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Shop Jovial Gluten Free & Einkorn Products

Pumpkin Pancakes, Einkorn or Gluten Free

einkorn pumpkin pancakes

We love everything about these Pumpkin Pancakes! We’ve got down the perfect ratio of pumpkin to spice, and these add-ins make the classic buttermilk pancake feel more warming and wholesome. Tested for all jovial flours, you can make these with either einkorn or gluten free. We hope this new recipe will be one that your family turns to for years to come!

Recipe Notes:

  • The added pumpkin will cause the pancakes to brown a little faster, but it will also make the batter a little heavier, so wait the full 3 minutes before flipping.
  • This recipe makes 12 large pancakes, but the ingredients can be halved. You can keep cooked pancakes in the refrigerator for up to 3 days, and warm them up in the toaster.
  • Natural buttermilk is our preferred liquid, but you can substitute with a 50/50 mixture of plain yogurt and milk, or a non-dairy milk of choice. If only have milk, add ½ teaspoon of apple cider vinegar to activate the baking soda, or brown sugar instead of regular sugar.
  • The batter has to be thick, or pumpkin pancakes will cook up gooey in the middle, so try not to thin out the batter. You’ll be spooning the batter into the skillet, not pouring it.

 jovial foods pumpkin pancakes

Einkorn Pumpkin Pancakes

Makes 12 pancakes

Ingredients

  • 2 cups (240 g) jovial All-Purpose Einkorn Flour or 2 ¼ cup (216 g) jovial Whole Wheat Einkorn Flour
  • 3 tablespoons sugar
  • 2¼ teaspoons baking powder
  • ½ teaspoon salt
  • ¼ teaspoon baking soda
  • 1 teaspoon cinnamon
  • ½ teaspoon ginger
  • ¼ teaspoon nutmeg
  • 2 large eggs
  • 1¾ (420 g) cups buttermilk
  • 1 cup (225 g) pumpkin puree
  • 3 tablespoons melted butter, plus more for cooking the pancakes

Instructions

  1. In a medium bowl, sift together the flour, sugar, baking powder, salt, baking soda, cinnamon, ginger, and nutmeg.
  2. Whisk together the eggs, buttermilk, pumpkin, and melted butter in a large bowl.
  3. Add the flour mixture to the wet mixture, and whisk briefly but vigorously until the batter is smooth. 
  4. Heat a skillet or cast-iron griddle to medium-low heat and grease lightly with butter. Scoop one ½ cup of batter onto the griddle at a time. Cook for 3 minutes until the edges are dry and bubbles start to form. Flip the pancake and cook for another 2 to 3 minutes, or until cooked through.
  5. Transfer the cooked pancakes to a plate and repeat with remaining pancakes. Serve warm with maple syrup.

jovial pumpkin pancakes

 

Gluten Free Pumpkin Pancakes

Makes 12 pancakes

Ingredients

 

Instructions

  1. In a medium bowl, sift together the flour, sugar, baking powder, salt, baking soda, cinnamon, ginger, and nutmeg.
  2. Whisk together the eggs, buttermilk, pumpkin, and melted butter in a large bowl.
  3. Add the flour mixture to the wet mixture, and whisk briefly but vigorously until the batter is smooth. 
  4. Heat a skillet or cast-iron griddle to medium-low heat and grease lightly with butter. Scoop ½ cup -of batter onto the griddle at a time. Cook for 3 minutes until the edges are dry and bubbles start to form. Flip the pancake and cook for another 2 to 3 minutes, or until cooked through.
  5. Transfer the cooked pancakes to a plate and repeat with remaining pancakes. Serve warm with maple syrup.

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