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Gluten-Free Pumpkin Pancakes
Indulge in the warm, comforting flavors of fall with these fluffy gluten-free pumpkin pancakes. Perfectly spiced with pumpkin pie spice and sweetened with pure maple syrup, these pancakes are not just a breakfast treat; they are a celebration of the harvest season. Whether enjoyed on a cozy weekend morning or as a delightful brunch option, each bite is a taste of autumn's best. Serve them warm with a drizzle of maple syrup and a dollop of whipped cream for an irresistible breakfast experience!
Ingredients
- Gluten-free flour
- 1 cup
- Baking powder
- 2 teaspoons
- Pumpkin pie spice
- 1 teaspoon
- Salt
- 1/4 teaspoon
- Coconut oil
- for cooking
- Pumpkin puree
- 1 cup
- Milk (dairy or non-dairy)
- 1/2 cup
- Egg
- 1, beaten
- Maple syrup
- 1/4 cup
- Vanilla extract
- 1 teaspoon
Instructions
- In a large bowl, whisk together the gluten-free flour, baking powder, pumpkin pie spice, and salt until well combined.
- In a separate bowl, mix together the pumpkin puree, milk, beaten egg, maple syrup, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.
- Heat a non-stick skillet or griddle over medium heat and add coconut oil to coat the surface.
- Scoop about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, about 2-3 minutes.
- Carefully flip the pancakes and cook for an additional 1-2 minutes, or until golden brown.
- Repeat with the remaining batter, adding more coconut oil to the skillet as needed.
- Serve the pancakes warm with your favorite toppings such as additional maple syrup, whipped cream, chopped nuts, or a sprinkle of extra pumpkin pie spice.
- Enjoy your delicious pumpkin pancakes!
Tips
- For a richer flavor, you can substitute buttermilk for regular milk.
- Add chocolate chips or nuts to the batter for extra texture.
- These pancakes freeze well, so make a larger batch and store leftovers for a quick breakfast later!
Dietary Information
Servings: 4 Dish Type: Breakfast Prep Time: 10 minutes Cook Time: 15 minutes Calories: 250 Fat: 9g Carbs: 36g Protein: 5g Sodium: 150mg Sugar: 10g
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