If you’re anything like me, fall flavors are more than just seasonal—they’re a whole vibe. These Gluten-Free Pumpkin Cinnamon Roll Pancakes bring together everything we love about autumn mornings: warm spices, the rich flavor of pumpkin, and that irresistible cinnamon swirl.
This recipe takes the classic comfort of a cinnamon roll and transforms it into stackable, fork-ready pancakes—with a pumpkin twist and without the gluten. The pancakes are soft, fluffy, and infused with pumpkin purée and cozy spices like cinnamon, nutmeg, and cloves. Swirled with a gooey cinnamon-brown sugar filling and topped with sweet maple syrup, they’re indulgent without being overly heavy.
Best of all, they’re surprisingly easy to make—no yeast, no waiting, just mix, swirl, flip, and drizzle. Whether you’re hosting a weekend brunch, planning a festive fall breakfast, or just craving something sweet and satisfying, these pancakes are sure to become a seasonal favorite in your kitchen.
Need to find ingredients? Check out my favorite online store – Thrive Market!!!
Gluten-Free Pumpkin Cinnamon Roll Pancakes
Description
Fluffy pumpkin pancakes with a gooey cinnamon-sugar swirl, topped with sweet maple syrup. This gluten-free twist on classic pancakes brings cozy fall flavor to your breakfast table—quick to make and perfect for autumn mornings or holiday brunches.
Ingredients
Cinnamon Swirl
Gluten-Free Pumpkin Cinnamon Roll Pancakes
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Preheat griddle to 350F and lightly grease with oil or cooking spray.
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In a medium mixing bowl, whisk together flour, baking powder, pumpkin pie spice, salt and sugar.
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Add in vanilla, milk, pumpkin puree and egg. Mix until just combined and let rest while preparing the cinnamon swirl.
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In a small bowl, combine melted butter, brown sugar and cinnamon and stir until smooth. Pour into an icing bag.
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Scoop about 1/4 cup of batter onto the hot griddle. Space out scoops about 2 inches apart to allow space for pancakes to spread.
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Quickly swirl the cinnamon mixture over the pancakes while bottom side is cooking for about 3-4 minutes.
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Flip pancakes over and cook for an additional 3-4 minutes.
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Remove from heat and serve with maple syrup or powdered sugar.
Note
*I use Bob's Red Mill Gluten-Free 1:1 All-Purpose Flour but use whatever flour blend you like. If it does not include xanthan gum, you'll need to add 1/2 tsp of xanthan gum.
*To make these dairy-free, simply use your favorite milk of choice and butter alternative. I love using almond milk and Earth Balance Butter sticks.
