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Gluten-Free Pumpkin Pancakes with Warm Spices

These pumpkin pancakes are made by combining mashed pumpkin with gluten-free flour, baking powder, and warm spices like cinnamon and nutmeg to create a light, fluffy batter. The pancakes are cooked on a griddle until golden brown, resulting in tender, slightly thickened rounds with a cozy, aromatic flavor profile. Their final appearance is golden and uniformly puffed with crispy edges and a soft interior.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: brunch, Fall
Calories: 230
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups gluten-free flour preferably a blend with a mix of rice and starches
  • 1 tablespoon baking powder helps pancakes rise
  • 1 teaspoon cinnamon adds warmth and aroma
  • 1/2 teaspoon nutmeg complements pumpkin flavor
  • 1/4 teaspoon salt balances sweetness
  • 1 1/4 cups milk dairy or plant-based
  • 1 cup mashed pumpkin preferably roasted or canned
  • 2 tablespoons maple syrup for sweetness
  • 2 eggs eggs to bind the batter
  • 2 tablespoons oil for cooking

Equipment

  • Mixing bowl
  • Whisk
  • Griddle or non-stick skillet
  • Spatula

Method
 

  1. In a large mixing bowl, whisk together the gluten-free flour, baking powder, cinnamon, nutmeg, and salt until evenly combined.
  2. In a separate bowl, beat the eggs and then stir in the milk, mashed pumpkin, maple syrup, and oil until smooth and well incorporated—this forms a fragrant, orange-hued mixture.
  3. Pour the wet mixture into the bowl with the dry ingredients and gently fold with a spatula until just combined—be careful not to overmix; the batter should be slightly lumpy but cohesive.
  4. Preheat a griddle or non-stick skillet over medium heat and lightly grease with a bit of oil or butter. When the surface is hot and shimmering, ladle about 1/4 cup of batter onto it, spacing the pancakes apart.
  5. Cook the pancakes for about 2-3 minutes, or until bubbles form on the surface and the edges look set. Flip carefully with a spatula and cook for another 2 minutes until golden brown and cooked through.
  6. Repeat with the remaining batter, adjusting heat as needed to prevent burning while ensuring they are cooked evenly. Keep finished pancakes warm in a low oven if desired.
  7. Serve the pumpkin pancakes warm, topped with syrup, a dusting of cinnamon, or your favorite toppings for a cozy, aromatic breakfast or snack.

Notes

Make sure not to overmix the batter to keep the pancakes fluffy. Adjust the heat as needed to prevent burning and ensure even cooking. These pancakes are best enjoyed fresh but can be kept warm in a low oven.