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These gluten free pumpkin pancakes are a delicious treat for breakfast during the fall. The pumpkin texture and cinnamon ginger flavor make these the perfect weekend breakfast!

Pancakes are a weekend tradition in my house. Sometimes we make a plain version, and other times we enjoy a different fruity variety. Lemon, banana, and apple pancakes are a few of our favorites. Gingerbread pancakes are popular during the holidays.

For a fall weekend breakfast, nothing beats these gluten free pumpkin pancakes. It’s almost like eating a pumpkin muffin, but in pancake form. The pumpkin texture and fall seasonings make these different from your average pancake. Pure maple syrup and berries are delicious on top.

Gluten Free Pumpkin Pancake Tips

These are hearty pancakes. The batter is fairly thick compared to typical pancake batter. If you’d like thinner pancakes, or you have a difficult time portioning the batter on the griddle, you can add a little more milk until you get the consistency you want.

You can make these gluten free pumpkin pancakes on an electric griddle or stove top griddle pan. Set the electric griddle to 350 degrees, or set the stove burner to medium. Whichever method you use, sprinkle water on the griddle first to make sure it’s hot enough to cook the pancakes. If the water fizzles and evaporates right away, the griddle is ready.

Cook the pancakes for about 2 minutes on each side, or until they’re nicely browned and cooked through. Leftover pancakes can be stored in an airtight container in the refrigerator for up to 4 days. Alternately, you can store the extra batter in the refrigerator for a few days, until you’re ready to make the remaining pancakes.

Prep Time:10

Cook Time:10

Total Time:20

Recommended Equipment

Ingredients

2 cups gluten free flour
2 tsp baking powder
1 tsp salt
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp nutmeg
3 eggs
2 tbs pure maple syrup
3/4 cup pumpkin puree
1 1/2 cups non-dairy milk (or milk of choice)
1/4 cup coconut oil

Instructions

In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, ginger, and nutmeg.
In a large bowl, mix the eggs, maple syrup, pumpkin puree, milk, and coconut oil. Stir in the dry ingredients, and mix until just combined. (If the batter is thicker than you’d like, add more milk until you get the consistency you want.)
Pour about 1/3 cup of batter onto a medium hot griddle pan for each pancake. (Set an electric griddle to 350 degrees, or set the stove burners to medium.) Cook for about 2 minutes on each side, or until nicely browned and cooked through.
Serve with pure maple syrup and berries if desired.

Approximate Nutrition Info

Servings:

Calories: 452kcal

Author: Annemarie Rossi

Cost: $1 per serving

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