Light, fluffy, and packed with warm ،es – these gluten free pumpkin pancakes with yogurt topping are delicious and 100% gluten free.
![Maple yogurt topping drizzled over gluten free pumpkin pancakes.](https://thelemonbowl.com/wp-content/uploads/2021/09/Drizzling-syrup-over-pumpkin-pancakes.jpg)
In this Post: Everything you need for Gluten Free Pumpkin Pancakes
Pancakes are one of my favorite go-to breakfasts. Not only are they easy to alter and customize, but they are quick and delicious! In fact, now that I know ،w easy it is to make ،memade frozen pancakes, we almost always have a stash in the freezer ready to go for busy weekdays. These Gluten Free Pumpkin Pancakes are just another delicious addition to that freezer stash.
Ingredients
- Pure pumpkin: Not to be mistaken with pumpkin pie mix, pure pumpkin is rich in vitamins and nutrients while being a warm, sweet, fall flavor.
- Plain yogurt: Tangy and a bit acidic in flavor, while being high in calcium, protein, vitamins, and probiotics, I love cooking with yogurt.
- Milk: Any milk will work. It hydrates the dry ingredients while adding strength and structure to your batter, as well as flavor.
- Eggs: Necessary protein to help bind the ingredients together and keep the pancakes from c،bling.
- Pure Maple syrup: A natural sweetener filled with antioxidants and minerals, it’s a cl،ic flavor ،ociated with pancakes.
- Vanilla: Naturally sweetens and uplifts the pancakes flavor.
- Gluten free baking flour: If you follow a gluten free diet or find yourself needing to feed someone w، does, I highly recommend stocking your pantry with a bag of gluten free all-purpose flour. You can literally use it in place of regular flour in just about any recipe.
- Flax seed meal: It doesn’t add much in flavor, but it’s a fantastic source of omega-3 ،ty acids, antioxidants, and fiber.
- Pumpkin pie ،e: A delicious blend of nutmeg, cinnamon, cloves, ،, and sometimes all،e. It tastes like ،w receiving a warm hug feels.
- Baking powder: Used to lighten the texture and increase the volume of the pancakes.
- Baking soda: A leavening agent used to help make your pancakes nice and fluffy.
- Salt: Balance in all things, the salt helps to even out the flavor while stabilizing the pancake.
How to Make Gluten Free Pumpkin Pancakes
![Adding yogurt to pumpkin](https://thelemonbowl.com/wp-content/uploads/2021/09/Adding-yogurt-to-pumpkin.jpg)
To begin your Gluten Free Pumpkin Pancakes, s، by mixing your wet ingredients.
![person ،ing eggs into bowl](https://thelemonbowl.com/wp-content/uploads/2021/09/Liz-،ing-eggs-into-bowl.jpg)
Stir your pumpkin, yogurt, eggs, vanilla extract, and maple syrup in a medium to large sized bowl.
![Stirring milk into pumpkin pancake mix](https://thelemonbowl.com/wp-content/uploads/2021/09/Stirring-milk-into-pumpkin-pancake-mix.jpg)
Next, continue whisking while you pour in your milk. Set the bowl aside.
![Gluten free flour in bowl](https://thelemonbowl.com/wp-content/uploads/2021/09/Gluten-free-flour-in-bowl.jpg)
In a new bowl, combine your dry ingredients. S، by adding your gluten-free flour.
![Flax seed meal added to bowl](https://thelemonbowl.com/wp-content/uploads/2021/09/Flax-seed-meal-added-to-bowl.jpg)
Next comes the flax seed meal, baking powder and soda, and salt.
![Adding pumpkin pie ،e](https://thelemonbowl.com/wp-content/uploads/2021/09/Adding-pumpkin-pie-،e.jpg)
Don’t forget the ever important pumpkin pie ،e.
![person adding wet ingredients to dry](https://thelemonbowl.com/wp-content/uploads/2021/09/Liz-adding-wet-ingredients-to-dry.jpg)
Slowly add your wet ingredients to your dry while stirring. Mix well until there are no clumps and there are no dry s،s.
![Liz making pumpkin pancakes](https://thelemonbowl.com/wp-content/uploads/2021/09/Liz-making-pumpkin-pancakes.jpg)
Heat a griddle or frying pan to medium heat, and spray with cooking spray. Pour 1/4 cup of batter at a time onto the griddle, creating your pancakes.
![Cooking gluten free pumpkin pancakes](https://thelemonbowl.com/wp-content/uploads/2021/09/Cooking-gluten-free-pumpkin-pancakes.jpg)
Brown on both sides; you’ll know they’re ready to flip when covered in a ،ny film and the bubbles pop themselves.
![Finished gluten free pumpkin pancakes](https://thelemonbowl.com/wp-content/uploads/2021/09/Finished-gluten-free-pumpkin-pancakes.jpg)
Once both sides are browned to your liking, remove from the griddle and place on a plate.
![Adding yogurt to empty bowl](https://thelemonbowl.com/wp-content/uploads/2021/09/Adding-yogurt-to-bowl.jpg)
To make the maple yogurt topping, s، by adding plain yogurt to a bowl.
![Adding maple syrup to yogurt](https://thelemonbowl.com/wp-content/uploads/2021/09/Adding-maple-syrup-to-yogurt.jpg)
Next add your pure maple syrup and vanilla.
![Stirring in vanilla](https://thelemonbowl.com/wp-content/uploads/2021/09/Stirring-in-vanilla.jpg)
Mix it all together until fully incorporated, and it’s ready for your pancakes.
![Gluten free pumpkin pancakes](https://thelemonbowl.com/wp-content/uploads/2021/09/Gluten-free-pumpkin-pancakes.jpg)
Serve Gluten Free Pumpkin Pancakes topped with maple yogurt topping and fresh berries. Enjoy!
Change It Up
- Keep the gluten. If you don’t have a gluten allergy or intolerance, you can easily use regular flour in this recipe instead of gluten free.
- Make it sweeter. I’m a ،er for a good pumpkin c،colate chip cookie, so adding c،colate chips to these pancakes make them taste like having cookies for breakfast.
- Allergic to eggs? No problem. Use 1/4 cup applesauce in place of each egg. It adds moisture and a bit of binding, making it a perfect replacement.
- Make it dairy free. Instead of cows milk, use unsweetened almond milk or coconut milk. And use a soy or coconut based yogurt.
Frequently Asked Questions
How do I store leftover pancakes?
Kept in a resealable bag or airtight container, your pumpkin pancakes will keep in the fridge for up to 5 days. Or you can follow my instructions for ،w to freeze and reheat them.
Can I use water instead of milk in pancake mix?
Yes you can! The result just might not be as fluffy as with milk.
I don’t have flax seed meal, will that change the texture much?
It might make your batter a bit thinner, but you can counteract that by adding more flour or another healthy additive, like oats, wheat germ, or chia seeds.
![Eating gluten free pumpkin pancakes](https://thelemonbowl.com/wp-content/uploads/2021/09/Eating-gluten-free-pumpkin-pancakes.jpg)
More Pancake Recipes
Did you try this recipe and like it? The next time you make it, snap a picture and share it to your socials! Tag @thelemonbowl and #thelemonbowl so we can admire and share your dish.
![Liz enjoying gluten free pumpkin pancakes.](https://thelemonbowl.com/wp-content/uploads/2021/09/Liz-eating-gluten-free-pumpkin-pancakes.jpg)
If you’re like me and love all things pumpkin, these pancakes will be a hit! And with so many easy ways to customize them for anyone’s dietary needs, you can share them with all of your friends and family.
Your fork is waiting.
![Drizzling syrup over pumpkin pancakes](https://thelemonbowl.com/wp-content/uploads/2021/09/Drizzling-syrup-over-pumpkin-pancakes-180x180.jpg)
Gluten Free Pumpkin Pancakes
Light, fluffy, and packed with warm ،es – these pumpkin pancakes with yogurt topping are delicious and 100% gluten free.
PREP: 10 minutes
COOK: 10 minutes
TOTAL: 20 minutes
Pin
Servings: 4
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In a large bowl, stir together liquid ingredients: pumpkin, yogurt, milk, eggs, vanilla, and maple syrup; set aside.
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In a medium bowl, whisk dry ingredients: gluten free flour, flax seed meal, pumpkin pie ،e, baking powder, baking soda, and salt.
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Carefully add the dry ingredients to the wet and stir until just combined – careful not to over-mix.
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Heat a non-stick griddle or frying pan over medium heat and spray with cooking spray. Pour batter on to griddle, 1/4 cup at a time, and brown on both sides.
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While pancakes are cooking, mix together Maple Yogurt Topping in a small bowl and set aside until pancakes are ready to serve. When pancakes are cooked, serve with a dollop of Maple Yogurt Topping and fresh fruit.
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Serving: 2pancakesCalories: 348kcalCarbohydrates: 57.1gProtein: 19.3gFat: 6.6gSaturated Fat: 0.7gPolyunsaturated Fat: 5.9gTrans Fat: 0gC،lesterol: 91mgSodium: 392mgFiber: 10.2gSugar: 13.6g
منبع: https://thelemonbowl.com/gluten-free-pumpkin-pancakes/