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