Gluten Free  Pumpkin Pancakes

Can I Use Butternut Squash?

Yes, if you can’t find pumpkin puree or want to make your own, you can certainly use butternut squash puree instead of pumpkin. The pancakes will be just as tasty!

Separate the Eggs

Separate the egg yolks and whites between two mixing bowls. Add sugar to the yolks and beat with an electric mixer until uniformly blended.

Mix Ingredients

Add the pumpkin puree and continue to mix on low until you have a smooth mixture. Add the melted butter and oil and blend until combined. Finally, mix in the milk.

Mix the Dry Ingredients

In a separate bowl, combine the flour and baking powder. Add the dry ingredients to the pumpkin mixture and stir until just combined.

Add Remaining Ingredients

Add the oats, cinnamon, salt, nutmeg, and vanilla to the pancake batter and mix to combine. Let the batter sit for 10 minutes.

Beat the Egg Whites

Beat the egg whites with clean beaters until soft peaks form like meringue. Slowly add the egg whites to the pancake batter, gently folding them in with a rubber spatula.

Cook the Pancakes

Heat a skillet or griddle over medium heat. When the surface is hot, add 1/4 cup scoops of pancake batter to the pan.

Cook the Pancakes

When the pancake releases from the pan, use a spatula to flip it and cook until the other side is golden and set.

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