These fluffy gluten-free pumpkin pancakes are perfect for cozy mornings! Packed with pumpkin goodness and warm spices, they’re a tasty way to enjoy breakfast.
Seriously, who doesn’t love pancakes? I often make a big stack and freeze the extras for quick meals later. You’ll want to keep a few for yourself too! 😄
Key Ingredients & Substitutions
Pumpkin Puree: This is the star of the show! Canned pumpkin is great, but you can also use homemade puree from roasted pumpkin. Just make sure it’s not pumpkin pie filling, which has added sugars and spices.
Gluten-Free Flour: A good gluten-free all-purpose blend is essential for the right texture. Brands like Bob’s Red Mill or King Arthur are reliable. If you can’t find a blend, you can make your own mix with equal parts almond flour and coconut flour.
Milk: If you’re avoiding dairy, any plant-based milk like almond, oat, or soy works well here. For creaminess, unsweetened coconut milk is my favorite option!
Sweetener: I like adding a bit of maple syrup for sweetness, but you can leave it out if your pumpkin is sweet enough. Honey works too if you’re not vegan!
How Do I Get Fluffy Pancakes?
Getting fluffy pancakes is all about technique! The right mixing method and cooking time make a big difference. Here’s how to achieve that light texture:
- Don’t overmix the batter—stir until just combined to keep some air in there.
- Let the batter rest for a few minutes before cooking; this helps the baking powder activate.
- Cook on medium heat, and don’t flip too early! Wait for bubbles and firm edges.
Following these tips will help you create light and fluffy pancakes every time. Enjoy your delicious breakfast! 🥞
Gluten-Free Pumpkin Pancakes
Ingredients You’ll Need:
- 1 cup pumpkin puree
- 2 large eggs
- 1/4 cup milk (dairy or any plant-based)
- 1 tsp vanilla extract
- 1 tbsp maple syrup or honey (optional for sweetness)
- 1 cup gluten-free all-purpose flour blend
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp salt
- Butter or oil, for cooking
- Optional toppings: butter, maple syrup, chopped pecans
How Much Time Will You Need?
This recipe will take about 10 minutes of prep time and around 15 minutes for cooking. In total, you’ll be enjoying these delicious pancakes in about 25 minutes—perfect for a cozy breakfast!
Step-by-Step Instructions:
1. Mix Wet Ingredients:
In a large bowl, whisk together the pumpkin puree, eggs, milk, vanilla extract, and maple syrup until smooth and creamy. This mixture is going to be the base for your pancakes, so make sure it’s well combined!
2. Prepare Dry Ingredients:
In a separate bowl, combine the gluten-free flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Mix these dry ingredients well to ensure the baking powder and spices are evenly distributed.
3. Combine Mixtures:
Gradually add the dry ingredients to the wet ingredients. Stir until just combined—be sure not to overmix! It’s okay to have a few lumps; this helps keep your pancakes light and fluffy.
4. Get Cooking!
Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or oil. Once hot, pour about 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface and the edges start to look set, which should take about 2-3 minutes.
5. Flip and Cook:
Gently flip the pancakes with a spatula and cook for another 2-3 minutes on the other side, until they’re golden brown and cooked through. Adjust the heat if necessary to prevent burning.
6. Serve and Enjoy!
Serve the pancakes warm, topped with a pat of butter, a drizzle of maple syrup, and a sprinkle of chopped pecans for some crunch. They should look just as enticing as those in the image!
Enjoy your fluffy and flavorful gluten-free pumpkin pancakes, perfect for any time you crave a comforting breakfast treat!
Can I Use Canned Pumpkin Instead of Fresh Pumpkin?
Absolutely! Canned pumpkin puree works great and is the easiest option. Just make sure it’s 100% pumpkin and not pumpkin pie filling, which has added sugars and spices.
What Gluten-Free Flour Blend Should I Use?
Use a high-quality gluten-free all-purpose blend for the best results. Some popular brands include Bob’s Red Mill and King Arthur. Avoid blends that contain gum unless specified, as they can affect the texture.
Can I Make These Pancakes Ahead of Time?
Yes, you can prepare the batter ahead of time and refrigerate it for up to 24 hours. Just give it a gentle stir before cooking, as the ingredients may settle. You can also cook the pancakes and freeze leftovers for a quick breakfast later!
How Should I Store Leftover Pancakes?
Store any leftover pancakes in an airtight container in the fridge for up to 3 days. To reheat, simply warm them in the microwave or in a toaster for a few minutes until heated through.
