why make this recipe
Gluten-free pumpkin pancakes are a delightful choice for breakfast or brunch. They’re not only fluffy and delicious but also pack the flavor of fall with pumpkin and warm spices. These pancakes are perfect for anyone avoiding gluten, and they provide a great way to enjoy seasonal pumpkin.
how to make Gluten-Free Pumpkin Pancakes
Ingredients :
- 1 cup gluten-free flour
- 1 cup pumpkin puree
- 1 cup milk (dairy or non-dairy)
- 2 eggs
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- Butter or oil for cooking
Directions :
- In a large bowl, mix the gluten-free flour, baking powder, cinnamon, and salt.
- In another bowl, whisk together the pumpkin puree, eggs, milk, sugar, and vanilla extract.
- Combine the wet ingredients with the dry ingredients and stir until just mixed.
- Heat a skillet or griddle over medium heat and add a little butter or oil.
- Pour 1/4 cup of batter for each pancake onto the skillet.
- Cook until bubbles form on the surface, then flip and cook until golden brown.
- Serve warm with syrup or your favorite toppings.
how to serve Gluten-Free Pumpkin Pancakes
These pancakes are best served warm. You can top them with maple syrup, whipped cream, or your favorite fresh fruits like banana or berries. A sprinkle of extra cinnamon can also enhance the flavor.
how to store Gluten-Free Pumpkin Pancakes
If you have leftover pancakes, let them cool completely and store them in an airtight container in the refrigerator. They will last for about 3 to 4 days. You can also freeze them by separating each pancake with parchment paper and placing them in a freezer bag. They can be kept frozen for up to 2 months.
tips to make Gluten-Free Pumpkin Pancakes
- Make sure your gluten-free flour blend is good for baking.
- Don’t overmix the batter; just stir until combined for fluffier pancakes.
- Adjust the sweetness by adding more or less sugar, depending on your taste.
- If you want them spicier, you can add nutmeg or ginger to the batter.
variation
You can customize these pancakes in various ways. Try adding chocolate chips to the batter for a sweet twist or some chopped nuts for added crunch. You can also experiment with different spices like allspice or cardamom.
FAQs
-
Can I make these pancakes vegan?
Yes, you can replace the eggs with flax eggs and use non-dairy milk to make them vegan. -
What type of gluten-free flour should I use?
A good all-purpose gluten-free flour blend works well. Ensure it contains xanthan gum for the best texture. -
Can I use fresh pumpkin instead of pumpkin puree?
Yes, you can use fresh pumpkin, but you’ll need to cook and puree it first to get the right consistency.
Gluten-Free Pumpkin Pancakes
- Total Time: 35
- Yield: 4 servings
- Diet: Gluten-Free
Description
Fluffy and delicious gluten-free pumpkin pancakes packed with fall flavors.
Ingredients
- 1 cup gluten-free flour
- 1 cup pumpkin puree
- 1 cup milk (dairy or non-dairy)
- 2 eggs
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- Butter or oil for cooking
Instructions
- In a large bowl, mix the gluten-free flour, baking powder, cinnamon, and salt.
- In another bowl, whisk together the pumpkin puree, eggs, milk, sugar, and vanilla extract.
- Combine the wet ingredients with the dry ingredients and stir until just mixed.
- Heat a skillet or griddle over medium heat and add a little butter or oil.
- Pour 1/4 cup of batter for each pancake onto the skillet.
- Cook until bubbles form on the surface, then flip and cook until golden brown.
- Serve warm with syrup or your favorite toppings.
Notes
Best served warm with maple syrup, whipped cream, or fresh fruits. Adjust sweetness to taste.
- Prep Time: 15
- Cook Time: 20
- Category: Breakfast
- Method: Griddling
- Cuisine: American