Whisk milk, pumpkin puree, oil, vanilla, ground flax seeds, and maple syrup together in a medium-sized bowl, whisking enough to incorporate the flax seeds. Let sit for 5 minutes.
Heat pan over medium-high heat for at least 2 minutes.
Whisk flour, baking powder, baking soda, pumpkin pie spice and salt together in a large bowl.
Slowly add wet ingredients to the dry ingredients, mixing well until incorporated.
Lightly coat surface of pan with a very small amount of oil. Ladle about 1/3 cup (or less for smaller pancakes) of the pancake mixture into the center your pan, cooking 1 at a time.
Flip when ready.
Continue cooking until the batter is done, placing pancakes on a covered oven-safe plate in the oven as they finish to keep them warm.
It's important to know that different gluten-free flour blends use different ingredients and ratios, so results will always vary if you substitute. I have never used any other brand of flour to make this recipe (other than Bob's Red Mill Gluten Free All Purpose Baking Flour (Amazon link) in the red bag, NOT the blue bag), so please know that your results may not be the same as mine if substitute with another gluten-free flour blend.
Be sure that your baking powder is fresh or it will not get the lift they need while cooking to become fluffy inside. Click here to learn how to test your baking powder for freshness.
This recipe will NOT work with coconut flour.
This recipe makes 8-10 pancakes, depending on how large or small you make them.
When I make my pancakes, I use a thick, cast-iron pan. I usually turn mine after about a minute and a half, when the edges start to look dry. Some experimentation may be necessary until you get a feel for it. Everyone's griddle/pan will cook differently.
Nutrition info is based on 1 of 8 pancakes without toppings. Nutrition info is only to be used as a rough guide. Click to learn how nutrition info is calculated on this website.