Get ready for a cozy breakfast with these fluffy gluten-free pumpkin pancakes! They’re packed with pumpkin flavor and warm spices, making each bite a delight.
I love how easy these pancakes are to whip up. Plus, they smell amazing while cooking! Drizzle on some maple syrup, and you’ll feel like it’s fall any time of the year. 🍂🥞
Key Ingredients & Substitutions
Gluten-Free All-Purpose Flour: This is essential for the pancakes. Look for a blend that includes xanthan gum for added structure. If you don’t have it, you can use oat flour or almond flour, but they will alter the texture a bit.
Pumpkin Puree: Pure pumpkin puree gives these pancakes their rich flavor. If you can’t find canned pumpkin, you can use homemade puree made from roasted pumpkin. Just be sure it’s not pumpkin pie filling, which has added sugar and spices.
Milk: Any milk works here! Dairy milk, almond milk, or even coconut milk will do. If you’re looking for nut-free, stick with oat milk. Coconut milk adds a lovely richness!
Brown Sugar: I like using brown sugar for its moisture and flavor, but you could substitute with coconut sugar or maple syrup. If using liquid sweeteners, adjust the dry ingredients slightly to maintain the batter’s consistency.
How Do I Make Sure My Pancakes Are Fluffy?
Achieving fluffiness is all about the mixing and cooking technique. Here are key steps to keep in mind:
- Whisk the dry ingredients well to evenly distribute the leavening agents.
- Mix wet and dry ingredients just until combined; overmixing can lead to tough pancakes.
- Let the batter rest for about 5 minutes. This helps it thicken and allows the flour to hydrate.
- Heat your skillet to medium, not high—too hot and the outside will cook before the inside is done.
Following these tips will ensure your pancakes turn out light and fluffy every time!
How to Make Gluten-Free Pumpkin Pancakes
Ingredients You’ll Need:
- 1 cup gluten-free all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 2 tablespoons brown sugar
- 1 cup pure pumpkin puree
- 1 large egg
- 1 cup milk (dairy or almond/coconut milk for dairy-free)
- 2 tablespoons melted butter or coconut oil, plus more for cooking
- 1 teaspoon vanilla extract
- Maple syrup, for serving
- Butter, for topping
- Chopped pecans, for garnish
- Powdered sugar, for dusting (optional)
How Much Time Will You Need?
This delightful recipe takes about 10 minutes to prepare and another 10-15 minutes to cook, making the total time around 20-25 minutes. Perfect for a cozy breakfast or brunch!
Step-by-Step Instructions:
1. Mix the Dry Ingredients:
In a large bowl, start by whisking together the gluten-free flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and brown sugar. Make sure everything is well combined so your pancakes rise nicely!
2. Combine the Wet Ingredients:
In a separate medium bowl, mix the pumpkin puree, egg, milk, melted butter (or coconut oil), and vanilla extract. Stir until it’s nice and smooth—this mixture will give the pancakes that yummy pumpkin flavor.
3. Combine Both Mixtures:
Now, pour the wet ingredients into the dry ingredients. Stir gently until just combined; it’s okay if there are a few lumps. Let this batter rest for about 5 minutes to thicken up a bit.
4. Heat the Skillet:
While the batter is resting, heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or oil. You want it hot but not smoking!
5. Cook the Pancakes:
For each pancake, pour about 1/4 cup of the batter onto the skillet. Cook until you see bubbles forming on the surface and the edges look set, about 2-3 minutes. Then, flip them carefully and cook for another 2 minutes on the other side until golden brown and cooked through.
6. Repeat the Process:
Continue cooking the rest of the batter in batches, adding more butter or oil to the skillet as needed.
7. Serve and Enjoy:
Stack those beautiful pancakes on a plate. Top with a pat of butter, sprinkle with chopped pecans, dust with powdered sugar if you like, and drizzle generously with maple syrup. Enjoy your warm, fluffy gluten-free pumpkin pancakes right away!
Can I Use Regular Flour Instead of Gluten-Free Flour?
No, regular flour will not work for this recipe if you’re aiming for gluten-free pancakes. However, you can substitute with a 1:1 gluten-free all-purpose flour blend that includes xanthan gum for the best results.
Can I Make the Pancake Batter Ahead of Time?
While you can prepare the dry ingredients in advance and mix in the wet ingredients just before cooking, it’s best to use the batter fresh. If the batter sits too long, it may thicken, impacting the fluffiness. If needed, you can easily loosen it with a little extra milk.
What Can I Substitute for Pumpkin Puree?
If you don’t have pumpkin puree, you can substitute it with mashed bananas or applesauce for a different flavor. Keep in mind that this will change the taste and texture slightly, but both options work well in pancakes!
How Do I Store Leftover Pancakes?
You can store leftover pancakes in an airtight container in the fridge for up to 3 days. To reheat, simply pop them in the toaster or microwave until warmed through. For longer storage, freeze them layered with parchment paper and sealed in a freezer bag for up to 2 months.
