Gluten-Free Pumpkin Pancakes

Many years ago this easy pancake recipe was shared with me, since that time I’ve adapted it to create these Pumpkin Pancakes.

These are very simple to make with ingredients found right in your pantry.

Tips for Making Gluten-Free Pumpkin Pancakes:

To make these gluten-free, simply use a gluten-free all-purpose flour. I use Better Batter; however, King Arthur and Cup 4 Cup work well too. It needs to be a 1:1 swap, which means you can swap it out for equal amounts of regular flour to gluten-free flour.

Remember that the primary flavor of these pancakes comes from the seasonings such as cinnamon, ginger, and pumpkin pie spice. That means you can’t ever have too much, so be sure to use enough to get a nice good tasting pancake.

Before flipping the pancakes, wait until it starts to bubble up, if you flip them too much it can make them tougher than they should be.

What if the pancakes are too thick or too thin?

I have made these pancakes and a version of them in some way for YEARS as in well over a decade and they are going to be a thicker batter. That means you won’t be just pouring it out, you’ll likely be scooping it.

In saying that though, I’ve still had comments over the years that it’s too thin. I have yet to replicate this because if anything it would be too thick but nevertheless, here are some tips.

• Too Thin – Add a tablespoon of flour, until your desired consistency is reached.
• Too Thick – Add a tablespoon of milk, until your desired consistency is reached.

What should you serve pumpkin pancakes with?

These are best served with warm maple syrup and a dash of cinnamon or nutmeg.

They can also be drizzled with homemade caramel sauce too!

Enjoy!