Gluten Free Pumpkin Pancakes
Here we go – gluten free Pumpkin Pancakes! We were in the mood to spice up our breakfast in a healthy way. Pumpkin adds fiber and vitamins to our delicious, original pancake recipe. Which do you think tastes better? Do you prefer our original, gluten free Anytime Pancakes to this new recipe with added pumpkin and spice? We think several more batches of each will bring us closer to an answer! Ha.
This recipe is packed full of nutrition: vitamin A, iron, fiber, protein and low sugar. It does not contain gums, or anything artificial and ugly. The batter is thick and bubbly, so be prepared for that difference when spooning onto the griddle. You will need to swirl the batter a bit with the back of a spoon or measuring cup.
If you haven’t tried our original pancake recipe yet, click here.
Use this recipe as a guide. We recommend that you follow your own delightful sense of good taste and add more or less pumpkin pie spice. To make your own, click on this link to Joy the Baker’s recipe for Pumpkin Pie Spice Blend. Perhaps you prefer just cinnamon or cinnamon and ground ginger? It’s up to you. Create your own pumpkin pancake masterpiece.
Fresh vs. Canned
We use canned, organic pumpkin that contains nothing but pumpkin. Canned pumpkin provides an easy, time-saving solution for us and we are happy with our brand choice. However, ’tis pumpkin season, and you may have pumpkin just waiting to be prepped and turned into puree. Truly, nothing beats fresh from the garden or farmer’s market produce. Check out this link to Inspired Taste for a tutorial on to how to make your own pumpkin puree (we leave out the salt.)
Let us know how it goes! How did your gluten free Pumpkin Pancakes turn out? We love to receive questions, comments and pictures. Simply leave a note and a rating at the bottom of this page in the space provided.
An important note: this recipe successfully uses Flour Farm Organic Gluten Free Flour Blend. Flour Farm may be purchased through our website or through our partners: Amazon.com & Azure Standard. If you choose to make this with another flour blend, please note that your results may differ.
Peace & LOVE – Teri
P.S. Flour Farm gives back. We are committed to bringing healthy food to members of our community. If you are looking for replacement ingredients, please consider supporting Flour Farm and 2nd Harvest by clicking on this Amazon Associate link. We donate 50% of the profit made from Amazon purchases to 2nd Harvest, which is a local organization dedicated to feeding our children, our community and helping those in need. You will be sent directly to Amazon.com; we do not store any of your information. Thank you and share the love.– Teri & Dave
Photos by DuPree Productions; Recipe Updated 7.20 for clarity
Flippin’ in the Flour Farm Kitchin’Print
Start your day off in a healthy way with our gluten free Pumpkin Pancakes. Pumpkin packs a nutritious punch with antioxidants, fiber, iron and vitamin A. Add more spice or substitute your favorite spice blend. It’s all good!
Choose Gluten Free, Non-GMO, & Organic ingredients.
Substitutions: Do you need to swap out an ingredient? Click here for suggestions.
Note: If clicking the 2X or 3X scale boxes to the right, please know that weights listed in parentheses below may or may not change. Please take care to check amounts if increasing the recipe.
- 120g (4.2 oz) Flour Farm Organic Gluten Free Flour Blend (1C + 1 1/2 T spoon & level)
- 1 T Cane Sugar (14g)
- 2 tsp Non Aluminum Double Acting Baking Powder (8g)
- 1/2 tsp Pink Himalayan Salt (3g)
- 1/2 tsp Pumpkin Pie Spice (or use a combination of ground cinnamon and ginger – optional)
- 177 ml (6 oz) Whole Milk (3/4 C)
- 1 T Apple Cider Vinegar or lemon juice (15 ml)
- 1 Large Pasture Raised Egg (50g)
- 57g (2 oz) Pumpkin Puree (about 1/4 C)
- 2T Butter – melted and cooled (28g/1 oz) we use salted butter, increase salt by 1/4 tsp if using unsalted – optional
- 1 tsp Pure Vanilla Extract (5 ml)
Equipment: Digital Scale (preferred), Griddle or Skillet, 2 Medium Mixing Bowls, Measuring Cups and Spoons, Whisk, Spatula, Receiving Plate or Platter (warm it in the oven)
Before You Dive In – Prep: Please read!
- Bring ingredients to room temperature (preferred)
- Melt and cool the butter
Step 1: Combine the milk and cider in a small bowl or liquid measuring cup. Set aside.
Step 2: In a large bowl, whisk together the dry ingredients.
Step 3: In a separate bowl, whisk together the wet ingredients: milk and vinegar mixture, egg, pumpkin, melted butter, and vanilla.
Step 4: Pour the wet ingredients into the dry ingredients and thoroughly combine. Allow the batter to sit for a few minutes while the skillet heats.
Step 5: Spray a skillet with non-stick spray or your favorite fat. Heat the skillet on medium low/medium (350 F/177 C). I like to cook my pancakes low and slow to prevent soggy middles, but you may cook them in the way you prefer.
Step 6: When the skillet is ready (drops of water will dance on the surface,) pour about 1/4 cup of batter – or your desired amount if making shapes or minis – per pancake.
Step 7: When the edges start to dry and the bubbles on the surface are popping, your pancakes are ready to flip. Use a spatula, or your very gifted pancake flipping technique, to flip them over.
Step 8: Cook the other side. Your pancakes are done when you gently poke the middle of the surface with your finger and the cake springs back. If your finger leaves a dent, the pancake needs to cook a bit longer.
Step 9: Remove pancakes from the skillet and transfer to a warm receiving platter. Top immediately and enjoy!
Make Ahead Time Saver: Weekday mornings are hectic at our house, so I always make extra pancakes on Sunday and freeze the rest for a midweek treat. Gluten free pancakes are easy to freeze and reheat. They taste delicious. Place pancakes in a freezer bag or container. If you are stacking them, place a layer of unbleached parchment between layers to avoid sticking. When ready to eat, microwave for a few seconds, or warm them in a toaster oven, (or in a skillet set to low,) for several minutes. They store well in the freezer for up to a month.
Nutrition Information provided below is for the recipe as written using salted butter and pure canned organic pumpkin.
The video provides instruction on how to make our original GF pancakes.
- Prep Time: 10 min
- Cook Time: 20 min
- Category: pancakes
- Method: griddle
- Cuisine: American
- Serving Size: 1 Pancake
- Calories: 100
- Sugar: 3g
- Sodium: 290mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 10mg
Keywords: Gluten Free Pumpkin Pancakes
Click here for more gluten free Flour Farm recipes.