Gluten Free Spiced Pumpkin Pancakes

Total time30 min

Prep time10 min

Cook time20 min

These pancakes get their cozy fall flavor from real pumpkin purée and a warm blend of cinnamon, ginger, and turmeric, whisked into an oat flour batter that turns golden and tender on the skillet. The batter comes together in minutes, rests just long enough to relax, and cooks up into thick, fluffy rounds with lacy, golden-brown edges. A touch of coconut oil in both the batter and the pan gives every pancake a light crisp along the outside while keeping the center soft and springy. Pile them high with maple syrup and fresh berries for a lazy weekend breakfast that still feels a little indulgent. It's a solid pick for a gluten free breakfast rotation, delivering all the stacked-pancake satisfaction without any fuss.

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Ingredients

4 servings

For the batter

1 ½ cups oat flour
Bob's Red Mill Gluten Free Whole Grain Oat Flour - 18 Oz Gold Medal Gluten Free Oat Flour Gluten Free Whole Grain Oat Flour Higher Harvest by H-E-B Gluten-Free Oat Flour Doves Farm Organic Oat Flour
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2 tsp baking powder
1 tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground turmeric
¼ tsp fine salt
¾ cup pumpkin purée
2 large eggs
¾ cup milk
2 tbsp maple syrup
1 tsp vanilla extract
2 tbsp coconut oil, melted, plus more for the pan

For serving

maple syrup, for serving (optional)
fresh berries, for serving (optional)

Instructions

1
In a large bowl, whisk together the oat flour, baking powder, cinnamon, ginger, turmeric, and salt until evenly combined.
2
In a medium bowl, whisk together the pumpkin purée, eggs, milk, maple syrup, vanilla extract, and melted coconut oil until smooth.

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