These fluffy and delicious gluten-free pumpkin pancakes are perfect for fall! They are made with pumpkin puree and warm spices, giving them a cozy flavor.
Trust me, these pancakes make breakfast feel really special! I love serving them with a drizzle of maple syrup and a sprinkle of cinnamon—yummy and easy to whip up! 🎃🥞
Key Ingredients & Substitutions
Gluten-Free All-Purpose Flour: This is the base for your pancakes. You can find many blends, so choose one that contains xanthan gum for a better texture. If not, you can mix rice flour and almond flour. I find a mix often gives the best results!
Pumpkin Puree: Canned pumpkin is super convenient and works perfectly! If you prefer fresh, roast and puree your pumpkin, yet it may require more time. For a twist, try sweet potato puree!
Milk: Use regular milk or your favorite plant-based alternative. Almond, oat, or coconut milk all work well. I usually opt for almond milk for a slightly nutty flavor.
Spices: The mix of spices really boosts the flavor! If you don’t have something like ground cloves, you can simply leave it out or use allspice as a substitute. I love adding a bit more cinnamon for extra warmth!
How Do I Make Fluffy Pancakes Without Gluten?
To achieve fluffy pancakes, the key is not to overmix the batter. Stir until just combined, as lumps are okay! Letting the batter sit for a few minutes can also help it rise better when cooked.
- Use a medium heat on your skillet to avoid burning the pancakes.
- Keep the pancakes warm in a low oven while you cook the rest.
- Remember, flip when bubbles form on the surface—this tells you they’re ready!
These tips should help you cook up some delicious gluten-free pumpkin pancakes with ease! Enjoy your cozy breakfast!
Gluten-Free Pumpkin Pancakes
Ingredients You’ll Need:
Dry Ingredients:
- 1 cup gluten-free all-purpose flour
- 1 tablespoon coconut sugar or brown sugar
- 1 teaspoon baking powder (gluten-free)
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
Wet Ingredients:
- 1 cup pumpkin puree (canned or fresh)
- 1 cup milk (dairy or non-dairy, such as almond or oat milk)
- 2 large eggs
- 2 tablespoons melted butter or coconut oil (plus more for cooking and serving)
- 1 teaspoon vanilla extract
Optional Toppings:
- Maple syrup
- Chopped pecans or walnuts
- Butter
- Dried cranberries
Time Needed:
This delightful recipe takes about 10 minutes to prepare and another 15 minutes to cook. In total, you’ll need roughly 25 minutes to have a stack of fluffy pancakes ready to enjoy!
Step-by-Step Instructions:
1. Mix the Dry Ingredients:
Begin by grabbing a large mixing bowl. Whisk together the gluten-free flour, coconut sugar, baking powder, baking soda, salt, and all those lovely spices—cinnamon, ginger, nutmeg, and cloves. This mix will give your pancakes that warm, autumn flavor!
2. Combine the Wet Ingredients:
In another bowl, combine the pumpkin puree, milk, eggs, melted butter (or coconut oil), and vanilla extract. Whisk until everything is smooth and blended nicely. This creamy mixture is what makes your pancakes fluffy!
3. Combine Dry and Wet Ingredients:
Now, pour the wet mixture into the dry ingredients. Gently stir until just combined. It’s okay if there are a few lumps; overmixing can make the pancakes tough. The batter should be thick yet pourable.
4. Heat the Pan:
Preheat a non-stick skillet or griddle over medium heat. Lightly grease it with butter or oil to prevent sticking. When it’s hot enough, you’re ready to make pancakes!
5. Cook the Pancakes:
Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until small bubbles start to form on the surface and the edges look set, roughly 2-3 minutes. Try not to flip them too early!
6. Flip and Finish Cooking:
Carefully flip the pancakes using a spatula and cook for another 2 minutes or until the other side is golden brown. It’s all about that perfect golden color!
7. Keep Them Warm:
As you’re cooking the pancakes, you can keep them warm by placing them on a plate in a low oven. Just make sure they don’t overcook!
8. Serve and Enjoy:
Stack your pancakes high, add a pat of butter on top, a drizzle of maple syrup, and sprinkle with your favorite toppings like chopped nuts and dried cranberries. Enjoy your warm and cozy breakfast! 🎃🥞
These gluten-free pumpkin pancakes are perfect for a cozy morning or weekend brunch. Happy cooking!
Can I Use Coconut Flour Instead of Gluten-Free All-Purpose Flour?
Coconut flour isn’t a direct substitute as it absorbs more moisture. If you want to use it, you’ll need to adjust the quantity and add extra liquid. Generally, use about 1/4 cup coconut flour and increase the liquid by about 1/2 cup.
Can I Make This Recipe Vegan?
Definitely! To make it vegan, substitute the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water per egg), and use a plant-based milk and coconut oil instead of butter.
What’s the Best Way to Reheat Pancakes?
The best way to reheat pancakes is in the toaster or microwave. For the microwave, heat them for about 15-20 seconds per pancake. If using the toaster, pop them in until heated through. This keeps them fluffy!
Can I Make the Batter Ahead of Time?
You can make the batter ahead of time and store it in the fridge for up to 24 hours. Just give it a good stir before cooking, as it may thicken a bit while sitting!
