It’s a pumpkin partayyy and you’re all invited! Who’s bringing coffee? We’ve mastered pumpkin bread, pumpkin pie smoothies, pumpkin bars and no bake pumpkin cookies. It’s a fall bonanza up in here! And now we’re ready to go to town on some seriously scrumptious, fluffy, and healthy pumpkin pancakes. Did I mention you can whip these up in one bowl? I kid you not.
What’s the texture of gluten free pancakes like?
Because these are made with my trusty combo of almond and oat flour, they don’t have quite the same texture as white flour pancakes. That said, they are still wonderfully fluffy and not at all dense! We did find with this recipe that store-bought oat flour yielded fluffier pancakes, since making the flour at home doesn’t get the flour as fine. If you want classic pancakes, you must try my Fluffy Lemon Blueberry Pancakes.
Tips for fluffy pancakes
THICK batter. I always use a higher ratio of flour to liquid for thick and fluffy pancakes. Cloud puffs! Not over-mixing the batter. Overworking the mixture can lead to dense, chewy pancakes. Gently fold the batter with a wooden spoon, knowing some streaks of flour are totally fine. A hot skillet. When you put a drop of water on the skillet, it should sizzle. You want the pan hot enough that you’ll get that nice browning but not so hot that the exterior burns. I like just below medium or medium low heat. You can oil or butter the pan if it’s not non-stick. Baking powder and soda. You’ve gotta have trusty leavening agents!
How to know when to flip pancakes?
Wait until the pancakes are set and move easily when you place a spatula underneath them. You should see some bubbles! This typically takes 2-3 minutes.
What’s the best pancake griddle?
I registered for this 11 inch ceramic griddle for our wedding and it’s definitely one of my most used kitchen tools. I’ve learned that they key is to not use any oil and not put the heat on too high. Medium low works perfect with this pan!
Tips to store, reheat and freeze pancakes
Pancakes reheat and freeze super well. I like to make a batch on Sunday and store them in the fridge in an air-tight container for easy, healthy breakfasts all week. Simply pop them in the toaster or microwave for 20-30 seconds to warm up before serving. To freeze, lay pancakes in a single layer on a parchment-lined baking sheet and place in the freezer. Once they’re frozen, transfer to a baggie and store for up to two months. Freezing them flat prevents them from sticking together once frozen.
More cozy fall breakfasts
Almond Flour Pumpkin Bread Flourless Pumpkin Muffins Apple Cinnamon French Toast Casserole Morning Glory Muffins
Photos by The Nutritious Kitchen. Using store-bought oat flour (versus homemade) yields fluffier pancakes.
