Gluten Free Pumpkin Pancakes

Light and fluffy pumpkin pancakes with the perfect balance of traditional pancake bite and gluten free treat are a delightful breakfast choice. These savory pancakes are versatile and can be enjoyed with maple syrup, fresh fruit, or even on their own. A big hit with everyone in the family, including our 1-year-old, these easy pumpkin pancakes are sure to become a favorite in your home.

When it comes to gluten free flour, Bob's Red Mill 1 to 1 Baking Flour is my go-to. You can use other flour blends, but you may see slightly different results. If replacing with another gluten free flour blend, I recommend looking for something labeled as cup for cup, 1 to 1, or all purpose.

Gluten Free Pumpkin Pancakes

Yield: 6-8 small to medium pancakes

Ingredients:

1 egg

1 1/4 c milk

1/4 c butter, melted

1 15oz can of pumpkin puree

1 1/2 c gluten free all-purpose flour (I use Bob's Red Mill)

4 tsp baking powder

1 tsp salt

1/4 tsp cinnamon

1/4 tsp nutmeg

1/8 tsp cloves

1/8 tsp ground ginger

Butter or coconut oil for cooking

Instructions:

1. Add egg, milk, pumpkin puree, and melted butter to a large mixing bowl. If the milk is cold, the butter may harden into small clumps. This is normal. The clumps should go away as the rest of the ingredients are mixed in.

2. Add flour, baking powder, salt, cinnamon, nutmeg, cloves, and ginger to wet ingredients and mix until fully combined.

3. Heat butter or oil in medium saucepan over medium heat. Ladle a small amount of the pancake batter into the pan. Wait until bubbles start to form in the pancake before flipping it. If needed, reduce the heat to let the inside of the pancake cook without burning the outside.

4. Once both sides of the pancake are golden brown and the inside is fully cooked, remove pancakes from pan and top with butter, syrup, fruit, or other toppings.