What does egg do in pancakes?

Since these are gluten free pancakes they lack the structure that gluten would provide. Adding eggs to the recipe lets the pancakes rise and get fluffy. Without eggs the pancakes may be dry and the batter more like a biscuit dough. Some try adding more oil, but the oil won't help the batter rise while you're cooking the pancakes and you will end up with flat pancakes. You can use ¼ cup of applesauce for each egg omitted but you will also need to add ½ teaspoon of baking powder so your pancakes will rise and get fluffy.

Why do you use buttermilk in pancakes?

The acid in buttermilk reacts with the baking soda and will add air bubbles and more fluffiness to your pancakes. Buttermilk pancakes will have a moist and fluffy texture. If you don't have buttermilk you can make it by adding one tablespoon of lemon juice or white vinegar to one cup of 2% milk. The lemon or vinegar adds the acid to the milk and will react to the baking soda.

Can I freeze these pancakes and reheat them?

Yes. Let them cool completely, then freeze in a single layer on a baking sheet before transferring to a freezer safe bag. Reheat straight from frozen in the toaster, oven, or microwave for a quick breakfast any morning.

Gluten Free Pumpkin Spice Pancakes

Name: Gluten Free Pumpkin Spice Pancakes
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Cuisine: American
Ingredients: 2 cups Gluten Free Flour; 2 tsp. Baking Powder; 1/2 tsp. Baking Soda; 2 tsp. Pumpkin Pie Spice; 1 tsp. Ground Cinnamon; 1/2 tsp. Sea Salt; 1/4 cup Brown Sugar; 1/4 cup Pure Maple Syrup; 3 large Eggs; 1 cup Buttermilk; 1 cup Milk; 1 cup Pumpkin Puree; 4 Tbsp. Unsalted Butter, melted

Description

These gluten free pumpkin spice pancakes are soft, fluffy, and full of warm fall flavor. Made with buttermilk, maple syrup, and real pumpkin puree, they come together in just 15 minutes. Serve them for a cozy breakfast, brunch, or even breakfast for dinner.

Ingredients

Scale

2 cups Gluten Free Flour
2 tsp. Baking Powder
1/2 tsp. Baking Soda
2 tsp. Pumpkin Pie Spice
1 tsp. Ground Cinnamon
1/2 tsp. Sea Salt
1/4 cup Brown Sugar
1/4 cup Pure Maple Syrup
3 large Eggs
1 cup Buttermilk
1 cup Milk
1 cup Pumpkin Puree
4 Tbsp. Unsalted Butter, melted

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Instructions

In a mixing bowl whisk together the gluten free flour, baking powder, baking soda, pumpkin pie spice, cinnamon, sea salt and brown sugar.

Add the maple syrup, eggs, buttermilk, milk, pumpkin puree and melted butter. Whisk by hand or blend together with a hand held mixer.

Pour about ½ cup of batter at a time into your hot, oiled frying pan. Once the pancake starts to bubble flip them and cook the other side until both sides are light brown and the center of the pancake is done.

Serve hot with maple syrup and butter.

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Prep Time: 10 minutes
Cook Time: 5 minutes
Category: Breakfast
Method: Frying
Cuisine: American