Pumpkin Spice Pancakes: A Gluten-Free Recipe for Fall Flavor

Gluten-Free Pumpkin Spice Pancakes make a cozy fall breakfast. Fragrant with pumpkin pie spice, cinnamon and lemon, these pancakes are kid-friendly with mini chocolate chips folded into the batter.

Gluten Free Pumpkin Spice Pancakes

When the weather turns crisp I always crave pumpkin and warm spices. These Gluten-Free Pumpkin Spice Pancakes combine those flavors into an easy, satisfying breakfast that the whole family will enjoy.

Over the years I’ve made several pumpkin favorites, and these pancakes are another seasonal addition. I aimed for a slightly healthier gluten-free batter by using ground rolled oats, brown rice flour and tapioca starch. A touch of maple syrup sweetens the batter and mini chocolate chips make the pancakes extra appealing to kids.

I don’t usually make pancakes on busy weekdays, so I waited for a slow morning to test this recipe. The first batch was tender and flavorful, though not overly fluffy. After reading about how acid activates baking soda, I tried adding lemon juice with the yogurt and noticed a slightly lighter texture and a nicer browned exterior on the next batch.

Many quick-bread and pancake recipes use both baking soda and baking powder because the combination helps with rise and yields a better color and flavor. Acidic ingredients such as lemon juice or yogurt react with baking soda to create lift; baking powder adds additional leavening. Experimenting with the balance of these ingredients can change the texture, but this version delivered tender, flavorful pancakes that my family loved.

These pancakes are delicious on their own, though you can serve them with extra maple syrup, yogurt or fruit if you prefer. Below is the recipe and straightforward instructions so you can make them at home.