Fluffy Gluten Free Pumpkin Pancakes (Edit recipe)

If you're a pancake lover, like myself, and so many of us that read this blog, you had to expect a pumpkin pancake recipe on here. These are truly the best, fluffiest, homemade pumpkin pancakes, and take just minutes to come together. Trust me, you're going to need to make a triple batch, and a whole lotta cans of pumpkin.

5 minutes

15 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	124
Fat:	6 g
Carbohydrates:	16 g
Protein:	1 g
Cholesterol:	4 g
Sodium:	186 mg
Fiber:	1 g
Sugars:	5 g
Calculated per serving.

by Morgan Peaceman

View original recipe

Serves: 8

Ingredients

192 grams Gluten Free Flour
2 tsp Baking Powder
1 Tbsp Pumpkin Pie Spice
2 whole Eggs
3 Tbsp Extra Virgin Olive Oil
2 Tbsp Raw Sugar
1 cup Milk
0.25 cup Pumpkin Purée

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a large mixing bowl, whisk together the eggs, milk, pumpkin puree, sugar, and oil until fully combined.
In a smaller bowl, combine together the flour, baking powder, and pumpkin pie spice.
Pour the dry ingredients into the wet ingredients and mix just until the flour is completely incorporated. do not overmix!
Melt a tablespoon of butter in a large frying pan or use nonstick spray. Ladle a scoop of batter onto the pan.
Cook until the outside of the pancake gets brown, flip and cook for an additional 2 minutes. Serve with a dollop of whipped cream and syrup.