Gluten-Free Pumpkin Pie Spice Pancakes

Stacked pumpkin pancakes with layers of whipped cream on a white plate with a slice out of the pancakes.

Gluten-Free Pumpkin Pie Spice Pancakes

These fluffy pumpkin spice pancakes are the perfect fall breakfast, packed with warm cinnamon flavor for a delicious, cozy start to your day.

Course Breakfast

Cuisine American

Prep Time 5

Cook Time 12

Total Time 17

Servings

Calories 180kcal

Author Shelby Stover

Equipment

Silicone pancake molds

Ingredients

⅓ cup Pumpkin puree canned puree, not pumpkin pie filling
2 Eggs
¼ cup Gluten-Free Flour Bobs Red Mill
½ teaspoon Pumpkin pie spice
¼ teaspoon Cinnamon optional
2 tablespoons Maple syrup plus more for topping
1 teaspoon Baking powder
¼ cup Pecans chopped

Instructions

Preheat a non-stick frying pan over medium heat and grease as needed.
Mix together the dry ingredients and then add the wet ingredients one by one and mix until no clumps remain. Allow the mixture to sit for 2-3 minutes to absorb.
Portion the pancakes into circles using a silicone mold to shape them as needed.
Cook them for 8-9 minutes until the pancakes start to look firm. Flip and cook them another 2-4 minutes until cooked through.
Remove the pancakes and top them with maple syrup or whipped cream.

Video

Notes

Let the batter sit for 2-3 minutes after whisking in the flour. This ensures all the pumpkin pancakes will have the same texture/consistency as the gluten-free flour absorbs the liquid.

Take care to whisk the mixture so that no clumps remain. Clumps will create air pockets or undercooked spots in the pancakes.

The pancakes don’t expand too much, so the position you put them in the pan is more or less what they will look like

The recipe makes roughly 6 small pancakes; the nutritional information is based on a serving that is two pancakes.

Store leftovers once cooled in the fridge for 2-3 days.

Nutrition