Can I make these without separating the eggs?

You can, but you'll lose that incredible fluffiness that makes these special. The extra step is worth it, I promise.

What if I don't have pumpkin pie spice?

The cinnamon and nutmeg combination works perfectly, but you can also add a pinch of ginger or allspice if you have them.

Why do my pancakes turn out dense?

Usually this happens from overmixing or using old baking powder. Mix just until combined and make sure your baking powder is fresh.

Can I double this recipe?

Absolutely! This recipe doubles beautifully for feeding a crowd or meal prepping for the week.

Fluffy Gluten Free Pumpkin Pancakes

Name: Fluffy Gluten Free Pumpkin Pancakes
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 18
Cuisine: American
Ingredients: 3 large eggs; 4 Tablespoons granulated white sugar; 1 ½ cups pumpkin puree; 4 Tablespoons unsalted butter (melted and cooled); 1 ½ Tablespoons vegetable oil or another neutral oil; 1 ½ cups milk; 2 cups 1-to-1 gluten-free flour (such as Bob’s Red Mill); 1 Tablespoon gluten free baking powder; ½ cup gluten free rolled oats; 1 ½ teaspoons ground cinnamon (or pumpkin pie spice (and eliminate the additional nutmeg)); 1 teaspoon salt or to taste; ½ tsp ground nutmeg; 1 teaspoon vanilla extract

Description

Fluffy and flavorful gluten free pumpkin pancakes, perfectly spiced and ideal for a cozy breakfast.

Ingredients

Scale

3 large eggs
4 Tablespoons granulated white sugar
1 ½ cups pumpkin puree
4 Tablespoons unsalted butter (melted and cooled)
1 ½ Tablespoons vegetable oil or another neutral oil
1 ½ cups milk
2 cups 1-to-1 gluten-free flour (such as Bob’s Red Mill)
1 Tablespoon gluten free baking powder
½ cup gluten free rolled oats
1 ½ teaspoons ground cinnamon (or pumpkin pie spice (and eliminate the additional nutmeg))
1 teaspoon salt or to taste
½ tsp ground nutmeg
1 teaspoon vanilla extract

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Instructions

Separate the egg yolks from egg whites. Add the egg yolks to a large mixing bowl and set the whites aside in a clean medium bowl.
Add granulated sugar to egg yolks and beat with an electric mixer on medium until blended.
Add the pumpkin puree and mix on low until combined.
Add the melted butter and oil to the mixing bowl with the pumpkin mixture. Blend on low until combined. Then beat in the milk.
In a separate bowl, sift together flour and baking powder, then add to the pumpkin mixture and blend it in.
Add oats, cinnamon, salt, nutmeg, and vanilla to the batter and mix again on low. Let the batter sit for 10 minutes.
Right before cooking, in a separate bowl, using a clean whisk or beaters, beat the egg whites until creamy and fluffy. It should look similar to meringue.
Slowly, in small quantities, add the egg whites to the batter and gently fold in with a spatula (not a mixer, important so as not to lose the airy texture).
Heat a medium sized nonstick skillet (or a pancake pan) over medium heat. Do not add oil to it. You will cook on a dry pan, just make sure to reduce heat if necessary.
Cook until a few bubbles start to form and the batter has slightly risen, and the 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.

Notes

Best served warm with maple syrup, whipped cream, or fresh fruit on top.

Nutrition

Serving Size: 1 pancake
Calories: 125 kcal
Sugar: 5 g
Sodium: 221 mg
Fat: 5 g
Saturated Fat: 0 g
Unsaturated Fat: 0 g
Trans Fat: 0 g
Carbohydrates: 17 g
Fiber: 2 g
Protein: 3 g
Cholesterol: 0 mg