These gluten-free, grain-free, fluffy pancakes have the rich aroma of pumpkin and spice. They're tasty as is, but the option to add honey takes them over the top. Drizzle with maple syrup and sprinkle with toasted pecans for an extra-special treat.
Whisk together the eggs, pumpkin, milk, honey, and vanilla extract until well blended.
In a separate bowl, combine the remaining ingredients and mix until thoroughly combined.
Whisk together the dry and wet ingredients until evenly moistened.
Heat a heavy frying pan over medium heat, or heat an electric griddle to 350°F. Generously grease the frying pan or griddle.
Drop the batter by tablespoonfuls onto the buttered pan or griddle.
Bake the pancakes on one side until the edges begin to dry, a few bubbles form on the surface, and the pancakes hold together. Gently turn them and cook the other side until firm.
Repeat with the remaining batter. Serve pancakes warm.
Want to use fresh pumpkin purée rather than canned? It’s simple to make your own; see how it’s done.
Be aware: some of your baking ingredients can be a hidden source of gluten. Learn more at our blog post: For gluten-free baking, think beyond just flour. For additional information on King Arthur-produced products, read the complete details of our allergen program, including our contact-prevention practices.
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