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Pumpkin Gluten-Free Pancakes

This recipe produces fluffy, moist pancakes made with pumpkin puree, gluten-free flour, and warm spices. They feature a tender crumb with a slight orange hue and a spiced aroma, perfect for autumn mornings. The pancakes are cooked on a skillet until golden brown, with a soft interior that retains the seasonal flavors.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups gluten-free flour such as almond or oat flour
  • 1 cup pumpkin puree preferably homemade or canned
  • 2 tablespoons maple syrup or honey for sweetness
  • 2 large eggs beaten lightly
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon baking powder for fluffiness
  • 1/4 teaspoon salt
  • 1/4 cup almond milk or preferred plant-based milk
  • 2 tablespoons oil such as coconut or vegetable oil

Equipment

  • Mixing bowl
  • Whisk
  • Griddle or skillet
  • Spatula

Method
 

  1. In a large mixing bowl, whisk together the gluten-free flour, cinnamon, nutmeg, baking powder, and salt until evenly combined. This creates a flavorful dry base for your batter.
  2. In a separate bowl, blend the pumpkin puree with eggs, maple syrup, and oil until smooth and well combined. The mixture should look bright orange and slightly thick.
  3. Pour the wet mixture into the dry ingredients, then gently fold together with a spatula or spoon. Do not overmix; a few lumps are fine, and this helps keep the pancakes tender.
  4. Slowly add the almond milk to the batter, stirring gently until it reaches a pourable but thick consistency. Add more milk if necessary to loosen the batter slightly.
  5. Heat your skillet or griddle over medium-low heat and lightly grease with oil or non-stick spray. Wait until the surface is hot but not smoking.
  6. Pour about 1/4 cup of batter for each pancake onto the skillet. Cook for 2-3 minutes, until bubbles form on the surface and the edges look set.
  7. Flip the pancakes carefully with a spatula and cook for another 2-3 minutes, until golden brown and cooked through. You’ll notice the aroma fill the air as they brown.
  8. Remove the pancakes from the skillet and keep warm on a plate covered with a clean towel or baking sheet. Repeat with remaining batter, greasing the skillet as needed.
  9. Serve the warm pancakes drizzled with additional maple syrup or a dollop of yogurt, and enjoy the cozy flavors and fluffy texture.

Notes

For extra flavor, add a handful of chopped walnuts or cranberries to the batter before cooking. Keep the heat moderate to prevent burning while ensuring even cooking and fluffy centers.