Gluten-Free Pumpkin Pancakes

Make the batter:

1. In a bowl, combine the flour, brown sugar, baking powder, salt and pumpkin pie spice and stir to combine.
2. In another bowl, combine the milk, pumpkin puree, egg, and butter. Mix until the egg is fully incorporated and the mixture is smooth.
3. Add the wet ingredients to the dry ingredients and combine the batter, incorporating the ingredients from the outside of the bowl in, stopping once they're just combined.

Wait 5 minutes:

1. Wait for the gluten-free flour to absorb the liquid and set. Check the batter consistency or cook one test pancake. If needed, add 1 to 2 tablespoons of additional liquid or gluten-free flour until the batter consistency is good. Watch the video in this recipe post.

Cook the pancakes:

1. Heat a griddle or a large non-stick pan over medium-high heat. Once hot, grease the griddle or pan with butter or oil. Pour or scoop ¼ cup of batter for each pancake. Cook them for about 2 minutes, making sure to wait until bubbles form and edges are defined before flipping them over. Cook them for one more minute on the other side. Remove them from the hot surface onto a plate and repeat the process with the remaining pancake batter.

Serve:

1. Stack them high, add butter, and maple syrup.

Storage:

1. Refrigerate leftover pancakes for up to 3 days or freeze them. See freezing tip in the notes.