BEST Gluten Free Pumpkin Pancakes EVER!
These delightful gluten free pumpkin pancakes are full of coziness with their warm autumn spices, sweet molasses, and delicious pumpkin puree. There’s also an option to make them dairy and/or egg free!
Ingredients
Dry Ingredients
- 1 ½ Cups Gluten Free 1 to 1 Flour
- 1 ½ tsp Cinnamon
- ½ tsp Ground Ginger
- ¼ tsp Ground Nutmeg
- ⅛ tsp Ground Cloves
- 1 Tbsp Brown Sugar
- 1 tsp Baking Powder
- ½ tsp Baking Soda
Wet Ingredients
- 1 Egg For egg free, replace egg with extra 1/4 cup of pumpkin
- ¾ Cup Pumpkin
- ¼ Cup Molasses
- 1 Cup Milk For dairy free, replace with unsweetened vanilla almond milk or your favorite dairy free milk
- 1 Tbsp Butter For dairy free, replace with 1 Tbsp oil
- 1 Tbsp Apple Cider Vinegar
Instructions
- Preheat Griddle or Skillet - Heat your non-stick griddle to 350 degrees or warm a non-stick skillet on medium heat. *** Add a little oil if you are not using a non-stick surface
- Mix Dry Ingredients - Add the flour, cinnamon, ginger, nutmeg, cloves, brown sugar, baking powder and baking soda to a medium bowl and mix until they are well combined.
- Combine Wet Ingredients - In a large mixing bowl, whisk together the egg yolk and white until just combined. Then add the pumpkin puree, molasses, milk, butter OR oil and apple cider vinegar and gently mix together.
- Add Dry Ingredients to Wet Ingredients - With a whisk, slowly and gently mix in the dry ingredients with the wet ingredients in your large bowl. You’ll see those beautiful bubbles that fluff those pancakes up, so you don’t want to over mix it.
- Make the Pumpkin Pancakes– Spoon enough batter onto the griddle or skillet to make 3-inch pancakes. Flip the pancakes after about 3 minutes or once they begin to turn a golden-brown color. Cook a remaining 2-3 minutes on the bottom side.
- Add Toppings and Enjoy! *** Makes approximately 16 three-inch Pancakes
Notes
Pumpkin Pancake Toppings Ideas
- Classic Butter and Syrup – The obvious topping is butter (or non-dairy buttery spread) and syrup. These Gluten Free Pumpkin Pancakes are so good with 100% pure maple syrup!
- Whipped Cream and Candied Nuts – Add a little whipped cream (or non-dairy whipped topping) and candied pecans, walnuts or almonds and we’ll call these pumpkin pie Yum!
- Nut Butter and Chocolate Chips – Spread your favorite nut butter on your pancakes and top with chocolate chips. Of course, there’s your classic peanut butter (crunchy or creamy), but almond or hazelnut are tasty options as well!
- Ice Cream, Cinnamon Crumble and Nuts– If you want to turn your pancakes into dessert, top them with vanilla ice cream and throw together a simple crumble with butter (or non-dairy spread), cinnamon, brown sugar and gluten free 1 to 1 flour. Top the ice cream with the crumble and pecans or walnuts.