Fall is by far my favorite time of the year. As I sit here writing this, football is on, it's raining out, I am in comfy clothes and everything just feels right. I am also such a sucker for anything pumpkin spice. I love the extra moisture that pumpkin brings to breads and pastries and Nutmeg and Clove are some of my favorite spices to bake with.
I wanted to start off my Pumpkin Season Series with something simple - pancakes!! However, In the gluten free world, pancakes can be somewhat difficult. They’re either too thin or too dense. My gluten free pumpkin pancakes change the narrative – they are perfectly fluffy and moist! My keys to this are Olive Oil instead of butter or Vegetable Oil (just trust me on this one) and lots of Baking Powder!
As my Nana would say, I definitely “gild the lily” when it comes to these pancakes because I do add mini chocolate chips, pecans, and cinnamon chips to the batter just to take them up a notch, but that embellishment is definitely optional!
Prep Time: 10 minutes Cook Time: 15 minutes Total Time: 25 minutes
Serves: 16 pancakes
Ingredients:
2 cups Gluten-Free All-Purpose Flour (I use Bob’s Red Mill)
½ cup Pumpkin Puree
1 ½ cups Milk of choice
2 tbsp Olive Oil
1 Egg
3 tbsp Brown Sugar
2 tsp Vanilla Extract
4 tsp Baking Powder
1 tsp Baking Soda
½ tsp Salt
3 tsp Pumpkin Pie Spice
Chocolate Chips, Pecan Halves, or Cinnamon Chips (optional)
In one bowl combine your flour, baking powder, baking soda, salt, and pumpkin pie spice.
In another combine all of your wet ingredients: pumpkin, milk, olive oil, egg, brown sugar, and vanilla. Stir until combined.
Slowly add your dry ingredients to the wet ingredients being careful not to overmix. If you mix your batter too much, then the pancake will become dense.
Let your batter sit for 10 minutes and heat your pan to medium heat.
Use a ¼ cup to pour the pancake batter onto the pan. Flip when you see bubbles forming.
I am so excited to share the rest of my Pumpkin Season Series with you all! Stay tuned for more!
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