Description
Enjoy fluffy, gluten-free pumpkin pancakes perfect for a cozy fall breakfast. This recipe is simple to make and packed with autumn flavor.
Ingredients
Scale
- 1 and 1/2 cups gluten-free all-purpose flour blend
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1 cup milk (dairy or non-dairy)
- 1 large egg
- 2 tablespoons melted butter or oil
- 2 tablespoons maple syrup or brown sugar
Instructions
- In a large bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
- In a separate medium bowl, whisk together the pumpkin puree, milk, egg, melted butter or oil, and maple syrup or brown sugar until well combined.
- Pour the wet ingredients into the dry ingredients and whisk until just combined. A few lumps are okay; do not overmix.
- Heat a lightly oiled griddle or frying pan over medium heat.
- Pour about 1/4 cup of batter onto the hot griddle for each pancake.
- Cook for 2-3 minutes per side, or until golden brown and cooked through. Flip when you see bubbles forming on the surface.
- Serve warm with your favorite toppings like maple syrup, whipped cream, or chopped nuts.
Notes
- Ensure your gluten-free flour blend contains xanthan gum. If it doesn’t, you may need to add 1/2 teaspoon.
- For extra fluffy pancakes, let the batter rest for 5-10 minutes before cooking.
- Adjust spices to your preference.
- You can make a large batch and freeze leftovers. Reheat in a toaster or oven.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Griddle/Pan-Fried
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: Approx. 150-200 (varies with ingredients)
- Sugar: Approx. 8-12g
- Sodium: Approx. 200-300mg
- Fat: Approx. 5-8g
- Saturated Fat: Approx. 2-4g
- Unsaturated Fat: Approx. 3-4g
- Trans Fat: 0g
- Carbohydrates: Approx. 25-30g
- Fiber: Approx. 2-3g
- Protein: Approx. 4-5g
- Cholesterol: Approx. 30-40mg