The Best Recipe for Gluten Free Pumpkin Pancakes

Alison Needham

These cozy pancakes taste as good as pie. Sometimes I shape them into pumpkins or leaves by using a piping bag, bottle, or a zip-top bag with one corner snipped off. Cooking gluten free pancakes requires patience and they need to be cooked for a bit longer at a lower temperature than regular pancakes so that they aren't gooey in the middle. If you find that the outsides are cooking faster than the insides, adjust the temperature down and give them a bit more time on the griddle. If you aren't gluten free, simply use regular, all-purpose flour and omit the xanthan gum.

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Prep Time 10

Cook Time 20

Total Time 30

Course Breakfast

Cuisine American

Servings pancakes

Calories 106 kcal

Equipment

Griddle or large skillet

Ingredients

2 cups gluten-free all purpose flour blend
¼ cup brown sugar
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
1¼ teaspoons ground cinnamon
¼ teaspoon ground nutmeg
⅛ teaspoon ground cloves
¼ teaspoon xanthan gum omit if your flour blend already contains it
2 cups whole milk or low fat buttermilk
½ cup pumpkin puree
2 extra large eggs
2 tablespoons melted butter
chocolate chips optional

Instructions

Preheat the oven to 200 degrees. Heat a griddle over medium low heat. Whisk together the dry ingredients in a large bowl. In another bowl, whisk together the milk, pumpkin puree, eggs and melted butter. Add to the dry ingredients and whisk to combine.
Pour about 1 tablespoon of oil on the griddle and spread with a paper towel. Pour batter, a ¼ cup at a time, onto the griddle to make dollar-sized pancakes. Top each with a few chocolate chips, if desired.
When the pancakes bubble and the edges look dry after about 3-4 minutes, flip and continue cooking on the other side for 2-3 minutes longer, or until cooked all the way through.
Remove to a serving tray, cover with foil and set in the oven to keep warm while you make another batch. If the pancakes are cooking too quickly, turn down the heat. Re-oil griddle as necessary. Serve hot with warm maple syrup or whipped cream and chocolate chips.

Nutrition

Serving: 2pancakesCalories: 106kcalCarbohydrates: 17gProtein: 3gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 27mgSodium: 371mgPotassium: 70mgFiber: 2gSugar: 6gVitamin A: 1315IUVitamin C: 1mgCalcium: 84mgIron: 1mg

Keywords Gluten Free Pumpkin Pancakes

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