If you are looking for a light and fluffy gluten-free pancake, give these Homemade Gluten Free IHOP (style) Pumpkin Pancakes a try!
Breakfast has always been one of my favorite meals to eat out. And I love it any time of day.
Growing up, my dad used to take us out for our birthdays each year, and we got to choose where we went to eat. I almost always chose pizza or a place called Elmer’s that served breakfast all day long.
I think eating out for breakfast is a favorite for many kids. Before going gluten free my kids loved to go to IHOP. They would almost always get their seasonal or fun kids’ type pancakes.
I love recreating our favorites at home, so making pumpkin pancakes from one of our favorite breakfast places was so much fun.
I first developed this recipe back in 2013. Thirteen years later, it is still one of my favorite fall recipes to make.
Since it is fall, I have been in the mood for pumpkin everything.
I love pumpkin, but I am not a pumpkin in July type of person. To me, pumpkin says fall and holidays, so that is my preferred time to cook with it.
Last week I decided it was time again to make my homemade, gluten free version of IHOP’s Pumpkin Pancakes.
I love that we can create our own restaurant version at home, making it a safe and delicious breakfast for our whole family.
If you love pumpkin pancakes, these Gluten Free IHOP Pumpkin Pancakes are a must-try. They are delicious!
Homemade Gluten Free IHOP Pumpkin Pancakes
Homemade gluten free pumpkin pancakes so good that you wont' miss the famous restaurant version.
Ingredients
- 4 eggs
- 2 1/2 cup buttermilk
- 8 tablespoons butter, melted
- 1 can pumpkin
- 1/4 cup brown sugar
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 2 1/2 cups Bob's Red Mill 1to 1 Gluten Free Flour Blend ( see note below for using individual ingredients in place of flour blend)
Instructions
- In a bowl combine eggs, buttermilk, butter, pumpkin, and brown sugar. Mix until well combined.
- In a separate bowl combine remaining ingredients and stir into wet ingredients until mixed together well.
- Pour batter by 1/4 cupful onto hot griddle. Cook for 2 minutes or so and flip. Cook another 2 minutes or until pancakes are done.
- Serve with butter and maple syrup and enjoy!
Notes
In place of Bob's Red Mill 1 to 1 Gluten Free Flour Blend you can use
3/4 cup brown rice flour
3/4 cup white rice flour
2/3 cup potato starch
1/3 cup tapioca starch
1/4 teaspoon xanthan gum
Nutrition Information:
Yield:
10Serving Size:
1Amount Per Serving: Calories: 393Total Fat: 12gSaturated Fat: 7gUnsaturated Fat: 5gCholesterol: 102mgSodium: 493mgCarbohydrates: 59gFiber: 2gSugar: 10gProtein: 11g
Nutritional values are approximate and aren't always accurate.
Originally posted October 2013. Updated September 2026.
Is the can of pumpkin the 15 oz size?
Thanks Christi for sharing recipes that are like the real deal. IHOP has amazing pancakes and I always trust your recipes because of those amazingly meticulous taste buds of yours. I will definitely be posting this recipe on my Pinterest.
I’m trying to find out if I Hop syrup is gluetin free