Gluten Free Vanilla Pumpkin Oven Pancake
Total time35 min
Prep time10 min
Cook time25 min
4.6(15)
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Learn more →Ingredients
4 servings
- 3 large eggs
- ½ cup pumpkin purée
- ½ cup milk
- 1 tsp pure vanilla extract
- ½ cup all-purpose flour
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - 2 tbsp granulated sugar
- 1 tsp ground ceylon cinnamon
- ½ tsp ground ginger
- ¼ tsp salt
- 2 tbsp unsalted butter
For serving
- 2 tbsp maple syrup, for serving (optional)
- 1 tbsp powdered sugar, for serving (optional)
Instructions
- 1
Place a 10-inch oven-safe skillet (or 9-inch round baking dish) in the oven and preheat to 425°F (220°C) for at least 15 minutes while you prepare the batter.
- 2
In a blender (or in a large bowl with a whisk), combine the eggs, pumpkin purée, milk, and vanilla extract. Blend or whisk until completely smooth.
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