I received the blog Living Lou
and loved the variety of recipes to choose from. When looking for a recipe I like to try and find a "best of " post. Sometimes it is fun to see what the author's favorites are, because a lot of time they are very different than the most popular recipes. I was happy to see there was just such a post. After looking at the different recipes, I decided that the Pumpkin Pancakes sounded delicious. I knew I would have to make a few changed, but the recipe was easy to adapt to be gluten free. I used a gluten free pancake mix, decreased the baking powder because of the mix, and doubled the milk (it seems that gluten free batter is thicker). Lou has many other delicious looking recipes (I was almost sold on these Whole Wheat Pumpkin Muffins!)
I loved the pumpkin flavor in these pancakes! They reminded me of a pumpkin bread and got me in the mood for fall. I let mine get a little dark on the edges mainly because I like the little extra crispiness of the well done edges on pancakes and waffles. Ron is not as crazy about pumpkin, but still enjoyed the fall flavors. Who said it was ever too early for pumpkin!!
1 1/2 cup Gluten Free Pancake Mix (We use Bisquick)
3 Tbl brown sugar
1 tsp baking powder
1/4 tsp salt
2 tsp pumpkin pie spice
1/4 tsp cinnamon
2 cup milk
3/4 cup pumpkin puree
3 tbsp melted butter + butter for frying
In a large bowl, combine dry ingredients.
In a medium bowl whisk together wet ingredients.
Create a well in the center of the dry ingredients and pour the wet ingredients into the well. Whisk until combined.
Melt butter over medium-low heat in a skillet. Using a ladle, ladle the batter into the pan (about 1/4 - 1/3 cup at a time). You can use the bottom of the ladle to spread the batter if necessary. Cook for 2-3 minutes or until you see bubbles form in the center of the pancake. Flip and cook for another 2-3 minutes or until fully cooked.
Serve with maple syrup and butter.