Why You’ll Love this Gluten Free Pumpkin Pancakes Recipe
When you try these gluten-free pumpkin pancakes, you’ll instantly fall in love with their warm, cozy flavors. There’s something magical about the combination of pumpkin and spices that brings comfort to any morning.
I can’t help but feel a sense of nostalgia as I savor each fluffy bite. They’re not just delicious; they’re also incredibly easy to make, fitting perfectly into my busy mornings.
Plus, knowing they’re gluten-free makes them a guilt-free indulgence! I love how versatile they are—whether I top them with maple syrup, fresh fruit, or a dollop of yogurt, they never disappoint.
Trust me, once you try these pancakes, they’ll become a staple in your breakfast rotation. You won’t want to miss out!
Ingredients of Gluten Free Pumpkin Pancakes
When it comes to whipping up a cozy breakfast that feels like a warm hug, these gluten-free pumpkin pancakes are just the ticket. I mean, who wouldn’t want to start their day with fluffy pancakes that not only taste amazing but also fit into a gluten-free lifestyle?
The ingredient list is simple, and you might already have some of them in your pantry. Let’s explore what you need to bring this delicious recipe to life. Are you ready to make your mornings extra special?
Here’s what you’ll need to gather:
- 1 cup sweet white sorghum flour
- 1/2 cup tapioca flour
- 1/2 cup rice flour
- 1 teaspoon xanthan gum
- 1/2 teaspoon salt
- 1/2 tablespoon ground cinnamon
- 1/4 teaspoon ground cloves
- 2 eggs
- 4 tablespoons margarine (or applesauce or oil as a substitute)
- 1 1/2 cups milk (coconut or rice milk work too)
- 1 cup pumpkin puree
Now, while gathering these ingredients, keep in mind that substitutions can be your best friend in the kitchen. Don’t have sorghum flour? No worries! You can play around with other gluten-free flours, but be careful with the ratios.
And if you’re feeling adventurous, try mixing in some spices or even a dash of vanilla extract for that extra kick. Cooking should be fun, not a chore. So feel free to get creative, and remember, every pancake tells a story, or at least that’s what I tell myself when I inevitably drop one on the floor.
How to Make Gluten Free Pumpkin Pancakes
Making gluten-free pumpkin pancakes is as delightful as it sounds, and trust me, it’s easier than you might think. So, grab your apron and let’s get cooking.
First things first, you’ll want to melt 4 tablespoons of margarine in a small saucepan or in the microwave. Be careful not to burn it, because nothing ruins a morning like the smell of scorched butter.
While that’s cooling a bit, let’s get cracking on the eggs. You’ll need 2 eggs—beat them until they’re nice and fluffy. Once they’re looking light and airy, add in that melted margarine and 1 ½ cups of milk. You can use coconut or rice milk if you prefer. Mix it all together until it’s well blended.
Now comes the fun part—combining the dry ingredients. In a separate bowl, mix together 1 cup of sweet white sorghum flour, ½ cup of tapioca flour, ½ cup of rice flour, 1 teaspoon of xanthan gum, ½ teaspoon of salt, ½ tablespoon of ground cinnamon, and ¼ teaspoon of ground cloves. I know, it sounds like a lot, but it’s just the perfect blend to give your pancakes that cozy fall flavor.
Gradually add this dry mixture to your wet ingredients, stirring until everything is just combined. Then, fold in 1 cup of pumpkin puree. The batter should be thick and luscious, almost like a hug in a bowl.
Heat a skillet over medium heat, and here’s a little tip: if you sprinkle a few drops of water on the pan and they sizzle, you’re ready to go. Ladle the batter onto the pan, smoothing it out to form a nice round pancake. Cook until golden brown on one side, then flip and repeat on the other side.
You’ll want to keep an eye on them—nothing worse than pancakes that look perfect on one side, only to be a sad, burnt mess on the other. Once they’re done, stack them high on a plate and dig in. Maybe add a drizzle of maple syrup or a sprinkle of powdered sugar for that extra touch. Enjoy!
Gluten Free Pumpkin Pancakes Substitutions & Variations
While whipping up gluten-free pumpkin pancakes, you might want to explore some tasty substitutions and variations to suit your preferences.
For the flour blend, I love using almond flour or buckwheat flour instead of sorghum for a nutty flavor. If you’re looking for a sugar alternative, maple syrup or agave nectar works wonders in place of sugar.
You can also swap out the eggs with flaxseed meal mixed with water for a vegan option. Instead of margarine, I’ve found coconut oil adds a delicious richness.
And if you’re feeling adventurous, toss in some chocolate chips or chopped nuts for extra texture. These little tweaks can elevate your pancakes and make them uniquely yours! Enjoy experimenting!
What to Serve with Gluten Free Pumpkin Pancakes
To enhance your gluten-free pumpkin pancakes, consider pairing them with a variety of delicious toppings and sides. I love drizzling pure maple syrup over mine for that perfect sweetness.
If you’re feeling indulgent, whipped cream adds a delightful creaminess that complements the pumpkin flavor. Fresh fruit, like sliced bananas or berries, not only adds color but also a revitalizing contrast. For a bit of crunch, sprinkle some toasted pecans or walnuts on top.
If you want something savory, a side of crispy bacon or sausage balances the sweetness beautifully. And don’t forget a dusting of powdered sugar for a lovely finish.
These combinations really elevate your pancake experience and make breakfast feel special!
Additional Tips & Notes
Although I love a straightforward pancake recipe, there are a few tips that can really enhance your gluten-free pumpkin pancakes.
First, let your batter rest for about 10 minutes; this helps the flours absorb moisture, resulting in fluffier pancakes. If you want extra flavor, consider adding a splash of vanilla extract or a pinch of nutmeg.
For added texture, try folding in chopped nuts or chocolate chips. When cooking, make sure your pan is well-heated and lightly greased; this helps achieve that perfect golden brown color.
Finally, if you have leftovers, store them in an airtight container in the fridge and reheat them in the toaster for a quick breakfast treat!
Enjoy your delicious pancakes!