These gluten-free pumpkin pancakes are fluffy and packed with cozy fall flavors. Made with pumpkin puree, they’re a perfect treat for breakfast or brunch!
Trust me, they smell amazing while cooking! I love to top mine with a sprinkle of cinnamon and a drizzle of maple syrup. It’s like a warm hug on a plate! 🥞
Key Ingredients & Substitutions
Pumpkin Puree: Canned pumpkin makes this recipe easy, but you can also use fresh pumpkin. Just steam or roast it until tender, then mash it well. This adds a fresh taste!
Milk: I love using almond milk for its subtle nutty flavor, but any non-dairy milk like oat or coconut milk works too. If you don’t need it to be dairy-free, regular milk is perfectly fine!
Butter or Coconut Oil: Either gives a rich flavor. I often go for coconut oil for a hint of sweetness. If you prefer, you can use olive oil or a vegan butter substitute.
Gluten-Free Flour Blend: Make sure it contains xanthan gum for the best texture. You can substitute with almond flour or a homemade blend of rice flour and potato starch, but the texture will differ a bit.
Spices: I really enjoy adding a pinch of cloves for extra warmth, but stick with cinnamon, ginger, and nutmeg for a classic flavor. Feel free to adjust according to your taste!
How do I ensure my pancakes are fluffy?
Achieving fluffy pancakes is all about mixing! When combining wet and dry ingredients, stir until just combined. A few lumps are okay; overmixing can make them dense.
- Allow your batter to sit for a few minutes before cooking. This helps the flour absorb moisture, which makes the pancakes light.
- Make sure your skillet is at medium heat. If it’s too hot, the outside will cook quickly while the inside stays raw.
- Watch for bubbles on the surface before flipping; this is a sign they’re ready!
Gluten-Free Pumpkin Pancakes
Ingredients You’ll Need:
- 1 cup canned pumpkin puree
- 2 large eggs
- 1/4 cup milk (dairy or any plant-based milk)
- 1/4 cup melted butter or coconut oil
- 2 tablespoons maple syrup or honey
- 1 teaspoon vanilla extract
- 1 1/2 cups gluten-free all-purpose flour blend
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- Butter or oil for cooking
- Optional toppings: butter, chopped pecans or walnuts, maple syrup
How Much Time Will You Need?
This recipe takes about 10 minutes of prep time and around 15–20 minutes of cooking time, making it perfect for a quick breakfast. Altogether, you’re looking at around 30–35 minutes to serve up a stack of these delicious pancakes!
Step-by-Step Instructions:
1. Mix the Wet Ingredients:
In a large bowl, start by whisking together the pumpkin puree, eggs, milk, melted butter (or coconut oil), maple syrup, and vanilla extract until everything is well combined and smooth.
2. Combine the Dry Ingredients:
In another bowl, combine the gluten-free flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. Mixing these ingredients separately helps ensure that everything is evenly distributed and avoids clumping!
3. Bring It All Together:
Gradually pour the dry mixture into the bowl with the wet ingredients. Stir gently until just combined. Don’t worry if there are a few lumps; this helps keep the pancakes fluffy! Overmixing can lead to a dense texture.
4. Heat It Up:
Now, heat a non-stick skillet or griddle over medium heat. Lightly grease it with some butter or oil. This helps the pancakes not stick and adds a bit of flavor, too!
5. Pour the Batter:
Use about 1/4 cup of batter for each pancake, pouring it onto the skillet. You can gently spread it into a round shape, but it’ll naturally spread on its own a little.
6. Cook and Flip:
Cook the pancakes for about 2–3 minutes or until you see bubbles forming on the surface and the edges look set. Then, carefully flip them over and cook for another 1–2 minutes until the other side is golden brown.
7. Keep Warm and Repeat:
Transfer the cooked pancakes to a plate and keep them warm while you finish with the remaining batter. You can add a little more butter or oil to the skillet as needed.
8. Serve and Enjoy:
Serve these warm pancakes topped with a pat of butter, a sprinkle of chopped nuts, and a generous drizzle of maple syrup. Enjoy your cozy, gluten-free pumpkin pancakes!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! You can use fresh pumpkin, but make sure to cook it first. Roast or steam it until tender, then mash it well to get the same consistency as canned pumpkin. This gives the pancakes a lovely fresh flavor!
How Can I Store Leftover Pancakes?
Store any leftover pancakes in an airtight container in the fridge for up to 3 days. You can also freeze them! Just place parchment paper between pancakes before sealing them in a freezer-safe bag. Reheat in the microwave or toaster when you’re ready to enjoy again.
Can I Make the Batter Ahead of Time?
Yes, you can! Prepare the batter and store it in the fridge for up to 24 hours. Just give it a gentle stir before using, as it may thicken a bit while chilling.
What Are Some Good Toppings for These Pancakes?
Try topping your pancakes with butter, maple syrup, or a sprinkle of chopped nuts like pecans or walnuts. You can also add whipped cream or a dollop of yogurt for extra creaminess!
