Gluten Free Pumpkin Silver Dollar Pancakes {Dairy Free}

These quick cooking, flavorful little Gluten Free Pumpkin Silver Dollar Pancakes are the perfect breakfast treat. 

I have always been of the mindset that there is no need to wait until fall to enjoy pumpkin.  I make pumpkin treats all throughout the year.  Maybe that is why I am so reluctant to jump onboard of the pumpkin spice frenzy.  It’s simply part of my everyday, any day, any season-of-the-year menu.  Be a rebel…use pumpkin in the winter, spring, and yes, even summer!

Pumpkin Pancakes

I’ve always loved pumpkin pancakes, and I’ve spent a lot of time tweaking my basic recipe to get it exactly where I want it.  Many recipes tend to be too dense, lacking the light and fluffy texture that we all love in pancakes.  It’s easy for this to happen when you are adding thick purees, such as pumpkin, to a batter.

But like with any other recipe, I have found that the right amount of leavening, the right kind of flour, and the perfect amount of liquid ingredients make for the perfect pumpkin pancake.  Baking and cooking can truly be a science at times.

Cornmeal Based Pancakes

One discovery that I have made through the years in that adding a very finely ground cornmeal to baked goods, especially gluten free baked goods, produces a really wonderful texture.  It somehow lightens the batter up.  I have found the best success using cornmeal in my pancake recipes.

Cornmeal varies greatly depending upon the brand that you use.  How true is that for gluten free flour as well?  Opt for a cornmeal that is very, very finely ground but not quite a flour.  Stay clear of coarse or medium ground varieties.    Something like this from Arrowhead Mills works well.  When dealing with corn products I am always looking for a brand that is organic.  Cornmeal

Silver Dollar Pancakes

Silver Dollar pancakes are no different from traditional pancakes with the exception of their size.  They are literally the size of silver dollars, and for some reason this just makes them so much more fun to eat.  I love that there are options for serving these.  My kids love when I stack 3 or 4 onto a skewer that they can easily dip in some maple syrup.

These pancakes cook up in a snap, literally 2 minutes.  That means you can have a hot, pancake breakfast on the table in no time flat.

Choose the Best Ingredients

Ingredients make all of the difference.  Opt for good quality.  These pancakes get the pumpkin spice flavor they love courtesy of cinnamon, ginger, nutmeg, and cloves.  There’s also a splash of pure vanilla extract in the batter.  I always choose to use Rodelle’s vanilla products; they are simply the best.

Be sure to use pumpkin puree in your recipe and NOT pumpkin pie filling.  I always opt to use Farmers Market Organic Pumpkin Puree.  It is simply different than the other purees that I have tried.  It is nice and thick and not watery.  The flavor is true and always bakes up so well.

pumpkin puree

Lastly, I used Bob’s Red Mill 1 to 1 Gluten Free flour for this recipe.  It is my gluten free flour of choice because it simply creates great baked products every single time.  I always try to list the flour that I use in my recipes.  All gluten free flours are not the same and end results can vary greatly depending upon which flour you use.  Always keep that is mind no matter what recipe you try regardless of the blog.

gluten free flourLet me know if you give these little gems a try.  Tag your creation with #theglutenfreegathering so I can see it!

Gluten Free Pumpkin Silver Dollar Pancakes - The Gluten Free Gathering

Gluten Free Pumpkin Silver Dollar Pancakes

Course Breakfast
Cuisine American
Keyword Breakfast, dairy free, Gluten Free, Gluten Free Pumpkin Pancakes, pancakes, pumpkin
Prep Time 5 minutes
Cook Time 4 minutes
Servings 6
Author The Gluten Free Gathering

Ingredients

  • 1/2 cup pumpkin puree
  • 2 eggs
  • 1 & 1/4 cup milk of your choice (I used So Delicious' Unsweetened Coconut Milk)
  • 2 teaspoons pure vanilla extract
  • 1/4 cup potato starch
  • 1/4 cup gluten free flour blend with xanthan gum (I used Bob's 1 to 1 Gluten Free)
  • 1 cup finely ground cornmeal
  • 3/4 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon sea salt
  • 1/2 cup powdered sugar

Instructions

  • Preheat a skillet or griddle.
  • In the bowl of a stand mixer fitted with a paddle attachment beat together the pumpkin, eggs, coconut milk, and vanilla until smooth.
  • Add the remaining dry ingredients into the wet mixture and mix until smooth and combined.
  • Let the batter sit at room temperature for 5 minutes.
  • Using cooking spray or a non-dairy buttery spread such as Earth Balance, grease the bottom of the cooking surface.
  • Drop batter into the skillet by 1 teaspoon fulls. Leave an inch between each pancake.
  • Cook for 1 minute. Flip. Cook for 30 seconds - 1 minute more.
  • Remove from skillet.
  • Stack 3-4 pancakes on top of each other and place a skewer through the middle.
  • Serve warm with pure maple syrup or apple butter.

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