the only one in this house having to avoid some favorite foods.

The Hubster also recently tested for a few sensitivities. Sensitivities that are causing him headaches, indigestion, and fatigue. Sensitivities to some of his favorite dietary staples like gluten, eggs, and garlic.

Basically knocking out every single breakfast item that he consumes. On a daily basis.

A short stack of gluten free pumpkin pancakes

And because I’m a good wife, I decided to find him a suitable breakfast alternative.

I have to say I was a bit intimidated to take this on. I’m beyond horrible at making pancakes. Mine always end up burnt on the outside and raw on the inside. Not to mention that gluten free baking just makes my head spin.

Thank goodness for the internet and for posts like this from and this one from Daily Dietribe.

Gluten free pumpkin pancakes with maple syrup

If you would have told me a week ago that there was a gluten-free pancake that was moist and fluffy, that I could make…

I would have told you that you had a screw or two loose.

But these. THESE pancakes. Are almost fail proof. Are the perfect addition to your fall breakfast menu. Are just. plain. awesome.

Just be warned that the recipe makes more pancakes than you can shake a stick at. I would recommend halving the recipe if you don’t want to have to freeze them.

(We’re still waiting to find out how the frozen ones taste. I’ll keep you posted.)

Gluten free pumpkin pancakes with maple syrup

A short stack of gluten free pumpkin pancakes

Gluten-Free Pumpkin Pancakes

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes


  • 2 cups garbanzo bean chickpea flour
  • 1/2 cup tapioca starch or flour
  • 1/2 cup brown rice flour
  • 1 tsp baking soda
  • 1 tbs organic, raw sugar
  • 1 3/4 cup water more if needed
  • 1/2 cup pumpkin puree
  • 1 tbs vinegar
  • cooking oil canola, coconut


  1. Heat skillet over low to medium heat.
  2. In a large mixing bowl, whisk to combine dry ingredients: garbanzo bean flour, tapioca starch, rice flour, baking soda and sugar.
  3. Add in water and pumpkin puree. Stir to combine.
  4. Add in vinegar right before cooking—it will activate the baking soda and help make pancakes light and fluffy.
  5. Spoon pancake batter into frying pan, about 2-4 tbs per pancake.
  6. Once edges start to brown and bubbles form through the pancake, flip and cook on the other side. About 1-2 minutes, depending on size.
  7. Serve hot with your favorite toppings!
  8. If making the entire batch, you may want to place cooked pancakes in a warm oven (200F) until done.
  9. If you have leftovers, the pancakes can be frozen and reheated in a toaster oven or microwave for another delicious meal.

Allergen Information

Nightshade Free, Dairy Free, Wheat Free, Gluten Free, Egg Free, Soy Free, and Corn Free.

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Written by

Emily Levenson is learning to trust her gut all over again. She is committed to listening to AND following the nuggets of wisdom her gut has been dishing out for decades. You can follow Emily's journey here on the blog, through the Nourish + Flourish podcast, and through her posts on Instagram.

3 comments / Add your comment below

  1. I’m getting a strone chickpea flavor. I’d added cinnamon and ginger to the flour. Maybe a scant 1/4 tsp. of clove? Could pass as a savory alternative to bread, too.

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