Pumpkin Pancakes [0001136]

Ingredients:

1 cup gluten-free all-purpose flour
2 tablespoons granulated sugar
1 teaspoon gluten-free baking powder
1/2 teaspoon gluten-free baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup canned pumpkin puree (not pumpkin pie filling)
1 cup buttermilk (or dairy-free alternative for a vegan option)

Instructions:

In a large mixing bowl, whisk together the gluten-free all-purpose flour, granulated sugar, gluten-free baking powder, gluten-free baking soda, salt, ground cinnamon, and ground nutmeg.

In another bowl, whisk together the canned pumpkin puree and buttermilk (or dairy-free alternative for a vegan option).

Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; a few lumps are okay.

Preheat a griddle or non-stick skillet over medium-high heat. Lightly grease it with cooking spray or additional melted butter.

Pour 1/4 cup portions of the pancake batter onto the hot griddle or skillet. Cook until bubbles form on the surface and the edges appear set, about 2-3 minutes.

Flip the pancakes and cook for an additional 2-3 minutes on the other side, or until golden brown and cooked through.

Transfer the cooked pumpkin pancakes to a plate and cover with a clean kitchen towel to keep warm.

Repeat the cooking process with the remaining batter, adding more butter or oil to the griddle as needed.

Serve your gluten-free pumpkin pancakes warm with a drizzle of maple syrup and a sprinkle of ground cinnamon for extra flavor.

These gluten-free pumpkin pancakes are wonderfully spiced and perfect for a fall-inspired breakfast or brunch.

Always double-check the labels of your ingredients to ensure they are truly gluten-free if you have gluten sensitivities or celiac disease. Enjoy your pancakes!