Pumpkin Pancakes (Gluten Free)

To make the squash puree needed in this recipe, wash and halve any type of hard squash you want to use. Remove the seeds and pulp. Spread a little oil on each surface of the squash (I use olive, grapeseed or safflower oil). Roast in a preheated 400ºF oven until the squash is soft (until a fork can easily puncture the skin and pulp without resistance). Remove from oven and allow to cool a bit before scraping out the pulp. I like to roast a lot of squash at a time and either whip up a batch of squash muffins or freeze what I don’t use for future use.

Adapted from House of Brinson (www.houseofbrinson.com)



Dry ingredients:

  • 1 1/4 cup gluten-free flour (such as Pamela’s or King Arthur brand)
  • 1 tablespoon sugar
  • 1 teaspoon baking powder (if you are using Pamela’s, which already includes some leavening; if you are using wheat flour or a gluten-free flour without leavening, increase baking powder to 2 teaspoons.)
  • 3/4 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/2 teaspoon salt
  • 1/8 teaspoon nutmeg
  • 1/8 teaspoon cloves


Wet ingredients:

  • 1 cup unsweetened almond milk (or regular milk, if you prefer)
  • 3/4 cup pumpkin or other squash puree
  • 2 tablespoons oil (I use grapeseed or safflower)
  • 1 egg
  • oil or butter for frying




  1. Whisk the dry ingredients in a large bowl. Combine the wet ingredients in a smaller bowl. Add the wet ingredients to the dry ingredients. Your batter may be thick, depending on the density of your squash. Thin the batter with a little almond milk if you like a thinner pancake.
  2. Heat a skillet to medium low and add some oil (or butter if you prefer). Pour a quarter cup for each pancake. When you see bubbles appear on the top of the batter, flip the pancake. Check a few until you get a feel for when they are fully cooked. Serve with your favorite maple syrup!

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