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Gluten-Free Pumpkin Cinnamon Swirl Pancakes

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Soft and fluffy gluten-free pumpkin pancakes filled with warm fall spices and a sweet cinnamon-roll-inspired swirl. Serve them warm with maple syrup, toasted nuts, yogurt, or whipped cream for a cozy breakfast.

Ingredients

  • 1 1/2 cups gluten-free 1-to-1 baking flour
  • 2 tablespoons granulated sugar or coconut sugar
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1 cup milk of choice
  • 3/4 cup pumpkin purée
  • 2 large eggs
  • 2 tablespoons melted butter or coconut oil
  • 1 teaspoon vanilla extract
  • 3 tablespoons softened butter or coconut oil
  • 1/4 cup brown sugar or coconut sugar
  • 1 tablespoon ground cinnamon
  • Pure maple syrup, for serving
  • Chopped pecans or walnuts, optional
  • Greek yogurt or whipped cream, optional
  • Ground cinnamon, optional

Instructions

  1. Prepare the cinnamon swirl by stirring the softened butter or coconut oil, brown sugar or coconut sugar, and 1 tablespoon cinnamon together until smooth and thick. Transfer the mixture to a small piping bag or zip-top bag and set aside.
  2. In a large bowl, whisk together the gluten-free flour, granulated or coconut sugar, baking powder, 1 teaspoon cinnamon, ginger, nutmeg, and salt.
  3. In a separate bowl, whisk together the milk, pumpkin purée, eggs, melted butter or coconut oil, and vanilla extract until smooth.
  4. Pour the wet ingredients into the dry ingredients and gently stir until just combined. Avoid overmixing.
  5. Let the pancake batter rest for about 5 minutes to allow the gluten-free flour to hydrate.
  6. Heat a nonstick skillet or griddle over medium-low to medium heat and lightly grease the cooking surface.
  7. Scoop about 1/4 cup batter onto the skillet for each pancake.
  8. Once the surface begins to set slightly, pipe a thin spiral of cinnamon mixture over each pancake, starting near the center and working outward while keeping the swirl away from the edges.
  9. Cook until bubbles appear and the edges look set, then carefully flip each pancake. Cook the second side until golden and cooked through.
  10. Wipe excess caramelized cinnamon mixture from the skillet between batches as needed and repeat with the remaining batter.
  11. Serve the pancakes warm with maple syrup and optional chopped pecans or walnuts, Greek yogurt, whipped cream, or additional cinnamon.

Notes

  • Use plain pumpkin purée rather than pumpkin pie filling, which contains added sugar and spices.
  • Keep the cooking temperature at medium-low to medium so the cinnamon sugar caramelizes without burning before the pancakes cook through.
  • For a dairy-free version, use plant-based milk and coconut oil or dairy-free butter in both the pancakes and cinnamon swirl.
  • For pumpkin chocolate chip pancakes, fold gluten-free chocolate chips into the batter before cooking.
  • Finely chopped pecans or walnuts can be folded into the batter for extra crunch.
  • For an apple pumpkin variation, fold finely diced apple into the pancake batter.
  • For stronger pumpkin spice flavor, add a small pinch of ground cloves or allspice.
  • Refrigerate cooled pancakes in an airtight container with parchment between the layers for up to 3 days.
  • Freeze cooled pancakes for up to 2 months and reheat in a skillet, microwave, toaster, or toaster oven.

Nutrition

Find it online: https://thefamilycooking.com/gluten-free-pumpkin-cinnamon-swirl-pancakes/