Gluten-Free Pumpkin Pancakes
Categories: All, Breakfast Treats, Pancakes, Recipes, Thanksgiving
Tags: , Allergy Friendly, Apple Cider, Dairy Free, GFCF, Gluten Free Kids, Kid-Friendly, Kid-Friendly Recipes, Pancakes, Pumpkin, Pumpkin Recipes, Thanksgiving, Vegan
What do you do when you’re in the mood for pumpkin and just can’t get enough? What about all the other yummy Fall flavors like apple cider?! I don’t know about you, but I’m trying to put them in everything right now! Throw them all into pancakes, and you’ll be a happy autumn camper!!!
Jack-O-Lantern Pancakes are even more fun! Use food coloring to make extra batter into stems, & feel free to add orange food coloring to enhance the pumpkin effect, if you like!
You may be tempted to think pumpkin would make a dense and heavy pancake but you would be wrong in this case. Feast your eyes on these autumn beauties and celebrate the passing of pumpkin season in delicious style! Put mini-chocolate chips in for eyes and a mouth, and these suddenly become Jack-O-Lantern Pancakes and your kids will beg for more!
In fact, this was all I had left of our pumpkin pancakes, as my kids were snatching them off the plate before I could photograph them, even eating them without syrup! My son said, mouth full of pancake, “These taste just like pumpkin pie for breakfast!” I like that.
Pumpkin or Jack-O-Lantern Pancakes
- 1 cup Jules Gluten Free™ All-Purpose Flour
- 3 Tbs. dairy or non-dairy milk powder (Dari-Free® Milk Powder) OR almond meal
- 1 Tbs. granulated cane sugar
- 2 1/2 tsp. gluten-free baking powder
- 1 1/2 tsp. pumpkin pie spice
- 1/2 tsp. salt
- 1 cup apple cider (not apple cider vinegar!) or apple juice or orange juice
- 6 Tbs. pumpkin purée
- 2 Tbs. vegetable oil
- 1 egg (or favorite egg replacer)
- 1/4 cup chopped pecans (optional)
- high heat oil for frying (unless using non-stick pan)
- chocolate chips if making Jack-O-Lantern Pancakes (Enjoy Life® allergen-free mini chocolate chips)
Whisk flour, milk powder, sugar, baking powder, salt and spice (plus pecans, if using) together in a large bowl. In a separate bowl, stir together remaining ingredients. Gradually stir the liquid mixture into the dry ingredient bowl.
Heat a griddle or skillet to medium heat and pour just enough oil into your pan to barely cover the entire surface (note: if using a non-stick pan, oil is not necessary). Heat, then spoon batter onto the hot oil in the size and shape you desire. Cook until the batter begins to bubble, then flip; cook the second side until lightly browned. If making Jack-O-Lantern Pancakes, feel free to add food coloring if you like them looking very orange. Also be sure to cook slowly at a lower temperature so that the faces do not get too darkened and the chips don’t get too melty … or they’ll look like scary Jacks!
Serve with powdered sugar and cinnamon on top, or just with pure maple syrup.
17 Comments
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04. Nov, 2010
[...] also enjoying covering some uncharted pumpkin territory lately with recipes like Pumpkin Cornbread, Pumpkin Pancakes and Pumpkin Donuts and now, Pumpkin [...]
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20. Oct, 2011
[...] may have picked up on a theme with me lately … pumpkin pancakes, pumpkin cookies, pumpkin seeds, pumpkin cornbread … yes, I’m in full-on pumpkin [...]
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Carol Folk said: on October 31, 2010
This sounds great! Can’t wait to try it. Instead of using milk powder, though, can I use my liquid almond milk?
Jules said: on October 31, 2010
Great question! Actually, subbing liquid milk for powdered milk in a recipe won’t work unless the recipe specifically directs you to reconstitute the powder to liquid. You can either reduce the liquid in the recipe by an equal amount or use a powdered milk like DariFree which is actually a potato-based (not dairy-based) or a powdered soy milk substitute. Almond milk will work in any of my recipes calling for regular milk, but not as an exchange for powdered milk, unfortunately.
Carol Folk said: on October 31, 2010
This sounded so good, I coulnd’t wait for a response and gave this a try. I put 3 Tbs. of the milk in the measuring cup, then added enough apple cider to it to make 1 cup of the liquid. I didn’t change anything else in the recipe and this tastes great! Yum! Jules, if you think I should do this differently, please let me know.
Jules said: on October 31, 2010
Wow – sounds like a great substitution! So glad to hear that it worked for you! I love getting creative with recipe changes and this one sounds like it would be a fantastic flavor addition. Thanks for sharing!
Lynn Albin said: on November 2, 2010
Hi, Jules,
I tried to make waffles with this recipe and they came out very soft and did not form a crispy exterior at all. Is there some kind of modification I can make to do waffles?
Thanks for all you do and bring to our tables (literally!) with your wonderful recipes and delicious products!
Jules said: on November 3, 2010
Hi Lynn,
You are so sweet – thank you so much!
To make this recipe into waffles will be somewhat more difficult than a typical pancake recipe, since the pumpkin is there to keep it moist. You could try adding another egg and subbing some of the cider for milk, which might help it to crisp up a bit, but don’t expect it to be just like a regular waffle since the pumpkin really will keep the finished product soft.
I totally admire your eagerness to modify and try new things – it’s that kind of creativity that helps us all find new ways of baking better. Be sure to let us know if you create a great new recipe!
Veronika said: on November 22, 2010
Just wanted to share a funny story. My husband tried to surprise me and make these for me, EXCEPT he used Apple cider vinegar!! A whole cup just like your directions….LOL!!
Jules said: on November 22, 2010
oops! It’s the thought that counts, though, right!? : ) You’ve got a good guy!
Susan said: on November 30, 2010
Hi Jules, I made the Creamcheese Pumpkin Pie & Cornbread Stuffing for Thanksgiving. Both were wonderful! I didn’t think I’d ever have stuffing again! I made cornbread muffins again last night with beef stew…………it was soooooooo good. Thanks for all your hard work……….it’s good to know I can eat again!
Leah said: on March 2, 2011
I was also thinking I had apple cider, but really it was that sneaky “apple vinegar.” What else could I add in place of the cider, especially when it is out of season?
Elise said: on October 12, 2011
Those look awesome! I’m wondering if maybe I can sub apple juice concentrate and milk for the apple juice and milk powder….. might be worth a try
Jules said: on October 13, 2011
Elise, I admire your sense of adventure in trying new things with recipes! The milk powder here serves a very distinct purpose though, helping to give the pancakes a lighter, fluffier texture. The apple juice concentrate might be too strong if it wasn’t diluted, as well. I’d suggest using apple juice reconstituted and then using almond flour or certified GF oat flour in place of the milk powder if you don’t have any. Let me know how it goes!
Kim said: on October 25, 2011
Found your blog in looking for some healthier Halloween recipes to post on a future post (tomorrow).
I am recently diagnosed with Fibromyalgia and have been on a constant quest to find yummy foods that are Gluten Free (per doctors orders)!
This one certainly takes the cake in pumpkin pancakes! Thanks!
Take a look at my blog to see your link featured!
Deb said: on November 10, 2012
Can I make pumpkin pancakes using your pancake mix? How would that chane the directions?
Jules said: on November 10, 2012
Hi Deb-great question! You absolutely can. To the mix, add:
1 cup apple cider or apple juice or orange juice;
6 Tbs. pumpkin purée;
2 Tbs. vegetable oil;
1 egg (or favorite egg replacer)
If it still seems too thick though, add more apple cider, one tablespoon at a time until the consistency is right for pancake batter. I would also suggest adding cinnamon or pumpkin pie spice (1-2 tsp) for extra yummy pumpkin flavor! Enjoy!