Gluten Free Pumpkin Pancakes

Gluten-free Pumpkin Pancakes | The Baking Beauties
First off, thank you to all that have downloaded the Holiday Baking E-Book, I really appreciate it, and love hearing all the stories of things that you have baked, or will be baking. If you haven’t downloaded it yet…why not? It’s FREE! :)

Now onto the pancakes: With the cooler weather, all things with pumpkin and the warm spices are always welcome. The smell along will warm you up and make you feel all cozy on the inside. What better way to start the day than with gluten free pumpkin pancakes. They are quick, simple, yet seasonal. We topped ours with just regular maple flavoured pancake syrup, but you could fancy them up with some cinnamon whipped cream. That would be fantastic.

Gluten Free Pumpkin Pancakes
  • 2 cups gluten-free flour (see note)
  • 1/2 teaspoon xanthan gum
  • 3 tablespoons brown sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground allspice
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1 1/2 cups milk of choice
  • 1 cup pumpkin puree (not pie filling)
  • 1 large egg
  • 2 tablespoons oil
  • 2 tablespoons white vinegar
  • 1/2 cup milk chocolate chips (optional)
  1. In a large bowl, combine milk, pumpkin puree, egg, oil, and vinegar.
  2. In a separate bowl, combine flour, xanthan gum, brown sugar, baking powder, baking soda, spices and salt. Stir into the pumpkin mixture, stirring just enough to combine.
  3. Heat a non-stick frying pan over medium high heat. Scoop batter onto hot frying pan, using approximately 1/4 cup per pancake.
  4. Brown on both sides and serve hot.
Gluten-Free Flour Mix is as follows: 4 cups superfine brown rice flour, 1 1/3 cups potato starch (not flour), 2/3 cup tapioca starch. Combine all ingredients in a large zipper-top bag. Shake until well blended.


Now onto the giveaway!
Some of you may remember, a while back one of my recipes was published in a cookbook, Foodista’s Best of Food Blogs Cookbook. The kind folks at  Simon & Schuster Canada have given me a copy of this book to give away to one of you! You can either keep it for yourself, or give it as a gift for Christmas, the choice is yours. Not all the recipes in this book are gluten-free, but there are a number of them, so there is something for everyone.

All you have to be entered to win is leave a comment here, telling me your favorite Christmas morning breakfast.

The contest is now closed, thanks to all that entered!


  1. Christine Harling says

    we always have a Christmas brunch with scrambled eggs, a hashbrown bake, fruit salad, sausage, and muffins or rolls. Yum!

  2. Taya says

    We love to have what I think is called monkey bread…pecans, pudding mix, cinnamon, dinner rolls…all baked together Christmas morning! Yum!

  3. NA says

    We had a number of different favorites. In our pre GF days my mother's cinnamon rolls or fresh homemade English Muffins were a big draw. Last year, though, I made a Christmas Frittata, which was both beautiful and so tasty my husband made me write down the recipe right then and there. (I had invented it like I do a lot of what we eat. I always know it was super good if he insists I write it down!) Oh, and Christmas Tea, too!

  4. cakedarla says

    My favorite Christmas morning breakfast is homemade cinnamon rolls. Since going gluten-free, though, I've been on a mission to find a GF recipe for them that I like as much as the original. I'll find it one day. :)

  5. suburban prep says

    Eggnog waffles and maple sausages. But I also love the leek quiche that I have made too with eggnog bread toast.
    msgb245 at gmail dot com

  6. Karen says

    I always make a quiche on Christmas Eve and just pop it in the oven to warm up on Christmas morning. I serve it with homemade GF scones, clementines and egg nog. Oh baby … I can't wait!

  7. betty r says

    Another delicious looking recipe..pumpkin pancakes..yummy:) I have some pumpkin in my fridge that needs using pumpkin pancakes it will be:)
    Christmas morning breakfast: We celebrate with family on Christmas Eve so Christmas morning it's usually just toast with homemade jam or porridge.

  8. Shona W says

    I sure do enjoy your recipes. Christmas breakfast is a huge feast around our house. We have eggs, bacon, sausage, pancakes and french toast with fresh fruit and to top is off some yummy warm vanilla lattes and steamed vanilla milk for the kids.

    email is

  9. Carolyn says

    Waffles with the jar of maple butter I used to put in my mum's stocking every year. My absolute fave Xmas breakfast!

  10. Marvelous says

    My favorite Christmas morning breakfast is served as brunch after sleeping in. Eggs over-easy, with buttered GF toast, GF bacon, a cup of fruit salad, and a large glass of OJ. I'm hungry just thinking about it. :)

  11. Stephanie says

    Those pancakes look delicious! I love something hearty and sweet – the last couple years I've made almond flour "cinnamon roll" muffins. So good!

  12. Catherine says

    Growing up we always had a big Irish breakfast for Christmas morning and now I do the same for my son and I – great stuff!!

  13. Bev Rempel says

    We love this meal! I usually try to make something diffrent every year. A big hit is Waffles with fruit sauce,bacon and white pudding! We also love omlettes and hashbrowns. Not sure what this year will bring.

  14. Georgianna says

    This book looks great and congratulations for getting your recipe printed in it!

    I am a lover of Cinnamon rolls on christmas morning. This year it'll be gluten free cinnamon rolls for the first time!

  15. Shannon says

    Fudge! My dad has made fudge for years and if I've gotten it in time, it's the first thing I pop in my mouth on Christmas morning! Several pieces…and then I've got a sugar rush that doesn't allow me to eat anything for several hours.
    wifeof2k2 at yahoo dot com

  16. Anonymous says

    We have always had had "monkey bread" and a great egg dish…but this is our first gluten-free, sugar-free holiday…couldn't find a substitute for the monkey bread, but the egg dish was fabulous…even the "normal" eaters loved it!….just took gf bread and broke it up in the bottom of a greased dish….take some sort of browned sausage ( I used organic sage sausage from Trader Joe's) and spread over the bread crumbs. Pour a mixture of 6 eggs, 1 tsp dried mustard, salt, pepper, and 1 cup rice milk or reg milk if not allergic) over the crumbs and sausage mix. Then top with cheddar cheese (I use cheddar flavored rice cheese)….cover and let sit in fridge over night…bake at 350 until brown and not runny! Yummy!

  17. Jeanine says

    Love all these breakfast traditions. So neat to "see" what everyone else does.
    Don't worry, ddiggspil, I've got your email address now. Thanks!

  18. Adrian says

    For Christmas morning, I love to prepare a crustless egg casserole. Sort of like an oven baked omelette. It is yummy with leftover Christmas ham inside and cheese and others yummy things left over from the holiday preparations. We have that with yummy eggnog french toast – made with gluten free bread! So good and soo easy. Most can be done the night ahead, so that we can enjoy the kids first thing in the morning and still have a nice breakfast!

  19. Tamara says

    Hi Jeanine! We have scrambled eggs, bite-size biscuits (gf of course) and hot chocolate. Simple, quick and easy, and leaves lots of room for Christmas dinner! Have a great holiday! Tamara

  20. Anonymous says

    I made these pancakes today and my super-picky, gluten-intolerant 5 yr old ate SEVEN of them! Without syrup! Thank you for such a great recipe. Planning to try your sandwich bread recipe tomorrow…hope it turns out as well at this one did! :)

  21. Kim - Cook It Allergy Free says

    Congratulations on being published in the book! I was at IFBC when they told the bloggers that were there that they had made it into the book! So so cool!
    And my favorite holiday morning breakfast to serve to the kids are my pumpkin pie waffles!

  22. Renaissance Woman says

    I make a breakfast casserole (a fancy crustless quiche) the night before, so that all I have to do it pop it in the oven when we get up. AND it's gluten free. It's one of the baking traditions I can continue, in spite of going GF in 2010. Thanks for all you do to make that easier!

  23. Eagles17 says

    The favorite Christmas breakfast in our house is quick and simple (we're not allowed to open presents until breakfast is done) – eggs and bacon with toast, Pillsbury cinnamon rolls, or buttermilk waffles. Mmm… My mouth is watering just thinking about it! Thanks so much for this amazing giveaway (!

  24. Penny says

    My favorite Christmas morning breakfast as a child would have been some of the Christmas candy in my stocking – candy canes are a favorite. Not so healthy, huh? Bacon, eggs, pancakes are always good, and especially on Christmas. Please enter me! bubbetta at hotmail dot com

  25. Anonymous says

    Thank you for offering the contest. My favorite Christmas morning breakfast was an egg cassorole dish. I haven't tried it since having to go gluten free but maybe I'll try it using Udi's bread. My email is

  26. says

    Well now, how come I did not know that you’ve been published? Congrats!! My favourite Christmas breakfast is Christmas dinner leftovers. Since we are French Canadian, we celebrate Christmas at midnight, on Christmas Eve. The (try to) sleep late and have leftovers for breakfast. YUM!

  27. says

    I just made these pancakes for my two-year-old who is intolerant of dairy, soy and gluten. I did not use your flour recipe (because I had a blend from a previous recipe I made), and omitted the allspice because I couldn’t find mine. Because the batter was so thick I took half and baked it into “pancake cookies”. I used a cookie scoop and placed onto parchment paper. I baked for about 14 minutes at 350 – until they held together and were golden. The pancakes also turned out exceptional! I will definitely make these again in both forms. I am going to try freezing them because the recipe was large for our small house. Hope they toast well!

    • says

      Glad that your family liked them, Jolene! When my pancake batter seems too thick, I usually just add more milk. Happens sometimes. :) but, I bet they are great as cookies too. Thanks for the tip!

  28. Debbie Snyder says

    I just made these tonight, since we need to be out the door bright and early tomorrow morning. The batter was thick so I added a half of stick of melted butter to the batter. It made it very smooth and the kids gave it two thumbs up. They don’t even need syrup because of the chocolate chips. Thank you for another wonderful pumpkin GF recipe!

  29. Erica Cooper says

    Hello! I love your recipes and tried this one today….the batter was pretty thick (I used Tom Sawyer all purpose gf flour blend) but delicious. I wonder how to “thin” the batter so the pancakes will be a little bit thinner.

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