Posted on 2012/10/02 by allyson • 40 Comments
Pumpkin Maple Pancakes. What could be more apropos for breakfast on a brisk Autumn morning?These delicate pumpkin pancakes kissed with the sweetness of maple syrup make for an easy and satisfying October meal.
There are a few tricks to creating a perfect plate of pancakes; and, it takes a bit of practice to really nail the technique. I certainly had a few years where my pancake making was–ehem–rough around the edges. But, once you get these essentials down, you’ll too be an expert pancake-maker. You may even begin to host brunches each Sunday just to show off those flawless flapjacks!
For Perfect Pancakes:
1) Make sure the heat stays at a constant temperature throughout the cooking of the entire batch. A burner that is heated too hot or too low can, and will, result in breakfastcalamity. I generally recommend cooking pancakes at medium heat, but it does depend on the recipe… so follow those directions, carefully!
2) For best results, use 1/2 teaspoon coconut oil/margarine per two 4 inch pancakes. Coat the hot pan with oil before each new drop of batter and only cook one batch at a time. A silicone brush is great forcoatingthe pan quickly and easily. Drop the batter onto the panimmediatelywhen the oil has coated the pan.
3) Don’t try to squeeze too many pancakes in the pan/on the griddle. You’ll need room to flip them without breaking the cakes and this will prevent several blobs of batter from running together.
4) Do not try and flip over a pancake that doesn’t want to flip. You have to keep a close eye on them, but when they are ready, you’ll notice small holes forming on the tops of the cakes where the batter is still wet. This usually takes about 1 1/2 to 2 minutes. Once this happens, take a very thin spatula and jiggle just a small edge of the pancake from the pan. If the pancake lifts easily and the spatula slides underneath without resistence, the pancake is ready to flip. The middles are usually the last to cook through. If it’s not ready to flip you’ll have batter on your spatula, on the pan, and in the sink… and no pancakes. Patience and a watchful eye are key.
Pumpkin Maple Pancakes – Vegan & Gluten-Free
- 1 cup sorghum flour
- 1/2 cup besan (chickpea flour)
- 1/4 cup brown rice flour
- 1/2 cup potato starch
- 1 teaspoon xanthan gum
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoons sea salt
- 1 teaspoon cinnamon
- Pinch cloves
- 1/2 teaspoon ground ginger
- 1 teaspoon allspice
- dash nutmeg
- 1 1/4 cups pureed pumpkin
- 1/2 tablespoon ground chia seeds mixed with 2 tablespoons water
- 3 tablespoons olive oil
- 3 tablespoons maple syrup
- 2 cups unsweetened almond milk
In a large bowl, whisk together the sorghum flour, besan, brown rice flour, potato starch, xanthan gum, baking powder, baking soda and sea salt. Make a well in the center of the flours and then stir in the rest of the ingredients, only adding a little almond milk at a time, until all is incorporated. Whisk together until very smooth.
In a large non-stick griddle or frying pan, heat 1/2 teaspoon coconut oil over medium heat and coat pan with hot oil. Drop 2 to 4 pancakes (1/4 cup batter each), depending on the size of your range/pan and quickly but gently swirl the pan to make the batter of the pancakes spread out into even circles, about 4 inches wide.
Let cook, without disturbing for about 1 1/2 to 2 minutes, or until the pancake easily slides off the pan with the help of a thin spatula.
Flip over and continue to cook the other side of the pancake for about 1 additional minute, or until both sides are speckled with dark golden brown patches. Repeat until all the batter has been cooked.
Stack high and serve with maple syrup.
Makes about 17 pancakes.
More Gluten-Free, Dairy-Free & Egg-Free Recipes
chocolate swirl banana bread- Gluten Free Crêpes
- Cherry Almond Coffee Cake
- Domino Cookies: Veganized & De-Glutenized
- pumpkin quinoa white bean chili
- pumpkin pie truffles
- Triple Chocolate Pancakes
- Pear and Ginger Ricotta Cheesecake with Salted Caramel Drizzle
- apple cider cupcakes with caramel frosting
- Lemon Olive Oil Cookies
Share with friends!
Filed Under: Breakfast, Cakes, Desserts, Gluten-Free, Pancakes/crepes
40 Responses to pumpkin maple pancakes
- Lori Montgomery says:
Someone is using this photo and recipe name on Pinterest to link to an advertisem*nt at http://perfectpancake.futtoo.com/ I don’t know if it will help, but I reported it.
- Lynsey says:
I found the same results as Jaime – the outsides were nice and crispy, but the centres were a bit wet. I tried adding more almond milk since the batter was quite thick (about 1 cup more in the end), but the centres were still wet. They still tasted awesome however- and I would make them again for sure!
- Emily @ Love A Latte says:
OMG these look amazing!!! This looks like it’s tomorrow Saturday morning breakfast. The pictures are beautiful. Thank you!
[…] on the blog name link, you’ll see the most gorgeous food photos of her own recipes (like this one). Allyson is not a professional photographer, but rather has perfected her skills along the way, […]
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- Jaime says:
Hi,
We tried these tonight, but found the centers to be too wet. I followed the recipe, loved the flavor, but was disappointed in the texture. They seemed gummy under the nice top crust. This is a problem I’ve run into with a lot of vegan/GF recipes. Not sure why, but I do know I’ve done some pancakes vegan/GF that have great texture. I guess I’m wondering if that is “normal” for these.
Started out with the milk as suggested, the first batch off the griddle were a bit wet in the center so I added more milk to thin the batter. The end pancakes I made 1/8 cup of batter, spread thin which worked better, but…
- Aimee says:
The picture looks divine! So, naturally I had to whip up a batch the minute I saw it :)
The batter came out beautiful, and the smell wonderful. however, I have to say the pancakes came out looking just like yours except they were very gluteness and chewy (funny right? cause there gluten free) and I made the recipe exact, even cut down the pumpkin to 1 cup. Next time I will use a small bit of pumpkin just for the taste, this way it wont interrupt the texture of the pancakes. Unless you have any advice for me! Thanks again for creating this beautiful blog! - Allison Day says:
Holy cow, I just got the worst craving for pancakes. Sounds like it’s time to start stocking up on pumpkin puree for the fall season, especially so I can make these. ^_^ Really love that photo, too!
- Stephanie says:
I am allergic to xanthum gum – unfortunately it is most products and recipes. Can it be deleted or something substituted for it.
- Ashley says:
These are hands down the best looking pancakes I’ve seen in a while! I can’t wait to make them!
- Anna says:
Your foodphotos are gorgeous! Love pancakes so much, but never tried the pumpkin ones. I bet pumpkin and maple syrup is very tasty combination!
- Marty says:
Oh my, my, my…gotta get me some pumpkin purée and sorghum flour! Have the Vermont maple syrup already, yum!
- Vanessa says:
I don’t have any of the flour ingredients you list, but those look so decadent I think I’ll have to go right to the store and pick it all up! Cannot wait to try these. They really do look too good to be true. Gorgeous photo btw.
- jess says:
oh my kale, that stack of pancakes looks amazing beyond words! i’ll make the coffee if you come over and make a stack of these beauties :)
- Eileen says:
Pumpkin and maple sound like a match made in heaven! Best breakfast ever. :)
- Janae @ Bring-Joy says:
Pancakes drenched in syrup, never gets old in my book. I love this picture. It captures exactly what pancakes are supposed to be (& lovely, as well as delicious, I’m sure!)
- Melissa says:
Wow – I’ve been looking for a pumpkin pancake recipe that is vegan and gluten free. Sounds like the perfect fall recipe. :)
- coldandsleepy says:
The overcrowding thing is so true… It’s always when you start thinking oh, I could fit 4 in this pan instead of 3 and then I’ll be done so much faster that things start going south.
Also, your pumpkin maple pancakes look and sound amazing.
- allyson says:
oh man, isn’t that the worst?? yep, it can go south very very fast!
Hi, I just found your site through Google+. What a gorgeous picture!
- celine says:
I love this picture so much! You’re the second blogger to make pancakes look and sound irresistible even to someone like me who’s usually not a fan, so you win: I’m making pancakes this week.
- kittee says:
Who ate that giant stack of beautiful pancakes?????? We re light weights around here!
xo
kittee- allyson says:
we split 4 ways — the boys ate more than the girls, though! oh, and Dot got one… :)
- allyson says:
Celine! Ah, what a compliment coming from you. Thank you so much! I’m actually not a big pancake fan either… but they can be pretty to look at, ya know?
- Amanda says:
These sound incredible! I’m in full-blown pumpkin obsession right now and there’s no turning back – pumpkin in everything! I love your photo of the giant stack of pancakes.
- Laurel says:
I guess I’m going to have to get my pumpkin puree out of the freezer because these are calling my name. I’ll have to get out my calculator though to figure out how to make two rather than 17 pancakes. Sometimes I think my husband has no taste buds at all. Of course that also means I get all the cinnamon rolls to myself. OK, so that’s definitely a win! :-)
Lori Montgomery 
Lynsey 
Jaime 
Aimee 
Stephanie 
Marty 
Laurel 