Saturday, November 13, 2010

White Chocolate and Pumpkin Pancakes

If necessity is the mother of invention, the best recipes follow a similar rule. My best recipes come from experimenting with what is in the house and severely altering an idea I found elsewhere. This recipe, for example, came from a recipe for (not gf) pumpkin spice pancakes that my friends mom used to make with Bisquick. I know they now make a GF Bisquick but to be honest, I have never liked pancakes made with it. It's a biscuit thing to me, savory not sweet. We aren't big pancake fans in this house, but I was in the mood for experimentation. I wish I had my camera so I could show you these now.....

Gluten Free flours, as I've said, work differently so they frequently need a little more liquid than a non gf recipe. When my batter was a little too thick I added what I had. White Chocolate creamer. It was one of the best things I have ever done. I think I will make pancakes more often now!

White Chocolate and Pumpkin Pancakes

Dry ingredients
  • 2 1/3 cups All purpose GF flour
  • 3 Tblsp sugar
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1/3 tsp cinnamon
  • 1/3 tsp nutmeg
  • 1/4 tsp ginger

Wet ingredients
  • 2 eggs
  • 1 1/2 cups milk
  • 1/2 cup vegetable oil
  • 1/2 cup White chocolate creamer
  • 1/3 cup canned pumpkin
  • butter for greasing the griddle

Mix dry ingredients well in a large bowl
Whisk together wet ingredients in a small bowl ( I use a 4 cup measuring bowl for liquids..I can measure and stir in one bowl. Less dishes is always a plus. I hate dishes ).
Mix wet ingredients into dry ingredients just until moistened. DO NOT overmix. Lumps are a good thing.
Cook on an electric griddle, greased and set to 325ish, flipping when bubbles appear on top.

Serve and enjoy! delectable. mmmmm.....


  1. This sounds really good, but do you have a recipe that is not gluten free?

  2. Cala,

    Since we can't eat food that isn't gluten free, I don't make things that aren't but you can replace the flour in this with regular all purpose flour just fine. I would reduce the milk by 1/2 cup and the vegetable oil by 1/4 cup. It should work fine.