Gluten Free Pumpkin Pancakes with Chocolate Chips

  • Author: Rebecca | NOURISHED. the blog
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 10-12 medium pancakes 1x


Deliciously fluffy Gluten Free Pumpkin Pancakes made fluffy and light with oat flour, pumpkin puree and lots of chocolate chips. These EASY one-bowl pancakes are perfect for a lazy weekend brunch or breakfast all week long.



  • 1 cup almond milk (or your favourite milk)
  • 1/2 cup canned pumpkin puree (not pumpkin pie filling)
  • 1 large egg
  • 1/4 cup pure maple syrup
  • 1 teaspoon vanilla
  • 1 1/2 cups GF oat flour
  • 2 teaspoons pumpkin pie spice*
  • 2 teaspoons baking powder
  • 1/2 teaspoons baking soda
  • 1/4 cup chocolate chips (or use up to 1/2 cup for super chocolatey pancakes)
  • Oil for the pan


  1. In a large mixing bowl, whisk the milk, pumpkin, and egg together until combined. Add the maple syrup and vanilla to the batter and mix again.
  2. Add the flour, pumpkin pie spice, baking powder and baking soda to the bowl and whisk until smooth and no clumps remain. Stir in the chocolate chips.
  3. Heat a nonstick skillet or frying pan over medium low heat. Spray (I love my Misto for this but any natural oil sprayer will do) or add just a couple drops of oil to the pan.
  4. Add about a 1/4 cup of batter at a time to the pan per pancake. Cook for 3-4 minutes or until the pancakes start to put a golden brown colour around the edges. Flip and cook for 3-4 minutes more. Transfer cooked pancakes to a cooling rack in a low oven (about 200F) to keep warm or serve immediately. Repeat until the batter is gone.
  5. Store any leftover pancakes in the fridge and reheat in a toaster set on medium low.


If you don’t have a pre-made pumpkin spice blend at home use 3/4 teaspoon cinnamon, 1/2 teaspoon ginger, 1/2 teaspoon allspice, 1/4 teaspoon nutmeg and a punch of clove instead.