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
Perfect Pumpkin Pancakes (Gluten-Free!)
Ingredients
- 3/4 cup milk
- 1/2 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
- 1/2 tsp baking soda
- 1 TBS pumpkin pie spice
- 1/2 tsp salt
Instructions
- 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 1/3 cup scoops.
- Brown both sides and serve.
Notes
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These sound delish! Can’t wait to try them. We’re super big pancake fans. Thanks for sharing your recipe at Funtastic Friday.
I love fall with all its pumpkin flavored recipes. This looks tasty.
I couldn’t pin this recipe fast enough!!! I am violently allergic to food colouring so of course all those horrible artificial creamers are off limits for me. I feel like I am left out of the yummy fall beverages. Not this year though. Thanks for coming up with this post.
Wow, food colouring is in so many foods! That must be tough! I plan to share a recipe for caramel apple popcorn in the next few weeks that is made from scratch, and one of my favorite things about the recipe is that it contains no artificial ingredients. I hope you enjoy the creamer recipe!