Gluten-Free Pumpkin Spice Pancakes

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Fluffy gluten-free pancakes infused with warm pumpkin spice and pumpkin puree for a cozy breakfast treat. This American-inspired breakfast recipe (gluten free, vegetarian), ready in about 30 minutes, layers gluten-free all-purpose flour, baking powder, ground cinnamon into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 240 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 20 min Serves 4 American cuisine 240 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large bowl, whisk together 1 1/2 cups gluten-free all-purpose flour, 2 tsp baking powder, 1 tsp ground cinnamon, 1/2 tsp ground nutmeg, 1/4 tsp ground ginger, and 1/4 tsp salt until evenly combined.
  2. Step 2: In a separate bowl, beat 2 large eggs, then stir in 1/2 cup pumpkin puree, 1 cup milk, 2 tbsp maple syrup, and 1 tsp vanilla extract until smooth.
  3. Step 3: Pour the wet ingredients into the dry ingredients and gently mix until just combined; the batter will be slightly lumpy.
  4. Step 4: Heat a non-stick skillet over medium heat and brush with about 1 tbsp coconut oil.
  5. Step 5: Pour 1/4 cup batter onto the skillet for each pancake. Cook for 3-4 minutes until bubbles form on the surface and edges look set, then flip and cook for another 2-3 minutes until golden and cooked through.
  6. Step 6: Repeat with remaining batter, adding more coconut oil as needed. Serve warm with extra maple syrup or your favorite toppings.

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