These gluten free pumpkin pancakes are fluffy, super easy, and reminiscent of pumpkin pie. But with chocolate. What’s not to love? Gluten free, can be refined sugar free.
It’s the time of year to make things with pumpkin.
Or pumpkin pie. Definitely pumpkin pie (especially this recipe, which happens to be free of refined sugar, and made with real pumpkin or butternut squash and cream instead of evaporated milk).
Or these light and fluffy and absolutely delicious pumpkin pancakes. With chocolate chips.
Okay, the chocolate chips are optional. But I might judge you a tiny bit if you decide not to include chocolate chips for “health reasons” or whatever. Sometimes you just need chocolate chips in your life. Especially when it’s Saturday morning, you got up at 11:00 and are feeling pretty good about it, and now you’re making gluten free pumpkin pancakes to celebrate that it’s the weekend. And also pretending that there’s no such thing as homework. Or the quickly-approaching, ever threatening Monday.
These pumpkin pancakes are about enjoying the fact that it’s fall outside (or at least pretending that it’s fall outside). About celebrating the end of September and the first few falling leaves.
Fall makes me happy. These pancakes make me happy. You need these pancakes, because once you taste them, you too will be happy. Top them with all kinds of delicious things, or make them at night for dessert and add ice cream or whipped cream or just tons of chocolate. Oh, yes.
- ¾ cup white rice flour or GF oat flour
- ½ cup arrowroot starch, tapioca starch, potato starch, or cornstarch
- ½ teaspoon xanthan gum
- NOTE: you can substitute the above ingredients with 1¼ cup of your favorite GF flour blend
- 2 teaspoons baking powder
- 1½ teaspoons pumpkin pie spice, or ½ tsp cinnamon, ½ teaspoon ground ginger, and ½ teaspoon nutmeg
- ½ teaspoon salt
- 1½ cups milk
- 6 tablespoons canned pumpkin, or baked pureed pumpkin (save the rest of the can or the pumpkin for doughnuts or pumpkin pie--recipes above)
- ½ teaspoon vanilla extract
- 2 tablespoons melted butter
- 1 tablespoon honey, stirred into butter then added to wet ingredients
- 1 egg
- Regular or mini chocolate chips, optional (use refined sugar free chocolate chips for sugar free pancakes)
- Chopped nuts for topping, optional
- In a medium sized bowl, whisk together the dry ingredients (flour through salt).
- In another bowl, whisk together the the wet ingredients (milk through egg).
- Before adding wet to dry, heat a pan on your burner to medium heat and grease with butter.
- Pour the wet ingredients into the dry ingredients and stir until just combined (be very careful not to overmix)! The batter will be thicker than typical pancake batter.
- When the pan is hot, add about ⅓ a cup of batter to the burner. Since it's thicker than regular pancake batter, spread it out just a bit with a spoon.
- Sprinkle on chocolate chips (optional).
- Cook for about 3 minutes per side. If your pancake is not browned evenly but has a "bubbly" appearance on the surface, your pan is a bit too hot.
- Serve with chocolate chips, chopped nuts, honey, butter, or maple syrup (or a combination of all of them if you're feeling evil). Whipped cream is also a definite possibility. As is vanilla ice cream.
Want to save this recipe for gluten free pumpkin pancakes? Here’s a pinterest-ready image!