Gluten-free Pumpkin Pancakes

This easy pumpkin pancake recipe is inspired by my love of autumn breakfasts, like my pumpkin turnovers and Pumpkin Spice French Toast (Air-fryer). Not only is this a healthy recipe, but it is gluten-free and delicious.

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Gluten-free Pumpkin Pancakes

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These pancakes are the best autumn breakfast.

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How To Make Pumpkin Pie Pancake Mix.

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Blend sugar and egg yolks.

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Purée+butter+milk.

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Combine dry ingredients.

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All together.

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Mix egg whites in a separate bowl, then fold in.

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Cook until a few bubbles start to form and the batter has slightly risen, bottom side starts to get golden brown.

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Flip and repeat on the other side. Adjust heat accordingly.

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– Serve while still hot with your choice of toppings and sauces.

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If you have leftovers pancakes, place them in the fridge for up to 3 days. Wait until ready to serve before adding toppings/syrup.

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Ingredients Salt To Taste Gluten-Free Rolled Oats Melted Butter Granulated Sugar Ground Nutmeg Vanilla Extract Gluten-Free Flour Gluten-Free Baking Powder Milk Ground Cinnamon Swipe up for full list

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Recipe Info Course: Breakfast Cuisine: American Servings: 18

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Chunky in Kentucky

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Gluten-free Pumpkin Pancakes

This easy pumpkin pancake recipe is inspired by my love of autumn breakfasts, like my pumpkin turnovers and Pumpkin Spice French Toast (Air-fryer). Not only is this a healthy recipe, but it is gluten-free and delicious.

This easy pumpkin pancake recipe is inspired by my love of autumn breakfasts, like my pumpkin turnovers and Pumpkin Spice French Toast (Air-fryer). Not only is this a healthy recipe, but it is gluten-free and delicious.