Gluten Free Pumpkin Pie Pancakes

Pumpkin pie pancakes are a delicious twist on traditional pancakes and are a popular breakfast choice during the fall season.

This is vegetarian and gluten free recipe. Dish can be prepared in 30 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.

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Medium

Gluten Free Pumpkin Pie Pancakes

Cooking Method: Frying Cuisine: American Courses: Breakfast, Dessert Recipe Keys: Gluten Free Vegetarian

Difficulty: Intermediate Prep Time 10 min Cook Time 20 min Total Time 30 mins

Servings: 4 Calories: 1000

Best Season: Fall

Ingredients

Servings

• 1 cup Gluten-free flour
• 2 teaspoon Baking powder
• ¹⁄₄ teaspoon Salt
• 1 teaspoon Cinnamon
• ¹⁄₂ teaspoon Nutmeg
• ¹⁄₄ teaspoon Cloves
• 1 cup Pumpkin puree
• ³⁄₄ cup Milk
• 1 Egg
• 2 tablespoon Maple syrup
• 1 teaspoon Vanilla extract
• 1 tablespoon Butter or oil

Instructions

1. In a large bowl, whisk together the gluten-free flour, baking powder, salt, cinnamon, nutmeg, and cloves.
2. In a separate bowl, mix together the pumpkin puree, milk, egg, maple syrup, and vanilla extract.
3. Pour the wet ingredients into the dry ingredients and stir until well combined.
4. Heat a skillet or griddle over medium heat and melt the butter or oil.
5. Scoop 1/4 cup of batter onto the skillet for each pancake and cook until bubbles form on the surface.
6. Flip the pancake and cook for another 1-2 minutes, until golden brown.
7. Serve the pancakes warm with maple syrup and enjoy!

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 250kcal

% Daily Value *

Total Fat 10g16%

Total Carbohydrate 35g12%

Sugars 15g

Protein 5g10%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.