Pumpkin Spice and everything nice is what these pancakes are all about! This recipe makes a single serving of pancakes, great for when the pancake craving strikes and you don’t feel like making an entire batch.
It’s October and the season for everything, and I mean E-V-E-R-Y-T-H-I-N-G pumpkin spice. If you’re like me, you’re loving it! And what better way to start your day than with these gluten-free Pumpkin Spice Pancakes.
Sometimes you crave pancakes when you’re the only one home. At least I do, I might be the only one, but I’m thinking not. I know you do too!
Well, if you’re anything like me, I hate to whip up an entire batch of pancakes when it’s only me. So I’ve been making single serve pancakes from Jo and Sue for those times when lone pancake cravings strike.
And with it being October, I thought I would bring a little pumpkin spice to my pancakes.
Not only are these GF Pumpkin Spice Pancakes packed full of real pumpkin, but I also added protein powder.
This recipe is for a basic pumpkin spice pancake (although there’s nothing basic about ’em!), but you can always add in 2 to 4 tablespoons of chocolate chips, cinnamon chips, nuts, or raisins if you like.
Just between you and me, I love them with butterscotch chips! Yes!
I don’t even eat them with syrup, they’re just that good!
This recipe makes about three pancakes, depending how large or small you make them, which is great for one serving. If you want to make them for two, just double the recipe.
I also used a gluten-free flour, but you can use an all-purpose flour for this recipe too. Same goes for the buttermilk, you can use any type of milk you prefer.
The reason I love buttermilk for my pancakes is because it makes them fluffier. Tried and tested by yours truly.
It’s tough being a foodie sometimes, but someone’s gotta put in all the hard work.
Gluten-free Pumpkin Spice Pancakes for One are a great way to start any day of the week. Makes 3 fluffy pancakes.
- 1/3 cup gluten-free flour
- 4 heaping Tablespoons vanilla protein powder
- 2 teaspoons ground flaxseed
- 1/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon pumpkin pie spice
- 3 to 4 dashes cinnamon
- dash of sea salt
- 1 large egg
- 8 Tablespoons pure pumpkin puree
- 1/4 cup + 1 Tablespoon buttermilk
- 1 teaspoon sunflower oil
- 1/2 teaspoon vanilla extract
- Add dry ingredients into a small bowl. Whisk together with a fork. Set aside.
- Add egg, pumpkin, buttermilk, oil, and vanilla into food processor or blender. Pulse until blended.
- Scoop in dry ingredients.
- Pulse until all ingredients are combined.
- In a large skillet, add about 1/2 Tablespoon of oil.
- Place over medium heat and warm pan before adding pancake mix.
- Once pan is warm, pour about 1/3 cup into pan, spreading batter into a circle with a spatula. You can add more or less batter, depending how large you want your pancakes.
- Cook until small bubbles appear on surface or for about 1 to 2 minutes. The first pancake usually takes a little longer than the last because the pan is not as hot. So your last pancake might only take 30 seconds before flipping over.
- Flip pancake over with a flat spatula and continue to cook until golden brown.
- Repeat until all batter is gone.
- Can serve with butter, maple syrup, drizzle of honey, bananas, or maple whipped cream.
- Maple Whipped Cream recipe is found at the bottom of my post for Chai Tea Pumpkin Pie.
As always, if you do make these Pumpkin Spice Pancakes, please leave a comment below, or share it with me by tweeting me @sweetspicymonky, or tagging your Instagram with @sweetandspicymonkey, so I can see all the pumpkin goodness you create in the morning. Happy Eating!
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