Pumpkin Pancakes—Key Recipe to Amazing Gluten-free Breakfasts!

Updated July 27, 2017.

Yummy for your tummy!  Pumpkin Pancakes are a quick and easy breakfast treat you will want to indulge in year around!

Gluten free pumpkin pancakes capture the essence of harvest time in autumn.

Spice up your morning!

This is a breakfast bursting with rich flavor, a real treat for pumpkin lovers.

A golden crust breaks open to reveal a tender crumb . . . the way a perfect pancake should be!

I’ve built special gluten-free cooking techniques into the recipe.

Because there is no gluten creating “structure” in these pancakes, they are more fragile, requiring a light hand when working with the batter.

These pancakes take a little longer to cook over lower heat than their gluten based cousins, but they are worth the tiny bit of extra effort.

Make Your Gluten Free Pancakes Gourmet by Serving Them with Fancy Toppings!

  • Applesauce:  cinnamon, spiced, warmed
  • Butter:  softened, cinnamon butter, Cinnamon Honey Butter, honey butter, nut butters
  • Cinnamon and sugar
  • Fresh sliced fruit or fruit compotes
  • Jams and jellies
  • Syrups:  agave nectar, birch, golden, maple, fruit syrups
  • Whipped cream or non-dairy whipped topping

Easy to make, these gluten-free pancakes are the best ever!





Print Friendly and PDF

Pumpkin Pancakes—Key Recipe to Amazing Gluten-free Breakfasts!


By

Pumpkin Pancakes—Key Recipe to Amazing Gluten-free Breakfasts!


Yummy for your tummy! Pumpkin Pancakes are a quick and easy breakfast treat you will want to indulge in year around!

Prep Time: 15 minutes
Cook Time: 30 minutes
Yield: about 20, 3 inch pancakes

Ingredients:
- 1 tablespoon lemon juice
- 1 teaspoon Homemade Vanilla Extract
- 1 cup milk (or milk substitute)
- 1 cup pumpkin puree
- 1 1/4 cup Whole Grain Gluten Free Flour Blend
- 2 tablespoons dark brown sugar
- 2 teaspoons Homemade Gluten-free Baking Powder
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 2 eggs (or equivalent egg replacer)
- 1 tablespoon oil
- 2 tablespoon melted butter

Instructions:
1. In a medium mixing bowl, add lemon juice, vanilla extract, milk and pumpkin, and then set aside.
2. In a large mixing bowl, stir together flour, sugar, baking powder, salt, cinnamon, allspice, cloves and nutmeg, and then set aside.
3. In a small mixing bowl, beat eggs until frothy, and then mix in the oil.
4. Pour the milk mixture into the egg mixture, add the melted butter, and then mix well.
5. Pour the liquid mixture into the dry ingredients.
6. Beat until batter is smooth.
7. Let batter rest for 5 to 10 minutes to fully absorb liquid; the batter will thicken during this time.
8. If the batter is too thick to pour smoothly, thin with water to desired consistency.
9. While the batter rests, preheat a greased griddle over medium heat.
10. Pour 2 to 3 tablespoons batter onto the hot greased griddle.
11. Cook until the surface bubbles, the edges start to dry and the bottom is a golden brown.
12. Turn the pancakes and finish cooking until golden brown.
13. Serve hot.

Tags:
Gluten-free, Corn-free, Dairy-free, Egg-free, Nut-free, Soy-free, Vegetarian



Variations

Buttermilk Pumpkin Pancakes

  1. Omit lemon juice.
  2. Substitute buttermilk for milk.
  3. Prepare and cook as directed in key recipe.


Fluffy Pumpkin Pancakes

  1. Separate egg yolks from egg whites, and then set aside the egg whites.
  2. Prepare batter as directed in key recipe.
  3. Whip egg whites until stiff peaks form.
  4. Gently fold egg whites into the batter.
  5. Cook as directed in key recipe.


Metric Measurements

Ingredients

Instructions

  1. In a medium bowl, add lemon juice, vanilla extract, milk and pumpkin, and then set aside.
  2. In a large mixing bowl, stir together flour, sugar, baking powder, salt, cinnamon, allspice, cloves and nutmeg, and then set aside.
  3. In a small mixing bowl, beat eggs until frothy, and then mix in the oil.
  4. Pour the milk mixture into the egg mixture, add the melted butter, and then mix well.
  5. Pour the liquid mixture into the dry ingredients.
  6. Beat until batter is smooth.
  7. Let batter rest for 5 to 10 minutes to fully absorb liquid; the batter will thicken during this time.
  8. If the batter is too thick to pour smoothly, thin with water to desired consistency.
  9. While the batter rests, preheat a greased griddle over medium heat.
  10. Pour 30 to 45 ml batter onto the hot greased griddle.
  11. Cook until the surface bubbles, the edges start to dry and the bottom is a golden brown.
  12. Turn the pancakes and finish cooking until golden brown.
  13. Serve hot.


Pumpkin Apple Raisin Pancakes

  1. Prepare batter as directed in key recipe.
  2. Fold in 1/2 cup raisins.
  3. Cook batter as directed in key recipe.
  4. Top pancakes with warmed cinnamon applesauce.


Pumpkin Chocolate Chip Pancakes

  1. Prepare batter as directed in key recipe.
  2. Fold in 1/2 cup chocolate chips (or baking chip flavor of your choice).
  3. Cook batter as directed in key recipe.


Pumpkin Nut Pancakes

  1. Prepare batter as directed in key recipe.
  2. Fold in 1/2 cup chopped nuts of your choice.
  3. Cook batter as directed in key recipe.


Pumpkin Oatmeal Pancakes

  1. To dry ingredients add 3/4 cup gluten-free rolled oats.
  2. Prepare and cook batter as directed in key recipe.


Silver Dollar Pumpkin Pancakes

  1. Prepare batter as directed in key recipe.
  2. Pour 1 tablespoon batter onto the hot greased griddle.
  3. Cook as directed in key recipe.



More Breakfast Recipes You Might Enjoy

Gluten Free Blueberry Buckle

Cinnamon Loaf or Cinnamon Rolls

Gluten Free Muffins--Key Recipe to Magnificent Muffins!

Gluten Free Pancake Recipe--Key to Delicious Breakfasts!

Pumpkin Waffles


What People are Saying!




New! Comments

Have your say about what you just read! Leave a comment in the box below.

  1. Home
  2. Gluten Free Bread Recipes
  3. Pumpkin Pancakes