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Gluten-Free Pumpkin Pancakes You’ll Love to Make!

Gluten-Free Pumpkin Pancakes
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Delicious and fluffy gluten-free pumpkin pancakes perfect for breakfast or brunch.

  • Author: Ghalina
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings 1x
  • Category: Breakfast
  • Method: Griddle
  • Cuisine: American
  • Diet: Gluten Free

Ingredients

Scale
  • 1 cup gluten-free all-purpose flour
  • 1/2 cup pumpkin puree
  • 1 tablespoon sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 1 cup milk (or dairy-free alternative)
  • 1 large egg
  • 2 tablespoons melted butter (or coconut oil)

Instructions

  1. In a large bowl, whisk together the gluten-free flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
  2. In another bowl, mix the pumpkin puree, milk, egg, and melted butter until well combined.
  3. Pour the wet ingredients into the dry ingredients and stir until just combined.
  4. Heat a non-stick skillet over medium heat and lightly grease it.
  5. Pour 1/4 cup of batter onto the skillet for each pancake.
  6. Cook until bubbles form on the surface, then flip and cook until golden brown on the other side.
  7. Repeat with the remaining batter, greasing the skillet as needed.
  8. Serve warm with maple syrup or your favorite toppings.

Notes

  • For a dairy-free version, use almond milk or coconut milk.
  • Make sure your gluten-free flour blend contains xanthan gum for better texture.
  • These pancakes can be stored in the refrigerator for up to 3 days.

Nutrition

Find it online: https://recipeshungry.com/gluten-free-pumpkin-pancakes-recipe/