Gluten-Free Pumpkin Spice Pancake Stack 🎃 – Fluffy, Festive Start to Thanksgiving!
Fluffy gluten-free breakfast perfect for fall mornings - make it Thanksgiving morning's highlight!
Start your Thanksgiving feast with this vibrant gluten-free pancake stack! Made with almond flour and real pumpkin, these fluffy pancakes burst with warm spices and maple sweetness. Gluten-sensitive guests will adore them, and the festive look will make your breakfast table shine. Top with whipped cream and toasted seeds for a complete holiday treat.
Ingredients
- 3 cups almond flour (blended)
- 1/2 cup pumpkin puree (not pie filling)
- 1 tbsp baking powder
- 2 tsp ground cinnamon
- 1 tsp nutmeg
- 1/2 tsp allspice
- 1/4 tsp ginger powder
- 3 large eggs
- 1 cup milk (dairy or almond)
- 1 tsp vanilla extract
- 1 cup maple syrup (for topping)
- Pinch of salt
- Sprigs of fresh cinnamon sticks for garnish
- Whipped cream for topping
- Toasted pumpkin seeds (pepitas) for crunch
Instructions
- Step 1: In a large bowl, whisk together almond flour, baking powder, cinnamon, nutmeg, allspice, ginger, and salt.
- Step 2: In another bowl, beat eggs. Add milk, vanilla, and pumpkin puree. Stir until smooth.
- Step 3: Gently fold wet ingredients into dry ingredients bowl. Do not overmix - lumps are okay.
- Step 4: Heat non-stick griddle to 350°F (175°C). Pour ~1/4 cup batter for each 4-inch pancake.
- Step 5: Cook until bubbles form on surface, 2-3 minutes. Flip and cook 1-2 minutes more.
- Step 6: Stack warm pancakes on plate. Drizzle with maple syrup, top with whipped cream and toasted pumpkin seeds.
These pancakes achieve perfect gluten-free texture by balancing almond flour's density with leavening agents. The spices create an autumnal aroma that'll transport your kitchen to a cozy pumpkin patch. Top with edible flower petals or mini cinnamon sticks for extra festive flair!
Why This Recipe Works
⏰ Quick & Easy
No special equipment needed - just a griddle and 20 minutes from batter to breakfast.
💰 Budget-Friendly
Uses pantry staples with a fall twist - pumpkin and spices can often be picked up in bulk seasonal sales.
👥 Family & Guest Friendly
Gluten-free and naturally paleo-friendly. Toppings can be adjusted for kids (skip cinnamon sticks) or adults (add bourbon-infused syrup).
🌟 Festive Visual
Golden-orange color and cinnamon garnishes create an Instagram-worthy Thanksgiving table spread.
Gluten-Free Pumpkin Spice Pancake Stack
Festive fall breakfast recipe perfect for holiday mornings and gluten-free diets
🛒 Ingredients
- - 3 cups almond flour
- - 1/2 cup pumpkin puree [Repeat for remaining ingredients]
👨🍳 Instructions
Mix Dry Ingredients: In large bowl whisk almond flour, baking powder, spices, and salt
💡 Use a whisk to aerate dry ingredients
Nutrition (per serving):
Ingredient Notes & Substitutions
Almond Flour
Provides gluten-free texture while keeping protein-rich flavor.
Sub: Blanched almond flour only - avoid coarse varieties for tender results
Pro Tips for Perfect Pancakes
🔥 Cooking Temperature
Test with water droplets - griddle should sizzle but not smoke.
Variations & Customizations
Chocolate Chippers
Fold dark chocolate chips into batter for decadent twist
Serving Suggestions & Pairings
🍽️ Best Served With:
- Mini cinnamon rolls and spiced apple cider for Thanksgiving spread
- Smoked salmon & cream cheese bagels for protein-rich combo
- Buttery scones for British twist on classic pancakes
🍷 Drink Pairings:
Hot chocolate with caramel drizzle or spiced apple cider in mugs
Make-Ahead Instructions & Storage
Make-Ahead Tips
Prepare batter the night before - let rest 5 minutes before cooking
Troubleshooting & Common Questions
Q: Batter is too runny?
A: Add more almond flour 1 tbsp at a time until correct consistency
Final Thoughts
Make your Thanksgiving breakfast memorable with this gluten-free stack! The warm spices and fluffy texture will satisfy everyone while keeping dietary restrictions in check. Don't forget to serve with a cinnamon stick garnish for that extra festive touch.
For Pinterest visibility, sequence this as your first Thanksgiving pin followed by complementary side dishes and finishing with a pumpkin pie.
