Amazing Healthy Pumpkin Pancakes made in one bowl with real pumpkin and sweetened with maple syrup. The ultimate fall breakfast! Gluten free.

It's a pumpkin partayyy and you're all invited! Who's bringing coffee?

We've mastered pumpkin bread, pumpkin pie smoothies, pumpkin bars and no bake pumpkin cookies. It's a fall bonanza up in here!

And now we're ready to go to town on some seriously scrumptious, fluffy, and healthy pumpkin pancakes. Did I mention you can whip these up in one bowl? I kid you not.

What's the texture of gluten free pancakes like?

Because these are made with my trusty combo of almond and oat flour, they don't have quite the same texture as white flour pancakes. That said, they are still wonderfully fluffy and not at all dense!

We did find with this recipe that store-bought old flour yielded fluffier pancakes, since making the flour at home doesn't get the flour as fine.

If you want classic pancakes, you must try my Fluffy Lemon Blueberry Pancakes.

Tips for fluffy pancakes

THICK batter. I always use a higher ratio of flour to liquid for thick and fluffy pancakes. Cloud puffs!
Not over-mixing the batter. Overworking the mixture can lead to dense, chewy pancakes. Gently fold the batter with a wooden spoon, knowing some streaks of flour are totally fine.
A hot skillet. When you put a drop of water on the skillet, it should sizzle. You want the pan hot enough that you'll get that nice browning but not so hot that the exterior burns. I like just below medium or medium low heat. You can oil or butter the pan if it's not non-stick.
Baking powder and soda. You've gotta have trusty leavening agents!

How to know when to flip pancakes?

Wait until the pancakes are set and move easily when you place a spatula underneath them. You should see some bubbles! This typically takes 2-3 minutes.

What's the best pancake griddle?

I registered for this 11 inch ceramic griddle for our wedding and it's definitely one of my most used kitchen tools. I've learned that they key is to not use any oil and not put the heat on too high. Medium low works perfect with this pan!

Tips to store, reheat and freeze pancakes

Pancakes reheat and freeze super well. I like to make a batch on Sunday and store them in the fridge in an air-tight container for easy, healthy breakfasts all week. Simply pop them in the toaster or microwave for 20-30 seconds to warm up before serving.

To freeze, lay pancakes in a single layer on a parchment-lined baking sheet and place in the freezer. Once they're frozen, transfer to a baggie and store for up to two months. Freezing them flat prevents them from sticking together once frozen.

More cozy fall breakfasts

Healthy Pumpkin Pancakes Recipe (Gluten Free!)

★★★★★ 5 from 3 reviews

Author: Alexis Joseph | Hummusapien
Prep Time: 10 min
Cook Time: 10 min
Total Time: 20 minutes
Yield: 6 pancakes 1x
Category: Breakfast
Method: Stovetop
Cuisine: American
Diet: Gluten Free

Print Recipe

Description

Amazing Healthy Pumpkin Pancakes made in one bowl with real pumpkin and sweetened with maple syrup. The ultimate fall breakfast! Gluten free.

Ingredients

Units Scale

½ cup pumpkin puree
¼ cup milk of choice (almond, oat, cow's, etc)
1 large egg
1 tbsp avocado oil (or melted coconut oil)
2 tbsp pure maple syrup
⅔ cup super fine blanched almond flour, packed (87g)
⅔ cup oat flour (58g)
2 tsp pumpkin pie spice
½ tsp baking soda
¼ tsp baking powder
¼ tsp fine sea salt

Instructions

In a medium mixing bowl, add pumpkin, milk, egg, maple syrup, and oil. Whisk until smooth.
Add almond flour, oat flour, baking soda, baking powder, salt and pumpkin pie spice. Whisk until combined. It will be a thick batter.
Grease a large skillet with cooking spray and heat to to medium low. Once hot, add ¼ cup of batter to skillet, repeating as needed. Cook for about 3 minutes per side (be careful to watch for burning), flipping once bubbles start to form and cooking another 2-3 minutes or until golden. Turn down the heat if pancakes are browning too quickly. Enjoy with maple syrup!

Notes

If you don't have pumpkin pie spice, you can sub 1 ½ tsp cinnamon + ¼ teaspoon each ginger, allspice, cloves and nutmeg.

Using store-bought oat flour (versus homemade) yields fluffier pancakes.

Keywords: healthy pumpkin pancakes, gluten free pumpkin pancakes

Photos by The Nutritious Kitchen.