Gluten-Free Pumpkin Pancakes

Name: Gluten-Free Pumpkin Pancakes
Total time: 20 min
Ingredients: 2 large eggs; 1 cup canned pumpkin purée; 1 1⁄4 cups whole milk; 2 Tbsp. melted butter, plus extra butter for serving; 2 cups gluten-free all-purpose flour; 2 tsp. baking powder; 1 tsp. pumpkin pie spice; 1⁄2 tsp. salt; 3 Tbsp. packed light brown sugar; 1⁄2 cup maple syrup

Shop Ingredients

These pancakes are delicious with whipped cream on top. They are sweet and decadent and maybe a bit more dessert than breakfast, but who’s counting?

Serves: 10Hands-on: 20 minutesTotal: 20 minutesDifficulty: Easy

Serves: 10

Ingredients

2 large eggs
1 cup canned pumpkin purée
1 1⁄4 cups whole milk
2 Tbsp. melted butter, plus extra butter for serving
2 cups gluten-free all-purpose flour
2 tsp. baking powder
1 tsp. pumpkin pie spice
1⁄2 tsp. salt
3 Tbsp. packed light brown sugar
1⁄2 cup maple syrup

Directions

Step 1
In a medium bowl, beat the eggs lightly. Add the pumpkin, milk, and butter and whisk together.
Step 2
Add the remaining ingredients; mix well. Add more milk if needed for a pancake-like consistency.
Step 3
Heat a griddle to medium-high heat or 375°F and lightly coat with coconut oil or butter. Spoon the pancake batter onto the hot griddle, approximately 1⁄4 cup at a time. Cook until bubbly in the middle and dry around the edges, about 2 minutes. Flip and continue cooking until browned on both sides and cooked through, about 1 more minute. Serve with butter and maple syrup.