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.
Wow those pancakes look delicious! My boyfriend is gluten free and I’ve been experimenting with all different kinds of gluten free flours and baking mixes. I would love to try these flours! My favorite creations to date are GF breadsticks stuffed with mozzarella cheese or the GF pumpkin chocolate chip cookies I made a couple weekends ago!
Those pancakes look amazing! My favorite gluten free bar is Mrs. Mays cashew bars, I know they are not a baked good, but they are amazing!
I really like pizza but the traditional dough is hard on me. It would be great to have a tasty gluten-free dough/crust option.
My favorite is spicy chocolate gingerbread cookies with chocolate chunks. Lots of spices to liven up the dull taste that GF flours sometimes have. And chocolate, which is never a bad idea.
Would love to win this! I am a huge fan of gluten-free sweet quickbreads!
I’ve done very little gluten-free baking, but I have a friend who has to eat gluten free, and I’ve promised him baked goods! We want to have a brownie night and taste test a whole slew of recipes.
YUM. It is fall and I am loving all the new stuff in season.
oh these pancakes would be what I tried. I make a gluten free protein pancake but Haney had much luck without the protein powder. Thanks for letting me know about Pamela’s gluten free flour mixes.
Wow, I’ll definitely pick up some of Pamela’s Mix on my next trip to the grocery store. My favorite gluten free baked good is usually brownies, but I am excited to see if these gorgeous pancakes tops them!
The chill in the air, here on the Northeast, requires this yummy recipe be made tomorrow morning. Thanks Jeanine! Enjoy a restful weekend 🙂
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I love the baking and pancake mix! It was muffins that I missed the most when I first had to go gluten free and couldn’t find good replacements. I love your recipes for so many gf baked goodies!
I definitely want to try these pumpkin pancakes. I have to admit I’ve shied away from gluten-free baking since I haven’t had much luck with it. I just go without. But I’ve never tried Pamela’s mixes. But it’s pumpkin time. So maybe it’s time to try again. – Tom
By the way, I’ve looked and looked for Pamela’s Artisan Flour Blend but can’t find it in any stores, even stores that carry the rest of her line.
Gluten-free muffins are delicious especially with added mixed berries! These pumpkin pancakes look amazing too!
Lately I just avoid eating and making baked goods most of the time because I’m always intimidated to make them with the barrage of gluten-free ingredients it takes to make them, but I would LOVE to try some of these mixes. The pumpkin pancakes look amazing!
Lately I just avoid eating and making baked goods most of the time because I’m always intimidated to make them with the barrage of gluten-free ingredients it takes to make them, but I would LOVE to try some of these mixes. The pumpkin pancakes look amazing!
I would so love to try gluten-free scones for breakfast!
These look amazing Jeanine! I’m always looking out for a new pancake recipe and this looks perfect for fall!
My favorite gluten free recipe? Can’t pick just one. Four of your recipes are favs of mine though. Apple Muffins, Blueberry Banana Pancakes, Skillet Apple Crisp, and Vegan Coffee Cake Muffins. I’ve shared some of them on my blog. Can’t wait to try these pancakes!!!!
I would try these pancakes! My husband doesn’t like most gluten free flour substitutes, so I need to find one he does like.
I love, love, love pumpkin pancakes and just this week I started gluten free eating on the advice of my sister. This recipe is perfect timing!