These baked pumpkin pancakes are so easy and delicious, and they’re completely gluten-free! They’re 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 lookout for new recipes that are gluten-free, preferably grain-free, that I can try and that 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 Pancakes 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 could go back to it when I was 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 minor modifications because I did not have the exact ingredients as stated in the original recipe. 

Regardless, it is such an excellent dish that whatever nutty butter or sweetener you use will surely be good. Also, to experiment, I added some choco chips and raisins to the pumpkin batter just before I baked them.

They came out great. Mark especially loved the ones with chocolate 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 fantastic 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 excellent pancake recipe, which is truly perfect for Fall. Enjoy!

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FOR FULL RECIPE & INSTRUCTIONS and to PRINT, SEE RECIPE CARD BELOW.

NOTES ON INGREDIENTS for BAKED PUMPKIN PANCAKES. 

• Eggs
• Pumpkin puree – (not pumpkin pie filling)
• Peanut Butter – (or Almond Butter)
• Agave Nectar – (or Honey / Maple Syrup or your favorite sweetener)
• Cinnamon
• Nutmeg
• Baking powder
• Chocolate chips or Raisins, for topping – (optional)
• Maple syrup or preferred sweetener for serving – (if desired)

HOW TO MAKE BAKED PUMPKIN PANCAKES

Preheat oven to 350F and line a baking sheet with parchment paper. I used my silpat, so the parchment was unnecessary.

In a medium-sized bowl, lightly beat the eggs. As suggested in the original recipe, a Pyrex measuring cup makes it easy to pour the batter—quite handy, indeed. Stir in the pumpkin and the remaining ingredients and mix well.

Pour 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 chocolate chips and raisins on some pancakes before I baked them.

Serve with maple syrup or sweetener of your choice, if desired. Yummylicious!

If you like what you see and would like to receive new recipe updates, we’d love you to subscribe to our posts or join our site. Needless to say, we’d love you to like us on Facebook and Instagram, too where you can get more recipes and updates. Thanks and happy browsing!

Baked Pumpkin Pancakes

Manila Spoon

So easy and delicious, these baked Pumpkin pancakes are completely gluten-free! Perfect for fall and winter breakfast or brunch!

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Prep Time 5 minutes mins

Cook Time 10 minutes mins

Course Breakfast

Cuisine American

Servings 4

Calories 249 kcal

Ingredients

 

1x2x3x

• 2 eggs, room temperature
• 1/2 cup 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 ground 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

Instructions

 

• 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.  Stir in the pumpkin and the remaining ingredients and mix well. A large Pyrex measuring cup, as suggested in the original recipe, makes it easy to pour the batter so you can mix everything in it. 
  
• 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!
  

Nutrition

Calories: 249kcalCarbohydrates: 12gProtein: 10gFat: 20gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 11gTrans Fat: 0.01gCholesterol: 82mgSodium: 88mgPotassium: 340mgFiber: 4gSugar: 6gVitamin A: 4886IUVitamin C: 1mgCalcium: 166mgIron: 2mg

Keyword oven-baked pumpkins

Tried this recipe?Let us know how it was!

Last updated on September 9th, 2024 at 06:57 pm