Get ready to transform your breakfast routine with these incredibly delicious and healthy Gluten Free Pumpkin Pancakes that are so good, you won't believe they're allergen-friendly! Imagine fluffy, warm pancakes bursting with autumn spices and rich pumpkin flavor, perfect for cozy mornings or weekend brunches. Whether you're gluten-sensitive, health-conscious, or simply looking for a mouthwatering breakfast option, these pancakes will become your new morning obsession.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 cup gluten free flour
- 1/2 cup canned pumpkin
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 cup milk (or dairy free alternative)
- 1 egg
- 2 tablespoons melted butter (or coconut oil)
Instructions
- In a large mixing bowl, whisk together the gluten free flour, sugar, baking powder, baking soda, cinnamon, and nutmeg until well combined and no lumps remain.
- In a separate medium bowl, mix the canned pumpkin, milk, egg, and melted butter (or coconut oil) 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 flour to absorb the liquid.
- Heat a non-stick skillet or griddle over medium heat. Lightly grease the surface with butter or oil if needed.
- Using a 1/4 cup measuring cup, scoop the batter onto the hot skillet. Cook until small bubbles form on the surface of the pancake 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 maple syrup, whipped cream, chopped nuts, or additional cinnamon if desired.
Tips
- Let the batter rest for 3-5 minutes before cooking to allow the gluten-free flour to absorb liquid and improve texture.
- Use a non-stick skillet or well-seasoned griddle to prevent sticking.
- Cook on medium heat to ensure even browning without burning.
- Wait for small bubbles to form on the pancake's surface before flipping.
- If the batter seems too thick, add a little extra milk to achieve the right consistency.
- For extra flavor, try adding a pinch of ground ginger or a splash of vanilla extract.
- Keep cooked pancakes warm in a low-temperature oven while preparing the entire batch.
- Experiment with toppings like chopped pecans, pumpkin seeds, or a sprinkle of powdered sugar for added excitement.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 30g
Protein: 5g
Fat: 9g
Saturated Fat: 5g
Cholesterol: 55mg
