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
Scale
- 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