Here we go! Pumpkin pancakes – gluten free style. Delicious! Which do you think tastes better? Do you prefer our original Anytime Pancakes to this new recipe for pumpkin pancakes? 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 the original recipe yet, click here.
Use this recipe as a guide – follow your own delightful taste buds and add more or less pumpkin pie spice. Or perhaps you prefer just cinnamon or cinnamon and ground ginger? It’s up to you. Create your own pancake recipe 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 either of these links to learn how to make your own pumpkin puree: Alton Brown, Pioneer Woman.
Let us know how it goes! We love to receive questions, comments and pictures. Simply leave a note at the bottom of this page in the space provided.
An important note: this recipe successfully uses Flour Farm Organic Gluten Free Flour Blend. This blend is found online at Amazon.com or in a few local grocery stores. 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 equipment or ingredients used to make this recipe, please consider supporting Flour Farm and 2nd Harvest by clicking on the Amazon Associate links provided below. 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!
Products from Amazon.com
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Recipe Inspiration: Fall!
Photos by DuPree Productions
Recipe Updated 2/20/2020 for clarityPrint
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)
Substitutions: Do you need suggestions to swap out an ingredient? Click here.
Before You Dive In – Prep:
- Melt and cool the butter. If using the microwave, melt the butter for 20-30 seconds and then cool for 10 minutes.
- Combine milk and vinegar in a small bowl or liquid measuring cup.
- Bring ingredients to room temperature – not necessary, but preferred.
Choose Gluten Free, Non-GMO, & Organic ingredients.
- 120g (4.2 oz) Flour Farm Organic Gluten Free Flour Blend (1C + 1 1/2 T)
- 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 (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)
- 1 tsp Pure Vanilla Extract (5 ml)
Step 1: Melt the butter and allow it to cool.
Step 2: Combine the milk and cider in a small bowl or liquid measuring cup. Set aside.
Step 3: In a large bowl, whisk together the dry ingredients.
Step 4: In a separate bowl, whisk together the wet ingredients: milk and vinegar mixture, egg, pumpkin, butter, and vanilla.
Step 5: Pour the wet ingredients into the dry ingredients and thoroughly combine.
Step 6: Allow the batter to sit for a few minutes while the skillet heats.
Step 7: Spray a skillet with non-stick spray or your favorite fat. Heat the skillet on medium low/medium. I like to cook my pancakes low and slow to prevent soggy middles, but you may cook them in the way you prefer.
Step 8: Pour about 1/4 cup of batter – or your desired amount if making shapes or minis – per pancake.
Step 9: 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 10: 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 11: 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, 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.
- 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