The Perfect Pumpkin Pancakes (Gluten-Free!) Your friends and family won’t believe these light and fluffy pumpkin pancakes are gluten-free!
Pumpkin Pancakes are one of my all time favorite fall recipes. I’ve made them with pumpkin puree and canned pumpkin, all-purpose flour and whole wheat flour. But this year, when I attempted to make a gluten-free version, it was a total flop. I ended up with pancakes that remained runny inside, no matter how brown and crisp the outside became. I was determined to keep trying to find the perfect recipe when my husband Gary, who happens to be a terrific cook, offered to give it a try. Of course, I gratefully accepted his offer. He combined several different pancake recipes in order to achieve our goal: The Perfect Pumpkin Pancakes.
These pancakes are almost too good to be true. I’d bet money that your family and friends won’t even be able to tell they’re gluten-free. Light and full of fall flavors and pumpkin goodness, these pancakes were a hit with everyone in our household, including our seventeen month old. The leftover pancakes reheated wonderfully, so I have plans to make a double batch often over the next few weeks to keep in the fridge as an easy, delicious breakfast!
Keep in mind, the type of gluten-free flour you use makes a difference. We used Bob’s Red Mill Gluten-Free 1 To 1 Baking Flour, which I love! I’ve also heard good things about Pamela’s Gluten-Free Flour, but I haven’t personally tried it yet. Not gluten intolerant? If you don’t have access to gluten-free flour and aren’t gluten intolerant, these pancakes would be delicious made with all purpose wheat flour in the place of gluten-free flour.
- 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
- Combine milk and vinegar and let sit for five minutes.
- In large bowl, combine flour, baking powder, baking soda, pumpkin pie spice and salt and whisk together.
- To milk mixture, add egg and butter and whisk together.
- Add wet ingredients to dry and mix until there are no lumps.
- Add pumpkin and brown sugar, mixing until fully combined.
- In a greased pan or griddle, heat to medium high heat, then pour batter in ⅓ cup scoops.
- Brown both sides and serve.
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