American-style pumpkin spice pancakes

Ingredients

For the fluffy pumpkin spice pancakes:

• 200gr self-raising gluten-free flour

• 200gr pumpkin purée

• 180ml almond milk

• 2 eggs

• 50gr melted butter + extra for frying (or plant-based alternative) 

• 75gr light Muscovado sugar

• 1.5tsp pumpkin spice

• 1tsp vanilla

• 1tsp baking powder

• 1tsp baking soda

• 1/4tsp xanthan gum

• 1/4tsp salt

For the cinnamon sugar swirl (optional):

• 3tbsps pancake batter

• 2tbsps light Muscovado sugar 

• 20gr melted butter (or plant-based alternative)

• 1 tsp cinnamon

Method

For the pancakes, I start by pouring the melted butter into a large bowl. To this, I add the sugar, pumpkin purée, vanilla, and almond milk. I gently whisk the whole mixture until all the ingredients come together. The eggs go in next and the mixture is beaten until it’s smooth and creamy. 

In a separate bowl, I sieve through the flour, baking powder, baking soda, xanthan gum, and salt. Carefully, I add the dry mixture into the wet one and continue to whisk until it’s thick and lump-free. 

Optional: To make the cinnamon sugar swirl, I take 3 tablespoons of the pancake batter and spoon into a separate bowl. To this, I add the melted butter, cinnamon, and sugar and give them a thorough mix. I then transfer the cinnamon sugar batter into a piping bag and set it aside. 

I take a large pan, put it on high heat, and add enough butter to coat the bottom. Once it’s sizzling, I pour in about half a ladle-full of the batter per pancake. I smooth down the top with a spatula, pipe a cinnamon sugar swirl on top (optional), and bring the heat down to a medium flame. I cook the pancakes for 3 minutes,  bring the heat down further, and then carefully flip them over, swirl side down for 2 minutes. I then flip them over once again and cook for another 1 minute, swirl side up. This should create some nice caramelisation on the outside, leaving the pancakes soft and fluffy on the inside. 

This recipe should yield 8-10 beautiful pancakes. I love serving them with a generous drizzle of maple syrup and a sprinkle of pecan nuts. For a creamy yet nutrient-dense alternative, a few tablespoons of vanilla yoghurt will work beautifully, but if it’s an absolutely lush treat that you’re after, why not serve them with a scoop of cream cheese frosting? Dreamy! Personally, I think the best choice is to put the various toppings in the middle of the table and let everyone pick their own. Enjoy!