Gluten-Free Pumpkin Pancakes

Why Make This Recipe

Gluten-Free Pumpkin Pancakes are a delicious and nutritious way to start your day, especially in the fall. They are fluffy, flavorful, and perfect for anyone following a gluten-free diet. The combination of pumpkin, spices, and a hint of sweetness makes these pancakes not just a breakfast item but a seasonal treat. They are easy to make and can be enjoyed by everyone, whether they are gluten-free or not!

How to Make Gluten-Free Pumpkin Pancakes

Ingredients

• 1 cup gluten-free flour
• 1 cup pumpkin puree
• 2 tablespoons sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt
• 1 cup milk (or non-dairy alternative)
• 1 large egg
• 2 tablespoons melted butter (or coconut oil)

Directions

1. In a mixing bowl, combine the gluten-free flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
2. In another bowl, whisk together the pumpkin puree, milk, egg, and melted butter.
3. Pour the wet ingredients into the dry ingredients and mix until just combined.
4. Heat a non-stick skillet over medium heat and lightly grease it.
5. Pour 1/4 cup of batter onto the skillet for each pancake.
6. Cook until bubbles form on the surface, flip and cook until golden brown.
7. Serve warm with your favorite toppings.

   

How to Serve Gluten-Free Pumpkin Pancakes

These pancakes are best served warm. You can top them with maple syrup, honey, whipped cream, or fresh fruit. Adding nuts or chocolate chips can also enhance their flavor. They make a great breakfast or brunch item and can even be served as a dessert!

How to Store Gluten-Free Pumpkin Pancakes

If you have leftover pancakes, let them cool completely and then store them in an airtight container in the refrigerator for up to 3 days. You can also freeze them by placing parchment paper between each pancake and storing them in a freezer bag. They can be frozen for up to 2 months.

Tips to Make Gluten-Free Pumpkin Pancakes

• Use a good gluten-free flour blend for the best texture.
• Don’t overmix the batter; mix until just combined to keep the pancakes fluffy.
• Make sure your skillet is hot enough before pouring in the batter for even cooking.
• Experiment with spices like ginger or cloves for extra flavor.

Variation

You can substitute pumpkin puree with sweet potato puree or banana puree for a different flavor. Additionally, you can add chocolate chips or chopped nuts directly into the batter for a fun twist.

FAQs

1. Can I use regular flour instead of gluten-free flour?
No, this recipe is specifically designed for gluten-free flour. Regular flour contains gluten and will not work for a gluten-free diet.

2. Can I make these pancakes vegan?
Yes! You can substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons of water) and use a non-dairy milk and coconut oil instead of butter.

3. How can I make the pancakes sweeter?
You can add more sugar to the batter or use sweet toppings like maple syrup, fruit preserves, or whipped cream for extra sweetness.

Print