Gluten-Free Pumpkin Pancakes

gluten-free pumpkin pancakes

This recipe has been a long time coming. I bought a can of pumpkin at the start of November and it’s been sitting in my pantry unused since then. Finally when I realized I didn’t have anything to cook for dinner one night I remembered I had the ingredients for these pancakes and whipped some up.

They were so good I made them again the next morning and took pictures. My only regret is that I didn’t have chocolate chips at the time to mix into the batter.  Add some of those and you’d have perfection.

gluten-free pumpkin pancakes plated

If you don’t have pumpkin pie spice just add a little bit of cinnamon and nutmeg to flavor these. You can also use almond extract in place of the vanilla extract for an interesting flavor.

Gluten-Free Pumpkin Pancakes

Prep time: 5 minutes

Cook time: 10 minutes

Ingredients(Makes 2 servings):

  • 1/2 cup + 2 Tablespoons chickpea flour
  • 1/2 cup pumpkin puree
  • 1 large egg
  • 3 Tablespoons cane sugar
  • 1/2 teaspoon pumpkin pie spice
  • 1/4 teaspoon vanilla extract
  • 1/4 teaspoon baking soda
  • ~1/2 cup water

gluten-free pumpkin pancakes finished

Method:

  1. Heat a frying pan over a burner set to medium and grease it lightly.
  2. In a large bowl whisk together the chickpea flour, egg, pumpkin, sugar, pumpkin spice, baking soda, and vanilla.
  3. Slowly incorporate the water until the batter is somewhat runny and easy to pour. If the water doesn’t seem to be enough, slowly add more by the Tablespoon.
  4. Pour about 3 Tablespoons of batter into the pan. Flip when the pancake is bubbly and the sides have set to cook the other side. Make sure to cook long enough so that it’s cooked through the center.
  5. Move the cooked pancake to a serving plate and repeat until all the batter is used up.

gluten-free pumpkin pancakes serving

Make sure to cook the center through even if it looks like they’re starting to burn a little on the outside. Nothing is less appealing than raw chickpea flour. The thinner the pancakes are the easier it is to get an evenly cooked consistency.

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9 Responses to Gluten-Free Pumpkin Pancakes
  1. Caity @ Moi Contre La Vie
    December 17, 2012 | 10:42 am

    Drooling. These look amazing – And now I want baked goods for breakfast. Miiight be a breakfast-for-dinner kind of Monday… :)

  2. Vita @ Juicer Depot
    December 17, 2012 | 5:15 pm

    Ingredients are easy enough for me. I love easy recipes like this. I can just imagine how good they must taste.

  3. BroccoliHut
    December 17, 2012 | 10:08 pm

    I have always had the hardest time making pumpkin pancakes/waffles. I always end up with a mess in the pan, so I am happy to find a no-fail recipe!

  4. The Candid RD
    December 18, 2012 | 8:18 am

    Honestly I never would think to use chickpea flour in this recipe. I would probably use brown rice flour, but hey, I have chickpea flour in my fridge, it might have to get some use (Nick hates chickpeas, I wonder if he’d notice!!). Thanks for the recipe.

  5. jessica
    December 20, 2012 | 5:39 pm

    Could I use regular flour for these?

    • Wannabe Chef
      December 20, 2012 | 6:48 pm

      I honestly am not sure but I don’t think regular flour could be substituted in without changing around the proportions of the ingredients.

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  8. Kara
    July 15, 2014 | 7:20 pm

    Made these twice. First time was as pancakes, 2nd time put the batter in our waffle maker. It fared better in the waffle maker, but not too impressed with how it stuck together. I’m assuming the pumpkin puree just does not want to solidify with the flour, because i’ve made plain chickpea/flax pancakes before and they did just fine :).

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