These gluten free pancakes are so easy to make and absolutely delicious. They're moist and fluffy on the inside, slightly crispy around the edges, and flavored with pumpkin spice to make them a tasty breakfast.
In a large bowl, mix your flour, salt, pumpkin spice, and baking powder. You can use a pastry cutter, fork, or whisk to mix. Be sure to combine well.
In a separate bowl stir together your oil, honey, pumpkin, eggs, vanilla extract, cream, and milk. I have heavy whipping cream and milk (you could also go with half & half or just milk).
Stir the wet ingredients into your flour mixture with a rubber spatula or a wooden spoon until combined.
Generously grease your griddle or a large skillet with butter over a medium heat until hot, but not smoking. This way your batter will start to cook as soon as it hits the pan, but it's not too hot that it’ll scorch.If you're using a griddle, space out as many as can fit without touching.
Pour a third of a cup of batter for each pancake onto your skillet. If your batter doesn't spread into a round, give it a little nudge with the back of your spoon
When the edges begin to brown slightly and a few bubbles break the surface of the batter, flip the pancakes over. You can peek at the underside by lifting up the edge of the pancakes using a spatula; if the underside is brown, it’s time to flip! This will take only 1 1/2 to 2 minutes on each side. (Often times the second side will take half as long as the first side did.)Serve and enjoy!
♥ Be sure to use pure pumpkin, not pumpkin pie mix. I use organic pumpkin. You can also go with Libby’s.♥ Today, I used King Arthur Gluten Free 1/1. You can go with your favorite gluten free all purpose flour.♥ I use Rumford baking powder because it is gluten free, aluminum free, and non-GMO.♥ Preheat your griddle on medium before pouring your batter on so that they’ll start to cook as soon as they hit the pan, but not too hot that they’ll scorch.♥ Wipe the griddle after every batch and use a new pat of butter so that your butter doesn’t burn.♥ If you're cooking for a crowd, it's easy to double this recipe and get two skillets going. Or go with one pan, and keep the cooked ones warm in a 200℉ oven on a rack. Don't stack them in the oven or the bottom ones may get squished and soggy.♥ My family prefers freshly made pancakes. That being said, leftovers will keep in an airtight container or freezer-safe zip-top storage bag in the fridge for a week or in the freezer for up to a month. Reheating them in the microwave can make them tough so just pop them in your toaster and they'll be ready for a convenient on-the-go breakfast.♥Serving suggestions: Sprinkle each with powdered sugar, drizzle with maple syrup and watch them be devoured. You might prefer a pat of butter, honey, jam, chopped nuts or even whipped cream. It’s up to you.