GLUTEN-FREE PUMPKIN SOUR CREAM PANCAKES

Gluten-free or otherwise, I much prefer these fluffy, pancake house–style pancakes to the old-school version made with white flour. Impossibly burnished on the outside, tender on the inside, they’re tasty enough to eat plain thanks to the belle of the ball—pumpkin—lending its trademark earthy sweetness and breathtaking sunset-orange hue. If you enjoy your pancakes with maple syrup, as I usually do, I like to keep it on the side with these and dunk each piece—it’s messy and greedy and the perfect way to enjoy a pancake that feels this special.

To reheat leftovers (in the unlikely event you have some), pop them in the toaster for a fresh-from-the-pan crispiness at the speed of light. And yes, this means pancakes on a workday.

Makes 6–8 large pancakes

1¾ cups oat flour (purchase or make by blending 2 cups quick-cooking rolled oats in a blender or food processor until a fine flour forms)

2 tablespoons coconut sugar or evaporated cane sugar

2 teaspoons baking powder

½ teaspoon pumpkin spice (see page 247) or ground cinnamon

¼ teaspoon salt

1 cup milk of choice

½ cup pumpkin purée

¼ cup full-fat sour cream, plus more for serving

1 large egg

oil or unsalted butter, for cooking

Preheat oven to 200ºF. Line a large-rimmed baking sheet with parchment paper.

In a large bowl, combine flour, sugar, baking powder, pumpkin spice or cinnamon, and salt. In a medium bowl, whisk together milk, pumpkin, sour cream, and egg; add to flour mixture and whisk together.

Preheat a large nonstick skillet or nonstick griddle pan to medium. Add a thin layer of oil or butter. Ladle pancake batter into pan; cook for 2 to 3 minutes per side. Transfer to prepared baking sheet and keep warm in oven until ready to serve. Repeat with remaining batter, adding a thin layer of oil or butter with each batch for cooking. Serve warm with additional sour cream and maple syrup.

NOTES

Before flipping, add a few blueberries, chocolate chips, dried cranberries, banana slices, or walnut pieces, if you like.