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.
Cookies are a staple in our house. The favorite seems to be the classic GF chocolate chip.
Omg! Must grab some of that flour next time I go to Whole Foods…I love anything pumpkin and these pancakes look soooo delicious! Thanks for the recipe! 🙂
Mandy
http://www.mandydacandy.com
These look delicious! One of my favorite gf recipes is for apple crisp.
i love finding out about new products…these look soo fluffy!
I’m just dying to dry a recipe I was given the other day for Gluten Free Monkey Bread and after seeing this post I’d love to get my hands on the flour mixes you used so I can try these pancakes as well!
The other morning my boyfriend and I made gluten-free chocolate and pecan pancakes. They were delicious and I’d love to try making them again with Pamela’s! Thanks!
I need to make these pumpkin pancakes for the gluten haters in my life! Would love to try out Pamela’s. Thank you for the giveaway and all the awesome recipes!
Oh man, my all time favorite gluten-free baked good is definitely bananas foster cupcakes… but upon seeing this recipe I suspect they’re going to have some serious competition. 🙂 Thank you so much for hosting this giveaway!!
Excited to try this recipe!
I’ve been GF for years, but only recently discovered Pamela’s products. My current favorite (2) recipes to make are an adapted GF/DF version of Martha Stewart’s PB&J cookies and an adapted GF/DF Black Dinah chocolatiers molasses chocolate chip cookies. But I have become a huge fan of Pamela’s vanilla cake mix. My husband (non-GF) swears it’s the best gems had- tastes just like yellow cake-in-a-box, and is perfect for upside-down cakes. It being apple season up here, apple upside-down cake is on our menu regularly.
And by gems, auto correct means “he’s”. Oops!
i would love to dry gluten free brownies. I’m curious about the texture difference from regular brownies
I recently found out one of my dear friends can’t eat gluten, so I’m excited to try out some gluten free cookies to mail to her!
My husband recently began a gluten-free diet. I wasn’t a big baker to begin with, but he loves cookies and now that it’s tougher for him to find cookies to buy, I’ve been trying to make them more often. His favorite that I made so far were pumpkin cake cookies!
your pancakes look so accurate! and fluffy! oh, like them))
Yum! My daughter is gluten free so I’ll definitely be trying these 🙂 Thanks for the recipe!
I have a gluten free flour blend from Trader Joe’s that I’m dying to try! These pancakes look great!
Personally, I really enjoy Trader Joe’s Gluten-Free Pizza — the crust always turns out nice and crispy. I would love to try making those pancakes, though !
Right now those pumpkin pancakes are calling my name! I’d love to try the baking mixes!
Well, gluten free or not these DO look fabulous! I am dying to try that pancake mix!
Great shots Jeanine! Those drips! I will be dreaming of pumpkin pancakes for the rest of the day 😉 My favorite gluten free baked good would have to be pizza (does that count?). To replicate the ‘real’ thing is no easy task, but when it’s good, it’s delicious. Thank you for hosting this giveaway! x
Oh my, those skillet cookies look divine! Would love to try!