Perfect Pumpkin Pancakes (Gluten-Free!)
Your friends and family won't believe these light and fluffy pumpkin pancakes are gluten-free!
Recipe type: Breakfast, Seasonal
  • ¾ cup milk
  • ½ cup pumpkin puree
  • 1 egg
  • 1 TBS melted butter
  • 2 TBS white vinegar
  • 1 cup gluten-free flour (*see note)
  • 2 TBS brown sugar
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 1 TBS pumpkin pie spice
  • ½ tsp salt
  1. Combine milk and vinegar and let sit for five minutes.
  2. In large bowl, combine flour, baking powder, baking soda, pumpkin pie spice and salt and whisk together.
  3. To milk mixture, add egg and butter and whisk together.
  4. Add wet ingredients to dry and mix until there are no lumps.
  5. Add pumpkin and brown sugar, mixing until fully combined.
  6. In a greased pan or griddle, heat to medium high heat, then pour batter in ⅓ cup scoops.
  7. Brown both sides and serve.
The type of gluten-free flour you use makes a difference. We've had the best results with Bob's Red Mill Gluten-Free 1 To 1 Baking Flour.
Recipe by My Pennywise Life at