Are you ready to elevate your breakfast game with a delightful twist on a classic favorite? These Gluten Free Pumpkin Pie Pancakes are not only a feast for the eyes but also a scrumptious treat that will warm your heart and satisfy your cravings! Imagine fluffy pancakes infused with the rich flavors of pumpkin and aromatic spices, all while being completely gluten-free. Whether you're hosting a cozy brunch or simply treating yourself to a delicious morning meal, these pancakes are sure to impress. Get ready to indulge in a stack of pumpkin goodness that’s as easy to make as it is irresistible!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 cup gluten-free flour blend
- 1/2 cup pumpkin puree
- 1 tablespoon pumpkin pie spice
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup almond milk
- 1 tablespoon maple syrup
- 1 teaspoon vanilla extract
Instructions
- In a large mixing bowl, whisk together the gluten-free flour blend, pumpkin pie spice, baking powder, and salt until well combined and no lumps remain.
- In a separate medium bowl, mix the pumpkin puree, almond milk, maple syrup, and vanilla extract until smooth and fully incorporated.
- Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix - some small lumps are okay. Let the batter rest for 3-5 minutes to allow the gluten-free flour to absorb the liquid.
- Heat a non-stick skillet or griddle over medium heat. Lightly grease with cooking spray or a small amount of butter if needed.
- Using a 1/4 cup measure, pour the pancake batter onto the heated surface. Cook until bubbles form on the surface and the edges start to look dry, approximately 2-3 minutes.
- Carefully flip the pancake and cook the other side for an additional 1-2 minutes, or until golden brown and cooked through.
- Repeat with remaining batter, adjusting heat as necessary to prevent burning.
- Serve warm with additional maple syrup, a sprinkle of pumpkin pie spice, or a dollop of whipped cream if desired.
Tips
- Choose the Right Flour: Ensure you're using a high-quality gluten-free flour blend for the best texture. Look for blends that include xanthan gum for added elasticity.
- Don’t Overmix: When combining wet and dry ingredients, stir gently until just combined. Overmixing can lead to dense pancakes, so a few small lumps are perfectly fine!
- Rest the Batter: Allow the batter to rest for 3-5 minutes before cooking. This helps the gluten-free flour absorb the liquid, resulting in fluffier pancakes.
- Control the Heat: Keep your skillet at medium heat to prevent the pancakes from burning. If they cook too quickly on the outside, reduce the heat slightly.
- Customize Your Toppings: Get creative with your toppings! Serve these pancakes with a drizzle of maple syrup, a sprinkle of extra pumpkin pie spice, or even a dollop of whipped cream for an indulgent touch.
- Make Ahead: You can prepare the batter in advance and store it in the refrigerator for up to a day. Just give it a good stir before cooking!
- Batch Cooking: If you're feeding a crowd, consider making a double batch and keeping the pancakes warm in the oven while you finish cooking the rest.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 30g
Protein: 3g
Fat: 5g
Saturated Fat: g
Cholesterol: 0mg
