Gluten Free Pumpkin Crepes

Gluten-free Pumpkin Crepes | The Baking Beauties

I truly do love all things pumpkin, and the other day when my son asked me if we could have crepes, I decided to try my hand at making them gluten free pumpkin crepes. I’m not sure how that happened. All things started out normal, then the next thing I know, I’m reaching for my jar of pumpkin puree! However, they were a huge success and everyone’s crepe cravings has been filled. These would be really great with some whipped cream in them, but we kept things simple and just served them with some maple syrup.

Gluten Free Pumpkin Crepes
Prep time: 
Cook time: 
Total time: 
Serves: 4
Add more milk if the batter is too thick to spread nicely across the pan. I usually have 2 frying pans going at a time, but they need your full attention then. You can not leave them on the stove unattended, because they cook so quickly.
  • 1 1/2 cups all-purpose gluten-free flour mix (see note)
  • 1/2 teaspoon xanthan gum
  • 1/2 teaspoon pumpkin pie spice
  • 1 tablespoon sugar
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup pumpkin puree (not pie filling)
  • 1 1/2 cups milk (or water for dairy-free)
  • 2 large eggs
  • 2 tablespoons vegetable oil
  • 1/2 teaspoon vanilla
  1. In a small bowl, combine all dry ingredients.
  2. In a larger bowl, combine all wet ingredients.
  3. Combine the wet & dry ingredients, whisking until nearly smooth (a few lumps are alright).
  4. In a hot frying pan (about medium heat) pour approximately 3/4 cup of batter in the middle of the pan. Lift the pan & turn it to distribute the batter over the entire pan. You want your batter to cover the entire bottom of the frying pan when you are done.
  5. Once there are little holes and air bubbles forming in the top of your pancake, using a spatula, carefully flip the crepe to brown the other side. This does not take long to cook, because they are so thin.
  6. You can top with your favorite syrup, fresh fruit, sprinkle with sugar, or any other multitude of toppings. Roll up and enjoy!
Flour blend: 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.



  1. Tamara says

    Oh, my, it looks and sounds delicious…sounds like a perfect thing for a snowy morning breakfast, or a hot chocolate afternoon…first snow of our season – today! Yeah!

  2. Steph says

    Just wondering if you could substitute sour cream for the pumpkin purée because my husband isn’t a pumpkin fan. Or is there a different ingredient that would work?

  3. Steph says

    Yeah unfortunately he’s not, (I love pumpkin!). But I didn’t have potato flour for your other recipe so I used this recipe and used sour cream instead of the pumpkin and added a little cinnamon instead of pumpkin spice and they were awesome!! The kids devoured them, next time I’ll double it.

    • says

      This flour blend would work with the other one too. That’s the exact reason all my newer recipes use individual flours. All preblended flour blends are different, that’s a pet peeve of mine. Glad to hear they were a hit though, that sounds really good!

  4. Desi says

    I’m trying these tomorrow for Pancake Tuesday, Yea!!!! I’m sure they will be a 4 star.
    Last year I tried your King Cake and it was wonderful, Thank you

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