Our healthy pumpkin pancake recipe is a healthy pancake recipe kids love! Made with canned pumpkin, almond extract, and pumpkin pie seasoning, these are a fall staple. Learn how to make pumpkin spice pancakes that have a big flavor with few ingredients. Gluten-free.
Whisk the wet ingredients. In a medium-sized bowl, whisk the milk, pumpkin puree, egg, oil, sugar, and almond extract to combine.
1 ½ cup milk, 1/2 cup canned pumpkin puree, 1 egg, 2 tablespoons vegetable oil, 2 tablespoons brown sugar, 1 teaspoon almond extract, or vanilla extract
Whisk the dry ingredients. In a medium-sized bowl whisk together the flour, baking powder, baking soda, pumpkin pie seasoning, cinnamon, and salt.
1 ½ cup all-purpose gluten-free flour, 1 1/2 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon pumpkin pie seasoning, 1 teaspoon cinnamon, ½ teaspoon salt
Add dry ingredients. To the dry ingredients to the wet ingredients.
Fold together the ingredients. Stir until moistened, but don’t over-blend, because this will make your pancakes tough. It’s ok if there are some lumps.
Preheat griddle. Preheat a griddle to 350 degrees, or heat a large nonstick skillet over medium heat.
⭐️ Cook. Using a ¼ cup measuring cup, scoop pancake batter and pour onto hot griddle or skillet. Cook the pancakes for about 1 ½ to two minutes per side. You’ll know when to flip the pancakes when the edges start to get a little cooked and the center of the pancake batter is bubbly. Serve with syrup.
Warmed maple syrup
Notes
CCK Features both Gluten-Free Guidance and Kids Cooking Instructions: If you're new to eating gluten-free we understand it's overwhelming trying to figure out which foods may contain gluten and which ones don't. All of our gluten-free recipes marked with this symbol ✅ represent foods that need to be checked for gluten or cross-contamination.The ⭐️ symbol in the recipe below denotes the steps in which kid cooks may need a helper (depending on age). If there is no ⭐️ symbol, that step (or recipe) doesn't require a helper.