Pumpkin Pancake Recipe with Maple Cream Cheese

I love a good pancake, but finding a really good gluten-free version can be tricky. These gluten free pumpkin pancakes are made with almond flour, pumpkin purée, maple syrup and all those warm fall spices I crave as soon as the weather cools down. And then there’s the maple cream cheese drizzle, which honestly takes the whole thing to another level.This pumpkin pancake recipe isn’t light and fluffy like traditional pancakes made with all-purpose flour. They’re more dense and almost cake-like, which I LOVE with that creamy drizzle on top because that delicate fall flavor really shines. They’re also not overly sweet with an overpowering pumpkin flavor, so the maple cream cheese gives them just the right amount of sweetness.

There are a couple of tricks to make that unmissable cozy flavor shine through. Keep them small, keep your heat low and don’t wait for the usual bubbles before you flip them. Once you know that, they’re really easy.

At a Glance

• Naturally gluten free: Almond flour replaces traditional flour.
• Not too sweet: The pancakes are lightly sweetened with maple syrup.
• Full of fall flavour: Pumpkin, cinnamon, pumpkin pie spice and cardamom make these taste like fall.
• Keep them small: About ¼ cup batter per pancake makes them much easier to flip.
• Don’t wait for bubbles: Flip when the top looks mostly set.
• Cook low and slow: Medium-low heat helps the centres cook without burning the outsides.
• Great for meal prep: Freeze the pancakes and reheat them straight from the freezer.
• That drizzle: Maple, cream cheese, vanilla and cinnamon. SO good.

Why Almond Flour Pancakes Cook Differently

If you regularly make traditional pancakes, this is probably the most important thing to know.

Almond flour doesn’t behave like all-purpose flour.

This pumpkin pancake recipe is softer and more delicate. The pumpkin purée adds moisture, while the eggs provide the structure that would normally come partly from gluten.

That means you don’t want to pour a huge amount of batter onto your griddle and hope for the best.

I use about ¼ cup of batter per pancake. Smaller pancakes are much easier to flip without breaking.

Pumpkin Pancake Recipe: Don’t Wait for the Bubbles!

This might be my biggest tip when it comes to this pumpkin pancake recipe.

With traditional pancakes, we’re all used to watching for those little holes and bubbles to form across the surface. That’s usually the signal to grab your spatula.

These don’t really do that.

Instead, watch the actual surface of the pancake. The edges should look set and the top should go from wet and shiny to mostly set before you attempt to flip it.

If the top still looks very wet, leave it alone.

That’s the trick.

Keep Your Heat Low For This Pumpkin Pancake Recipe

I know it’s tempting to turn the heat up when you’re standing over a skillet making pancakes, but don’t do it!

Almond flour, maple syrup and pumpkin can cause the outsides of these pancakes to brown relatively quickly. If your pan is too hot, you’ll end up with a dark exterior while the middle is still undercooked.

I keep a nonstick skillet or griddle between low and medium-low heat and adjust as I go.

The first pancake is always a good test. If it gets dark before the top begins to set, turn your heat down before adding the next one.

Why I Let the Batter Rest

Once I’ve whisked the dry ingredients into the wet ingredients, I let the batter sit in a medium bowl for about five minutes.

Almond flour needs a little time to absorb some of the moisture from the eggs, milk and pumpkin purée. That short rest helps the batter settle before it hits the skillet.

It’s only five minutes, but it makes these delicate pancakes easier to work with.

Tips for This Pumpkin Pancake Recipe

Use pure pumpkin puree. You want 100% pumpkin here, not pumpkin pie filling, which already contains added sweeteners and spices.

Whisk the wet ingredients well. I mix the eggs, maple syrup, pumpkin purée and milk until everything is really smooth before adding the dry mixture.

Don’t skip the spices. Cinnamon, pumpkin pie spice and cardamom give these pancakes that warm pumpkin flavour. Pumpkin on its own is actually fairly mild.

Use a nonstick pan. These pancakes are delicate, so a good large nonstick skillet or griddle makes flipping much easier.

Grease the pan lightly. A little butter or coconut oil is enough. You don’t need the pancakes swimming in fat.

Wait before flipping. I know I’ve already said it, but it matters! Forget about bubbles and watch for a mostly set top.

Don’t skip out on the maple cream cheese drizzle. It is an absolute must in this recipe!

Let’s Talk About That Maple Cream Cheese Drizzle

This might be my favourite part of this pumpkin pancake recipe.

Softened cream cheese gets mixed with maple syrup, vanilla and 1/2 teaspoon ground cinnamon until smooth and creamy. Because the pancakes themselves aren’t overly sweet, the drizzle gives them just enough sweetness without making breakfast feel like dessert.

Although honestly, the whole combination does remind me a little bit of cake — and I am absolutely okay with that.

I like to stack the warm pancakes, spoon the cream cheese mixture over the top and add some fresh berries and toasted almonds.

That little bit of crunch from the nuts against the dense, tender pancakes is SO good.

Can I Add Apples, Chocolate Chips or Nuts?

You can certainly serve these with extras, but I wouldn’t start throwing additional ingredients into the batter without testing it first.

Because almond flour pancakes are already more delicate than traditional homemade pumpkin pancakes, changing the batter can affect how easily they cook and flip.

Instead, add your extras when serving. Berries, toasted almonds, pecans or walnuts would all be great on top. If you’re craving chocolate chips, sprinkle a few over your finished stack rather than changing the original recipe.

Make Them Now, Eat Them Later

This is one of my favourite things about this gluten free pumpkin pancakes recipe.

Make a batch, let the pancakes cool completely on a wire rack and then freeze them for another morning. Once frozen, transfer them to a freezer bag for storage.

When you want one, pop it into the toaster until it’s warmed through. You can also reheat the pancakes in the microwave, although I prefer the toaster because it gives the outside a little more texture.

Keep the maple cream cheese drizzle separate in the fridge and add it after reheating.

Such an easy breakfast to have ready to go.

If you have extra pumpkin purée and want another fall breakfast, pumpkin muffins are an easy option. They’re made without a mixer and have a soft, moist texture with plenty of pumpkin spice flavour.

FAQ

Are pumpkin pancakes gluten free?

These ones are. This recipe uses almond flour rather than all-purpose flour, so the pancakes are naturally gluten free. If you’re cooking for someone with celiac disease or a serious gluten intolerance, always check individual ingredient labels for possible cross-contact.

Why are my pumpkin pancakes falling apart?

They may be too large or you may be flipping them too soon. Stick to about ¼ cup of batter per pancake and wait until the edges and top look mostly set before flipping.

Why aren’t there bubbles on my pancakes?

That’s normal with this recipe. Unlike traditional flour pancakes, these almond flour pumpkin pancakes don’t develop the same obvious bubbles and little holes on top. Look for a mostly set surface instead.

Can I freeze pumpkin pancakes?

Yes! Let them cool completely before freezing. Store them in a freezer bag and reheat as needed. I love popping them into the toaster.

Can I make the maple cream cheese drizzle ahead?

Yes. Make it ahead and store it separately in the fridge. Because cream cheese firms up when cold, let it soften slightly and give it a stir before serving.

Why are my pancakes dark outside but undercooked inside?

Your skillet is probably too hot. Keep the heat between low and medium-low so the centre has enough time to cook before the outside becomes too brown.

Can I use pumpkin pie filling instead of pumpkin purée in this pumpkin pancake recipe?

I wouldn’t. Pumpkin pie filling contains added sugar and spices, which would change the sweetness, flavour and consistency of the batter. Use 100% pumpkin purée.

The Fall Pancakes I’ll Actually Meal Prep

I love that these aren’t trying to be a gluten-free copy of a traditional fluffy pancake. They have their own texture — dense, tender and almost a little cake-like — and that works SO well with the pumpkin and spices.

Then you add that maple cream cheese drizzle and, really, I’m sold.

The fact that I can make a batch of these gluten free pumpkin pancakes, freeze them and throw one into the toaster whenever I want makes them even better.

Add some berries, toasted almonds and a generous spoonful of that maple cream cheese on top.

When it comes to pumpkin pancake recipes, this one is up there.

Fall breakfast DONE.

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