Gluten-Free Pumpkin Pancakes

Hi Bakers,

This is one of those recipes I think is phenomenal each time I make it. Is it the perfect mix of sweetness and spice in a fluffy well-flavored pancake. These come together so quickly and are a real crowd-pleaser. A big griddle means you can feed a few people at once…or in my family about two! We like our pancakes around here and eat more than the average person I suspect. I modified the recipe to make it gluten-free and increased the amount of pumpkin to get the most flavor possible. I hope you try this seasonal favorite and let me know how you like it -Carolyn

Gluten-Free Pumpkin Pancakes

recipe adapted from the Pumpkin Pancakes recipe by Martha Stewart

Dry 

1 1/4 cup Cup4Cup multipurpose flour

1 tablespoon oat or almond flour

1 teaspoon sweet rice flour

2 tablespoons brown sugar

1 3/4 teaspoons baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

1 1/2 teaspoon cinnamon

1 1/2 teaspoon ground ginger

a pinch of each clove and nutmeg

Wet

1 1/2 cups milk with a squeeze of lemon added

1 large egg

1/2 cup + 2 tablespoons pumpkin puree

2 tablespoons butter, melted

Whisk dry ingredients together in a large bowl and set aside.

In a medium-sized bowl, whisk wet ingredients together and pour into dry ingredients. Stir until just mixed but make sure you leave the lumps in! Your pancake will be more tender that way. Scrape the bowl if needed. Scoop pancakes onto a buttered griddle or pan and cook on one side until the bottom is brown and the sides are set. Flip and cook on the other side until they are done in the middle. These pancakes tend to be really tall, so you can tamp them down a bit after you flip them or cook them a bit longer on a lower heat. Serve with warm maple syrup, fresh whipped cream, and garnish with a dash of spice and chopped pecans. Enjoy!