Delicious Pumpkin Pancakes Recipe – Perfect Fall Breakfast
Picture this: it’s a crisp autumn morning, the sun is shining, and the leaves are slowly falling to the ground as you step into your cozy kitchen. You’re ready to whip up a delicious and healthy breakfast that your entire family will love. But what to make? Look no further than these gluten-free pumpkin pancakes.
But let’s be real here, we all know that pancakes are a beloved breakfast food all year round. There is nothing quite like the feeling of waking up to the smell of freshly cooked flapjacks wafting through the air. And if you’re anything like me, you want a recipe that is not only delicious but also good for you.
That’s where these pumpkin pancakes come in. Packed with vitamin-rich pumpkin puree and gluten-free flour, this recipe is a great way to start your day on the right foot. And don’t be fooled by their healthy label – these pancakes are just as tasty as their less-nutritious counterparts.
So why not give these pumpkin pancakes a try? Perfect for a lazy weekend breakfast or a fun family brunch, this recipe is bound to become a household favorite. With just the right amount of spice and sweetness, you’ll be hooked from the first bite. So grab your apron and get ready to make some seriously scrumptious gluten-free pumpkin pancakes.
Why You’ll Love This Recipe
Are you tired of eating the same old pancakes every morning? Are you looking to try something new and exciting? Then look no further than these delicious pumpkin pancakes!
What’s not to love about this recipe? These gluten-free, dairy-free pancakes are made with healthy and nutritious ingredients like:
– Pumpkin puree
– Almond milk
– Tapioca starch
– Potato starch
But don’t let the healthy ingredients fool you. These pancakes are bursting with flavor thanks to a blend of warm spices like cinnamon, nutmeg, ginger, and clove. And the best part? You can enjoy them guilt-free!
These pumpkin pancakes are perfect for anyone looking to switch up their breakfast routine while still maintaining a healthy lifestyle. Plus, they’re so easy to make! With just a handful of ingredients, you can have a hot stack of fluffy pancakes on your plate in no time.
So whether you’re looking for an indulgent weekend brunch or a quick weekday breakfast, these pumpkin pancakes are sure to satisfy your cravings. Trust me, once you try them, you’ll be hooked!
Ingredient List
- 1 ½ cups of gluten-free flour
- 2 tablespoons of tapioca starch
- 2 tablespoons of potato starch
- 2 teaspoons of baking powder
- 1 teaspoon of pumpkin pie spice (a blend of cinnamon, cloves, ginger, and nutmeg)
- ½ teaspoon of baking soda
- 1/4 teaspoon of salt
- 1 tablespoon of sugar
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 2 large eggs at room temperature
- ¾ cup of almond milk or dairy-free milk alternative of your choice
- 1 tablespoon of maple syrup
- 2 tbsp of melted butter or dairy-free butter alternative
These Gluten-Free Pumpkin Pancakes Ingredients are not only easy to find but also affordable. You can find most ingredients in your local grocery store or online. The Gluten-free flour mix I prefer is Bob’s Red Mill Gluten-Free All-Purpose Baking Flour, which contains garbanzo bean flour, potato starch, and tapioca flour. Feel free to experiment with different gluten-free flours as per your preference.
The Recipe How-To
Now, let’s dive into the heart of the matter, which is making these delicious pumpkin pancakes!
Step 1: Gather your Ingredients
You will need the following ingredients to make this easy and healthy recipe:
- 1 cup of gluten-free flour blend (I recommend using a mix with tapioca and potato starch)
- 2 teaspoons of baking powder
- 1/2 teaspoon of baking soda
- 1/2 teaspoon of salt
- 2 teaspoons of pumpkin pie spice
- 1/4 cup of granulated sugar
- 3/4 cup of almond milk (or any other non-dairy milk)
- 1 egg, room temperature
- 1/2 cup of canned pumpkin puree (not pumpkin pie filling)
- 2 tablespoons of melted butter or coconut oil
Step 2: Mix the Ingredients
In a large mixing bowl, whisk together the gluten-free flour blend, baking powder, baking soda, salt, pumpkin pie spice, and the granulated sugar until everything is well combined.
In a separate bowl or measuring jug, whisk together the almond milk, egg, canned pumpkin puree, and melted butter (or coconut oil) until smooth.
Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix the batter as this can make your pancakes tough.
Step 3: Cook the Pancakes
Heat a non-stick skillet or griddle over medium heat. Once hot, spoon about 1/4 cup of the pancake batter onto the skillet for each pancake.
Cook for about 2-3 minutes on one side until bubbles start forming on top. Use a spatula to flip the pancake and cook for an additional minute on the other side.
Repeat this process until all your batter has been used up.
Step 4: Serve and Enjoy!
Serve your delicious pumpkin pancakes with your favorite toppings. Some ideas include:
- Syrup (maple or fruit-flavored)
- Whipped cream or coconut cream
- Fresh berries
- Chopped nuts (walnuts, pecans, or almonds)
- Chocolate chips
Now, enjoy your mouth-watering and nutritious breakfast creation!
Substitutions and Variations
When it comes to substitutions and variations, this pumpkin pancake recipe is endlessly adaptable. Whether you’re looking to customize the flavour or adjust the ingredients for dietary restrictions, here are some tips:
– Gluten-Free Flour Substitutions: If you don’t have tapioca and potato starch on hand, you can use a gluten-free flour blend instead. Bob’s Red Mill makes a great gluten-free flour mix that can be substituted 1-to-1 in place of the tapioca and potato starch.
– Dairy-Free Substitutions: For those who are lactose intolerant or following a vegan diet, almond milk can easily be swapped out with other non-dairy milks like soy or oat milk. You can also substitute butter with coconut oil or vegan butter.
– Sugar Substitutions: If you want to reduce sugar in this recipe, try using maple syrup, honey or agave as alternatives. The key is to ensure that the sweetness level is balanced to your liking.
– Pumpkin Variations: While canned pumpkin puree will work best for this recipe, you can also use fresh pumpkin puree if you roast your own pumpkin in the oven. And if you’re feeling extra adventurous, try swapping out half the pumpkin puree with sweet potato puree or butternut squash puree.
– Spice Variations: Everyone’s taste preferences differ when it comes to spice mixes. Experiment with different quantities of cinnamon, nutmeg and ginger to see which flavour profile you prefer best. You can also add in other spices such as allspice or cardamom for a more exotic taste.
By playing around with different substitutions and variations, you’ll be able to create your own unique twist on this classic pumpkin pancake recipe that perfectly fits your tastes and dietary preferences.
Serving and Pairing
Like all good breakfast foods, these gluten-free pumpkin pancakes are made to be a crowd-pleaser. Whether you’re looking for a cozy weekend brunch or an easy weekday breakfast, you can dress up these pancakes with a variety of toppings to suit everyone’s tastes.
One classic pairing with pumpkin pancakes is maple syrup, and these sweet and spicy cakes are no exception. A drizzle of real maple syrup over the top will bring out the best flavors in the pumpkin, cinnamon, and nutmeg. You can also sprinkle chopped nuts like pecans or walnuts on top for a bit of texture contrast.
If you’re feeling adventurous, try some savory toppings to balance out the sweetness of the pancakes. A dab of softened cream cheese or ricotta mixed with a bit of honey makes for a tangy and creamy spread that pairs beautifully with pumpkin. For more crunch, add some sliced avocado or crumbled feta cheese on top.
Of course, no pancake experience is complete without a generous pat of butter. You can keep your pancakes dairy-free with a vegan butter substitute or go all out with the real deal. The melted butter adds richness to the pancakes, and it pairs well with any sweet or savory toppings you choose.
These pumpkin pancakes don’t need too much added flavor, but they do welcome any sides you wish to serve them with. Fruit like berries or bananas make for great accompaniments as well as some breakfast meats like crispy bacon or breakfast sausage links.
Try serving these cozy gluten-free pumpkin pancakes at your next brunch gathering, and watch your family members tuck in happily!
Make-Ahead, Storing and Reheating
Listen up, folks! When it comes to these gluten-free pumpkin pancakes, the good news is they can be made ahead of time and stored for later consumption. That’s right, breakfast just got a whole lot easier!
To make these pancakes ahead of time, cook them as normal and then let them cool completely. Place them in an airtight container and store them in the refrigerator for up to three days. If you need longer-term storage, these pancakes can also be frozen for up to one month.
When it comes time to reheat your pancakes, there are a few options. You could simply pop them in the microwave for 20-30 seconds per pancake (depending on the power of your microwave). Or, if you prefer a crispy edge, you could heat them up in a skillet with some butter or oil over medium heat. Don’t overcrowd the skillet, though – you want each pancake to have plenty of room to crisp up.
One pro-tip for reheating gluten-free pancakes: make sure they come to room temperature before attempting to heat them up. If they’re straight out of the fridge or freezer, they won’t heat evenly and may end up soggy in some spots.
And that’s it! With this make-ahead option, preparing breakfast will no longer be a hassle. So go ahead and make an extra batch or two for later consumption – your future self will thank you.
Tips for Perfect Results
Now that you have the recipe and ingredients handy, let me share with you a few tips and tricks that will guarantee perfect pumpkin pancakes every time. Trust me, I’ve made my fair share of pancakes, and I’ve learned some valuable lessons along the way.
Firstly, make sure all your ingredients are at room temperature before mixing them. If your milk or eggs are cold, they can cause your melted butter to solidify again, making it difficult to achieve a smooth batter consistency.
Secondly, don’t overmix your batter. It’s tempting to whisk until all the lumps disappear, but this can result in tough and rubbery pancakes. Instead, mix just enough to combine all the ingredients and leave some small lumps in the batter.
Thirdly, use a non-stick pan or griddle for even cooking and easier flipping. If you don’t have one, add an extra pat of butter or oil to your regular pan and wipe it with a paper towel before adding more batter. This will create a non-stick surface.
Fourthly, adjust the heat as needed. Cooking pancakes over medium heat is ideal since high heat can burn the edges while leaving the center uncooked. However, if the pancakes take too long to cook or you notice uneven browning, increase the heat slightly.
Fifthly, resist the urge to peek under the pancakes while they’re cooking. Keep an eye on the time instead by setting a timer for 2-3 minutes per side. Only flip once and gently press down with a spatula while cooking to help them cook evenly.
Lastly, serve immediately or keep them warm in a preheated oven until ready to serve. You can also freeze any leftovers for a quick breakfast on busy mornings.
Follow these tips for perfect pancakes every time!
FAQ
Before we conclude this pumpkin pancakes recipe article, let me address some frequently asked questions. These are important inquiries that can help you prepare the pancakes better and avoid making common mistakes.
What can I use in pancakes instead of flour?
When it comes to thickening your pancake batter, some great options to consider are arrowroot, tapioca, or potato starch. It’s important to start with just 1 tablespoon and increase gradually if necessary. Another excellent ingredient for thickening pancake batter is coconut flour. This is because it has a remarkable ability to absorb extra liquid, resulting in perfectly thick and fluffy pancakes.
Is canned pumpkin puree gluten free?
It’s worth noting that pure pumpkin puree is considered gluten-free since pumpkin itself doesn’t contain any gluten.
What ingredient activated the gluten in the pancakes?
Once water is added to flour, or a mixture of milk and eggs which contain a large amount of water, the gluten molecules start to become activated.
Is pumpkin pie mix gluten free?
Fortunately, the majority of canned pumpkin pie fillings available in the market are safe for individuals following a gluten-free diet.
Bottom Line
So, there you have it – a delicious recipe for gluten-free pumpkin pancakes that not only taste great but are also healthy for you. These pancakes are the perfect treat for any time of day, whether it’s breakfast, brunch, or even a late-night snack.
So forget those unhealthy fast food options and try making these easy pumpkin pancakes at home. The best part? You can customize them to your liking with substitutions and variations.
Don’t be afraid to get creative! Try adding some pieces of fruit like bananas or blueberries to your batter for an extra boost of flavor. Or, switch out the toppings and try some nut butter or honey drizzled on top.
Trust me – once you make these gluten-free pumpkin pancakes, you won’t want to go back to your old ways. If you have any doubts about the health benefits of these pancakes or how to perfect the recipe, don’t hesitate to refer to our FAQ section or reach out in the comments below.
So go ahead and indulge in this tasty and healthy breakfast option. Your taste buds (and body) will thank you for making this simple yet delicious dish part of your daily routine.
Pumpkin Pancakes (Gluten Free) Recipe
Ingredients
- 3/4 cup rice flour
- 1/4 cup brown rice flour
- 2 tablespoons potato starch
- 1 tablespoon tapioca starch
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ginger
- 1/8 teaspoon nutmeg
- 1/2 teaspoon salt
- 1 pinch clove
- 1 cup milk
- 6 tablespoons pumpkin puree
- 2 tablespoons melted butter
- 1 egg
Instructions
- Whisk flours, starches, sugar, baking powder, spices and salt in a bowl.
- In a separate bowl whisk together milk, pumpkin, melted butter, and egg.
- Fold mixture into dry ingredients.
- Spray or grease a skillet and heat over medium heat: ladle pancake batter into about a 2" circle (it will spread a bit).
- Cook pancakes until browned on both sides. Serve with butter and syrup.
- Makes about 12 3" pancakes.
- ***You can use 1 1/4 cups of America's Test Kitchen GF Flour mix in lieu of the flour and starches listed out separately!
- http://www.cooksillustrated.com/recipes/7854-americas-test-kitchen-gluten-free-flour-blend#.