These gluten free pumpkin pancakes are fluffy, healthy and very delicious. They are super easy to make and perfect for preparing a sweet and tasty breakfast. Serve them with some fruits, nuts and maple syrup for the most delicious breakfast ever!
If you are a fan of pumpkin recipes (or pancakes), then you must try these gluten free pumpkin pancakes! They are suuuper easy to prepare, are made with lots of healthy ingredients and they are simply delicious. For this recipe, we combine fluffy pancakes with the heavenly taste of pumpkin pie spice to create the most delicious fall breakfast recipe! Trust me, they smell and taste amazing.
Ingredients
To make these gluten free pumpkin pancakes, you’ll need following ingredients:
- Oat flour. If you want this recipe to be gluten free, make sure you use oat flour that is not contaminated with gluten. To make oat flour with oats, simply blend them in a blender.
- Pumpkin puree. You can use canned or jarred pumpkin puree.
- Eggs.
- Milk of choice. I use almond milk, but feel free to use whatever kind of milk you like.
- Pumpkin pie spice. You could either buy it or make your own pumpkin pie spice mix.
- Vanilla extract.
- Maple syrup.
- Baking powder.
- Butter. The butter is used for the pan. You could also use coconut oil.
- Toppings. Add your preferred toppings on top of your pancakes. I love to use nuts, berries, bananas and maple syrup. You could also add dark chocolate chunks to the dough.
How to make gluten free pumpkin pancakes
Sooo, let’s get to the most important part: making fluffy and delish pumpkin pancakes. This recipe is super easy, you just have to follow these steps:
- Make the batter: To make the batter for the pancakes, you need two bowls. Add all of the wet ingredients to one bowl and all of the dry ingredients to the other bowl. Mix the ingredients in their bowls. Then, add the dry ingredients to the wet ingredients while continuously mixing things.
- Make the pancakes: Use a ¼ cup scoop to pour the batter onto a preheated pan or griddle. Let them cook on one side for a few minutes until bubbles form and the edges of the pancakes become dry. Then flip the pancakes.
- Serve: Serve the pancakes with your favorite toppings.
Looks easy, right? Well, it is. So there is no excuse for not making these incredibly tasty gluten free pumpkin pancakes!
Tips for making the best pumpkin pancakes
- Don’t use too much heat. Making oat pancakes is a bit different than making regular wheat pancakes. If you use too much heat, the pancakes will burn on the outside without being cooked through. You should use medium heat and adjust the heat as you go.
- Be patient. Making pumpkin oat pancakes takes a bit more time, but the result is absolutely worth the wait! If you want to save time use a griddle to make multiple pancakes at once. Just don’t flip the pancakes too early. You probably will be disappointed by their consistency.
- Make small pancakes. Large pancakes are harder to flip and cook differently. I love to use a ¼ cup scoop to pour the batter onto the pan. This way, I always end up with soft and evenly cooked pancakes.
More breakfast recipes
If you love breakfast as much as I do, then you should check out these recipes. They range from sweet to savory, but have three things in common: they are healthy, easy to prepare and incredibly delicious.
- Savory Turkish Menemen
- No Mayo Egg Salad with Avocado
- Healthy Egg Salad
- Banana Chocolate Muffins
- Double Chocolate Banana Oatmeal Muffins
Gluten Free Pumpkin Pancakes
Ingredients
Dry Ingredients
- ½ cup oat flour
- 1 teaspoon pumpkin pie spice
- 1 teaspoon baking powder
- ¼ teaspoon salt
Wet Ingredients
- ½ cup pumpkin puree
- 1 egg
- ¼ cup your favorite (plant-based) milk
- ¾ teaspoon vanilla extract
- 1 teaspoon maple syrup
Other Ingredients
- butter for the pan or griddle
- toppings
Instructions
- Add butter to a pan or griddle and preheat it over medium heat.
- Add the dry ingredients to a bowl and mix. Add the wet ingredients to another bowl and mix them. Now, add the dry ingredients to the wet ingredients while continuously stirring the batter.
- Pour ¼ cup of the batter onto the pan and spread it out. When bubbles start forming and the edges of the pancake dries, flip the pancake and let it cook for a few more minutes. Repeat.
- Serve the pancakes with your favorite toppings.
Notes
- I use almond milk to make these pancakes, but you can use a milk of choice.
- Don't use high heat to make these pancakes! Otherwise they burn on the outside but are not cooked through yet. Adjust the heat as necessary.
- I recommend using a ¼ cup scoop for transferring the batter to the pan to ensure that the pancakes cook evenly.
- Make sure to spread out the batter in the pan as it is quite thick.
- You can make your own oat flour by blending them in a blender.
- Topping ideas: berries, maple syrup, coconut whipped cream, nuts. You could also add dark chocolate chunks to the batter.
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