These Gluten Free Pumpkin pancakes start with my favorite gluten free pancake recipe, with some added pumpkin puree, cinnamon, cloves, and allspice making it the perfect way to start your fall morning.
Fall is the perfect time to start enriching your diet with pumpkin! Pumpkin is the healthiest squash and is super easy to sneak in to all sorts of recipes if you have picky eaters. It’s easy to get sick of cold cereal and oatmeal, but these gluten free pumpkin pancakes are one thing your family will never turn down!
Start by gathering all of your ingredients & mixing in a large bowl. Add your baking powder last. DO NOT overmix. It’s okay to have a few small lumps in the batter. If you are not familiar with making your own Pumpkin Puree, this post will show you how.
Scoop batter onto a hot greased griddle with a 1⁄4 cup or 1/3 cup measuring cup. Cook until bubbles appear and the bottom of the pancake is brown. Flip the pancake over and continue to cook until the other side is brown. Serve with maple syrup or whipped cream.
Ingredients
- 1 1 ⁄2 cups Brown Rice Flour
- 1 ⁄2 cup Cornstarch or Tapioca Starch
- 4 Tablespoons Brown Sugar
- 2 Tablespoon Baking Powder
- 1 teaspoon Salt
- 1 1 ⁄2 cups Yogurt
- 2 Eggs
- 1 cup Pumpkin Puree
- 2 teaspoons Cinnamon
- 1 teaspoon Allspice
- 1 pinch ground Cloves
Instructions
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In a large bowl, mix all ingredients together. Add in the baking powder last. Do not overmix, some lumps are ok in the batter. Scoop batter onto a hot greased griddle with a 1⁄4 cup or 1/3 cup measuring cup.
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Cook until bubbles appear and the bottom of the pancake is brown. Flip the pancake over and continue to cook until the other side is brown. Serve with maple syrup or whipped cream.
Recipe Notes
The yogurt in this recipe can be replaced with almond or coconut milk to make this recipe dairy free if needed. If using yogurt, you can try plain, vanilla, or my favorite - vanilla bean!
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