This fluffy gluten-free pumpkin pancake is my favorite! It is the perfect mix of sweet spices and good pumpkin flavor. I increased the amount of pumpkin usually used and made a custom spice blend to get the best tasting pancake around. Good enough to eat plain but crazy delicious with whipped cream and maple syrup. I hope you try this seasonal Fall and Winter favorite that I make and enjoy every year!
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Gluten-Free Pumpkin Pancakes
recipe adapted from Pumpkin Pancakes recipe by Martha Stewart
Dry
1 1/4 cup Cup4Cup multipurpose flour
1 tablespoon oat or almond flour
1 teaspoon sweet rice flour
2 tablespoons brown sugar
1 3/4 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoon cinnamon
1 1/2 teaspoon ground ginger
a pinch of each cloves and nutmeg
Wet
1 1/2 cups buttermilk or milk with a tablespoon of lemon juice added
1 large egg
1/2 cup + 2 tablespoons pumpkin puree
2 tablespoons butter, melted
Garnish
cinnamon or other sweet spice
chopped pecans
Whisk dry ingredients together in a large bowl and set aside.
In a medium-sized bowl, whisk wet ingredients together and pour into dry ingredients. Stir until just mixed but make sure you leave the lumps in! Your pancake will be more tender that way. Scrape the bowl if needed. Scoop pancakes onto a buttered griddle or pan and cook on one side until the bottom is brown and the sides are set. Flip and cook on the other side until they are done in the middle. These pancakes tend to be really tall, so you can tamp them down a bit after you flip them or cook them a bit longer on a lower heat. Serve with warm maple syrup, fresh whipped cream and garnish with a dash of spice and chopped pecans. Enjoy!