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Serve up a stack of these Pumpkin Spice Pancakes to start off your Fall morning in the most delicious way possible! With just a few allergen-friendly ingredients, they're made to be enjoyed by all.
Servings: 3 servings
Course: Breakfast

Ingredients
  

  • 1/2 cup pumpkin puree
  • 1/4 cup sorghum flour
  • 3/4 cup all-purpose flour gf
  • 3/4 cup + 1 tbsp milk df
  • 2 tbsp ground flax seed
  • 1 tsp vanilla extract
  • 1/2 tsp baking soda
  • 1 tbsp maple syrup + more for topping
  • 1/2 tsp pumpkin pie spice
  • 3/4 tsp cream of tartar
  • 1/4 tsp ground cinnamon
  • 1 pinch salt
  • yogurt df, optional topping

Equipment

  • 1 large mixing bowl
  • 1 large mixing spoon or whisk
  • 1 skillet or pan
  • 1 spatula
  • measuring cups
  • measuring spoons

Preparation
 

  1. Add the sorghum flour, all-purpose flour, pumpkin puree, ground flax seed, baking soda, cream of tartar, maple syrup, vanilla extract, pumpkin pie spice, ground cinnamon, and salt. Combine all of the ingredients together.
  2. Heat a pan on the stove over low heat and spray it with oil. Add 1/4 cup of batter to the pan. Heat the batter on one side until the edges set, ~2 minutes. Flip the pancake with the spatula and heat for another 2 minutes on the other side. Repeat this with the rest of the batter.
  3. Add the pancakes to a plate and top them with yogurt and maple syrup or other preferred toppings.

Video

Notes

Substitutions, Add-Ons, & Alterations:
  • Substitute sorghum flour for almond flour (contains tree nuts), oat flour (contains oat), or chickpea flour. 
  • Use ground chia seed in place of ground flax seed.
  • Replace maple syrup with honey.
* Any changes to the original recipe may alter the time, taste, and/or allergen content!