Description
There’s nothing quite like a stack of warm gluten-free pumpkin pancakes to make a crisp fall morning feel extra cozy. Soft, fluffy, and filled with the comforting flavors of pumpkin puree and warm spices, these easy pumpkin pancakes are perfect for breakfast, weekend brunch, meal prep, or even a special Thanksgiving breakfast. Dairy-free too.
Ingredients
- 1 1/2 cups gluten-free 1:1 flour
- 1/2 teaspoon xanthan gum (omit if your gluten-free flour blend already includes it)
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon pumpkin pie spice
- 1/3 cup granulated sugar
- 1 large egg
- 1 cup unsweetened almond milk
- 2 tablespoons vegetable oil
- 3/4 cup pumpkin puree
- 1 teaspoon vanilla extract
- Oil for frying
Instructions
- Whisk Dry Ingredients: In a large bowl, combine the flour, baking powder, salt, pumpkin pie spice and sugar.
- Whisk Wet Ingredients: In a separate bowl, combine the egg, unsweetened almond milk, vegetable oil, pumpkin puree and vanilla bean paste. Whisk the wet ingredients thoroughly until smooth.
- Combine Wet & Dry Ingredients to Get Batter: Pour the wet ingredients into the dry ingredients and gently start folding together. Mix until you have a thick pancake batter, then let it rest for 10 minutes.
- Cook Pancake on One Side: Lightly grease a nonstick skillet with oil for frying. Spoon small portions of batter onto the skillet, about 2-3 tablespoons per pancake. Cook for 3-4 minutes on the first side.
- Flip to the Other Side: Flip the pancake and cook for another 3-4 minutes on the other side, covering the skillet with a lid.
- Repeat: Repeat until the batter is all used up.
- Garnish & Serve: Stack the finished pancakes or arrange them on a plate. Serve with maple syrup, honey or other syrups, along with berries, almond flakes and other toppings of your choice.
Notes
Gluten-Free Flour: I recommend using a gluten-free 1:1 flour blend (a 1:1 gluten-free substitute for regular all-purpose flour) that is made up of lighter flours and starches (such as rice flour, tapioca starch, corn starch) for a lighter texture. I do NOT recommend using a gluten-free flour blend that is made up of heavier flours (such as garbanzo bean flour) as that will result in a denser final texture.
Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours, and helps to better bind the ingredients together. If you are allergic to xanthan gum, you can replace it with the same amount of psyllium husk powder.
Baking Powder: Baking powder is the only leavening agent used in this recipe to help the pumpkin pancake batter rise. If you are Celiac or gluten-intolerant, go ahead and use certified gluten-free baking powder.
Pumpkin Pie Spice: Pumpkin pie spice adds the characteristically fall flavor, so definitely add it in. You can either use storebought, or make your own homemade pumpkin pie spice.
Sugar: I used white sugar, but you can also use cane sugar, light brown sugar, or dark brown sugar instead.
Egg: The egg is necessary for binding the ingredients together, so make sure you don’t leave it out.
Almond Milk: I like using an unsweetened version of my homemade almond milk, but you can also use another type of unsweetened dairy-free milk (such as rice milk, cashew milk, oat milk, etc.)
Vegetable Oil: I used sunflower oil, but you can also use another type of vegetable oil that you prefer.
Pumpkin Puree: Pumpkin puree is not the same as pumpkin pie filling (which is sweetened). You can either use canned pumpkin puree or make your own homemade pumpkin puree.
Vanilla Extract: I like adding a bit of vanilla extract for extra flavor, so I recommend adding that to it.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Method: Stovetop
- Cuisine: American