Gluten Free Pumpkin Pancakes & Maple Mascarpone

These delicious and gluten free pumpkin pancakes are made with oats, pumpkin puree, and pumpkin spices, and topped with a maple mascarpone.

Gluten Free Pumpkin Pancakes with Maple Mascarpone recipe

Alex and I were college sweethearts. We spent a fair amount of that time long distance: summers, since I lived in Minnesota and he lived in Indiana, and half of my junior year when I was studying abroad in Madrid. It was hard, and I remember thinking often, “When will we ever just be able to be together?” It’s almost ironic because as much as we were apart then, we are together now!

It takes a unique working relationship: at times we disagree and get stressed and it’s not perfect all the time, but we love it. Sometimes it’s easy to forget when you’re in it, but we’re living into what used to be a distant dream! And that distant dream may also have included pumpkin pancakes for breakfast on fall mornings—which is where these gluten free pumpkin pancakes come in! Keep reading for the recipe.

Related: Banana Oatmeal Pancakes

How to make gluten free pumpkin pancakes

For these gluten free pumpkin pancakes we’ve used our basic oat pancake recipe to create a fall-themed pumpkin pancake, spiced up with pumpkin spice like your favorite pumpkin spice latte. What are oat pancakes? For us, eating pancakes for breakfast is usually just an excuse to eat cake, right? It’s fluffy and sweet, and we both get hungry a few hours later.

For our gluten free pumpkin pancake recipe, we use oat flour as the base. This makes our pancakes are like eating oatmeal for breakfast, instead of cake! Since our oat pancakes are mainly made of oats, but include corn starch instead of all purpose flour. This provides a lightness that helps to offset the denseness of the oats.

Due to the denseness of the oats, these gluten free pumpkin pancakes are not light and fluffy like a typical all purpose flour pancake: instead, they are hearty and filling! As a contrast to the denseness, we’ve added a maple mascarpone topping, which adds a compliment of slightly sweet richness.

What is mascarpone?

What is mascarpone? Mascarpone is a creamy Italian cheese: basically the Italian equivalent of cream cheese! Mascarpone is used often in sweets because it’s very mild and easy to flavor. Two very traditional uses of mascarpone are in Italian desserts like cannoli and tiramisu. Here we’ve mixed mascarpone with maple syrup to make a simple and delicious topping. Just a tiny dollop brings big flavor to these gluten free pumpkin pancakes.

Looking for pumpkin recipes?

At A Couple Cooks we love making pumpkin recipes! Outside of these gluten free pumpkin pancakes, here are a few of our favorite pumpkin recipes we’ve made:

This gluten free pumpkin pancakes recipe is…

Vegetarian and gluten free.

Print

Gluten Free Pumpkin Pancakes with Maple Mascarpone


1 Star2 Stars3 Stars4 Stars5 Stars (2 votes, average: 5.00 out of 5)

  • Author: a Couple Cooks
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 8 large pancakes 1x

Description

These delicious and gluten free pumpkin pancakes are made with oats, pumpkin puree, and pumpkin spices, and topped with a maple mascarpone.


Scale

Ingredients

For the pancakes

  • 1½ cups old-fashioned oats or oat flour
  • ½ cup gluten-free flour (or whole wheat flour)
  • ¼ cup cornstarch
  • 2 teaspoons baking powder
  • ½ teaspoon kosher salt
  • 2 teaspoons cinnamon
  • 1 teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • 2 eggs
  • 2½ tablespoons maple syrup
  • ½ cup pumpkin puree
  • 1 cup milk
  • 2 tablespoons melted butter

For the maple mascarpone and topping

  • ½ cup mascarpone cheese (or cream cheese)
  • 2 tablespoons maple syrup
  • 1/4 cup pecans

Instructions

  1. Make oat flour by placing 1½ cup oats in a food processor and processing until finely ground.
  2. In a medium bowl, combine the dry ingredients: 1½ cups oat flour, ½ cup gluten-free or whole-wheat flour, ¼ cup cornstarch, 2 teaspoons baking powder, ½ teaspoon kosher salt, 2 teaspoons cinnamon, 1 teaspoon ginger, and ¼ teaspoon ground cloves.
  3. In a medium bowl, whisk together 2 eggs, 2 ½ tablespoons maple syrup, ½ cup pumpkin puree, and 1 cup milk. Pour into the dry ingredients, then add 2 tablespoons melted butter and stir to combine. The batter should be thick but just pourable. If not pourable, add a small bit of milk to lighten the batter and stir again.
  4. Lightly grease a skillet with butter and wipe off any extra grease with a paper towel. Heat the skillet to medium heat. Pour the batter into small circles and fry the pancakes until the bubbles pop on the top. Then flip and heat until cooked through and lightly browned.
  5. In a small bowl, whisk together 1/2 cup mascarpone cheese with 2 tablespoons maple syrup. Chop 1/4 cup pecans.
  6. Serve the pancakes with maple mascarpone and chopped pecans.
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American

Keywords: healthy pumpkin pancakes, gluten free pumpkin pancakes

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About the Authors

Sonja Overhiser

Cookbook Author and writer

Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.

Alex Overhiser

Cookbook Author and photographer

Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.

22 Comments

  • Reply
    Katrina @ Warm Vanilla Sugar
    October 6, 2014 at 2:56 am

    That mascarpone is catching my eye in a huge way!! Holy delicious!!

  • Reply
    Megan
    October 6, 2014 at 10:00 am

    I have some leftover pumpkin and these are going to be perfect to make. Beautiful photos!

  • Reply
    shanna mallon
    October 6, 2014 at 10:02 am

    Wise words. While we live in a half-renovated house and I keep dreaming of “when the kitchen is finished..” it’s easy to forget how much I dreamed for and longed for the day when Tim and I would live in the same house and see each other every day, kitchen or not. I had this lightbulb over the weekend that one day I will probably look back on the sweet days in our house where we picnicked in the living room and ate cereal out of paper bowls and feel nostalgic.

  • Reply
    Amy @ Parsley In My Teeth
    October 6, 2014 at 11:18 am

    I’m not a coffee drinker so I miss out on the whole pumpkin-spiced-latte craze. So I’m loving this recipe — a great way to work pumpkin into my breakfast routine!

  • Reply
    Ale
    October 6, 2014 at 1:16 pm

    This look amazing! Love your pics!

  • Reply
    sara
    October 6, 2014 at 2:18 pm

    Wonderful reminder to practice contentedness – thank you.

    And mascarpone with maple syrup?! Umm, yes please!

  • Reply
    Katie @ Whole Nourishment
    October 6, 2014 at 2:59 pm

    What a sweet post and awesome to get a glimpse into your history together and your dreams. You’re right though, it’s a challenge sometimes to raise above it all and see what a blessing our life is now even though we’re still going after some dreams. Looks like you’re in a pretty good spot. ;-) And these pancakes look delicious. Hello fall!!

  • Reply
    Michelle @ Healthy Recipe Ecstasy
    October 6, 2014 at 3:23 pm

    You had me at maple mascarpone!

  • Reply
    Jess
    October 7, 2014 at 6:30 am

    This looks delicious!

  • Reply
    Ksenia @ At the Immigrant's Table
    October 7, 2014 at 10:25 am

    I appreciate the beautiful story, as well as the recipe. Having lived apart from my partner for four months, I truly could not wait for when I would get to wake up to his face every morning. Everything else seemed extra. But now, that we spend so much time together and get to share in more than just morning rituals, I realize just what a boon it is to really share your life with someone. Thank you!

  • Reply
    Lucie
    October 8, 2014 at 8:58 am

    These look delicious, will definitely give these a go! Please check out my website, http://juicyluciefoods.blogspot.co.uk/ :) x

  • Reply
    Beth
    October 8, 2014 at 9:47 pm

    Just made the pumpkin pancakes for my family (I wanted the bowl of maple mascarpone for myself!). Delicious on a cool Minnesota fall day! Everyone loved them! Question: Can you explain the amount of cornstarch?
    Thank you for your inspiring blog and recipes. I make your recipes often and each one has been a hit; all winners! I’m constantly telling my friends to look you up!

  • Reply
    Patricia
    October 13, 2014 at 8:23 pm

    Anyone tried pre-making this batter and storing overnight? My boyfriend and I are zombies in the morning but I’d love to wow him with this before a Saturday trip to the farmers’ market!

    • Reply
      Sonja
      October 14, 2014 at 1:07 pm

      Hi Patricia – great idea! We have not tried making this overnight, but we did notice the longer the batter sat, the thicker it got. So if you did store overnight, you’d probably have to thin it out with some milk in the morning. Another idea is to mix up all the dry ingredients, and then just combine with the wets in the morning (I suppose you could even combine the wets the night before and keep them separate; I’m not sure if the butter would harden in the refrigerator or not!). Let us know if you try it out.

  • Reply
    Grace
    October 18, 2014 at 10:55 am

    I make pumpkin pancakes practically every week in the fall. As far as GF pancakes go, they seem to hold up the best. It certainly is strange how by the time we achieve was used to be a distant dream, so often we’re onto the next that we barely take the time to stop and realize it.

  • Reply
    Annie
    October 22, 2014 at 12:32 pm

    I love this post and it resonates so much with many things I’ve been thinking about lately. I’m always doing more and working forward in so many areas but at the same time feeling incredibly grateful that now we are really at the place we used to talk about as though it were light years away. So crazy how it has happened. Miss you both – we have to get together soon!

  • Reply
    Purely Elizabeth
    October 24, 2014 at 1:40 pm

    Wow! These are so perfect for fall. I will have to try this recipe out. May sprinkle some granola on top to add a little crunch :)

  • Reply
    Raja Makan
    February 16, 2015 at 3:09 am

    even without gluten and free sugar so best breakfast for diet. The taste still amazing. Thank you for the recipe :)

  • Reply
    Janna Matthies
    October 16, 2015 at 10:29 am

    Hey Sonja and Alex,
    We are big fans of the PSL (there’s an orange stain on our rug from one spilled many years ago…evidence! And makes me glad you don’t add orange food coloring to your pancakes…). I so appreciate how your recipes move us through the seasons and that you’re willing to do gluten-free experimentation for those of us who need GF but aren’t as inspired in the kitchen. Thanks, and look forward to watching more of those “little” dreams come true.

  • Reply
    Beth
    October 23, 2015 at 10:32 am

    About to make the pumpkin pancakes again, but questioning the amount of cornstarch. Is 1/4 cup necessary? Thanks!

  • Reply
    Amy
    October 9, 2016 at 12:44 pm

    I made these a few times and hey keep
    Coming out thick
    Like cake . I’ve tried to thin out with milk :(

    • Reply
      Sonja
      October 9, 2016 at 8:01 pm

      Yes, thin the batter out if it is too thick — that is perfect! Also, try not to let the batter sit too long — it usually thickens up after sitting.

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