An easy Gluten-Free Pumpkin Pancakes Recipe is perfect for breakfast or brunch. These pancakes are quick to make, fluffy, and bursting with delicious pumpkin and pumpkin spice flavors. Whether you are gluten-sensitive or just love the taste of pumpkin, this recipe is suitable for various occasions, including cozy family breakfasts or festive gatherings. Plus, it offers dairy-free and vegan options, making it versatile for everyone at the table.
Why You’ll Love This Recipe
- Quick and Easy: This recipe takes only 15 minutes from start to finish, making it a breeze for busy mornings.
- Flavorful: The combination of pumpkin puree and spices creates a rich flavor that will delight your taste buds.
- Versatile Options: With dairy-free and vegan alternatives included, everyone can enjoy these tasty pancakes.
- Healthy Ingredients: Packed with fiber and low in calories, these pancakes are a wholesome breakfast choice.
- Perfectly Fluffy: The use of gluten-free flour ensures that your pancakes will be light and fluffy every time.
Tools and Preparation
To prepare these delicious gluten-free pumpkin pancakes, you will need some essential tools that make the process smooth and enjoyable.
Essential Tools and Equipment
- Mixing bowl
- Whisk
- Measuring cups
- Griddle or frying pan
- Spatula
Importance of Each Tool
- Mixing bowl: A large mixing bowl allows you to combine all ingredients easily without spills.
- Whisk: Using a whisk helps ensure that the batter is smooth and well-mixed without lumps.
- Griddle or frying pan: A non-stick surface makes cooking easier and prevents sticking, ensuring perfect pancakes every time.
Ingredients
Here’s what you’ll need for this easy Gluten-Free Pumpkin Pancakes Recipe:
- ½ cup canned pumpkin puree (not pumpkin pie filling)
- 1 tablespoon gluten-free baking powder
- ¼ cup granulated sugar
- 1 teaspoon pumpkin pie spice
- ½ teaspoon ground cinnamon
- ¼ teaspoons salt
- 1 teaspoon pure vanilla extract
- 1 large egg (vegan option use Bob’s Red Mill gluten-free egg replacer)
- 2 tablespoons vegetable oil
- 1 cup all-purpose gluten-free flour with xanthan gum
- 1 cup milk (dairy-free/vegan use unsweetened almond or coconut milk)
How to Make Gluten-Free Pumpkin Pancakes Recipe
Step 1: Prepare the Batter
In a large bowl, whisk together the following ingredients until smooth:
1. ½ cup canned pumpkin puree
2. 1 tablespoon gluten-free baking powder
3. ¼ cup granulated sugar
4. 1 teaspoon pumpkin pie spice
5. ½ teaspoon ground cinnamon
6. ¼ teaspoons salt
7. 1 teaspoon pure vanilla extract
8. Use either a large egg or Bob’s Red Mill gluten-free egg replacer.
9. Mix in 2 tablespoons vegetable oil.
Step 2: Combine Dry Ingredients
Add the gluten-free flour into the mixture:
1. Stir in 1 cup all-purpose gluten-free flour with xanthan gum until fully combined.
Step 3: Adjust Consistency
Gradually stir in milk:
1. Add 1 cup milk, half a cup at a time, mixing until smooth.
2. For thinner pancakes, add an extra 1 to 2 tablespoons of milk as needed.
Step 4: Cook the Pancakes
Prepare your cooking surface:
1. Preheat your griddle or frying pan to 275°F and grease it lightly.
2. Scoop batter using a greased ¼ cup measuring cup.
3. Pour onto the griddle to form each pancake.
Step 5: Flip and Serve
Cook until cooked through:
1. Watch for bubbles as the batter puffs up; flip when golden brown on one side.
2. Cook until both sides are golden brown.
Step 6: Enjoy!
Top your pancakes with butter, syrup, or your favorite toppings! Enjoy these delightful gluten-free pumpkin pancakes warm!
How to Serve Gluten-Free Pumpkin Pancakes Recipe
Serving gluten-free pumpkin pancakes is a delightful experience, allowing you to get creative with toppings and sides. Here are some suggestions to enhance your pancake breakfast.
Classic Toppings
- Maple Syrup: Drizzle warm maple syrup over your pancakes for the perfect sweet complement.
- Butter: A pat of butter adds richness and flavor; use dairy-free if needed.
- Whipped Cream: Top with whipped cream for a light and fluffy finish.
Fruit Additions
- Banana Slices: Fresh banana slices add sweetness and texture.
- Berries: Strawberries, blueberries, or raspberries provide a fresh burst of flavor.
- Applesauce: A dollop of unsweetened applesauce can enhance moisture and flavor.
Savory Pairings
- Crispy Bacon: The saltiness of bacon pairs beautifully with the sweetness of pancakes.
- Yogurt: A side of yogurt can add creaminess and a tangy contrast.
How to Perfect Gluten-Free Pumpkin Pancakes Recipe
Perfecting your gluten-free pumpkin pancakes is easy with a few simple tips. Follow these guidelines to ensure delicious results every time.
- Use Fresh Ingredients: Always check the freshness of your baking powder and spices for maximum flavor.
- Monitor Consistency: Adjust milk gradually until you reach your desired batter thickness—thicker for fluffy pancakes, thinner for crêpe-style.
- Preheat Griddle Properly: Ensure your griddle is hot enough (around 275°F) before pouring in the batter for even cooking.
- Don’t Overmix: Mix just until combined; this will help keep pancakes fluffy by not developing too much gluten.
Best Side Dishes for Gluten-Free Pumpkin Pancakes Recipe
Pairing your gluten-free pumpkin pancakes with complementary sides can elevate your meal. Here are some great options:
- Scrambled Eggs: Fluffy scrambled eggs provide protein to balance the meal.
- Sautéed Spinach: Lightly sautéed spinach adds a nutritious touch that contrasts nicely with the sweetness.
- Turkey Sausage: A savory sausage offers a hearty element that pairs well with pancakes.
- Fruit Salad: A mix of seasonal fruits brightens up the plate and adds freshness.
- Roasted Potatoes: Crispy roasted potatoes add texture and heartiness to your breakfast spread.
- Chia Seed Pudding: This creamy pudding can bring a nutritious boost alongside your pancakes.
Common Mistakes to Avoid
Making gluten-free pumpkin pancakes can be easy, but there are some common mistakes that can affect your results. Here are a few to watch out for:
- Using the wrong pumpkin puree – Always choose canned pumpkin puree and not pumpkin pie filling. This ensures the right flavor and consistency.
- Ignoring the flour blend – Not all gluten-free flours are the same. Make sure to use a blend that includes xanthan gum for better texture.
- Skipping the resting time – Letting the batter sit for a few minutes allows the ingredients to meld together and improves pancake fluffiness.
- Overmixing the batter – Mixing too much can lead to tough pancakes. Stir until just combined for light and fluffy results.
- Cooking at incorrect temperature – Ensure your griddle or pan is at 275°F before pouring in the batter. Cooking at the wrong temperature affects how they rise and brown.
Refrigerator Storage
- Store gluten-free pumpkin pancakes in an airtight container.
- They can last in the refrigerator for up to 3 days.
Freezing Gluten-Free Pumpkin Pancakes Recipe
- Place pancakes in a single layer on a baking sheet to freeze them individually.
- After they’re frozen solid, transfer them to a freezer-safe bag or container.
- These pancakes can be frozen for up to 2 months.
Reheating Gluten-Free Pumpkin Pancakes Recipe
- Oven – Preheat your oven to 350°F. Place pancakes on a baking sheet and heat for about 10 minutes until warm.
- Microwave – Heat one pancake at a time on a microwave-safe plate for about 20-30 seconds until hot.
- Stovetop – Warm in a skillet over medium heat for about 1-2 minutes on each side.
Frequently Asked Questions
How do I make gluten-free pumpkin pancakes vegan?
To make these pancakes vegan, simply replace the egg with Bob’s Red Mill gluten-free egg replacer and use unsweetened almond or coconut milk.
What is the best flour for gluten-free pumpkin pancakes?
A good all-purpose gluten-free flour blend with xanthan gum works best. It mimics the texture of regular flour.
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin puree! Just ensure it’s cooked down and smooth before adding it to your batter.
How long does it take to prepare gluten-free pumpkin pancakes?
The total time is about 15 minutes, with only 5 minutes of prep time and 10 minutes of cooking time needed.
Final Thoughts
This Gluten-Free Pumpkin Pancakes Recipe is perfect for anyone who loves fluffy, flavorful breakfast options without gluten. The recipe is versatile, allowing you to customize toppings with fruits, nuts, or syrups according to your taste. Give it a try and enjoy a delightful fall-inspired breakfast any day of the year!
Gluten-Free Pumpkin Pancakes Recipe
- Total Time: 15 minutes
- Yield: Approximately 6 pancakes 1x
Description
Indulge in the warmth of autumn with our delightful Gluten-Free Pumpkin Pancakes Recipe. These fluffy pancakes are not only quick and easy to prepare, taking just 15 minutes from start to finish, but they also burst with rich pumpkin flavor and aromatic spices that make them perfect for any breakfast or brunch occasion. Whether you’re gluten-sensitive, vegan, or simply a lover of all things pumpkin, these pancakes cater to everyone at the table. With options for dairy-free alternatives and an array of delicious toppings, you can create a wholesome breakfast experience that everyone will adore.
Ingredients
- ½ cup canned pumpkin puree
- 1 tablespoon gluten-free baking powder
- ¼ cup granulated sugar
- 1 teaspoon pumpkin pie spice
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 1 teaspoon pure vanilla extract
- 1 large egg (or gluten-free egg replacer)
- 2 tablespoons vegetable oil
- 1 cup all-purpose gluten-free flour with xanthan gum
- 1 cup milk (dairy-free/vegan option)
Instructions
- In a large bowl, whisk together pumpkin puree, baking powder, sugar, spices, salt, vanilla extract, egg (or replacer), and vegetable oil until smooth.
- Stir in the gluten-free flour until fully combined.
- Gradually add milk until reaching desired batter consistency; add extra milk if needed for thinner pancakes.
- Preheat your griddle or frying pan to 275°F and grease lightly.
- Pour batter using a greased measuring cup onto the griddle.
- Cook until bubbles form on the surface; flip when golden brown and cook on the other side until done.
- Serve warm with your favorite toppings.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 pancake (45g)
- Calories: 120
- Sugar: 6g
- Sodium: 200mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
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