Pumpkin  Pancakes

Deliciously fluffy and light Pumpkin Pancakes are gluten free, made with fresh homemade pumpkin puree, spices, and drizzled with pumpkin caramel.  

Pumpkin Pancakes


18 pancakes




50  minutes



gluten-free flour gluten free oatmeal baking powder salt milk white sugar eggs cinnamon butter pumpkin puree vanilla extract nutmeg vegetable oil


Separate the egg yolks (add to large bowl) from egg whites.

In a 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 to the mixing bowl with eggs and puree. Blend until combined.  Follow with milk.

In a separate bowl, whisk sifted flour and baking powder. 

Add oatmeal, cinnamon, nutmeg, vanilla, salt. Add them to the wet ingredients bowl 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 mix 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 with toppings!

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