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Gluten-Free Pumpkin Pancakes

These pumpkin pancakes incorporate fresh pumpkin and warm spices into a light and airy batter, resulting in tender, golden-brown pancakes with a crispy edge. The recipe uses oats or gluten-free flour for structure, creating a fluffy texture with a cozy, spiced aroma on top, perfect for autumn mornings.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups gluten-free flour or gluten-free oats (blended into flour) or regular all-purpose flour if not gluten-free
  • 1 cup fresh pumpkin puree about half a small pumpkin
  • 2 tablespoons brown sugar or maple syrup for sweetness
  • 2 teaspoons baking powder to help pancakes rise
  • 1/2 teaspoon ground cinnamon warm, spicy flavor
  • 1/4 teaspoon ground nutmeg adds depth of spice
  • 1/4 teaspoon ground ginger complements pumpkin flavor
  • 1/4 teaspoon salt balances the flavors
  • 1 cup milk (dairy or plant-based) to loosen the batter
  • 2 large eggs structure and moisture
  • 2 tablespoons vegetable oil or melted butter for richness

Equipment

  • Mixing bowls
  • Whisk
  • Non-stick skillet or griddle
  • Spatula

Method
 

  1. In a large mixing bowl, whisk together the gluten-free flour, brown sugar, baking powder, cinnamon, nutmeg, ginger, and salt until evenly combined.
  2. Add the eggs, milk, and vegetable oil to the dry mixture and whisk until smooth. The batter should be slightly thick but pourable.
  3. Fold in the fresh pumpkin puree gently until fully incorporated, making sure the batter remains light and airy.
  4. Preheat a non-stick skillet or griddle over medium heat and lightly grease if needed.
  5. Pour about 1/4 cup of batter onto the skillet for each pancake, guiding the batter into a round shape. Listen for gentle sizzles and watch for bubbles forming on the surface.
  6. Cook the pancakes for 2-3 minutes until the edges look set and bubbles appear on top. Flip carefully with a spatula and cook for another 2 minutes, until golden brown and cooked through.
  7. Remove the pancakes from the skillet and place on a warm plate. Repeat with the remaining batter, adjusting heat as needed to prevent burning.
  8. Serve the pumpkin pancakes warm, topped with your favorite syrup, a sprinkle of cinnamon, or additional pumpkin if desired.

Notes

Ensure not to overmix the batter to keep the pancakes light. Adjust heat as needed to avoid burning the edges. Feel free to add chopped nuts or a dollop of yogurt for extra flavor.