These fluffy gluten-free pumpkin pancakes are perfect for a cozy breakfast! With warm spices and a hint of pumpkin, they make mornings feel special and delicious.
Perfectly paired with maple syrup, I always add a sprinkle of nuts on top. It’s like giving your pancakes a little extra love! 🍁😋
Key Ingredients & Substitutions
Pumpkin Puree: Canned pumpkin is convenient but homemade puree works just as well. If you’re in a pinch, mashed sweet potatoes can also make a delicious substitute.
Gluten-Free Flour Blend: Make sure your all-purpose flour has xanthan gum for the best texture. If you don’t have a blend, you can create your own using almond flour and oat flour for a nutty flavor.
Milk: You can use any kind of milk you like here! Almond milk or oat milk are great dairy-free choices. For extra richness, coconut milk adds a nice touch, just note it may change the flavor slightly.
Sweetener: Maple syrup is my go-to for pancakes, but honey, agave syrup, or even brown sugar can work too. Adjust to your preferred sweetness!
How Do You Get The Perfect Fluffy Pancakes?
Getting the right texture in pancakes is key! Here’s how to achieve fluffy gluten-free pancakes:
- Mix wet and dry ingredients separately to ensure consistency. Add dry to wet slowly without overmixing; lumps are your friends!
- Let the batter rest for 5-10 minutes before cooking. This helps improve texture.
- Cook on a medium heat. Too hot and they’ll burn outside while staying raw inside. Look for bubbles forming before flipping!
Following these steps will give you thick, fluffy pancakes every time. Happy cooking!
How to Make Gluten-Free Pumpkin Pancakes
Ingredients You’ll Need:
For the Pancakes:
- 1 cup pumpkin puree (canned or fresh)
- 2 large eggs
- 1/2 cup milk (dairy or any plant-based milk)
- 2 tbsp maple syrup or honey
- 1 tsp vanilla extract
- 1 1/4 cups gluten-free all-purpose flour blend (make sure it contains xanthan gum)
- 1 tbsp baking powder (gluten-free)
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- Butter or oil for cooking
Optional Toppings:
- Butter
- Chopped pecans or walnuts
- Maple syrup
How Much Time Will You Need?
This delicious recipe takes about 10 minutes for prep and around 15 minutes for cooking. In total, you’ll have fluffy gluten-free pumpkin pancakes ready to enjoy in about 25 minutes! Perfect for a quick breakfast or brunch.
Step-by-Step Instructions:
1. Combine Wet Ingredients:
In a large mixing bowl, whisk together the pumpkin puree, eggs, milk, maple syrup (or honey), and vanilla extract until the mixture is nice and smooth. This will create a tasty base for your pancakes!
2. Mix Dry Ingredients:
In a separate bowl, combine the gluten-free flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Stir these dry ingredients well to ensure even seasoning throughout the pancakes.
3. Combine Wet and Dry Ingredients:
Gradually add the dry mixture to the wet ingredients, gently stirring until just combined. Be careful not to overmix; it’s okay if there are a few lumps in the batter. This helps keep the pancakes fluffy!
4. Heat the Skillet:
Place a non-stick skillet or griddle on medium heat and lightly grease it with butter or oil. You want it hot enough that a drop of water sizzles when it hits the surface!
5. Cook the Pancakes:
Pour about 1/4 cup of batter for each pancake onto the skillet. Let them cook until you see bubbles forming on the top and the edges look set, which should take about 2-3 minutes.
6. Flip and Finish Cooking:
Carefully flip the pancakes and cook for an additional 2 minutes, or until they are golden brown and fully cooked through. You can adjust the heat as necessary to prevent burning!
7. Serve and Enjoy:
Transfer the pancakes to a plate and keep them warm while you cook the rest of the batter. Once all are cooked, stack them up, and top with a pat of butter, a sprinkle of chopped nuts, and a generous drizzle of maple syrup. Enjoy your delicious pancakes!
Bonus Tip:
For an added treat, feel free to mix in some chocolate chips or dried fruit into the batter before cooking for an extra delicious twist!
Enjoy these warm, fluffy gluten-free pumpkin pancakes for a cozy and nutritious start to your day!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! Just make sure to cook and puree fresh pumpkin until it’s smooth. It’s a great way to use up any leftover pumpkin after carving.
What Can I Substitute for Eggs in This Recipe?
If you’re looking for an egg substitute, you can use 1/4 cup unsweetened applesauce or a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) for every egg. This will keep your pancakes moist and tasty!
How Do I Store Leftover Pancakes?
Store any leftover pancakes in an airtight container in the refrigerator for up to 3 days. You can also freeze them; just make sure to place parchment paper between layers to prevent sticking. Reheat in the toaster or microwave!
Can I Double the Recipe?
Absolutely! Just double all the ingredients and follow the same steps. This is a great option if you’re cooking for a crowd or want to have extras for the week!
