Fluffy Gluten Free Pumpkin Pancakes
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.
Ingredients
- 192 grams192 grams192 grams Gluten Free Flour
- 2 tsp2 tsp2 tsp Baking Powder
- 1 Tbsp1 Tbsp1 Tbsp Pumpkin Pie Spice
- 2 whole2 whole2 whole Eggs
- 3 Tbsp3 Tbsp3 Tbsp Extra Virgin Olive Oil
- 2 Tbsp2 Tbsp2 Tbsp Raw Sugar
- 1 cup1 cup1 cup Milk
- 0.25 cup0.25 cup0.25 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.
Notes
Be sure to let the batter sit for a few minutes, up to 10 minutes, to allow the ingredients to marry and for fluffier texture!
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