Pumpkin Pancakes Recipe (with gluten or gluten-free!)

Author: Heidi Suydam

5 min read or Pin this for later!

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Pin this for Later!

Pumpkin Pancakes Recipe (regular or gluten-free!)

Fall baking for me includes lots of canned pumpkin! While pancakes aren't considered baking, they taste like it don't they? I mean, they are "cakes"!

This recipe is from Jen Segal's blog, Once Upon a Chef. One of my all-time favorite cooking and recipe sites.
Jen's style of writing, how she explains recipes, shares cooking tips, and encourages home cooks is so enjoyable.

I have included her recipe in this post as well as added some notes about how I make this int a gluten free pancake recipe!

Pictures and Pins in this posts created by Heidi using Canva Pro. Try Canva Pro Today!

She sets up the recipes with directions and beautiful pictures but also gives an option (with a little icon right at the top that operates as a primary navigation skip) to jump directly to the recipe view with the ingredients list and instructions listed out in number order without pictures. Her site is not bogged down with popup ads or even ads in general like many recipe and food blogs I have visited. I mean, I get it. Bloggers have to earn money, and often ads are the best way to do that! I just don't prefer it. Once Upon a Chef is clean, organized, and pleasing to the eye.

I was introduced to Once Upon a Chef by a friend when we stayed with her one fall. She made this particular recipe one morning for breakfast. She also used several other recipes from the blog. I was immediately hooked on the pancakes and the blog!

Pumpkin Pancake Recipe - Gluten Free Changes

To make these as gluten free pumpkin pancakes there really is only one minor adjustment. The first is to use gluten free flour or a gluten free flour blend.  I prefer to make dairy free everything so the next adjustment I make is to use a dairy free milk option. I've also included an allspice substitute you can make with spices on hand.

•     Flour - I use Bob's Red Mill Gluten Free Baking Blend
  
•     All Spice - I don't usually have allspice on hand, so I found a substitute (see blow).
  
•     Milk - I use almond milk instead of regular milk to make this a *dairy-free dish.
  

*Even though I like to try to make my recipes dairy free I do use butter. I love butter and thankfully, it does not seem to bother me the way milk or cream does.

Allspice Substitute for Pumpkin Pancake Recipe (or anything that requires allspice!)

Allspice Substitute: mix together equal parts ground cinnamon, ginger and clove.

More Helpful Notes:

Did you know most pumpkin puree brands are dairy free pumpkin?  Fruits and vegetables are naturally gluten free however it is best to check labels on canned goods when dealing with a severe food allergy or eliminating gluten for health reasons.

Popular pumpkin puree brand like Libby's is 100% gluten free.

Once Upon A Chef Pumpkin Pancake Recipe

Pumpkin Pancakes
By Jennifer Segal

Servings: 12 pancakes
Prep Time: 10 Minutes
Cook Time: 15 Minutes
Total Time: 25 Minutes 

INGREDIENTS

• 1-1/2 cups all purpose flour, spooned into measuring cup and leveled off
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1-1/2 teaspoons ground cinnamon
• 1 teaspoon ground allspice
• 1/4 teaspoon ground ginger
• 1/2 teaspoon salt
• 1/2 cup pure pumpkin (such as Libby’s)
• 3 tablespoons unsalted butter, melted
• 1 cup milk
• 2 large eggs
• 3 tablespoons maple syrup, plus more for serving
• Vegetable oil, for cooking

INSTRUCTIONS

1. Preheat the oven to 200°F and set a rack in the middle position. Line a baking sheet with aluminum foil for easy clean-up.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, allspice, ginger, and salt. Set aside.
3. In a large bowl, whisk together the pumpkin and melted butter. Whisk in the milk, followed by the eggs and maple syrup. Add the flour mixture and whisk until smooth. If the batter seems too thick, add 1 to 2 more tablespoons of milk. Do not over-mix.
4. Heat a griddle or nonstick pan over medium heat and coat lightly with vegetable oil. Drop about 1/4 cup batter from a small ladle or large spoon and cook until the puffy and bubbling on top and golden and crisp on the bottom, about 2 minutes. Flip and cook until the bottom is golden, about 30 seconds. Serve immediately with maple syrup or place on the prepared baking sheet to keep warm in the oven until all of the pancakes are ready.
5. Freezer-Friendly Instructions: The pancakes can be frozen for up to 3 months. After they are completely cooled, place a sheet of parchment or wax paper between each pancake and stack together. Wrap the stack of pancakes tightly in aluminum foil or place inside a heavy-duty freezer bag. To reheat, place them in a single layer on a baking sheet and cover with foil. Bake in a 375°Foven for about 8 to 10 minutes, or until hot.

 I hope you try this recipe and enjoy it! I also hope you visit Once Upon a Chef for inspiration and new recipes!

If you do I'd love to know how you like the pancakes and the site! Please comment and let me know.  

​Happy Fall!

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