Pumpkin Herb Gluten-Free Pancakes
These pumpkin pancakes are made with gluten-free flours and incorporate earthy herbs like sage or thyme, resulting in a moist, fluffy texture with a golden-brown exterior. They feature a vibrant orange color and a tender crumb, with warming spices and subtle herbal notes throughout.
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Calories: 280kcal
Servings: 4
Equipment
- Non-stick skillet or griddle
- Spatula
Ingredients
- 1 1/2 cups gluten-free all-purpose flour
- 1 cup pumpkin puree preferably plain, unsweetened
- 2 large eggs slightly warmed for easier mixing
- 1 1/2 cups plant-based milk like almond or oat milk
- 2 tablespoons maple syrup for subtle sweetness
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon or more to taste
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground sage or thyme adds earthy flavor
- 1/4 teaspoon salt
- 2 tablespoons olive oil or melted coconut oil for batter and cooking
Instructions
- In a large mixing bowl, whisk together the gluten-free flour, baking powder, baking soda, cinnamon, ginger, sage or thyme, and salt until evenly combined. This ensures the dry ingredients are well distributed.
- In a separate bowl, gently whisk the eggs, then stir in pumpkin puree, plant-based milk, maple syrup, and oil until smooth and slightly frothy. Warming the eggs first helps achieve a smooth batter.
- Pour the wet mixture into the dry ingredients and fold gently with a spatula until just combined. Do not overmix; a few lumps are fine — they help keep the pancakes fluffy.
- Let the batter rest for 5 minutes; this allows the gluten-free flour to hydrate and the mixture to thicken slightly.
- Heat a non-stick skillet or griddle over medium-low heat and lightly grease with extra oil or butter. When the pan is warm and shimmering, scoop about 1/4 cup of batter per pancake onto the surface.
- Cook the pancakes for about 3–4 minutes, until the edges set and the bottoms turn a golden brown, with bubbles forming on the surface. Adjust heat if they brown too quickly.
- Flip the pancakes carefully with a spatula and cook for another 2–3 minutes, until the second side is golden and the pancakes are cooked through.
- Transfer the cooked pancakes to a plate and keep warm while you repeat with the remaining batter, greasing the pan as needed.
- Serve the pancakes warm, topped with additional herbs, a drizzle of maple syrup, or your favorite toppings for a cozy breakfast experience.
Nutrition
Calories: 280kcal | Carbohydrates: 40g | Protein: 6g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 45mg | Sodium: 350mg | Potassium: 220mg | Sugar: 10g | Vitamin C: 2mg | Calcium: 80mg | Iron: 2mg