Gluten-Free Pumpkin Pancakes
These fluffy Gluten-Free Pumpkin Pancakes are perfectly spiced and a cozy breakfast option that everyone will love.
Ingredients
Dry Ingredients
- 1 cup gluten free flour blend Use a mix of flours as per preference.
- 2 tablespoons sugar Brown sugar is recommended for a cozy flavor.
- 2 teaspoons baking powder
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon cinnamon Optional, but recommended.
- 1/4 teaspoon salt
Wet Ingredients
- 3/4 cup milk Use dairy or unsweetened non-dairy milk.
- 1/2 cup pumpkin puree Use plain canned pumpkin.
- 1 large egg
- 2 tablespoons melted butter or neutral oil
- 1 teaspoon vanilla extract
Instructions
Preparation
- In a bowl, whisk together the dry ingredients: flour, sugar, baking powder, spices, and salt.
- In a separate bowl, whisk together the milk, pumpkin puree, egg, melted butter, and vanilla.
- Pour the wet ingredients into the dry ingredients and stir gently until no dry streaks remain; a few lumps are fine.
- Let the batter rest for 5 minutes.
Cooking
- Heat a nonstick skillet or griddle over medium heat and lightly grease it.
- Scoop about 1/4 cup of batter per pancake onto the skillet.
- Cook until you see bubbles on top and the edges look somewhat set, about 2-3 minutes.
- Flip the pancakes and cook for an additional 1-2 minutes until golden and cooked through.
Notes
Serve with warm maple syrup, butter, or chopped pecans. These pancakes freeze well; stack with parchment paper between and reheat in a toaster or skillet.
Nutrition
Serving: 1gCalories: 150kcalCarbohydrates: 18gProtein: 3gFat: 7gSaturated Fat: 4gSodium: 120mgFiber: 1gSugar: 3g
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