Pumpkin Spice Pancakes

Ingredients

Instructions

1. 1

   MIX THE DRY INGREDIENTS: In a large mixing bowl, whisk together the gluten-free flour blend, baking powder, pumpkin pie spice, and a pinch of salt until well combined. Make sure there are no lumps in the flour.

2. 2

   MAKE THE WET MIXTURE: In a separate medium bowl, whisk together the pumpkin puree (make sure it's pure pumpkin, not pumpkin pie filling), eggs, milk, maple syrup, and vanilla extract until smooth and uniform in color.

3. 3

   COMBINE BATTER: Pour the wet ingredients into the dry ingredients. Stir with a wooden spoon or rubber spatula just until combined - some small lumps are fine and actually make fluffier pancakes. Do not overmix or the pancakes will be tough. The batter will be thicker than regular pancake batter due to the pumpkin.

4. 4

   HEAT THE PAN: Heat a large non-stick skillet or griddle over medium heat (around 325°F if using an electric griddle). Add about 1 tablespoon of butter and let it melt, swirling to coat the surface. The pan is ready when a drop of water sizzles and evaporates immediately.

5. 5

   COOK THE PANCAKES: Using a 1/4 cup measuring cup, pour batter onto the pan, leaving 2 inches between pancakes. Cook for 2-3 minutes until you see bubbles forming on the surface and the edges look set and slightly dry. The bottom should be golden brown. Flip carefully with a wide spatula.

6. 6

   FINISH AND SERVE: Cook the second side for 1-2 minutes until golden brown and the pancake springs back when gently pressed. Transfer to a plate and keep warm in a 200°F oven while cooking remaining batches. Add more butter to the pan between batches as needed. Serve stacked with chopped pecans scattered on top and warm maple syrup drizzled over.