Gluten Free Pumpkin Pancakes
Start your autumn mornings with a stack of fluffy, flavorful **Gluten-Free Pumpkin Pancakes**—the ultimate fall-inspired breakfast! These golden pancakes are perfectly spiced with cinnamon, nutmeg, and ginger, while the creamy pumpkin puree adds a delightful richness and natural sweetness. Made with gluten-free all-purpose flour, they're ideal for those with dietary restrictions but don't skimp on taste or texture. With just 10 minutes of prep, these pancakes come together quickly, making them perfect for cozy weekends or busy weekday mornings. Top them with warm maple syrup, whipped cream, or crunchy toasted pecans for a breakfast that’s as indulgent as it is nutritious. Whether you're living gluten-free or simply craving seasonal comfort food, these moist and tender pancakes will become your go-to autumn treat!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup Gluten-free all-purpose flour
- 0.5 cup Pumpkin puree (unsweetened)
- 1.5 teaspoons Baking powder
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.5 teaspoon Ground ginger
- 0.25 teaspoon Salt
- 1 large Egg
- 0.75 cup Milk (dairy or non-dairy)
- 2 tablespoons Maple syrup
- 1 teaspoon Vanilla extract
- 1 tablespoon Coconut oil or butter (melted)
- 1 as needed Cooking spray or additional oil for greasing the pan
Instructions
In a large mixing bowl, whisk together the gluten-free flour, baking powder, cinnamon, nutmeg, ginger, and salt until well combined.
In a separate medium-sized bowl, whisk together the pumpkin puree, egg, milk, maple syrup, vanilla extract, and melted coconut oil or butter.
Pour the wet ingredients into the bowl with the dry ingredients and whisk gently until just combined. Be careful not to overmix; some small lumps are okay.
Preheat a non-stick skillet or griddle over medium heat, and lightly grease the surface with cooking spray or a small amount of oil.
For each pancake, pour 1/4 cup of the batter onto the heated skillet. Use the back of a spoon to gently spread the batter into a circle, if necessary.
Cook the pancakes for 2-3 minutes, or until bubbles form on the surface and the edges look set. Flip and cook for another 2-3 minutes, or until golden brown and cooked through.
Repeat with the remaining batter, greasing the skillet as needed between batches.
Serve the pancakes warm with your favorite toppings, such as maple syrup, a dollop of whipped cream, toasted pecans, or a sprinkle of ground cinnamon.
Nutrition Facts
Calories |
933 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.5 g | 35% | |
| Saturated Fat | 16.3 g | 82% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 234 mg | 78% | |
| Sodium | 1464 mg | 64% | |
| Total Carbohydrate | 160.6 g | 58% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 40.7 g | ||
| Protein | 17.5 g | 35% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 333 mg | 26% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 878 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
