My favorite holiday food has always been pumpkin pie. It’s just the best. Being in the holiday baking creative mode I have been dreaming of ways to enjoy those flavors. My family loves pancakes. And I have tried creating a lot of different pumpkin pancake recipes. They turned out edible but were always missing something. So I went back to the basics. I turned to the classic Pumpkin Pie recipe. Focusing on the basic ingredients of Pumpkin Pie made these pumpkin pie pancakes awesome.
These beauties are gluten free, dairy free, and egg free. I only recently started baking with gluten free flour. We are not gluten free, but I know so many Mamas cook gluten free. I am in love with gluten free flour. From pancakes to cookies, I have had great success with the gluten free baking mix. Have you tried gluten free flour? What kind of results did you have?
Cooking Tip: I always pour my pancake batter with either 1/4 measuring cup or a 1/3 measuring cup. Why? These are the perfect sizes to fit into your toaster. Freeze any leftover pancakes flat on a cookie sheet. Once frozen store in a freezer baggie. Now you have freezer pancakes that can be cooked in the toaster. It’s a nice super-fast breakfast and much healthier than most toaster breakfast meals on the freezer aisle.
I have included alternative ingredients for this recipe to be Gluten Free/Dairy Free or Conventional.
- 1 1/2 cups Gluten Free Flour Mix or All Purpose Flour
- 1 tbsp Baking Powder
- 3/4 tsp Salt
- 4 tbsp Brown Sugar
- 1 1/2 tbsp Cinnamon
- 1/2 tsp Ginger
- 1/4 tsp Nutmeg
- 1/4 tsp Ground Cloves
- 1/2 cup Unsweetend Applesauce
- 1 cup Coconut Milk or Any Milk or Milk Substitute
- 1/2 cup Vanilla Coconut Yogurt or Any Vanilla Yogurt
- 3 tbsp Oil
- 15 oz can Pumpkin Puree
Pre heat your griddle or pan and oil if needed.
Mix Flour, Baking Powder, Salt, Cinnamon, Ginger, Nutmeg, and Ground Cloves with a fork until well combined. Add Applesauce, Milk, Yogurt, Oil and Pumpkin Puree mix until completely combined.
Measure out pancake batter with a 1/4 measuring cup onto heated griddle. Cook for 6 minutes and flip. Cook for an additional 6 to 8 minutes until both sides are golden brown.
Serve with butter, maple syrup, powdered sugar or whipped cream!