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.
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.
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
- 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
- butter (optional)
- maple syrup
- In a medium bowl, mix together the Pamela's Baking Mix and the cinnamon.
- In a smaller bowl, whisk together the pumpkin, almond milk, egg, coconut oil and sugar until smooth and well combined.
- Pour the wet ingredients into the dry ingredients and use a wooden spoon to mix well.
- 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.
- Serve with butter and maple syrup.
- 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
- Butter (optional)
- Maple syrup
- In a medium bowl, mix together the Pamela's Baking Mix and the cinnamon.
- In a smaller bowl, whisk together the pumpkin, almond milk, egg, coconut oil and sugar until smooth and well combined.
- Pour the wet ingredients into the dry ingredients and use a wooden spoon to mix well.
- 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.
- Serve with butter and maple syrup.
Gluten free Biscoff/Speculoos cookies! I just made these a few weeks ago and they were life changing. 🙂
Your posts always make me the hungriest! My favorite homemade gluten free baked good has to be Green Kitchen Stories’ oat and ginger crisp cookies. I have been making them almost weekly here and eating the whole batch in a day (they are basically oatmeal, right??).
Gluten free baked empanadas! So tasty and you can’t tell the differnce!
I am looking forward to making the gluten free pumpkin pancakes for my Grandson. He loves Pancakes!!!
I live for fall, with pumpkin everything!! I would love to make pumpkin pancakes and waffles, and oh, pumpkin chocolate chip cookies!! Dying!!
I live for fall, with pumpkin everything!! I would love to make pumpkin pancakes and waffles, and oh, pumpkin chocolate chip cookies!! Dying!!
I haven’t made many gluten-free baked goods, but I’m a pancake fiend and these look unreal! I would be super excited to try these mixes.
My favorite gluten-free recipe is that of what I like to call my “everything cookies.” They’ve usually got chia seeds, coconut oil, oats and oat flour (pulverized oats), almond butter, chocolate chips, pecans, almond flour, shredded coconut, cinnamon, baking soda, brown sugar, maple syrup, and vanilla extract, but I like the idea of mixing and matching different spices, nuts, and chocolate types to suit whatever is on hand. It sounds a little complicated, but these are all ingredients that can almost always be found in my kitchen. The best part is that they are not only gluten-free but vegan too!
These pancakes look amazing! My mom has Celiac disease and I would love to make them for her. I am a big fan of GF lemon-ginger cookies that I make for her.
I love gluten-free cinnamon rolls using rice flour/tapioca flour, and a mess of other ingredients. I have had a hard time finding a ‘mix’ that works, but would love to try out these! Gluten-free isn’t an option for me, so finding something that is quicker and tastier would be amazing! Look forward to trying these pancakes!
I want to make those pancakes!
gluten free chocolate chip cookies – they are an oldie but a goodie and everyone always loves them!
ooh….salivating right now. Looks so yummy. I want to eat pumpkin pancakes now! Thank you for the chance to win.
gluten-free cake!!!
With Thanksgiving coming up – and trying to keep dishes delicious AND gluten-free this post is really helpful. I will certainly give Pamela’s mixes a try.
Pamela’s baking and pancake mix is soooo delicious. Will try out the recipe with pumpkin in the pancakes! Yum!
Love any and all gluten free baked goods! ALL.
LOve, Love, Love Gluten Free Baked Goods! Any and ALL!
LOve, Love, Love Gluten Free Baked Goods! Any and ALL!
I love the Chocolate Chip cookies Kate made and am excited to make the Pumpkin Pancakes today…