So easy and delicious, these baked Pumpkin pancakes are completely gluten-free! Perfect for fall and winter breakfast or brunch!
As I have noted in previous posts, my hubby is trying a grain-free diet. Because of this, I am always on the look-out for new recipes that are gluten-free, preferably, grain-free that I can try and, hopefully, something he would enjoy too. Sometime, last week I was browsing my Manila Spoon news feed when lo, and behold, this yummy recipe for Baked Pumpkin Pancake caught my eye! I was not about to forget this link so I made sure I pinned it to my Favorite’s Bar so I can go back to it when I am ready to make it.
So I finally tried the recipe and what a rave review it received from my honey and, needless to say, from me! I made very minor modifications – only because I did not have the exact ingredients as stated in the original recipe. Regardless, it is such an awesome dish that whatever nutty butter or sweetener you use, it’s sure to come out good. Also, just to experiment I added some choco chips and raisins on top of the pumpkin batter just before I baked them. They came out great. Mark especially loved the ones with choco chips, who wouldn’t? At any rate, with or without toppings these pumpkin pancakes are great for my tummy!
I am so indebted to Ann of “The Fountain Avenue Kitchen” for this amazing recipe. Click on this link for the original recipe and while you’re there do check out her blog. She is one amazing cook and has loads of recipes which are definite gustatory delights.
Also, please pardon if the pictures don’t do justice to these lovely pancakes. Don’t let the not-so-perfect-shots turn you off. My usual camera is having some issues so I had to rely on the IPhone for these shots. If you ask me though, the phone has done a decent job! Don’t you think?
So, what are you waiting for? Try this great pancake recipe which is truly perfect for Fall. Enjoy!
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1/2 cup 100% pumpkin puree (not pumpkin pie filling)
1/2 cup crunchy Peanut Butter (or Almond Butter)
1 Tablespoon Agave Nectar (or Honey / Maple Syrup)
1/2 teaspoon cinnamon
1/4 teaspoon freshly grated nutmeg
1/2 teaspoon Gluten-free baking powder
A few pieces of Gluten-free Chocolate chips or Raisins for topping (optional)
Maple syrup or preferred sweetener for serving, if desired
Preheat oven to 350F and line a baking sheet with parchment paper. I used my silpat so the parchment was unnecessary.
In a medium-size bowl, lightly beat the eggs. A Pyrex measuring cup, as suggested in the original recipe, makes it easy to pour the batter. Quite handy, indeed. Stir in the pumpkin and the remaining ingredients and mix well.
Pour by 1/4 cupfuls onto the prepared baking sheet and bake for 10-12 minutes or until the pancakes are just cooked through and fluffy. I placed some choco chips and raisins on some pancakes before I baked them.
Serve with maple syrup or sweetener of your choice, if desired. Yummylicious!
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