These fluffy gluten-free pumpkin pancakes are a tasty twist on breakfast! Made with pumpkin puree and warm spices, they bring a cozy flavor to your morning meal.
Who can resist the smell of pumpkin and cinnamon? I love stacking these high and drenching them in maple syrup. It’s like autumn on a plate! 🎃🥞
Key Ingredients & Substitutions
Gluten-Free All-Purpose Flour: I love using a blend of gluten-free flours like rice, almond, and tapioca for the best texture. If you don’t have a blend, you could use almond flour, but keep in mind it will change the pancake’s density.
Pumpkin Puree: Make sure to use pure pumpkin puree, not the spiced pie filling. If you can’t find pumpkin, mashed sweet potato or butternut squash works well too!
Coconut Sugar: This adds a lovely caramel flavor. Brown sugar is a good substitute, or try maple sugar for a unique twist. If you’re looking for a lower-calorie option, consider using a sugar replacement like erythritol.
Milk: You can use any type of milk—dairy, almond, oat, or soy works great. I prefer almond milk for its light flavor.
How Can You Ensure Fluffy Pancakes Every Time?
The key to fluffy pancakes lies in not overmixing the batter. Mixing just until combined keeps air bubbles in the batter, making it light. Here’s how:
- Whisk dry and wet ingredients in separate bowls before mixing.
- Gently fold the wet into the dry until you see no dry flour—small lumps are okay.
- Let the batter rest for about 5 minutes. This helps the gluten-free flour hydrate and thicken, making the pancakes fluffier.
When cooking, watch the temperature of your skillet. Medium heat is usually best. If it’s too hot, the outside cooks too fast while the inside stays raw. Adjust as necessary!
Gluten-Free Pumpkin Pancakes
Ingredients You’ll Need:
Dry Ingredients:
- 1 cup gluten-free all-purpose flour blend
- 1 tablespoon coconut sugar or brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
Wet Ingredients:
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1 large egg
- 1 cup milk (dairy or any plant-based milk)
- 2 tablespoons melted coconut oil or butter
- 1 teaspoon vanilla extract
Optional Toppings:
- Butter or vegan butter
- Maple syrup
- Chopped pecans or walnuts
- Powdered sugar
How Much Time Will You Need?
This delightful recipe takes about 10 minutes of prep time and another 15-20 minutes for cooking, depending on how many pancakes you make. So, you can enjoy a delicious gluten-free breakfast in about half an hour!
Step-by-Step Instructions:
1. Mix the Dry Ingredients:
In a large mixing bowl, whisk together the gluten-free flour, coconut sugar (or brown sugar), baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. This combination creates a flavorful base for your pancakes.
2. Prepare the Wet Ingredients:
In a separate bowl, mix the pumpkin puree, egg, milk, melted coconut oil (or butter), and vanilla extract. Stir until the mixture is smooth and well combined. This is what gives your pancakes that delicious pumpkin flavor!
3. Combine the Mixtures:
Pour the wet ingredients into the bowl with the dry ingredients. Gently stir the mixture until just combined. Be careful not to overmix—it’s okay if the batter is a little lumpy. Let it rest for about 5 minutes; this helps thicken it up!
4. Heat the Skillet:
Put a nonstick skillet or griddle on medium heat. Lightly grease it with a bit of oil or butter to prevent sticking. You want it nice and hot before adding the batter!
5. Cooking the Pancakes:
Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until you see bubbles forming on the surface and the edges look set—this usually takes about 2-3 minutes.
6. Flip and Finish:
Gently flip each pancake and cook for another 2 minutes until they are golden brown and fully cooked through. If your skillet is too hot, lower the heat to prevent burning.
7. Keep Warm and Serve:
Once cooked, transfer the pancakes to a warm plate and cover them lightly to keep them warm while you finish the rest. Repeat with the remaining batter.
8. Enjoy Your Pancakes:
Stack the pancakes high and top with a dollop of butter, a drizzle of maple syrup, and a sprinkle of chopped pecans or walnuts. You can also dust them with powdered sugar for an extra sweet touch!
Now, sit back, relax, and enjoy your warm, fluffy gluten-free pumpkin pancakes, bursting with cozy fall flavors!
Can I Substitute the Pumpkin Puree?
Yes, you can use mashed sweet potato or butternut squash if you don’t have pumpkin puree on hand. Just make sure they are plain and not sweetened or spiced.
How Should I Store Leftover Pancakes?
Store any leftovers in an airtight container in the fridge for up to 3 days. You can reheat them in the microwave for a quick breakfast or warm them in a skillet.
Can I Freeze These Pancakes?
Absolutely! Let the pancakes cool completely, then place them in a single layer on a baking sheet to freeze. Once frozen, transfer them to a freezer-safe bag or container. They can be kept for up to 2 months. Reheat in the toaster or microwave when ready to eat!
What Can I Use Instead of Coconut Sugar?
If you don’t have coconut sugar, brown sugar is a great alternative. You can also use maple sugar or a sugar substitute, but keep in mind that these may alter the pancake’s flavor slightly.
