Description
Fluffy and flavorful gluten-free pumpkin pancakes, perfect for breakfast or brunch, especially during the fall season.
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)
Instructions
- In a mixing bowl, combine the gluten-free flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, whisk together the pumpkin puree, milk, egg, and melted butter.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Heat a non-stick skillet over medium heat and lightly grease it.
- Pour 1/4 cup of batter onto the skillet for each pancake.
- Cook until bubbles form on the surface, flip and cook until golden brown.
- Serve warm with your favorite toppings.
Notes
Best served warm with toppings like maple syrup, honey, or fresh fruit. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Cooking
- Cuisine: American