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.
These were delicious! Recently gf, and my daughter loves her gluten…but these were seriously amazing.
***Would love a pumpkin muffin recipe!!***
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!
Yess!! Glad these were a hit 🙂
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.
Hi Amy, I’m so glad these adapted well!
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?!?
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…
These look amazing! I’m whipping up a batch right now. Thank you for the deliciousness… please never stop.
Followed the recipe exactly and the pancakes came out way too thin, thus burning every time. An extreme disappointment.
I’m so sorry this didn’t work out for you…
These gf pumpkin pancakes were delicious! The coconut oil carmalized them a little bit which was a nice touch. I used King Arthur pancake mix. My only complaint is that perhaps there wasn’t enough pumpkin.
glad you liked them! If you try adding more pumpkin next time, let me know what ratio!
Looks lovey, i’m making it tomorrow morning Thank you
I haven’t found too many glutton free pancake recipes that have the same texture, but i’m going to give this one a try as it looks delicious
Thanks
Hi Jack and Jeanine!
I’d love to include your gluten-free pumpkin pancakes in a gluten-free pumpkin recipe roundup I’m doing for Parade Magazine.
If you’re fine with that, could I use one of your gorgeous photos with a link back to your original post (http://strong-nights.today/2014/10/24/gluten-free-pumpkin-pancakes/%3C/a%3E%29?
Thanks much!!
Felicia
This recipe looked so good, and I planned on making it.. until after already setting everything up I realized I was OUT OF PUMPKIN!!! Instead of dumping everything, I just subbed the pumpkin with 1 mashed banana. SOO GOOD!! If anyone runs into the same problem, I hope this comment helps!! 🙂
This looks amazing! Does anyone have any recs for using the Pamela’s Mix to make crepes?
I use Pamela’s flour for everything- cookies, muffins, pancakes, pie crusts, you name it. I spent a long time experimenting with gluten free flours. They always made recipes too dense and rarely baked anything uniformly- even the ‘all purpose’ mixes. I have not used any other flour since I’ve discovered Pamela’s. As a true testament to how great it is I had my parents visit for a few weeks and my mother couldn’t tell the difference.
I went gluten free last year in September and haven’t had a good pancake since. I’m so grateful the drought is over! These pancakes are absolutely amazingly delicious! Fluffy and everything a pancake should be. Thanks for putting pancakes back on the menu!
I’m so glad you liked them! Glad you have pancakes back 🙂
I made these this morning for my mother-in-law and she said, “those are really good.” This coming from a woman who only ever says “that’s not bad” to anything I cook. They were delicious. Thanks.
Hi. I made these this morning and they were AMAZING. So so so good. I live in Italy and have never found anything remotely resembling a gluten free pancake mix (there are gluten free products but very little ready-made stuff). We are not on a gluten free diet, so I replaced that part of your recipe with the following, if anyone is interested:
1⅓ cup organic flour
2 tsp. baking soda
½ tsp baking soda
½ teaspoon salt
Love your blog. It’s beautiful and so full of inspiration. Thanks!
I recently made a GF zucchini bread, and it was delish!
Waffles, and chocolate swirl banana bread, and zucchini bread, and…..
Waffles, and chocolate swirl banana bread, and zucchini bread, and…..
These pancakes are totally stunning. I have to be gluten free, and I enjoy Pamela’s baking mixes so much.
May I ask what pan you’re using? It looks line nonstick ceramic, but do you know the maker?
Hi Sabrina, it’s a Greenpan from West Elm – from this set, although they used to sell it separately: http://www.westelm.com/products/mrk-greenpan-nonstick-cookware-blue-d1621/?pkey=ccookware&cm_src=cookware||NoFacet-_-NoFacet-_–_-