Gluten-Free Pumpkin Pancakes Recipe
As the crisp air of autumn rolls in, it’s the perfect time to indulge in warm and comforting meals. One delightful option that’s both seasonal and gluten-free is pumpkin pancakes. These pancakes are fluffy, flavorful, and packed with the essence of fall. Whether you’re gluten-sensitive or just looking to switch things up in the kitchen, this recipe is sure to please.
Why Choose Gluten-Free?
Gluten-free diets have surged in popularity for various reasons, from celiac disease to gluten intolerance. However, you don’t need to have dietary restrictions to enjoy gluten-free treats. Gluten-free pancakes are a delicious way to take advantage of nutritious alternatives without sacrificing taste. This pumpkin pancake recipe uses wholesome ingredients that everyone can enjoy.
Ingredients You Will Need
- 1 cup gluten-free all-purpose flour
- 1 cup pumpkin puree (canned or fresh)
- 2 tablespoons maple syrup or honey
- 1 cup milk of choice (dairy or plant-based)
- 2 large eggs
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
- Butter or oil for cooking
Instructions
- In a medium mixing bowl, combine the gluten-free flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Whisk until well mixed.
- In a separate bowl, mix the pumpkin puree, eggs, milk, and maple syrup until it’s smooth.
- Gradually add the wet ingredients to the dry ingredients, stirring gently until combined. Be careful not to overmix – a few lumps are perfectly fine.
- Heat a skillet or griddle over medium heat and add a little butter or oil. Use a 1/4 cup measure to pour the batter onto the skillet.
- Cook for 2-3 minutes on each side until golden brown, flipping carefully when bubbles form on the surface.
Serve and Enjoy!
Serve your gluten-free pumpkin pancakes warm, topped with maple syrup, whipped cream, or a sprinkle of nuts. These pancakes not only taste great but also bring the cozy essence of fall to your breakfast table. Enjoy!
Don’t forget to share this gluten-free pumpkin pancakes recipe with friends and family, and let the autumn celebrations begin!
Ingredients:
1 cup gluten-free all-purpose flour, 1 cup pumpkin puree (canned or fresh), 2 tablespoons maple syrup or honey, 1 cup milk of choice (dairy or plant-based), 2 large eggs, 1 teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, 1/4 teaspoon salt, Butter or oil for cooking
Tags:
gluten-free, pumpkin pancakes, pumpkin recipe, fall recipe, breakfast recipe, gluten-free baking, pancakes, autumn, maple syrup, dessert