An easy recipe for gluten-free pumpkin pancakes. Fluffy pancakes that are full of pumpkin and pumpkin spice flavors. This gluten-free breakfast recipe also has a dairy-free and vegan option.
½cupcanned pumpkin puree(Not pumpkin pie filling.)
1tablespoongluten-free baking powder
¼cupgranulated sugar
1teaspoon pumpkin pie spice
½teaspoon ground cinnamon
¼teaspoonssalt
2tablespoonsvegetable oil
1largeegg(Vegan option use Bob's Red Mill gluten-free egg replacer.)
1teaspoon pure vanilla extract
1cupall-purpose gluten-free flour with xanthan gum( I like Pillsbury gluten-free flour. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.)
1cupmilk(Dairy-free/Vegan use unsweetened almond or coconut milk.)
In a large bowl whisk together the pumpkin puree, baking powder, granulated sugar, pumpkin pie spice, cinnamon, salt, pure vanilla extract, egg (or egg replacer), and the vegetable oil together until smooth.
Add the gluten-free flour and mix until fully combined.
Stir in milk (half a cup at a time) and mix until smooth. For thinner pancakes stir in 1 to 2 tablespoons of milk.
Scoop the batter into a greased ¼ cup measuring cup and pour the batter onto a greased griddle (275°F) or pan for each pancake.
Cook the pancakes until the batter starts to start to puff. Flip/turn the pancakes and cook the pancakes until they are golden brown.
Top with butter, syrup or favorite topping. Enjoy!
The pancakes can be frozen and reheated in the microwave. To freeze the pancakes, allow them to completely cool and place them on a parchment-lined baking sheet and flash freeze them for 10 minutes to keep them from sticking together. Once the pancakes are flash-frozen, remove them from the baking sheet and place them inside a freezer-safe plastic bag or air-tight container and then freeze.
Video
Notes
I like Pillsbury gluten-free flour. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
The best way to measure gluten-free flour is the “spoon & level” method. Using a spoon, scoop the flour into the measuring cup. After you’ve spooned the flour into the measuring cup, use the back of a knife to level off the top of the measuring cup. Please do not scoop the flour out of the bag with your measuring cup or you could get more flour than the recipe calls for.
To make your own pumpkin pie spice: ½ teaspoon ground cinnamon, ⅛ teaspoon ground nutmeg, ⅛ teaspoon ground ginger, a pinch of ground cloves.
For dairy-free and Vegan options I used unsweetened almond milk.
I like to use an electric griddle to cook my pancakes, and I and set it to 350 °
Make sure your syrup is gluten-free. I like to pure maple syrup.
The pancakes can be frozen and reheated in the microwave. To freeze the pancakes, allow them to completely cool and place them on a parchment-lined baking sheet and flash freeze them for 10 minutes to keep them from sticking together. Once the pancakes are flash-frozen, remove them from the baking sheet and place them inside a freezer-safe plastic bag or air-tight container and then freeze.