Gluten-Free Pumpkin Pancakes
A light and fluffy gluten-free pumpkin pancakes recipe!
Made with buckwheat flour, cinnamon, ginger, nutmeg and cloves, these gluten-free pumpkin pancakes are filled with all of the flavours of fall. Whip up a batch of them this weekend for a festive weekend brunch or batch cook them and freeze them as a simple meal prep idea for a hearty weekday breakfast.
Although they might be a Canadian staple, pancakes have a bad rap for being an unhealthy breakfast, and to be honest, I’d have to agree. Most pancakes are made with refined flours, refined oils and lots of sugar (especially when they are of the boxed variety), so it’s no wonder why they are a less than ideal option. With that being said, there is a way to do any recipe well and any recipe poorly, so the good news is there is a way to have you (pan)cake and eat it too!
I wanted to create a gluten-free pancake using a high quality / unrefined flour, so I turned to my good friend buckwheat flour. Buckwheat is such an under-utilized and appreciated grain; it is naturally gluten-free, rich in essential nutrients, rich in resistant fibre and higher in protein content than most other grains. Although it is less popular in North America, it is a coveted grain in many parts of the world, and in fact the traditional flour for many French crêpe.
These gluten-free pumpkin pancakes are a healthy option, but that does not mean they are meant to be eaten every morning! They are a welcomed treat on the weekend or a special holiday shared with people you love.
Gluten-Free Pumpkin Pancakes
These light and fluffy gluten-free pumpkin pancakes are quick and easy to make and full of pumpkin spice!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 10 pancakes 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
- 1 cup pumpkin puree, canned or homemade
- ½ cup milk of your choice
- 2 tablespoon butter or coconut oil, melted
- 1 tablespoon maple syrup
- 1 teaspoon vanilla extract
- 1 lemon, juiced
- 2 eggs
- 1 cup light buckwheat flour
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cloves
- Butter or coconut oil, for cooking
- In a large bowl, combine all of the wet ingredients; pumpkin puree, milk, butter or coconut oil, maple syrup, vanilla extract, lemon juice and eggs.
- Whisk well to combine. If you use coconut oil, and it hardens, don’t worry it with soften when you beat it together and cook the pancakes.
- In a separate bowl, combine all of the dry ingredients: buckwheat flour, baking soda, salt and spices.
- Form a well in the centre of the dry ingredients, and pour in the wet ingredients. Using a spatula, fold the wet ingredients into the dry ingredients. Dry not to overwork the batter.
- Heat a cast-iron skillet or pan on low-medium heat. Add a small amount of butter or coconut oil to the pan and allow to melt for cooking. The pan is hot enough when a drop of water will sizzle on the surface of the pan.
- Add a 1/4 cup of batter to into the centre of the pan, and allow to cook for 2-3 minutes. When the sides sizzle and the centre bubbles, the pancake is ready to be flipped. (The batter should make roughly 10 pancakes.)
- Flip and cook for another 60-90 seconds, until both sides are golden brown.
- Continue to make pancakes until all of the batter is gone. You can keep the cooked pancakes warm by placing them in an ovenproof pan and keeping them in the oven at 200° F.
- Serve pancakes warm with a drizzle of maple syrup and a good cup of coffee.
- Serving Size: 1 pancake
- Calories: 105 calories
- Sugar: 4 grams
- Fat: 4 grams
- Carbohydrates: 15 grams
- Fiber: 2 grams
- Protein: 4 grams
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