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 Posts of Pumpkins Past {Dessert Edition!}

Hi All,

With Fall upon us, it’s definitely time to pull out the deliciously spicy pumpkin recipes. I hope you enjoy this parade of my favorites!

Try these Pumpkin Whoopie Pies stuffed with Cream Cheese Butter Cream frosting…

Pumpkin Whoppie Pies

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A Parade of Posts of Pumpkins Past {Breakfast Edition}

Until I run out of past posts of pumpkin, I will be featuring a Pumpkin Parade on Thursdays. Today’s Parade features Breakfast in all its Pumpkin Glory.


Personally, I think you need to go all out and make these oh-so-soft-and-fluffy Pumpkin Pancakes with Cream Cheese Dipping Sauce (aka frosting for breakfast)…I guarantee everyone in your household will be singing your praises when they bite into a stack of these babies.

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Soft and Fluffy Pumpkin Whoopie Pies with Maple Buttercream

If you are afraid to try something new with pumpkin for the sheer and utter fear that you will soon be addicted to yet one more pumpkin recipe, then run now while you still can.  This recipe for these soft and fluffy pumpkin whoopie pies might totally take the cake (pun obviously intended), may be the big pumpkin Kahuna, and will in one bite convince you that perhaps pumpkin is the new chocolate!

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A Sweet Escape {Pumpkin Mousse and Ginger Snap w/Bourbon Parfaits}

Escapism. Everyone needs it now and then. A time and place to let go of what’s on your mind and just be in the moment. For a lot of people, it’s running…that feeling of being “in the zone”, for others it’s a hot bath and wine.  For me it’s baking. And when Friday rolled around, I knew I needed to get cooking so I broke out a can of  pumpkin puree and began my escape.

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Take a Walk on the Wild Side with a Pumpkin Apple Crumb Cake

I am not confused. It is not fall here nor most likely where you are either which is especially apparent if you are under five feet of snow. But who says that pumpkin anything must be reserved for Fall? We don’t reserve wonderful things like chocolate nor vanilla beans for one season. Yes, the argument perhaps is that pumpkins are not growing right now, and ideally we should use ingredients that grow locally and are fresh, but sometimes we just may happen to have a left over can (or 10…I stockpile) of organic pumpkin puree that needs to be used.

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