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Gluten Free Pumpkin Pancakes

Gluten Free Pumpkin Pancakes Recipe

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Calories: 330
Ingredients Method Notes

Ingredients
  

  • 1 ½ cups gluten free all-purpose flour blend
  • 2 tsp baking powder
  • 1 tsp ground cinnamon
  • ½ tsp ground ginger
  • ¼ tsp ground nutmeg
  • Pinch of ground cloves
  • ½ tsp fine sea salt
  • 1 cup pure pumpkin puree
  • 2 large eggs
  • 3 tbsp brown sugar
  • 1 tsp vanilla extract
  • ¾ cup milk
  • 2 tbsp melted butter or neutral oil

Method
 

  1. Whisk the flour, baking powder, cinnamon, ginger, nutmeg, cloves, and salt in a large bowl.
  2. In a separate bowl, whisk the pumpkin puree, eggs, brown sugar, vanilla, milk, and melted butter until smooth.
  3. Pour the wet mixture into the dry ingredients and stir just until no dry streaks remain. Let the batter rest 5 minutes.
  4. Warm a buttered griddle or skillet over medium heat. Scoop batter with a ¼-cup measure and cook 3 minutes per side until golden and cooked through.
  5. Stack pancakes, drizzle with maple syrup, and serve warm.

Notes

If the batter thickens as it sits on the counter, stir in a tablespoon of milk to bring it back to the right consistency before cooking the next batch.