Ingredients:

  • 1.5 cups (190g) gluten-free all-purpose flour blend
  • 2 tbsp (16g) brown sugar
  • 1 tbsp (8g) baking powder
  • 1 tsp (2g) ground cinnamon
  • 0.5 tsp (1g) ground ginger
  • 0.25 tsp (1g) salt
  • 0.5 cup (120g) canned pumpkin puree
  • 1 cup (240ml) milk
  • 1 large (50g) egg
  • 2 tbsp (28g) melted butter
  • 1 tsp (5ml) vanilla extract

Instructions:

  1. In a large bowl, whisk together the gluten-free flour, brown sugar, baking powder, cinnamon, ginger, and salt.
  2. In a separate medium bowl, beat the egg, then stir in the pumpkin puree, milk, melted butter, and vanilla until velvety.
  3. Pour the wet ingredients into the dry ingredients and stir gently until just combined, leaving a few small lumps.
  4. Heat a griddle over medium-low heat and lightly grease with butter or oil.
  5. Pour about 1/4 cup of batter per pancake. Cook until bubbles form on the surface and edges look matte and set.
  6. Flip in one fluid motion and cook for another 2–3 minutes until mahogany-colored and springs back when touched.