Pumpkin Gluten-Free Pancakes
These pumpkin gluten-free pancakes are made by mixing gluten-free flours, pumpkin purée, and warming spices into a batter that yields light, fluffy pancakes with crispy edges. The finished pancakes have a moist, tender interior with a golden-brown exterior, showcasing a rich pumpkin flavor and cozy fall aroma.
Equipment
- Mixing bowl
- Whisk
Ingredients
- 1 1/2 cups gluten-free flour blend such as rice, buckwheat, or almond flour
- 1 cup pumpkin purée preferably pure, not spiced or sweetened
- 2 tsp baking powder for lift
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 3/4 cup milk any dairy or plant-based milk
- 2 besar eggs for structure and moisture
- 2 tbsp maple syrup optional for sweetness
- 1 pinch salt
- 1 tbsp olive oil or melted butter for the batter and cooking
Instructions
- In a large mixing bowl, whisk together the gluten-free flour, baking powder, cinnamon, nutmeg, ginger, and salt until evenly combined.
- Add the pumpkin purée, milk, eggs, maple syrup, and olive oil to the dry ingredients. Whisk until the mixture is smooth and slightly thickened, with no lumps remaining.
- Let the batter rest for about 5 minutes; this allows the gluten-free flours to hydrate and helps the batter relax, making the pancakes fluffier.
- Heat a non-stick skillet or griddle over medium heat and lightly oil the surface. Once hot, ladle about 1/4 cup of batter for each pancake.
- Cook the pancakes for 2-3 minutes, until bubbles form on the surface and the edges look set. Carefully flip them over and cook for another 2-3 minutes until golden brown and cooked through.
- Repeat with the remaining batter, adjusting the heat as needed to prevent burning. Add more oil if necessary between batches.
- Transfer the cooked pancakes to a warm plate and serve immediately, topped with your favorite toppings like whipped cream, toasted nuts, or extra maple syrup.
