Fluffy Gluten-Free Pumpkin Pancakes for Thanksgiving Morning

What kind of recipe is it?

Fluffy Gluten-Free Pumpkin Pancakes are a delightful twist on a breakfast classic, perfect for those with dietary restrictions or anyone seeking a healthier option.

These pancakes are characterized by their light, airy texture and warm, spiced pumpkin flavor, making them an ideal dish for fall or any cozy morning.

Easy to prepare, they cater to gluten-intolerant individuals and families looking for a nutritious start to the day.

Whip up these delicious pancakes to impress guests or simply enjoy a comforting breakfast at home.

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Ingredients

Ingredient	Quantity
Gluten-free all-purpose flour	1 cup (120g)
Baking powder	2 teaspoons
Baking soda	1/2 teaspoon
Ground cinnamon	1 teaspoon
Ground nutmeg	1/2 teaspoon
Salt	1/4 teaspoon
Pumpkin puree	1 cup (240g)
Milk (dairy or non-dairy)	3/4 cup (180ml)
Eggs	2 large
Sugar (granulated or brown)	2 tablespoons
Vanilla extract	1 teaspoon
Melted butter or coconut oil	2 tablespoons

Make sure to have these ingredients ready before you start cooking your fluffy gluten-free pumpkin pancakes!

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Cooking Steps

Gather all ingredients and kitchen tools, including a mixing bowl, whisk, measuring cups, measuring spoons, spatula, and a non-stick skillet or griddle (medium to large size). Verify you have a ladle for pouring batter.
Preheat the non-stick skillet or griddle over medium heat (around 175–190°C or 350–375°F). Lightly grease the surface with a bit of melted butter or coconut oil to prevent sticking.
In a medium-sized mixing bowl, combine 1 cup (120g) of gluten-free all-purpose flour, 2 teaspoons of baking powder, 1/2 teaspoon of baking soda, 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground nutmeg, and 1/4 teaspoon of salt. Whisk the dry ingredients until well mixed and set aside.
In a separate large mixing bowl, whisk together 1 cup (240g) of pumpkin puree, 3/4 cup (180ml) of milk, 2 large eggs, 2 tablespoons of sugar, and 1 teaspoon of vanilla extract until smooth and well combined.
Gradually add the dry ingredient mixture to the wet ingredients, gently folding with a spatula until just combined. Don’t over-mix; a few lumps are acceptable. Allow the batter to rest for about 5 minutes to thicken slightly.
Once the skillet is hot, pour about 1/4 cup (60ml) of batter onto the skillet for each pancake. Cook on medium heat until bubbles form on the surface and the edges look set, approximately 2–3 minutes.
Carefully flip the pancakes using a spatula when they’re golden brown on the bottom. Cook for an additional 2–3 minutes on the other side or until golden brown and cooked through (internal texture should be fluffy; confirm doneness by checking no wet batter remains).
Transfer the cooked pancakes to a plate and keep warm in a low oven (around 93°C or 200°F) while you repeat the process with the remaining batter, adding more butter or oil to the skillet as needed to prevent sticking.
Serve the pancakes warm with your choice of toppings, such as maple syrup, whipped cream, or additional pumpkin puree. Enjoy the fluffy texture and the aroma of warm spices as you indulge.

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Variations

Chocolate Chip Pumpkin Pancakes: Add 1/2 cup (90g) of dairy-free chocolate chips to the batter for a sweet, indulgent twist.
Vegan Pumpkin Pancakes: Substitute the eggs with 2 tablespoons of flaxseed meal mixed with 6 tablespoons of water (flax egg) and use almond milk instead of regular milk for a dairy-free option.
Apple Cinnamon Variation: Fold in 1 cup (120g) of finely diced apples and an extra teaspoon of ground cinnamon for a delightful autumn flavor.
Savory Pumpkin Pancakes: Reduce the sugar to 1 tablespoon and add 1/2 cup (60g) of shredded cheddar cheese and chopped scallions for a delicious savory breakfast option.

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Tips on plating and presentation

When it comes to plating and presentation, you want your fluffy gluten-free pumpkin pancakes to shine as much as their flavor does.

I love stacking them high, then drizzling warm maple syrup over the top. A sprinkle of cinnamon and a dollop of whipped cream elevate it further.

Finally, add a few pecans or cranberries for a pop of color and texture. Enjoy!

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What other dishes can I pair it with?

savory sweet breakfast pairings suggested

Since I love balancing flavors at breakfast, I often pair my fluffy gluten-free pumpkin pancakes with savory dishes.

A side of crispy bacon or sausage adds a salty kick, while sautéed spinach or hash browns introduces a bright, earthy element.

For a touch of creaminess, I might include a dollop of Greek yogurt or ricotta.

These combinations make my breakfast truly satisfying!

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What drinks can I pair it with?

A warm cup of spiced chai or a rich coffee elevates the experience of enjoying my fluffy gluten-free pumpkin pancakes.

If you prefer something sweeter, a glass of freshly pressed apple cider pairs beautifully, enhancing the fall flavors.

For a festive touch, try a creamy hot chocolate topped with marshmallows.

Each drink complements the pancakes, making your Thanksgiving morning even more memorable.

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Frequently Asked Questions

Can I Use Canned Pumpkin Instead of Fresh Pumpkin?

Absolutely, I’ve used canned pumpkin many times and it works great! It’s convenient, saves time, and still delivers that delicious pumpkin flavor. Just make sure to choose 100% pure canned pumpkin for the best results.

How Do I Store Leftover Pancakes?

I store leftover pancakes in an airtight container in the fridge. They stay fresh for about three days. Just reheat them in the microwave or on a skillet when I’m ready to enjoy again!

Can I Freeze These Pancakes for Later Use?

Absolutely, you can freeze these pancakes for later use! Just stack them with parchment paper in between and place them in a freezer bag. When you’re ready, pop them in a toaster or microwave. Enjoy!

What Gluten-Free Flour Works Best for This Recipe?

I find that a blend of almond flour and coconut flour works best for gluten-free pancakes. It gives them a light texture and rich flavor, making the pancakes fluffy and delicious. You’ll love the result!

Are These Pancakes Suitable for Vegan Diets?

Yes, these pancakes can be made suitable for vegan diets. I usually substitute eggs with flaxseeds or applesauce and use a plant-based milk. You’ll still get that fluffy texture everyone loves!