Go Back
–+ servings

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!
No ratings yet
Print Recipe Save
Prep Time 5 minutes
Cook Time 10 minutes
Course Breakfast
Cuisine American
Servings 4
Calories 249 kcal

Ingredients
 

  • 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!