With fall days arriving there are pumpkin recipes popping up everywhere. I have my own traditions, like the Gluten Free Pumpkin Applesauce Muffins that I make every year. Then there’s Gluten Free Pumpkin Pasta, Harvest Sauce and even Pumpkin Meatballs!
This post started as one of those “use it up” recipes. I had just a little bit of sour cream, and a little pumpkin puree left over. You know I hate to throw anything away. 😉 So who wants pancakes?
The recipe makes a small batch, breakfast for two. I ended up with 5 full size pancakes and one mini pancake. You can double or triple the recipe for a large family, or if you want extra to freeze for later.
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Ingredients:
Dry ingredients:
- 120 g. gluten free all-purpose flour
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1/2 tsp. cinnamon
- 1/8 tsp. cardamom
- 1/8 tsp. nutmeg
Wet ingredients:
- 1/4 cup canned pumpkin puree
- 1/4 cup sour cream
- 2 tbsp. sugar
- 1 large egg
- 1 tbsp. canola oil
- 1/2 tsp. vanilla
- 2/3 cups milk (I used 2%)
+ Butter for the griddle
Preparation:
Preheat your griddle. Be sure that it is nice and hot before you begin cooking. (Hint💡 Ever wonder why that first pancake is always “a little funny”? The reason may be that your griddle wasn’t hot enough!)
Set up 2 bowls, whisk together the dry ingredients in one bowl (I strongly recommend that you weigh the flour), and the wet ingredients in the other. Stir the wet and dry ingredients together, just until moistened.
Melt butter 1 tbsp. at a time on the griddle. Scoop batter by 1/3 cups and add to the griddle, leaving space in between.
Cook for 5 minutes then flip. Cook 3-5 more minutes. Keep in mind that gluten free pancakes take longer to cook than regular pancakes. Check if they are done by inserting a toothpick in the center. If it comes out dry, they are ready.
If you have a little batter left over at the end, you can make a test pancake, here’s mine. Just one bite!
You can serve the pancakes immediately or freeze for later. I let mine cool completely on a rack, then wrapped them separately and stored in freezer safe bags.
They reheat beautifully, about 75 seconds in the microwave. So, who’s ready for breakfast?
Notes ♪♫ I confess, I like a nice pumpkin on the front porch, but in the kitchen, I prefer out of the can. It’s just easier and I think it tastes better. 🤷🏻♀️Look for canned pumpkin puree (not pumpkin pie filling). Pumpkin should be the only ingredient. I used Libby’s.
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When the second side is set check the center for doneness with a toothpick. I had to flip mine another time or two.
Using a gluten free pancake mix makes this recipe a snap and no oddball ingredients to purchase! I love 
Preparation:
Coat the griddle with butter and spoon the batter in circles, about 1/3 cup each. Cook for 4-5 minutes per side. They are ready to turn when the tops begin to bubble. Continue with the rest of the batter, adding more butter to the griddle each time.
Transfer the cooked pancakes to a cooling rack (or right onto your plate!). I usually make enough to freeze so they will get individually wrapped in plastic wrap and stored in freezer safe bags.
You can reheat them on the griddle, microwave or toaster.
I served them with a side of 