Gluten-free Pumpkin Pancakes

This easy pumpkin pancake recipe is inspired by my love of autumn breakfasts, like my pumpkin turnovers and Pumpkin Spice French Toast (Air-fryer). Not only is this a healthy recipe, but it is gluten-free and delicious.

Gluten-free Pumpkin Pancakes

These pancakes are the best autumn breakfast.

How To Make Pumpkin Pie Pancake Mix.

Blend sugar and egg yolks.


Combine dry ingredients.

All together.

Mix egg whites in a separate bowl, then fold in.

Cook until a few bubbles start to form and the batter has slightly risen, bottom side starts to get golden brown.

Flip and repeat on the other side. Adjust heat accordingly.

– Serve while still hot with your choice of toppings and sauces.

If you have leftovers pancakes, place them in the fridge for up to 3 days. Wait until ready to serve before adding toppings/syrup.

Ingredients Salt To Taste Gluten-Free Rolled Oats Melted Butter Granulated Sugar Ground Nutmeg Vanilla Extract Gluten-Free Flour Gluten-Free Baking Powder Milk Ground Cinnamon Swipe up for full list

Recipe Info Course: Breakfast Cuisine: American Servings: 18

Chunky in  Kentucky

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