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Gluten Free Pumpkin Pancakes Recipe

Name: Gluten Free Pumpkin Pancakes
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 8
Ingredients: 5 ounces pumpkin butter (at room temperature (See Recipe Notes for alternative)); 2 tablespoons unsalted butter (melted and cooled); 3/4 cup milk, at room temperature; 2 eggs (at room temperature, beaten); 3 tablespoons packed light brown sugar; 1 1/4 cups gum-free gluten free flour blend; 2 teaspoons baking powder; 2 1/2 teaspoons pumpkin pie spice blend (See Recipe Notes); 1/2 teaspoon kosher salt; Neutral oil or butter (for the griddle or pan)

Gluten Free on a Shoestring

Whip up some gluten free pumpkin pancakes that are healthy, fluffy, and too delicious to resist. Learn how to make these easy GF pumpkin pancakes now!

Ingredients

5 ounces pumpkin butter (at room temperature (See Recipe Notes for alternative))

2 tablespoons unsalted butter (melted and cooled)

3/4 cup milk, at room temperature

2 eggs (at room temperature, beaten)

3 tablespoons packed light brown sugar

1 1/4 cups gum-free gluten free flour blend

2 teaspoons baking powder

2 1/2 teaspoons pumpkin pie spice blend (See Recipe Notes)

1/2 teaspoon kosher salt

Neutral oil or butter (for the griddle or pan)

Method

Heat a griddle or lightly greased nonstick or cast iron skillet over medium heat. If using a griddle, heat it to 350°F.

In a large bowl, place the pumpkin butter (See Recipe Notes if using pumpkin puree), melted butter, milk, eggs, and brown sugar, and whisk until very smooth.

Add the flour blend, baking powder, pumpkin pie spice, and salt, and whisk until just combined. The pancake batter shouldn’t be especially thick.

Grease the hot griddle lightly with neutral oil or butter, and pour as many portions of about ¼ cup of batter onto the hot griddle as can fit comfortably, without touching.

When pouring the batter, don’t swirl it around; pour straight down.

Allow the pancakes to cook until large bubbles begin to break through the top of the batter in each pancake and the edges are set at least an inch all around (about 2 minutes).

With a wide, flat spatula, carefully flip over each pancake, and continue to cook until set (about 1 minute more). Remove the cooked pancakes from the skillet, and repeat with the remaining batter.

Pancakes can be cooled completely, then stacked, wrapped tightly and frozen. Separate the pancakes and defrost in the toaster oven on ‘light’ or ‘low.’

You can also keep the pancakes warm in a single layer on a lined baking sheet in a 200°F oven, so they’re all ready to serve at the same time.

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