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.
My favorite gluten-free baked good was probably blueberry crumble muffins from edibleperspective. Or cornbread because I love cornbread.
Your site is gorgeous! You’ve inspired me to put a lot of love and nutrition into my otherwise very average and mundane meals, so thank you!
Pumpkin anything coupled with Pamela’s GF flour sounds like a winner but I’m also very interested in trying her corn bread and muffin mix…I’m a huge fan of corn bread!
My husband and I are burnt out on french toast so I would love to try this pancake recipe!
Thanks for this source! I’ve been mixing my own mixes and haven’t been able to create great pizza dough…so I’m excited to try the pizza dough mix!
There is a fabulous pumpkin cornbread muffin recipe from “The Gluten-free Goddess” blog using this exact Pamela’s baking mix that is a long-time favorite. This pancake recipe is going to be a huge competitor!
i love coconut flour! great thing to keep around.
Oh, man! That is my very favorite mix of all of Pamela’s mixes. I use it all the time. My non-GF family can’t even tell the difference when I use it. My favorite GF baked good is probably chocolate chip cookies.
I’ve been wanting to try the Pamela’s mixes for awhile, but they’re not shelf available near me. I love a good GF pizza, specifically artichoke with Sun dried tomato.
i have not tried pamela’s pre-mixed flours, but you are correct in stating that it is simpler, and generally less expensive, to use mixes instead of buying each of the different flours and mixing them yourselves. i have one daughter who is gluten-free and one who is vegan and the other prefers the paleo diet. when they are all home for a visit, it does require some interesting menu planning!
I’d love to try gluten-free flour! I found this recipe looking for pumpkin pancakes and I’m so intrigued by using gluten-free.
so far my favorite is gluten-free peanut butter cookies, but i’m dying to try the pancakes!! 🙂 pancakes for dinner is one of my favorite treats.
I love pamela’s gluten free mixes. Great giveaway! I love making “oatmeal” cookies with cooked quinoa. It’s always nice to make gluten free items without a flour substitute.
Whole Foods carries this gluten-free spice bread box mix. You throw in dates and mangos and whatever you want and it is delicious!
I love pumpkin pancakes of all sorts, I made a variety with almond flour instead, turned out fairly-awesomely, and I’m looking forward to these after work today. 🙂
I also made a few orange cookies using GF flour as a replacement for normal. The orange-juice/zest flavored ones. Nom.
Hi,
The fig pizza was awesome! I want to try these pancakes at my next community breakfast. I have some GF folks who appreciate the alternative
I am learning about GF for my daughter’s sake – and she makes a great black bean brownie. For me, the GF brownies “tri pack” from Krusteaz (at Sam’s) are delicious! Now I need to track down Pamela’s “mix” in time for our Thanksgiving family gathering 🙂
I can not lie, the gluten free pumpkin pancakes are looking pretty delicious right about now. Need to go home and make those since it is pumpkin season.
I found out I am allergic to wheat this year, so it has been a bit of a steep learning curve! My favorite gluten-free products are companies local to my area (Columbus, OH): a fantastic company called Soodles (their coffee cake is UNREAL) and a new bakery called Bake Me Happy which I currently frequent a little too much for my skinny pants’ liking!
That being said, I would love to be able to bake more at home!
I’m new to eating gluten free. So, I would love to find recipes, that I can have. Although, I know I won’t be chosen to win, such a wonderful gift. I just had to try anyways. There is always a first time for everything. However I would love to learn new recipes, that don’t contain glutens and sugars, or splenda, equal. I may only have agave, honey, and stevia. Thank you for the post for the pancakes. I’m going to give them a try. 🙂
I am dying to try these pumpkin pancakes and the yummy looking banana blueberry muffins!!!!