Gluten Free Pumpkin Pancakes

These Gluten-Free Pumpkin Pancakes are the perfect way to start a crisp autumn morning, but they’re so delicious you’ll want to enjoy them year-round. Fluffy, tender, and full of warm spices, these pancakes are infused with the comforting flavor of pumpkin puree, making them rich and flavorful. The combination of cinnamon, nutmeg, and a touch of vanilla complements the natural sweetness of the pumpkin, while the gluten-free flour blend ensures they’re light and airy, not dense or heavy. Whether you serve them with maple syrup, a dollop of whipped cream, or a sprinkling of toasted pecans, these pancakes are sure to satisfy your fall cravings without sacrificing flavor or texture. Perfect for those on a gluten-free diet or anyone who loves a seasonal twist on a classic breakfast favorite!

Ingredients:

• 1 cup gluten-free all-purpose flour (ensure it contains xanthan gum)
• 1 tablespoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon salt
• 2 large eggs
• 1 cup canned pumpkin puree (not pumpkin pie filling)
• 1/2 cup milk (dairy or non-dairy, such as almond or oat milk)
• 2 tablespoons melted butter or coconut oil (plus more for cooking)
• 1 tablespoon maple syrup (or honey)
• 1 teaspoon vanilla extract
• Optional toppings: maple syrup, whipped cream, chopped nuts, or additional cinnamon

Instructions:

1. Prepare the dry ingredients: In a large bowl, whisk together the gluten-free flour, baking powder, cinnamon, nutmeg, ginger, and salt until well combined. The blend of warm spices will give the pancakes that signature fall flavor.
2. Prepare the wet ingredients: In a separate bowl, whisk together the eggs, pumpkin puree, milk, melted butter (or coconut oil), maple syrup, and vanilla extract until smooth and well blended. The pumpkin adds moisture and richness, making the pancakes incredibly tender.
3. Combine the wet and dry ingredients: Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Be careful not to overmix—the batter should be thick but pourable. If the batter feels too thick, you can add a bit more milk to achieve your desired consistency.
4. Cook the pancakes: Heat a non-stick skillet or griddle over medium heat and add a small amount of butter or oil to coat the surface. Once the skillet is hot, pour about 1/4 cup of batter onto the skillet for each pancake. Use the back of a spoon to gently spread the batter into a round shape.
5. Flip the pancakes: Cook for 3-4 minutes on the first side, or until bubbles form on the surface and the edges start to set. Flip the pancakes carefully and cook for an additional 2-3 minutes on the other side, until golden brown and cooked through.
6. Serve and enjoy: Remove the pancakes from the skillet and keep them warm while you cook the remaining pancakes. Serve the gluten-free pumpkin pancakes with a drizzle of maple syrup, a dollop of whipped cream, and a sprinkle of cinnamon, or top with chopped nuts for extra crunch.
7. Optional variations: For added texture, fold in chocolate chips or chopped pecans to the pancake batter before cooking. You can also add a few spoonfuls of pumpkin pie spice to boost the flavor if you prefer a more intense spice profile.