These fluffy gluten-free pumpkin pancakes are a warm hug on a plate! Made with pumpkin puree and warm spices, they’re perfect for breakfast any day of the week.
Who can resist pancakes that taste like fall? I love enjoying these with a drizzle of maple syrup—it’s like a sweet little party in my mouth! 🥞✨
Key Ingredients & Substitutions
Gluten-Free All-Purpose Flour Blend: Look for a blend that includes xanthan gum. If you can’t find it, just add 1/2 teaspoon of xanthan gum separately to help with texture. You can also use almond flour or coconut flour, but you might need to adjust the liquid content.
Pumpkin Puree: Canned pumpkin is super convenient, but if you have fresh pumpkin, you can roast and puree it yourself. Just remember, canned pumpkin is ready to use, while fresh needs some preparation.
Dairy Milk: Feel free to swap out regular milk for almond, soy, or oat milk if you prefer a dairy-free option. They all work well in the batter and keep the pancakes moist.
How Do I Make Sure My Pancakes Are Fluffy and Not Dense?
The secret to fluffy pancakes is in the mixing technique and how you measure your flour. Here’s how to get it just right:
- Measure flour by fluffing it first, then spooning it into your measuring cup, leveling it off without packing it down.
- Mix the dry ingredients and wet ingredients separately before combining them. Gently stir just until combined—no need to mix until smooth! It’s okay if there are a few lumps.
- Let the batter rest for a few minutes before cooking. This allows the baking powder to activate and creates fluffier pancakes.
Following these tips will help you achieve light and fluffy pancakes every time!
How to Make Gluten-Free Pumpkin Pancakes
Ingredients You’ll Need:
Dry Ingredients:
- 1 cup gluten-free all-purpose flour blend
- 1/2 teaspoon xanthan gum (if not included in flour blend)
- 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 ground cloves
- 1/4 teaspoon salt
Wet Ingredients:
- 1 cup canned pumpkin puree
- 2 large eggs
- 1/2 cup milk (or dairy-free milk alternative)
- 2 tablespoons melted butter or coconut oil
- 2 tablespoons maple syrup or honey
- 1 teaspoon pure vanilla extract
For Cooking and Serving:
- Butter for cooking
- Maple syrup for serving
- Chopped walnuts for garnish (optional)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and around 15 minutes to cook, making it perfect for a quick and delicious breakfast. In no time, you’ll be enjoying these fluffy pancakes!
Step-by-Step Instructions:
1. Mix the Dry Ingredients:
In a large bowl, add the gluten-free all-purpose flour, xanthan gum (if needed), baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. Use a whisk to combine everything well.
2. Prepare the Wet Ingredients:
In a separate bowl, beat the eggs lightly. Stir in the pumpkin puree, milk, melted butter (or coconut oil), maple syrup, and vanilla extract. Mix until everything is combined and smooth.
3. Combine Dry and Wet Ingredients:
Pour the wet mixture into the bowl with the dry ingredients. Stir gently until just combined—don’t worry if the batter is a bit lumpy; overmixing can make pancakes tough!
4. Preheat Your Skillet:
Heat a non-stick skillet or griddle over medium heat and lightly butter it. This will help prevent the pancakes from sticking.
5. Cook the Pancakes:
For each pancake, pour about 1/4 cup of batter onto the skillet. Cook for 3-4 minutes, or until you see bubbles forming on the surface and the edges look set. When ready, flip the pancake carefully and cook for another 2-3 minutes or until golden brown and fluffy.
6. Serve Warm:
Transfer the cooked pancakes to a plate and keep them warm while you cook the remaining batter. When ready to serve, stack them up and add a pat of butter, a drizzle of maple syrup, and chopped walnuts if you like!
Enjoy your delightful, fluffy gluten-free pumpkin pancakes that bring fall flavors to your breakfast table any time of the year!
Can I Use a Different Type of Flour?
Yes, you can! While this recipe works best with a gluten-free all-purpose flour blend, you can experiment with almond flour or coconut flour. If you use coconut flour, be aware that you’ll need to adjust the liquid since it absorbs more moisture.
Can I Make These Pancakes Dairy-Free?
Absolutely! Simply substitute regular milk with almond milk, soy milk, or any other dairy-free milk alternative. Use coconut oil instead of butter to keep the recipe completely dairy-free.
What Can I Substitute for Pumpkin Puree?
If you don’t have pumpkin puree on hand, you can use mashed bananas or unsweetened applesauce as a substitute. However, this will change the flavor and texture slightly, making it more like banana or apple pancakes.
How Can I Store Leftover Pancakes?
Store any leftover pancakes in an airtight container in the refrigerator for up to 3 days. You can reheat them in a toaster, microwave, or skillet for a quick breakfast option.
