The Fluffiest Gluten Free Pumpkin Spice Pancakes

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

Makes: 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)

Instructions:

1. In a large bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, and pumpkin pie spice. This ensures the leavening and spices are evenly distributed so your pancakes rise beautifully.

2. In another bowl, whisk together the pumpkin puree, milk, olive oil, egg, brown sugar, and vanilla extract until smooth and combined.

3. Slowly add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix — you want to keep the batter light for fluffy pancakes. If you want to add mini chocolate chips, cinnamon chips, or pecans, fold them in now.

4. Let the batter rest for about 10 minutes. This gives the gluten-free flour time to hydrate and helps the pancakes get airy and soft.

5. Warm a nonstick skillet or griddle over medium heat. Lightly grease with oil or nonstick spray.

6. Pour about ¼ cup of batter onto the hot pan for each pancake. When bubbles form on the surface and the edges start to set (about 2-3 minutes), flip and cook the other side until golden brown.

7. Stack the pancakes high with your favorite toppings — classic maple syrup, a pat of butter or dairy-free spread, extra cinnamon chips, or even a dollop of whipped cream make them extra special.

   
   

   

   
   

Tips for Fluffy Pumpkin Pancakes:

• Don’t skip the rest time. Letting the batter sit even 10 minutes helps hydrate the gluten-free flour so the pancakes rise better and stay light.

• Use olive oil instead of butter. This helps keep them moist without weighing them down.

• Choose your mix-ins. Mini chocolate chips, cinnamon chips, or chopped pecans add texture and make breakfast feel extra fun.

• Use a gentle heat. Medium heat ensures the pancakes cook through without burning on the outside.