Gluten Free Pumpkin Pancakes that are Light and fluffy do exist! Amazingly tender and flavorful, add these to this fall’s breakfast menu.
My children understand that gluten free pumpkin pancakes are a true fall treat and a bit of a labor of love. Pumpkin pancake batter is typically a bit more dense than traditional pancake batter. And as a result, they require a slightly longer cook time. Most pumpkin pancakes also require a bit more attention as well; they can burn far easier. Having said that, the little extra effort and attention is completely worth it. Pumpkin pancakes, with all of the warm spices we just adore, are such a wonderful way to start the day.
Over the years I have experimented quite a bit with perfecting my pumpkin pancake recipe. There has been a lot of trial and error involved in finding a recipe that is to my liking and passes muster with my family. The biggest challenge lies in adding the pumpkin puree into the batter without creating a dense and gummy batter. I have tasted far too many pumpkin pancakes that are just plain rubbery. No good.
Gluten Free Pumpkin Pancake Success
Pumpkin pancakes can indeed be light ad fluffy with great rise to them. Success rests in two areas: the perfect ratio of wet to dry ingredients and the specific flour used. Adding too much pumpkin can spell disaster. While you may be tempted to be heavy handed with the pumpkin to ensure a pronounced flavor, I have found that less is more. Less pumpkin, coupled with the perfect balance of pumpkin spices will yield the pumpkin flavor you are yearning for.
Secondly, the variety of gluten free flour that you use will make a huge difference in the final product. I’ve tested this recipe with two flours: Bob’s Red Mill 1 to 1 Gluten Free Flour and Jovial’s Whole Grain Gluten Free Pastry Flour. The Bob’s flour produced a slightly denser pancake. They were very flavorful and delicious but not quite as light and fluffy. The Bob’s pancakes felt more decadent to me.
Using Jovial’s gluten free pastry flour resulted in amazingly light and fluffy pancakes. I have to admit that I was taken back at the incredible texture. It’s been quite some time since I have enjoyed such fluffy, gluten free pancakes. This was my first experience with Jovial’s gluten free flours. Based on these results, I am really looking forward to future recipe development with their flours.
Pumpkin Maple Syrup
Finally, in an effort to keep these pancakes dairy free, I refrained from the intense longing I had to place dollop of homemade whipped cream on top of these pancakes – it was hard! But I did want to add something special and different to these pancakes. My restraint led me to make a pumpkin maple syrup.
I started with good quality, pure maple syrup (not the corn-syrup laden stuff). Then, I whisked in some pumpkin puree and spices. So simple, but so, so good. You can choose to either serve the syrup at room temperature or slightly warmed. If you choose to warm the syrup, do so on in a small pot, on top of the stove, over very low heat. The syrup should be slightly warm and NOT hot. If you’ve allowed the syrup to simmer or bubble, you’ve warmed it too much and must allow it to cool before serving.
Gluten & Dairy Free Pumpkin Pancakes are full of pumpkin spice and are amazingly light and fluffy.
- 1 egg
- 3/4 cup unsweetened vanilla almond milk
- 1/2 cup pumpkin puree (not pumpkin pie filling)
- 2 tablespoons avocado oil (or ther mild oil)
- 1 cup gluten free pastry flour (I used Jovial Whole Grain Gluten Free Pastry Flour)
- 1 teaspoon double acting baking powder
- 1/2 teaspoon baking soda
- 1/2 tablespoon cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 2 tablespoons granulated sugar
- 1 tablespoon apple cider vinegar
- 1/2 cup pure maple syrup
- 1/4 cup pumpkin puree
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground nutmeg
Place the egg, almond milk, pumpkin, and oil into a large mixing bowl. Using a hand mixer or whisk, mix the ingredients until completely smooth.
Add the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, sugar, and apple cider vinegar to the wet ingredients. Mix the ingredients until just fully incorporated. Be sure not to over mix.
Allow the batter to sit at room temperature for 5 minutes.
While the batter sits, preheat your skillet or griddle. Successful pancakes begin with a preheated pan. I work with a natural gas stove. I set my stainless skillet over a low-medium heat (#3). Allow the skillet to warm for at least 5 minutes. Do not leave the skillet unattended during this time.
Melt 1 teaspoon of non-dairy, buttery spread (such as Earth Balance) onto the warmed pan. The spread should sizzle but not smoke profusely. If it does smoke a lot, reduce the heat a bit.
Pour 2 tablespoons of batter per pancake onto the skillet. Using a metal teaspoon, lightly spread the batter into a 3" circle. Leave 2" of space between each pancake.
Cook the pancakes for 2 minutes. Using a thin, metal spatula, turn each pancake over. Cook on the second side for an additional 1-2 minutes. Remove cooked pancakes and serve immediately.
Repeat the process with the remaining batter being sure to add more Earth Balance to the pan with each new batch.
Due to variations among cooking sources, you may need to adjust the stove heat as needed to prevent burning.
Place all of the ingredients for the syrup into a bowl. Whisk together until completely smooth. This syrup can be served at room temperature or slightly warmed.
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Gluten Free Powdered Pumpkin Donut Poppers
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