These fluffy gluten-free pumpkin pancakes are perfect for a cozy breakfast! Made with pumpkin puree and warm spices, they smell just like fall at your table.
I love drizzling them with maple syrup and adding some whipped cream on top. It’s like a tasty hug in the morning! Try them on a lazy Sunday—you won’t regret it.
Key Ingredients & Substitutions
Gluten-Free All-Purpose Flour Blend: This is key for a great texture. Look for a blend that has xanthan gum included. If you don’t have any, you can use almond flour for a nuttier flavor, but it will change the texture a bit.
Pumpkin Puree: Make sure you’re using pure pumpkin puree, not pumpkin pie filling, to keep control of the sweetness. If fresh pumpkins are available, you can roast and puree them instead for a fresher taste!
Dairy Alternatives: You can use any non-dairy milk like almond or oat milk. I find almond milk adds a lovely hint of nuttiness that pairs well with the spices.
Sweeteners: I typically use coconut sugar for a slight caramel flavor, but brown sugar works well, too. If you’re after a lower-sugar option, consider using maple syrup or honey in the batter.
What’s the Best Way to Cook Pancakes Without Burning Them?
Cooking pancakes can be tricky, but with a few tips, you can avoid burns and achieve golden perfection. The key is to control the heat.
- Start with medium heat, preheating your skillet or griddle.
- Use a non-stick surface and add just a little butter or oil to grease.
- Watch for bubbles on the surface of the pancake; when they pop, it’s time to flip!
- If pancakes are browning too quickly, lower the heat slightly.
Patience is important—don’t rush the cooking! Keep pancakes warm in a low oven while you finish up the batch to keep them all nice and hot.
Gluten-Free Pumpkin Pancakes
Ingredients You’ll Need:
- 1 cup gluten-free all-purpose flour blend
- 1 tbsp coconut sugar or brown sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp salt
- 3/4 cup pumpkin puree (not pumpkin pie filling)
- 2 large eggs
- 1/4 cup milk (dairy or non-dairy)
- 2 tbsp melted butter or coconut oil, plus extra for cooking
- 1 tsp vanilla extract
How Much Time Will You Need?
This recipe takes about 15 minutes for preparation and cooking, making it quick and perfect for breakfast or brunch. You’ll spend just a few minutes mixing the wet and dry ingredients, cooking the pancakes, and then serving them warm. It’s that simple!
Step-by-Step Instructions:
1. Prepare the Dry Ingredients:
In a large bowl, combine the gluten-free flour, coconut sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Whisk everything together until it is well mixed. This ensures that the leavening agents are evenly distributed.
2. Mix the Wet Ingredients:
In another medium bowl, whisk together the pumpkin puree, eggs, milk, melted butter (or coconut oil), and vanilla extract until smooth and creamy. This will add moisture and great flavor to your pancakes.
3. Combine Dry Ingredients with Wet Ingredients:
Now, pour the wet pumpkin mixture into the bowl with the dry ingredients. Gently stir everything together until just combined. Be careful not to overmix; you want the batter to be thick but still mixed!
4. Cook the Pancakes:
Preheat a non-stick skillet or griddle over medium heat. Lightly grease the surface with a bit of butter or oil. For each pancake, pour about 1/4 cup of batter onto the skillet. Use the back of a spoon to gently spread the batter into a round shape.
5. Flip and Finish Cooking:
Cook the pancakes for about 2-3 minutes, watching for bubbles to form on the surface. When the edges look set, carefully flip the pancakes and cook for another 2 minutes until they are golden brown and cooked through.
6. Keep Warm and Serve:
Transfer the pancakes to a warm plate and cover them to keep them warm while you cook the rest of the batter. Serve the pancakes warm with a pat of butter, a drizzle of maple syrup, and a sprinkle of chopped pecans if you like.
Enjoy your delicious, cozy gluten-free pumpkin pancakes!
Can I Use Regular Flour Instead of Gluten-Free Flour?
For this recipe, it’s best to stick with gluten-free all-purpose flour to keep the pancakes gluten-free. If you do need to use regular flour, please note that the ratio and texture may change, which could affect the fluffiness of the pancakes.
How Can I Make These Pumpkin Pancakes Vegan?
You can easily make this recipe vegan by replacing the two eggs with flax eggs (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water per egg) and using a non-dairy milk alternative like almond or oat milk. Also, substitute the melted butter with coconut oil or a vegan butter alternative.
Can I Prepare the Batter Ahead of Time?
Yes, you can prepare the batter ahead of time! Just make sure to store it in the refrigerator for no more than 24 hours. When you’re ready to use it, give the batter a quick stir, as it may thicken while sitting. You might need to add a splash more milk to achieve the right consistency.
What’s the Best Way to Store Leftover Pancakes?
Store any leftover pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, pop them in the toaster or microwave. You can also freeze pancakes in a single layer, then transfer them to a freezer-safe bag for up to a month. Reheat from frozen in the toaster or microwave when you’re ready to enjoy!