Around the Healthy Heddleston household, we are not ones to go crazy over pumpkin just because it’s fall. However, that doesn’t mean we don’t enjoy a yummy pumpkin dish from time to time. We were in the mood for pumpkin recently, but didn’t want to feel obligated to eat an entire pan of muffins or cookies, so pancakes sounded like the perfect compromise!
With the nice pumpkin flavor, these pancakes don’t require any topping at all. However, you’re welcome to get creative with the toppings! Also, we made half the batter one more and half the batter two days later. The batter keeps nicely in the refrigerator and the pancake quality didn’t suffer at all.
Gluten-Free Pumpkin Chocolate Chip Pancakes
Prep Time: 10 minutes
Cook Time: 8 minutes
Keywords: dry heat breakfast gluten-free pumpkin Halloween Thanksgiving fall
Ingredients (8-12 pancakes)
- 8 tablespoons pumpkin puree
- 2 tablespoons agave
- 1 egg
- 1 cup evaporated milk
- 1 teaspoon cinnamon
- 2 teaspoon baking powder
- 1 1/4 cup gluten-free Bisquik
- Couple sprinkles of chocolate chips
Mix together pumpkin puree, agave, egg, and milk.
Stir in cinnamon, baking powder, and Bisquik.
Spray your griddle with cooking spray.
Turn griddle to medium heat and allow it to warm up.
Drop spoonfuls of batter onto griddle (mine makes 4 pancakes at a time). Flat the spoonfuls with your spoon.
Sprinkle a few chocolate chips (if desired) on pancake now.
Cook for 3-4 minutes before flipping.
Cook second side for 3-4 minutes as well or until thoroughly cooked.
Top with syrup, butter, honey, or nothing at all! The pancake flavor is great and doesn’t need to be overwhelmed with anything else.
Do you go crazy with the pumpkin flavor in the fall? Or does just a little bit go along way for you?