Gluten-free Pumpkin Pancakes

Gluten-free pumpkin pancakes

To say that these are the best gluten-free pancakes I’ve ever had would be selling this stack short. I hesitate to ever make claims that something is “the best,” because taste is so subjective after all. But these (in my opinion) have to be right up there with the best pancakes I’ve ever eaten, gluten-free or not.

Gluten-free pumpkin pancakes Gluten-free pumpkin pancakes

I made these the other day for Jack and my mom (who is in town visiting right now). After we tasted, my mom said “what’s that special flour you used? I’ll have to get some of that.”

“That flour” I used is Pamela’s Baking & Pancake Mix. I originally started using their flours because all of my gluten-free friends had recommended it to me. This baking mix worked perfectly in these muffins, but I have to say – pancakes with it really take the cake.

  Gluten-free pumpkin pancakes

The way I feel about gluten-free baking is that it’s easier to buy one great mix than to try to combine 4 (or more!) types of flour. The folks at Pamela’s have worked out all of the ratios for you, which I promise will save you failures, frustration, and the overall unpleasant-ness of eating gritty-falling-apart baked goods. These pancakes are not only cohesive, but also light, fluffy, moist and, delightfully pumpkin-y.

Gluten-free pumpkin pancakes

 

gluten free pumpkin pancakes

 
Author:
Serves: makes about 10-12 4-inch pancakes
Ingredients
  • 1.5 cup Pamela’s Baking & Pancake Mix
  • 1 teaspoon cinnamon
  • ½ cup canned pumpkin
  • 1 cup almond milk, at room temp
  • 1 large egg
  • 2 tablespoons melted coconut oil (plus a little more for the pan)
  • 2 T cane sugar
for serving:
  • butter (optional)
  • maple syrup
Instructions
  1. In a medium bowl, mix together the Pamela's Baking Mix and the cinnamon.
  2. In a smaller bowl, whisk together the pumpkin, almond milk, egg, coconut oil and sugar until smooth and well combined.
  3. Pour the wet ingredients into the dry ingredients and use a wooden spoon to mix well.
  4. Heat a nonstick pan with a little coconut oil. Scoop the batter onto the pan using a ¼ cup measuring scoop. Cook until bubbles form, then flip and cook a little longer. Both sides should be nicely golden brown. Repeat with remaining batter.
  5. Serve with butter and maple syrup.

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Gluten-free Pumpkin Pancakes
 
Author:
Serves: 10-12 4-inch pancakes
Ingredients
  • 1½ cups Pamela’s Baking & Pancake Mix
  • 1 teaspoon cinnamon
  • ½ cup canned pumpkin
  • 1 cup almond milk, at room temperature
  • 1 large egg
  • 2 tablespoons melted coconut oil (plus a little more for the pan)
  • 2 tablespoons cane sugar
For serving:
  • Butter (optional)
  • Maple syrup
Instructions
  1. In a medium bowl, mix together the Pamela's Baking Mix and the cinnamon.
  2. In a smaller bowl, whisk together the pumpkin, almond milk, egg, coconut oil and sugar until smooth and well combined.
  3. Pour the wet ingredients into the dry ingredients and use a wooden spoon to mix well.
  4. Heat a nonstick pan with a little coconut oil. Scoop the batter onto the pan using a ¼ cup measuring scoop. Cook until bubbles form, then flip and cook a little longer. Both sides should be nicely golden brown. Repeat with remaining batter.
  5. Serve with butter and maple syrup.

 

Gluten Free Pumpkin Pancakes

179 comments

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Rate this recipe (after making it):  

  1. Cheryl
    10.07.2017

    These were delicious! Recently gf, and my daughter loves her gluten…but these were seriously amazing.

    ***Would love a pumpkin muffin recipe!!***

  2. Mary Pat
    11.01.2016

    Holy cow! Just made these! Seriously fantastic- best I’ve ever had! Thank you! I also made your amazing oatmeal pumpkin chocolate chips- crowd pleaser!

    • Jeanine Donofrio
      11.01.2016

      Yess!! Glad these were a hit 🙂

  3. Amy
    10.20.2016

    I made these tonight after a failed attempt at a different pumpkin pancake recipe that would be safe for my son with his allergies. He really enjoyed them! I didn’t have Pamela’s so I made a pancake mix out of the gluten free all-purpose flour blend I had on hand. I also had to use a flax egg because he can’t have regular eggs. Other than that, I used your recipe. Turned out great! It’s nice to come across recipes that still work when adjusted to fit specific dietary needs. Thank your for sharing.

    • Jeanine Donofrio
      10.21.2016

      Hi Amy, I’m so glad these adapted well!

  4. Erin
    11.14.2015

    I tried using Namastes perfect flour blend. The batter is SO thick! Pretty much any gluten-free pancake I’ve tried to make is The same way the batter is so thick. Help?!?

    • jeanine
      11.14.2015

      Hi Erin, I haven’t tried this with other brands aside form Pamela’s (I’m guessing they can all vary quite a bit depending on what types of flours are in their mix – rice flours, bean flours, etc). I would stir in some almond milk until the consistency is a bit thinner and more pourable…

  5. Kami from foodbloggingconference.com
    11.12.2015

    These look amazing! I’m whipping up a batch right now. Thank you for the deliciousness… please never stop.

  6. Jilly
    11.07.2015

    Followed the recipe exactly and the pancakes came out way too thin, thus burning every time. An extreme disappointment.

    • jeanine
      11.08.2015

      I’m so sorry this didn’t work out for you…

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Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.