Gluten-Free Pumpkin Spice Pancakes

Ingredients

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

Instructions

1. 1

   In a large bowl, whisk together the certified gluten-free all-purpose flour blend, certified 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, eggs, milk, melted butter or oil, and pure vanilla extract until smooth and well combined. The wet ingredients should form a homogenous, slightly thick liquid.

3. 3

   Pour the wet ingredients into the bowl with the dry ingredients. Gently whisk until just combined, being careful not to overmix; a few small lumps are perfectly fine. The batter should be thick but pourable, and you should notice the warm aroma of spices.

4. 4

   Heat a lightly oiled griddle or non-stick skillet over medium heat. Once hot, pour about 1/4 cup of batter per pancake onto the griddle. Cook for about 2-3 minutes per side, or until golden brown and bubbles form on the surface before flipping. The pancakes should puff up slightly as they cook.

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.

Nutrition (per serving)

Tips & Notes

• Baking powder loses potency after 6 months; test it by dropping a teaspoon into hot water — it should bubble vigorously.
• Separate eggs when cold (the yolks are firmer), then let whites come to room temp before whipping.
• Softened butter should hold a fingerprint but not be greasy — if it melts on touch, it's too warm for creaming.