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Nothing says cozy mornings like a stack of warm, fluffy pumpkin pancakes. This easy recipe combines the comforting flavors of pumpkin and vanilla with just the right touch of sweetness, making it a perfect fall breakfast (or year-round treat). Plus, it’s gluten-free and naturally sweetened with honey, so it’s suitable for a variety of diets. Whether you’re whipping these up for brunch or a weekday breakfast, they’re sure to be a hit!
What Makes These Pumpkin Pancakes Special?
These pancakes are fluffy yet tender, thanks to the right balance of gluten-free flour and baking powder. The addition of pumpkin puree and warm vanilla brings an irresistible flavor, while honey offers a natural sweetness. Best of all, they can easily be tailored to your preferences—add more honey for extra sweetness or customize with your favorite toppings like maple syrup, chopped nuts, or whipped cream.
Ingredients
- 2 large eggs
- 1 cup milk (regular or a plant-based alternative for dairy-free)
- ¼ cup melted butter (or coconut oil for dairy-free)
- 2 teaspoons vanilla extract
- 1 cup pumpkin puree
- 1½ cups Bob's Red Mill Gluten Free 1-1 Baking Flour
- 1¼ tablespoons baking powder
- ½ teaspoon pumpkin spice
- 1–2 tablespoons honey (adjust to taste)
- ½ teaspoon salt
Instructions
1. Mix the wet ingredients:
In a medium mixing bowl, whisk together the eggs, milk, melted butter, vanilla, pumpkin puree, and honey until smooth and well combined.
2. Combine the dry ingredients:
In a separate bowl, whisk together the flour, baking powder, and salt.
3. Make the batter:
Gradually add the dry ingredients to the wet ingredients, whisking gently until just combined. Be careful not to overmix; the batter should be slightly thick and smooth.
4. Cook the pancakes:
Heat a non-stick skillet or griddle over medium heat. Grease lightly with butter or oil. Pour ¼ cup of batter for each pancake onto the skillet. Cook for 2–3 minutes, or until bubbles appear on the surface and the edges look set. Flip and cook for another 1–2 minutes on the other side until golden brown.
5. Serve and enjoy:
Serve warm with your favorite toppings like maple syrup, a dollop of whipped cream, or a sprinkle of cinnamon.
Nutritional Info (Per Serving)
- Serving Size: 2–3 pancakes (makes about 4 servings)
- Calories: 240
- Fat: 10g
- Carbohydrates: 32g
- Fiber: 3g
- Sugar: 6g (depending on honey used)
- Protein: 6g
Diet Compatibility
- Gluten-Free: Safe for anyone with gluten sensitivities or celiac disease.
- Dairy-Free Option: Substitute milk with a plant-based alternative and butter with coconut oil.
- Naturally Sweetened: Made with honey instead of refined sugar.
Tips for the Perfect Pancakes:
- For fluffier pancakes, let the batter rest for 5 minutes before cooking.
- Adjust the batter thickness by adding a tablespoon of milk at a time if it feels too thick.
- Don’t press down on the pancakes while cooking—they’ll lose their fluffiness!
These pumpkin pancakes are the perfect way to celebrate autumn or to bring a little fall flavor to your breakfast table anytime!
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Comments
I can’t believe how easy and delicious these were!
These turned out great! Kids loved them. ❤️ Hosting relatives over the holidays and planning on serving these up on Christmas morning. 🎄