These gluten-free pumpkin pancakes are fluffy, warm, and perfect for a cozy breakfast. With delicious pumpkin spice and a hint of sweetness, they’re autumn on a plate!
Making these is a breeze! I whip them up on lazy weekends, and they always make the house smell amazing. Serve with maple syrup, and it’s like a fall festival! 🎃🥞
Key Ingredients & Substitutions
Gluten-Free All-Purpose Flour: This blend is critical for structure. If you can’t find it, a mix of almond flour and coconut flour can work, but you’ll need to adjust the amount since they absorb moisture differently.
Pumpkin Puree: Canned pumpkin is often more convenient, but fresh pumpkin works great too. Just make sure to cook and puree it until smooth. If you don’t have pumpkin, mashed banana or applesauce can also serve as an alternative.
Coconut Sugar: This adds a nice flavor, but brown sugar is an easy substitute. For lower sugar options, try a sugar substitute like monk fruit or erythritol, adjusting to taste.
Eggs: If you’re looking for egg-free pancakes, try using flax eggs (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water, let sit for a few minutes), or applesauce for moisture.
What’s the Best Way to Prevent Pancakes from Sticking to the Pan?
The key to non-stick pancakes is proper heat and greasing. Start by preheating the skillet over medium-low heat; too hot can burn the pancakes while the inside stays raw. Lightly greasing the pan is crucial; brush with melted butter or oil to create a barrier.
- Test with a tiny drop of batter—if it sizzles, you’re ready to go!
- Use a non-stick or well-seasoned cast iron skillet for best results.
- After each batch, make sure to re-grease the pan; this keeps pancakes from sticking.
Gluten-Free Pumpkin Pancakes
Ingredients:
- 1 cup gluten-free all-purpose flour blend
- 1 tablespoon coconut sugar or brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon pumpkin pie spice (or 1/2 teaspoon cinnamon + 1/4 teaspoon nutmeg + pinch of cloves)
- 1/4 teaspoon salt
- 3/4 cup pumpkin puree (canned or fresh)
- 3/4 cup milk (dairy or non-dairy)
- 2 large eggs
- 2 tablespoons melted coconut oil or butter, plus extra for greasing
- 1 teaspoon vanilla extract
- Optional toppings: butter, maple syrup, powdered sugar, chopped pecans or walnuts
How Much Time Will You Need?
The total time to make these delicious pancakes is about 20-25 minutes. You’ll spend about 10 minutes mixing the ingredients and another 10-15 minutes cooking them on the skillet. Perfect for a weekend breakfast to enjoy with the family!
Step-by-Step Instructions:
1. Prepare the Dry Ingredients:
In a large bowl, whisk together the gluten-free flour, coconut sugar (or brown sugar), baking powder, baking soda, pumpkin pie spice, and salt. This will help ensure the leavening agents are evenly distributed throughout the flour.
2. Mix the Wet Ingredients:
In a separate bowl, whisk together the pumpkin puree, milk, eggs, melted coconut oil (or butter), and vanilla extract until smooth. Make sure all ingredients are well combined and the mixture is free from lumps.
3. Combine the Mixtures:
Pour the wet ingredients into the bowl with the dry ingredients. Stir gently using a spatula or wooden spoon until just combined. The batter should be a little thick but can still pour. Be careful not to overmix, as this could make the pancakes dense.
4. Heat the Pan:
Preheat a non-stick skillet or griddle over medium-low heat. Lightly grease the surface with a little butter or oil to prevent sticking.
5. Cook the Pancakes:
Pour about 1/4 cup of batter onto the skillet for each pancake. Cook for about 3-4 minutes. You’ll know they’re ready to flip when bubbles start to form on the surface and the edges look a bit set.
6. Flip and Finish Cooking:
Carefully flip the pancakes and cook for an additional 2-3 minutes until they are golden brown and fully cooked through. You may need to adjust the heat if they’re browning too quickly.
7. Transfer and Keep Warm:
Once cooked, transfer the pancakes to a plate and keep them warm (you can cover them with a kitchen towel) while you cook the remaining batter.
8. Serve and Enjoy:
Serve the pancakes stacked high with a pat of butter on top. Drizzle with warm maple syrup, sprinkle with powdered sugar, and add some chopped pecans or walnuts if you like. Enjoy your cozy, fluffy gluten-free pumpkin pancakes!
Can I Use a Different Type of Flour for This Recipe?
Yes! You can use almond flour or a homemade flour blend, but you’ll need to adjust the liquid since they absorb moisture differently. Make sure to add enough liquid to achieve a pourable batter.
How Can I Make These Pumpkin Pancakes Vegan?
To make these pancakes vegan, replace the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons of water per egg). Also, use a non-dairy milk like almond milk and substitute coconut oil or dairy-free butter for regular butter.
How to Store Leftover Pancakes?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, place them in a toaster oven for a crispy texture or microwave them for about 30 seconds until heated through.
Can I Make the Batter Ahead of Time?
Absolutely! You can mix the dry ingredients and store them in an airtight container. When you’re ready to cook, just add the wet ingredients and cook immediately for the best pancakes. It’s fresh, quick, and convenient!
