Is it even Fall without Pumpkin Pancakes? These yummy gluten free and dairy free pancakes are spiked with the perfect amount of cinnamon and pumpkin spice to create a beautiful flavor combination you’re taste buds will be thanking you for!
Here’s What You’ll Need For Gluten Free Pumpkin Pancakes:
All purpose gluten free flour ( I used King Arthur, if you use a different brand the texture may be affected as all brands are created differently).
Oat flour
Cane sugar
Sea salt
Baking Powder
Pumpkin pie spice
Cinnamon
Vegan butter
Pumpkin puree
Cane sugar
Vanilla
Non-dairy milk (or normal milk)
How To Make The Perfect Pumpkin Pancake:
The key to the perfect gluten free pumpkin pancake is using the best gluten free all purpose flour. I used King Arthur’s all purpose gluten free flour and had great success. Each gluten free flour is made differently so if you use an alternate flour you may yield a different result.
To make the perfect round pancake you will want to set your stovetop burner to 2 or low/medium heat. Before adding the batter though you will want to rub the pan with butter or spray. I recommend melting the butter called for in this recipe and leaving the remainder of the butter (that doesn’t easily pour into the bowl with the other wet ingredients) on the pan.
From there, using a 1/4 cup, scoop the batter from the bowl onto the pan and let the pancake batter spread over the pan. The pancakes will spread to a circular shape by doing this, but you can also use the 1/4 cup and move it in a circular motion on top of the batter to shape it into more of a circle.
It’s important to let the pancakes cook fully for 3-4 minutes on each side. You should see the tops puff up a bit and the edges get a bit darker.
These do not bubble as much as your typical buttermilk pancake but if you flip it every 3-4 minutes the pancakes should be fully cooked.
How Long can I Keep These?
These pancakes can be kept for a max of 2 days in the fridge when stored in an airtight container. I do not advise leaving them out at room temperature for a long period of time as these are best served warm when paired with maple syrup or honey.
Are you searching for more Gluten Free Recipes? Checkout my latest recipes below:
The simple Fall inspired gluten free fluffy pancakes you’ve been searching for!
Ingredients
Scale
Dry Ingredients
4 TBSPs oat flour
3/4 cup King Arthur’s gluten free all purpose flour (leveled with a knife)
1 TBSP baking powder
2 TBSP cane sugar
3/4 tsp pumpkin pie spice
1/2 tsp cinnamon
1/4 tsp sea salt
Wet Ingredients
1/2 cup pumpkin puree
1 large room temperature brown egg
2 TBSPs vegan butter
1 cup non-dairy milk
1 1/8 tsp vanilla extract
Instructions
Add all dry ingredients into a large bowl and combine thoroughly. Feel free to add more pumpkin spice if you would like a stronger pumpkin flavor.
Combine all wet ingredients except for the butter in a medium-sized bowl.
Heat a skillet (of any size) over low to medium heat.
Melt the 2 TBSPs of butter in the pan watching it closely to make sure it doesn’t burn. it shouldn’t take very long. When done, add the butter with the other wet ingredients. Leave a little butter left on the skillet to act as the oil/spray for cooking the pancakes.
Add the wet to the dry and mix until there are no clumps in the batter and using a 1/4 cup scoop the batter onto the skillet and flip every 3-4 minutes. These will not bubble like buttermilk pancakes so watch them closely. They should puff up a bit and the edges should appear more stiff.
Continue this process until you get about 7-8 pancakes. Serve warm with honey or maple syrup and store in an airtight container in the fridge for a max of 2 days.
Notes
*All nutrition that has been calculated is an estimate.
With the Fall season in full swing it’s the perfect time to celebrate the season with these moist gluten free and vegan pumpkin scones!
Here’s What You’ll Need To Make These Pumpkin Scones:
All purpose gluten free flour ( I used King Arthur, if you use a different brand the texture may be affected as all brands are created differently).
Brown sugar
Pumpkin puree
Pumpkin pie spice
Vegan butter
Vanilla
Cinnamon
Non-dairy milk (or normal milk)
Powdered sugar (for the glaze)
How To Make The Scones:
The scones are S I M P L E to make so lets get started!
1. You’ll start by mixing all of the dry ingredients together in one large bowl.
2. Then, with a pastry cutter or a fork (that’s what I used), you will add in the cold cubed butter and cut it. As you cut the butter the dough very crumbly and should resemble the image below. I find cutting the butter is the quickest when you mix the fork or pastry cutter with the ingredients in a forward and backward motion. Occasionally, coming to the center and continuing the mixing pattern.When done cutting the butter set aside.
3. Add all the wet ingredients together in a medium-sized bowl.
4. Then, add the wet to the dry.
5. Sprinkle flour on a solid surface and form a ball with the dough. Kneed the dough about 2-3 times and then form it into a large circle that is about 1 inch thick.
6. Cut the scones in 8 equal pieces and place on parchment paper and store them in the freezer for 15 minutes. Storing the scones in the freezer will help them keep their shape. When I was making batch after batch trying to get the recipe the way I wanted it I kept finding my scones would spread more than I wanted. Luckily, I picked up this trick from Sally’s Baking Addiction and it did the trick! No more scone spread!
7. Bake the scones for 18-20 minutes.
How To Make The Icing
While the scones are in the oven it’s a perfect time to make the drizzleiscious icing!
For those of you who have been around the blog a few times this icing recipe will be nothing new to you as it is my go-to for all icing.
All you have to do is combine powdered sugar, non-dairy milk, and vanilla extract (optional but I recommend it) together and give it a mix! If you prefer a thicker icing I would recommend adding minimal non-dairy milk.
What The Dough Should Look Like
The dough should appear thick, like the two images above and below. When cutting the scones I recommend wetting your knife after each cut. By doing this you will prevent the scone dough from overlapping as you drag the knife across the scones.
I also recommend only sprinkling a bit of flour on the surface and not going crazy. The extra flour may result in a drier scone.
For The Icing
This is the easy part! All you will do is take 1/2 cup of powdered sugar (if it is very clumpy I would recommend sifting it first), 1/8-1/4 tsp of vanilla (depending on how much vanilla flavor you would like), and 1-2 Tablespoons of milk.
The less milk you add the thicker the icing will be.
Yummy Fall-flavored Gluten Free and Vegan Pumpkin Scones that are bursting with flavor!
Ingredients
Scale
For The Scones
2 cups + 1 TBSP all purpose gluten free flour ( I used King Arthur brand)
1/3 cup packed dark brown sugar (or light, I wanted a stronger flavor so I used dark)
1/2 cup pumpkin puree
1/2 cup cold butter, cubed
2 1/2 tsp baking powder
1/4 tsp sea salt
1 1/4 tsp vanilla extract
1 tsp cinnamon
1 1/2 tsp pumpkin puree
1/4 cup non-dairy milk
Icing:
1/2 cup powdered sugar
1 TBSP non-dairy milk
Optional: 1/8-1/4 tsp vanilla extract
Instructions
Preheat the oven to 400 and line a baking sheet with parchment paper.
Mix all of the dry ingredients together in one bowl. Add in the cubed butter to the dry ingredients and cut the butter with a pastry cutter or fork. As you cut the butter the dough very crumbly and should resemble the image below. I find cutting the butter is the quickest when you mix the fork or pastry cutter with the ingredients in a forward and backward motion. Occasionally, coming to the center and continuing the mixing pattern.When done cutting the butter set aside.
Add all the wet ingredients together in a medium-sized bowl.
Add the wet to the dry.
Sprinkle a little flour (1-2 TBSP, I would go on the lighter side as adding to much flour will result in a dry scone) on a solid surface and form a ball with the dough. Kneed the dough ball about 2-3 times and then form it into a large circle that is about 1 inch thick.
Cut the scones in 8 equal pieces and place on parchment paper and store them in the freezer for 15 minutes. Storing the scones in the freezer will help them keep their shape. When I was making batch after batch trying to get the recipe the way I wanted it I kept finding my scones would spread more than I wanted. Luckily, I picked up this trick from Sally’s Baking Addiction and it did the trick! No more scone spread!
Bake the scones for 18-20 minutes. While the scones are in the oven, let’s prepare the icing!
Combine all of the icing ingredients in a small bowl and give it a good mix. I recommend adding the milk slowly as you may want a thinner or thicker texture. For a thicker icing add less milk and for a thinner texture simply add more milk.
Once the scones appear golden on they will be ready to take out. Let the scones cool for 10-12 minutes and then drizzle the icing over them with a spoon.
Notes
I used King Arthur branded all purpose gluten free flour. if you use another brand the results may not be the same as all gluten free all purpose flours are prepared differently.
You can add more pumpkin pie spice if you would like a stronger pumpkin flavor as these are on the mild side. These sones are not very sweet so I recommend always adding the icing in the recipe to them.
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