Gluten Free Pumpkin Pancakes
Soft and fluffy gluten free pumpkin pancakes are packed with plenty of fall flavor thanks to pumpkin puree, warming spices, and maple syrup!
Servings: 10 pancakes
Calories: 116kcal
Ingredients
- 1 ¼ cups oat flour (150 grams)
- 2 tablespoons maple syrup or granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon fine sea salt
- 1 cup milk plus a bit more if needed
- ⅓ cup pure pumpkin puree
- 2 tablespoons unsalted butter melted, plus more for the pan
- 1 large egg
Instructions
- In a large bowl, whisk together the 1 ¼ cups oat flour, 2 tablespoons maple syrup, 2 teaspoons baking powder, 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, and ½ teaspoon fine sea salt.
- In a small bowl, whisk together the 1 cup milk, ⅓ cup pure pumpkin puree, 2 tablespoons unsalted butter, and 1 large egg.
- Pour the wet ingredients into the dry ingredients, stirring just until evenly moistened. You may need to add a few more tablespoons of milk if the batter is very thick. Let the batter stand for 15 minutes before cooking.
- When ready, heat a large pan over medium heat until a few drops of water sizzle on its surface. Lightly grease the pan with butter or oil.
- Use a ¼ cup measure to scoop the batter onto the pan. Cook for about 2-3 minutes on the first side, until the edges start to look dry. Flip and cook on the other side until the bottoms are lightly brown, about 2-3 more minutes.
Notes
- Rest batter: As always with gluten-free batters, it's so important to let the batter rest before baking or cooking. But did you know that you should always do this with pancake and waffle batters, regardless of the type of flour? Yep! Pancake batter really benefits from a short hydration period so that the flour can soak up the liquid; the pancakes will turn out super fluffy and extra delicious. Try to let it rest for about 15 minutes before frying the pancakes.
- Heat the pan thoroughly. Set the pan over medium heat, let it heat for a few minutes, then flick a few drops of water on the surface. If they sizzle and disperse, the pan is ready for the pancake batter. If the pan isn't hot enough, the pancakes will cook unevenly.
- Grease the pan well. Don't skimp on greasing the pan! This will help the pancakes to flip easily. I love using butter, but oil works, too.
- Double up. This recipe easily doubles or even triples if you wish to make a larger batch of pancakes to feed a crowd or to have enough for leftovers later in the week.
- What size for the pancakes? I always reach for a ¼ cup measure to scoop out the batter, but you could make them larger or smaller as you like.
- Flour substitutions: If you don't do oat flour, try an equal swap of brown rice flour, sorghum flour, buckwheat flour, or an oat-free 1:1 gluten-free all-purpose baking flour.
- Vegan: Omit the egg (the pancakes will be slightly denser but will still hold together), and use non-dairy butter and milk.
- Pumpkin pie spice. Swap 1 ½ teaspoons of pumpkin pie spice for the mix of cinnamon and ginger.
Nutrition
Calories: 116kcal | Carbohydrates: 15g | Protein: 4g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 25mg | Sodium: 221mg | Potassium: 127mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1405IU | Vitamin C: 0.4mg | Calcium: 97mg | Iron: 1mg