Deliciously fluffy and light Pumpkin Pancakes are gluten free, made with fresh homemade pumpkin puree, spices, and drizzled with pumpkin caramel.
They are easy to make and an inexpensive breakfast option that both kids and adults will love.
Table Of Contents
Why it's yummy
- Gluten free and nutritious made with gluten free flour and oats.
- If you are looking for the best breakfast idea these Healthy Pumpkin Pancakes are a perfect choice! Serve them for a quick weekday breakfast or on Thanksgiving for brunch!
- Made with accessible, budget-friendly ingredients that you probably already have in your kitchen.
- Fluffy, so soft and cozy that are better than your regular pancakes from the Diner!
- You can easily make either very thick or thinner fluffy pumpkin pancakes that you like!
Ingredients
Instructions
Separate the egg yolks (add to a separate large bowl) from egg whites.
In a large mixing bowl add sugar to your egg yolks and blend with an electric mixer.
Add pumpkin puree. Mix on low.
Now add the melted butter. Blend until combined. Follow with milk.
In a separate bowl, whisk sifted flour and baking powder.
Add oatmeal, cinnamon, nutmeg, vanilla, salt. Combine with wet ingredients and mix again on low. Let the batter sit for 5-10 minutes.
In a separate bowl, whisk the egg whites until creamy and fluffy. It should look like whipped cream (or similar to Meringue).
Slowly, in small quantities fold whipped egg whites to the earlier prepared batter and gently combine with a spatula (not a mixer, important) not to lose the airy texture. The pancake batter is ready!
Heat medium size (or a pancake pan) non-stick pan over medium heat. Do not add oil to it.
You will cook on a dry pan, just make sure to reduce heat if necessary. Pour the batter (about heaping ¼ cup scoops) on a nonstick skillet or pancake pan.
Cook until few bubbles start to form and the batter has slightly risen, bottom side starts to get golden brown. Flip and repeat on the other side.
Serve while still hot with butter, Pumpkin Caramel Sauce, and other toppings of choice.
Tips
- Flour - I used my go-to-no-fail gluten free flour Schar (Mix B or Universal) but I'm not sure if it is easily available in the US. I have also tested with Bob's Red Mill 1 to 1 and the result is great too. Another option that others have recommened is this popular gluten free flour.
- Avoid over mixing the batter, especially after adding the egg whites. You may end up with flat pancakes instead of light and fluffy pancakes.
- Baking powder - to make sure that the baking powder is still fresh, check the expiration date on the package before use. It can also affect the end result if not fresh.
Variations
- Other alternatives for flour I could recommed are almond or coconut flour. Alternatively, you can use oatmeal flour that you can make yourself. Process old fashioned oats (make sure they are gluten free) in a blender or food processor and you have perfect homemade oat flour.
- Vanilla Extract: Vanilla adds sweetness and depth of flavor. Or you could try other extracts, too such as almond extract.
- Sprinkle chocolate chips, banana, blueberries to the batter once on the skillet. Then, flip. Or simply garnish with fresh berries once ready.
- Add even more cinnamon and nutmeg or use a pumpkin spice to bring out pumpkin taste and all of its flavors.
- Sugar is optional. Every pumpkin is different and varies in flavor. I'd recommend starting with a little bit of sugar and then once first pancake is ready, taste it and add more salt or sugar to the remaining batter as needed. Or you can use natural liquid sweeteners like honey or agave nectar.
- More topping ideas: caramel, strawberry rhubarb jam, chocolate syrup, jam, lingonberry sauce, chia seeds, flax seeds, peanut butter (tip: mix it with a bit of coconut oil so you can evenly drizzle it on your pancakes).
FAQs
Thank you for reading!
- Julia
Easy Pumpkin Recipes
- Roasted Pumpkin Hummus
- Pumpkin Chocolate Chips Muffins
- Potato, Pumpkin and Spinach in Coconut Curry Sauce
- Roasted Pumpkin Salad with Chickpeas
Recipe
Gluten Free Pumpkin Pancakes
INGREDIENTS
- 2 cup gluten-free flour
- ½ cup gluten free oatmeal
- 1 tablespooon baking powder
- 1 teaspoon salt or to taste
- 1 ½ cup milk
- 4 tablespoon granulated white sugar
- 3 large eggs
- 1 ½ teaspoon ground cinnamon
- 4 tablespoon butter (melted and cooled)
- 1 ½ cup pumpkin puree (canned or freshly homemade)
- 1 teaspoon vanilla extract
- ½ teaspoon ground nutmeg
- 1 ½ tablespoon vegetable oil (I used olive oil)
INSTRUCTIONS
- Separate the egg yolks (add to a separate large bowl) from egg whites.
- In a large mixing bowl add sugar to your egg yolks and blend with an electric mixer.
- Add pumpkin puree. Mix on low.
- Now add the melted butter, oil. Blend until combined. Follow with milk.
- In a separate bowl, whisk sifted flour and baking powder.
- Add oatmeal, cinnamon, nutmeg, vanilla, salt. Combine with wet ingredients and mix again on low. Let the batter sit for 5-10 minutes.
- In a separate bowl, whisk the egg whites until creamy and fluffy. It should look like whipped cream (or similar to Meringue).
- Slowly, in small quantities fold whipped egg whites to the earlier prepared batter and gently combine with a spatula (not a mixer, important) not to lose the airy texture. The pancake batter is ready!
- Heat medium size (or a pancake pan) non-stick pan over medium heat. Do not add oil to it. You will cook on a dry pan, just make sure to reduce heat if necessary.
- Cook until few bubbles start to form and the batter has slightly risen, bottom side starts to get golden brown. Flip and repeat on the other side.
- Serve while still hot with butter, Pumpkin Caramel Sauce, and other toppings of choice.https://theyummybowl.com/pumpkin-caramel-sauce/
Video
NOTES
- Pancakes - to make them extra thick, simply increase the amount of batter when adding into the pan. (I usually use ¼ or ⅓ cup)
- Pancake Batter - The key here is to not over mix the batter. Very important, when adding whipped egg yolks to the batter use a light touch and stir gently.
- Ingredients - For the perfect pancake batter, make sure to have all your ingredients at room temperature.
- Pumpkin puree - In this recipe, I’ve used fresh pumpkin puree.
- For toppings - Pumpkin Caramel Sauce
- Why are my pancakes so thin? The reasons why pancakes are thin may be because of incorrect ingredients measurements, always use a kitchen scale/correct measuring cups and spoons when making the batter. Allow the cold ingredients to come to room temperature before mixing in the batter. Batter should be thick but pourable. Let the batter rest for 15-30 minutes before cooking. Heat up the skillet to medium-low and keep the temperature the same. The thick batter should be poured into a hot pan, allowing it to spread a little but not too much. Wait until bubbles will form and flip your pancake, gently press on top with a spatula to ''even'' the pancake out if needed.
- Should pancake batter be thick or runny? When making American-style pancakes, the batter should be thick but still pourable and not runny. The batter may be a bit lumpy depending on the ingredients used and it is fine.
PRIVATE NOTES
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Julia
Fluffy and healthy gluten free pumpkin pancakes - delicious breakfast that can be enjoyed all year long!