Gluten Free Pumpkin Pancakes with Homemade Cinnamon Butter

As the leaves change and cooler mornings roll in, there's no better way to welcome autumn than with a warm stack of gluten free pumpkin pancakes topped with rich cinnamon butter. If you love cozy seasonal flavors, this easy and fluffy pancake recipe is a must-try!

Why You'll Fall in Love with this Gluten Free Pumpkin Pancakes Recipe

Made with wholesome ingredients like pure pumpkin puree, gluten-free flour, and warming spices, these pancakes are the ultimate comfort food. Plus, the cinnamon butter adds the perfect sweet and spicy finish that melts beautifully over a hot stack.

These pancakes are:

• Gluten-free and dairy-free optional
• Packed with pumpkin spice flavor
• Perfect for fall brunch or a cozy weekend breakfast
• Freezer-friendly for meal prep
• Kid-approved and easy to make

If you're looking for the best gluten free fall breakfast idea, this is it!

Ingredients You'll Need

For the Gluten Free Pumpkin Pancakes:

• 1 cup gluten-free all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ teaspoon ground cinnamon
• 1 teaspoon pumpkin spice
• ½ cup pumpkin puree
• 2 tablespoon melted butter or oil
• 1 large egg
• ¾ cup milk (dairy or plant-based)
• 1 teaspoon vanilla extract

For the Homemade Cinnamon Butter:

• ½ cup salted butter, softened
• 4 tablespoon powdered sugar
• 1 teaspoon ground cinnamon
• ½ teaspoon vanilla extract

Instructions

Make the Cinnamon Butter:

1. In a small bowl, mix together softened butter, powdered sugar, cinnamon, and vanilla.
2. Stir until smooth and creamy.
3. Set aside or refrigerate until ready to use.

Make the Pumpkin Pancakes:

1. In a large mixing bowl, whisk together the dry ingredients: gluten-free flour, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
2. In another bowl, whisk together pumpkin puree, melted butter, egg, milk, and vanilla until well combined.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
4. Heat a non-stick skillet or griddle over medium heat and lightly grease it.
5. Scoop about ¼ cup of batter per pancake onto the skillet. Spread slightly with a spoon if needed.
6. Cook for 2-3 minutes, until bubbles form on the surface and the edges look set. Flip and cook for another 1-2 minutes until golden brown and cooked through.
7. Repeat with the remaining batter.

Serve:

Stack the pancakes high, top with a generous pat of cinnamon butter, and drizzle with maple syrup. Enjoy warm!

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Tips for Fluffy Gluten-Free Pancakes

• Let the batter rest for 5-10 minutes before cooking to improve texture.
• Add more milk if the batter is too thick.
• Double the batch and freeze extras for easy weekday breakfasts!

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Make It Your Own

• Add chocolate chips or chopped pecans for extra flavor.
• Use almond milk or oat milk for a dairy-free pumpkin pancake version.

These gluten-free pumpkin pancakes with cinnamon butter are full of warm fall spices, fluffy texture, and rich flavor. They're perfect for crisp autumn mornings, Thanksgiving brunch, or anytime you want a cozy, comforting meal.

Don't forget to pin it, share it, and come back for more gluten-free fall recipes!

Have you tried this recipe? Be sure to tag me on instagram @thrivingglutenfree so I can see how it turned out!

Let's Eat!