Sweet And Crumby

Baking, a Love Story


Bait and Switch Delectable Gluten Free Pumpkin Pancakes

I am honest to a fault. Seriously to a fault. I always bring baked goods and then instantly blurt out ANYTHING minuscule that went awry, as if someone slipped truth serum into my coffee. My most recent admission was,..”I got wrapped up in watching re-runs of Chuck and may have left these muffins in a stitch too long.”

The pictures you see here, unfortunately, are from my last year’s post of my AP Flour pumpkin pancakes. My problem was that I kept making my delicious, fabulously soft, not gritty and very fluffy GF pumpkin pancakes and running out of time to take pictures. Life’s a bit of a bumpy ride for the moment at best (more like an unpaved road in a construction zone. See? Honest to a fault).

So here were my options 1)Never, ever give you the recipe for my mind-blowing GF pumpkin pancakes because my life is in shambles right now, and I will never find the time to snap pics or 2)Post the recipe with no pictures. But then no one would even take a second glance…most of us need visual inspiration to actually stop and take a peek,  or 3) Post counterfeit pictures but post my GF recipe so I can fake you into looking at the post but keep you here because the reality is very, very good and so worth the dishonesty.

I, obviously, opted for door number three. I’ve officially done the bait and switch here at Sweet and Crumby and I am totally OK with that because I would really rather provide you with the amazing GF pancake recipe which I have developed and have eaten about 50 times in our rather picky test kitchen of two (myself and my daughter, Zoie).

The win here for you my friends is that if I am a totally honest person, then you can count on the fact that this recipe is yummy and will make you smile from ear to ear. Enjoy!

GF Pumpkin Pancakes

This recipe is an S&C original.
Makes about 8 small pancakes (see photo above for size example)
2 c. GF flour mix (recipe for GF Flour Blend 1 can be found on my GF tab)
1 T. baking powder
1 t. baking soda
1/2 t. salt
5 T. brown sugar (dark is best but light is OK)
1 t. ground cinnamon
1/2 t. ground nutmeg
1/4 t. ground cloves
3/4 c. milk or milk substitute (we use almond milk and it comes out fab!)
4 T. Canola oil
2 large eggs, lightly beaten
2/3 c. cooked pumpkin
1  teaspoon  vanilla extract
optional: 1/2 c. Nice dark chocolate chips (they are dreamy in these) and or
1/2 c. toasted pecans or walnuts sprinkled in pancakes and on top.

For the pancakes:  In a large mixing bowl, whisk together dry ingredients ( gf flour through cloves).

Now is the time to grease your pan so it gets nice and hot.  Put a pat of butter and tablespoon of canola oil on your frying pan or griddle.  Turn your stove on to medium heat.  Use a rubber spatula or wooden spoon to move around the butter and oil so it greases the whole pan.

In a separate mixing bowl, combine milk, canola oil and eggs.  Beat together so it is well combined.  Add the liquid mixture, the pumpkin and vanilla to the flour mixture bowl and beat with a whisk. Beat well! I can’t emphasize this enough…with GF batters, they DO NOT FORM GLUTEN so you can and should beat vigorously to reduce graininess.  If your batter is too thick to drop onto griddle, then add 1-2 more tablespoons of milk until it is the consistency for ladling.

To test your griddle for readiness…drop a little water onto the pan.  If it sizzles, you are ready to go. Make sure your stove is set to a medium temperature.  Too high and they’ll burn…too low and they won’t cook through.

Ladle pancake batter on to pan.  Flip pancakes only when you see a few bubbles on the uncooked side, or use your spatula to take a little peek at the cooked side.  You want them to be a nice golden brown.

Maple Cream Cheese Dipping Sauce
4 0z cream cheese
1/4 c. butter softened
2 T. real maple syrup
1/2 c. SIFTED powdered sugar
1 T. milk if you need to thin it out

To make the sauce: In a mixing bowl of  a stand mixer or use hand beaters, beat together cream cheese, butter, maple syrup and sifted powdered sugar.  Beat on medium to high so that it is smooth and creamy.  Add a tablespoon of milk if you need to thin it out.  Serve it on the side, sprinkled with a pinch of nutmeg and chopped toasted pecans on top for garnish.


A Parade of Easter Sweets

Whether you have big plans, little plans or no plans, you can whip up one of these spring-y sweets to help celebrate the day. I have rated these recipes based on difficulty and time needed so you can choose the one that fits into your life.

Braided Bread Stuffed with Lemon Curd. This soft, delicate, flaky filled bread is so tangy and sweet. It is really a perfectly beautiful bread to BRING to a brunch, one that you are not hosting and you are only responsible for ONE THING. Because this one is a solid 9/10  in difficulty level (maybe a 10…let’s not mince words) and is totally worth it if you have the time and energy.

Braided Sweet Bread

Continue reading


Stumble Out of Bed Chocolate Chip Espresso Muffins {GF and AP Versions}

Do you have one eye open most mornings, trip over the dog as you shuffle to the kitchen and barely pour your waiting pre-programmed cup of coffee into your mug? Or, if you are like one of my best friends, she can’t even get that far into her morning without a pinch hitter. Her hubby brings her a first cup of the day in bed before she can even attempt to face her day. Yeah, there are men like that, or at least men who are smart enough to know what’s good for them. ;)


Continue reading


A Tale of Two Irish Soda Breads (GF and AP Flour versions)

“Challenge Accepted!”, in true Barney style, was my answer when my mom asked me to bring a GF version of my semi-famous Irish Soda Bread to her St. Patrick’s Day Themed Sunday Dinner last night.


Continue reading


These Lavender Scones Were Brought to You By Being Totally Prepared for an EBS (Emergency Baking Situation)

These pictures are lascivious. I know. How could I photograph these irresistible sweet and floral lavender scones with the blue Pacific peeking from behind and not invite you to stay? It seems rather rude to taunt you like this, but I was never in the running for the Ms. Manners’ title anyway so I am not terribly concerned.

Continue reading


Start Valentine’s Day on a High Note With Red Velvet Pancakes

Can you think of a better way to start your Valentine’s Day morning than with rich, soft, chocolaty Red Velvet Pancakes?!  I can’t either.  They even get served with a luscious, cream cheese dipping sauce.  Pretty sweet, right?— pun totally intended…that’s just how I roll.

Continue reading


Striving for Mediocrity and My Low-Cal/Low-Fat Heavenly Apple Blueberry Muffins

For those of you who have been around these parts for awhile, I am sorry for another repost, but it is apropos, delicious, healthy, and I don’t have a new post so there you have it.

Resolutions, most of us make them at this time of year and most of us have sadly thrown in the towel in about 3.2 weeks; I have read that stat somewhere but I don’t remember where.  So to help you at least start out on the right foot, I offer you these very healthy, super duper soft and  lightly spiced cardamom and cinnamon, apple-blueberry muffins.

Continue reading


Get every new post delivered to your Inbox.

Join 7,660 other followers