Pumpkin Pancakes and Funnel Cakes are perfect for the upcoming fall season!
Fall is almost here! And that means pumpkins! And pecans!
Recently my family and I went to our local fair. Naturally, you could buy all kinds of delicious treats, but very few were gluten-free. Since several of my immediate family members are gluten intolerant, I decided to make my own homemade gluten-free funnel cakes. I made them pumpkin flavored… because pumpkin is delicious! They turned out amazing!
After my family and I ate our fill of funnel cakes I still had batter left over. I didn’t want to waste any so I decided to pour it onto a hot griddle to make a batch of pumpkin pancakes; these also turned out delicious and amazing!
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I decided to give you both versions because it is the exact same recipe, it just depends on how you cook it. The funnel cakes are a special treat for anyone on a gluten-free diet because you are probably NOT going to find a gluten-free funnel cake anywhere unless you make a homemade version in your own kitchen.
I realize that funnel cakes are probably more of a special treat, whereas pancakes are easier to make. Therefore I give you: 1 recipe, 2 amazing outcomes!


Ingredients:
- 1 cup pumpkin puree
- 2 eggs
- 1 3/4 cup milk
- 1/4 cup brown sugar
- 1/4 cup sugar
- 1 1/2 cup flour * (See gluten-free option below)
- 1 1/2 tsp baking powder
- 2 tsp pumpkin pie spice
- 1 tsp cinnamon
* For a gluten-free version use: - 1 cup gluten-free white rice flour
- 1/4 cup gluten-free potato starch
- 1/4 cup gluten-free brown rice flour
- 2 Tbsp gluten-free ground flax
- 1/2 tsp gluten-free xanthan gum
Directions
*For a gluten-free version: mix rice flours, potato starch, flax, and xanthan gum together in a bowl and set aside.
- Mix pumpkin puree, eggs, milk, sugar, and spices together.
- Mix in 1 cup of flour*, mix well.
- Add several tablespoons of flour and keep mixing well and adding in more flour little by little until batter is correct “pancake” like consistency. If batter becomes too thick add a few tablespoons of milk until it becomes thin again.
- Mix in baking powder.For pancakes: cook on a hot griddle.

How to Cook Funnel Cakes
For funnel cakes:
- Use a cast-iron skillet and fill with coconut oil* until it is about 1 1/2 inches deep.
- Heat oil to 350 degrees F. (A candy thermometer is helpful for this!)
- Pour batter into a funnel or pancake dispenser.
- Zig-zag back and forth over the oil releasing the batter, making sure the batter overlaps on itself.
- After about 2 minutes use tongs, a slotted spoon, or both to carefully flip the funnel cake over to the other side.
- Cook additional 2 minutes until golden brown.
- Remove from oil and place on paper towels
*This recipe will work with any type of frying oil (vegetable, corn, etc). I LOVE and highly recommend frying food in coconut oil! Coconut oil actually has many health benefits and it doesn’t give you that sick-to-your-stomach feeling if you over-indulge in your fried food. Surprisingly, frying foods in coconut oil will NOT result in a coconut-y taste.
Icing and Toppings
The wonderful thing about cooking with pumpkin is that it goes so well with a variety of flavors! You can completely customize your pumpkin pancake/funnel cake experience to your own taste preference!
My personal favorite is saturating it with cream cheese sauce and pecans! Here is how to make it:
4 Tbsp Cream Cheese softened
2 Tbsp butter softened
1 C powdered sugar
1/2 tsp vanilla
5-6 Tbsp milk
Mix well with either a blender or hand mixer until smooth.


Pumpkin Pancakes and Funnel Cakes
One recipe = 2 delicious treats!
Ingredients
- 1 cup pumpkin puree
- 2 eggs
- 1 3/4 cup milk
- 1/4 cup brown sugar
- 1/4 cup sugar
- 1 1/2 cup flour * (See gluten-free option below)
- 1 1/2 tsp baking powder
- 2 tsp pumpkin pie spice
- 1 tsp cinnamon
- *Gluten-Free Version Use:
- 1 cup gluten-free white rice flour
- 1/4 cup gluten-free potato starch
- 1/4 cup gluten-free brown rice flour
- 2 Tbsp gluten-free ground flax
- 1/2 tsp gluten-free xanthan gum
- FROSTING:
- 4 Tbsp Cream Cheese softened
- 2 Tbsp butter softened
- 1 C powdered sugar
- 1/2 tsp vanilla
- 5-6 Tbsp milk
Instructions
*For a gluten-free version: mix rice flours, potato starch, flax, and xanthan gum together in a bowl and set aside.
PANCAKES:
- Mix pumpkin puree, eggs, milk, sugar, and spices together.
- Mix in 1 cup of flour*, mix well.
- Add several tablespoons of flour and keep mixing well and adding in more flour little by little until batter is correct “pancake” like consistency. If batter becomes too thick add a few tablespoons of milk until it becomes thin again. Mix in baking powder.
- Cook on a hot griddle.
FUNNEL CAKES:
- Use a cast-iron skillet and fill with coconut oil* until it is about 1 1/2 inches deep. Heat oil to 350 degrees F. (A candy thermometer is helpful for this!)
- Pour batter into a funnel or pancake dispenser. Zig-zag back and forth over the oil releasing the batter, making sure the batter overlaps on itself.
- After about 2 minutes use tongs, a slotted spoon, or both to carefully flip the funnel cake over to the other side. Cook additional 2 minutes until golden brown.
- Remove from oil and place on paper towels.
FROSTING:
- Combine cream cheese, butter, powdered sugar, vanilla, and milk. Drizzle over pancakes or funnel cakes.
Notes
This recipe will work with any type of frying oil (vegetable, corn, etc). I LOVE and highly recommend frying food in coconut oil! Coconut oil actually has many health benefits and it doesn’t give you that sick-to-your-stomach feeling if you over-indulge in your fried food. Surprisingly, frying foods in coconut oil will NOT result in a coconut flavor.
Other options for toppings:
- Sprinkle with powdered sugar
- Maple Syrup
- Chopped Pecans
- Cinnamon and sugar
Or several combinations mentioned!
You might also like my regular Gluten-Free Funnel Cakes!
What will you put on top of your pancakes and funnel cakes?
Anna
More great ideas:



