Fall is in the air and these Pumpkin Pancakes are the perfect way to fill your belly for breakfast!
We just moved from the Southeastern part of the United States to a northern part of the US. To say there is a dramatic change is temperature is an understatement. Even if there is not a cool breeze blowing in your air, tis’ the season for all things pumpkin. I have been making these gluten free and dairy free pumpkin pancakes for a couple of years now. They are fluffy and delicious. If you are nut free, you can skip the pecan garnish and just go for the pancakes.
My pumpkin spice binge is in full effect this year! If you missed it, you may want to check out my Pumpkin Pie Steel Cut Oats , Pumpkin Praline Muffins, or my Pumpkin Spice Coffee Cake.
All of these recipes are gluten free and dairy free except the coffee cake. That can be easily modified by subbing gluten free baking flour. I realize these are all breakfast recipes, so I need to get creative with some savory options. I asked my followers on Facebook what their fave pumpkin dish was and I got a ton of pumpkin rolls and even some wine! Pumpkin Wine was popular when I lived in Germany. Speaking of Germany, maybe I will post my pumpkin soup recipe!
Let’s get to the recipe! These pumpkin pancakes are so super simple! My favorite gluten free flour is Bob’s Red Mill Gluten Free Baking Flour. I have tried other flours. Sometimes, you have to modify the liquid when you change up the flours because they have different ratios and ingredients. I choose Bob’s because I don’t have to add xanthan gum. Your dry ingredients are the flour, flaxseed meal, baking powder, sugar, spices, and salt. The wet ingredients include eggs, non dairy milk, vanilla extract, organic canola oil, and pumpkin puree.
- 1 cup gluten free baking flour (Bob's Red Mill)
- 2 tablespoons flaxseed meal
- 1 teaspoon gluten free baking powder
- 1 teaspoon cinnamon
- 2 tablespoon sugar
- ⅓ cup pumpkin
- 1 large egg
- ¾ cup non dairy milk
- 1 teaspoon pure vanilla extract
- 2 tablespoons organic canola oil
- In a large bowl, whisk together flour, flaxseed, baking powder, cinnamon and sugar. Set aside.
- In a small bowl, combine pumpkin, egg, milk, vanilla, and oil.
- Pour wet ingredients into dry ingredients and combine well. Set aside.
- Preheat a large skillet or griddle on medium high (around 5).
- Lightly oil the pan.
- Using ¼ cup, pour pancake batter into circles on the pan. Cook 1 - 2 minutes per side.
- Serve warm with maple syrup and pecans, if desired.
Are you ready to dig in?
Author: Betsy Ramirez
Betsy is a registered dietitian/nutritionist, homeschool mom, & fairy tale junkie, who loves getting crafty. Being on my bike and lifting weights are my therapy. Thinking outside the box is my jam!
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