Gluten Free Pumpkin Pancakes (Edit recipe)

My gluten free pumpkin pancakes change every belief you've ever had about gluten free pancakes – they are perfectly fluffy and moist! My key to this is Olive Oil instead of butter or Vegetable Oil (just trust me on this one) and lots of Baking Powder! As my Nana would say, I definitely “gild the lily” when it comes to these pancakes because I do add mini chocolate chips, pecans, and cinnamon chips to the batter just to take them up a notch, but that embellishment is definitely optional!

10 minutes

15 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	90
Fat:	3 g
Carbohydrates:	16 g
Protein:	1 g
Cholesterol:	3 g
Sodium:	324 mg
Fiber:	1 g
Sugars:	3 g
Calculated per serving.

by leahxglutenfree

View original recipe

Serves: 16

Ingredients

2 cups Gluten Free Flour
0.5 cup Pumpkin Purée
1.5 cups Milk
2 Tbsp Olive Oil
1 Egg
3 Tbsp Brown Sugar
2 tsp Vanilla Extract
4 tsp Baking Powder
1 tsp Baking Soda
0.5 tsp Salt
3 tsp Pumpkin Pie Spice

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Process

Cook Mode

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 one bowl combine your flour, baking powder, baking soda, salt, and pumpkin pie spice.
In another combine all of your wet ingredients: pumpkin, milk, olive oil, egg, brown sugar, and vanilla. Stir until combined.
Slowly add your dry ingredients to the wet ingredients being careful not to overmix. If you mix your batter too much, then the pancake will become dense.
Let your batter sit for 10 minutes and heat your pan to medium heat.
Use a ¼ cup to pour the pancake batter onto the pan. Flip when you see bubbles forming.