Vickys Pumpkin Pancakes with Cinnamon Crumble Toppi

Name: Vickys Pumpkin Pancakes with Cinnamon Crumble Topping
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 165 grams gluten-free flour mix*; 2 tbsp brown sugar; 2 tsp baking powder; 1 1/2 tsp pumpkin pie spice - see my posted recipe if needed; 1/4 tsp salt; 260 ml light coconut milk; 140 grams pumpkin puree - the canned stuff is perfect; 4 tbsp oil; 1 tsp vanilla extract; 35 grams gluten-free flour mix*; 35 grams brown sugar; 1/2 tsp cinnamon; 2 tbsp sunflower spread / butter

Servings: persons

165 grams gluten-free flour mix*
2 tbsp brown sugar
2 tsp baking powder
1 1/2 tsp pumpkin pie spice - see my posted recipe if needed
1/4 tsp salt
260 ml light coconut milk
140 grams pumpkin puree - the canned stuff is perfect
4 tbsp oil
1 tsp vanilla extract
35 grams gluten-free flour mix*
35 grams brown sugar
1/2 tsp cinnamon
2 tbsp sunflower spread / butter

1
* My flour mix is 120g cornstarch, 40g sweet rice flour and 40g white sorghum flour
2
Put the topping ingredients in a bowl and rub between your fingertips to form crumbs.
3
Set aside
4
Whisk the wet pancake ingredients together then add to the dry ingredients.
5
Mix until just combined
6
Heat a frying pan on medium-low and spray lightly with oil
7
Pour some pancake batter into the pan and cook until bubbles form and pop on the surface and the edges start to dry
8
Gently flip over and top generously with some cinnamon crumb mixture.
9
Cook until the underside is golden and the crumb topping starts to firm up and get crunchy
10
Repeat until the batter & crumb topping is all gone.
11
You should get 8 pancakes from the batter.
12
You can make the topping crisper by putting the pancakes under the grill for a minute
13
Serve with some syrup or butter

467

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 165 grams gluten-free flour mix*, 2 tbsp brown sugar, 2 tsp baking powder, 1 1/2 tsp pumpkin pie spice - see my posted recipe if needed, and more.

Yes, Vickys Pumpkin Pancakes with Cinnamon Crumble Topping falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Vickys Pumpkin Pancakes with Cinnamon Crumble Topping

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions