Gluten-Free Pumpkin Spice Pancakes

Ingredients

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• 2 cups gluten-free all-purpose flour blend Shop
• 1 tbsp gluten-free baking powder Shop
• 1 tsp ground cinnamon Shop
• 0.5 tsp ground nutmeg Shop
• 0.25 tsp ground ginger Shop
• 0.25 tsp ground cloves Shop
• 0.5 tsp salt
• 0.5 cup pumpkin puree Shop
• 2 tbsp packed light brown sugar Shop
• 2 large eggs
• 1.25 cups milk
• 2 tbsp melted unsalted butter or neutral oil
• 1 tsp pure vanilla extract Shop

Instructions

1. 1 In a large bowl, whisk together the gluten-free all-purpose flour blend, gluten-free baking powder, ground cinnamon, ground nutmeg, ground ginger, ground cloves, and salt. Ensure the spices are evenly distributed throughout the dry mixture, which should appear uniformly colored.
2. 2 In a separate medium bowl, whisk together the pumpkin puree, brown sugar, eggs, milk, melted butter or oil, and pure vanilla extract until smooth and well combined.
3. 3 Pour the wet ingredients into the bowl with the dry ingredients. Gently whisk until just combined; a few small lumps are fine. Let the batter rest for 5-10 minutes while the griddle heats. It will thicken slightly. If it is too thick to pour, stir in 1-2 tablespoons more milk.
4. 4 Heat a lightly oiled griddle or non-stick skillet over medium heat. Pour about 1/4 cup of batter per pancake onto the griddle. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes, then flip and cook 1-2 minutes more, until golden and cooked through. The pancakes should puff as they cook. Work in batches, oiling the griddle lightly between batches.
5. 5 Serve the warm gluten-free pumpkin spice pancakes immediately with your favorite toppings like maple syrup, whipped cream, or fresh berries. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days, or frozen for longer storage.

Tips & Notes

• Use plain pumpkin puree, not pumpkin pie filling, which is already sweetened and spiced. If the puree is watery, blot it with a paper towel; extra moisture makes gluten-free pancakes gummy in the middle.
• Keep finished pancakes warm in a single layer on a rack in a 200°F oven while you cook the rest. Stacking them traps steam and makes them soggy.
• Pumpkin batter browns quickly. If the outside is dark before bubbles appear on top, turn the heat down a notch below medium.

Common questions