Meaningful Eats
Gluten-Free Pumpkin Pancake Recipe
4 people
These gluten-free pumpkin pancakes are light and fluffy buttermilk hotcakes full of pumpkin and fall spices! This tried-and-true recipe is a family favorite we come back to every year!
Ingredients
Dry Ingredients:
- 1 1/4 cups (188g) gluten-free measure-for-measure flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 3/4 teaspoon kosher salt
- 1 1/4 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
Other:
- 1 1/2 cups (360ml) buttermilk
- 3/4 cup (170g) pumpkin purée
- 2 large eggs
- 3 tablespoons melted butter, plus more for greasing the skillet
- 1 teaspoon vanilla extract
Instructions
- In a large bowl, whisk together the dry ingredients. In a large measuring cup or medium bowl, whisk together the wet ingredients.
- Add the wet ingredients to the dry ingredients and gently fold with a rubber spatula until just combined.
- Heat a griddle or nonstick skillet over medium-low heat. Add a little butter and spread it around to coat the pan. Drop 1/4 cup pancake batter in the pan, making sure to leave room for the pancakes to cook.
- Cook for 2-3 minutes on the first side until bubbles start to form on the sides and in the center. Flip and cook for another 2-3 minutes on the other side. Serve hot topped with butter and maple syrup if desired. Enjoy!
Video
Notes
Gluten-Free Flour: Be sure to use a gluten-free measure-for-measure flour blend with xanthan gum. I use King Arthur!
Dairy-Free: Combine 1 1/2 cups almond milk + 1 tablespoon lemon juice in place of the buttermilk. Use your favorite dairy-free butter instead of regular butter.
To Make-Ahead: These pancakes are best made and served fresh!
To Store: Store cooled leftovers in an airtight container in the fridge for up to 4 days.
To Freeze: Freeze leftover pancakes on a baking sheet for 1 hour, then in a freezer bag for up to 2 months. Reheat frozen pancakes in the toaster or covered with a paper towel in the the microwave.
Nutrition
Calories: 361kcal | Carbohydrates: 41g | Protein: 12g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 114mg | Sodium: 854mg | Potassium: 600mg | Fiber: 4g | Sugar: 12g | Vitamin A: 7681IU | Vitamin C: 2mg | Calcium: 246mg | Iron: 3mg