Gluten Free Pumpkin Pancakes with Whipped Maple Cinnamon Butter
I know this is a big statement, but I’m going to make it anyways: these are probably the best pancakes I’ve ever made. I made them a few weeks ago and still dream about them. They’re super fluffy, tender and packed with warming spices & pumpkin puree which makes them super cozy for the colder months. These pancakes are also gluten free and topped with the most incredible whipped maple brown butter. Plz don’t skip it - it’s perfect and really makes them! Hope you love these gluten free pumpkin pancakes as much as I do :)
Gluten Free Pumpkin Pancakes with Whipped Maple Brown Butter
Ingredients
For the pumpkin pancakes:
¾ cup pumpkin puree
½ cup greek yogurt or thick dairy free yogurt
¼ cup + 2 tbsp milk of choice (I used @elmhurst1925 cashew)
2 eggs
2 tbsp brown butter
2 tbsp coconut sugar
1 tsp vanilla
2 tsp cinnamon
½ tsp allspice
2 tsp baking powder
¼ tsp sea salt
1 ¼ cups gluten free 1-to-1 baking flour - I always use Bob’s Red Mill
butter or coconut oil for cooking
For the whipped brown butter:
½ cup unsalted butter
2 tsp maple syrup
¼ tsp cinnamon
Method
Start by making the whipped brown butter. Heat butter in a a large skillet or saucepan over medium. Let it cook for 6-8 minutes, stirring frequently, until it starts to foam and smell nutty. Once brown flecks develop at the bottom of the pan, remove from the heat and pour into a small metal bowl. Set aside 2 tbsp of this brown butter in another large bowl for the pancake batter.
Place s metal bowl over a slightly larger bowl filled with ice cubes and whisk butter vigorously for about 5 mins until it starts to solidify. Keep whipping until smooth, then add the maple syrup + cinnamon and whisk to combine. Place in the fridge.
To the bowl with the 2 tbsp brown butter, add your pumpkin purée, eggs, yogurt, milk, coconut sugar + vanilla. Whisk until smooth, then add your cinnamon, allspice + salt and mix to combine. Add the remaining dry ingredients and gently mix until just combined. Some lumps are okay.
Heat a skillet over medium low with some butter or coconut oil. Once hot, use a 1/3 cup scoop to portion out pancake batter in the pan. Let cook for about 4-5 minutes on one side, until the top is starting to look dry. Flip and finish cooking for 1-2 minutes. Repeat with remaining batte.
Serve pancakes hot with a scoop of the whipped maple brown butter and lots of maple syrup. ENJOY!
Makes 8-10 pancakes
