Gluten free pumpkin pancakes made with Bob’s Red Mill pancake mix make the perfect fall breakfast recipe that is easy to make and also dairy free!
Gluten free pumpkin pancakes
Our favorite gluten free pancakes just got a whole lot more fall festive and packed with more nutrients with these gluten free pumpkin pancakes. These are the essence of fall breakfast food. The pumpkin puree gives you a boost of Vitamin A and antioxidants, while the pumpkin spice adds that sweet spicy depth that we all love. Topped with nutrient dense maple syrup, these gluten free pumpkin pancakes become something you just can’t resist making again and again for breakfast.
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Make enough to use through the week
The recipe below makes a batch of about 25 pancakes, using 1 cup of pumpkin puree. However, I highly recommend doubling the recipe to make even more pancakes. There are 2 reasons for this:
- First off, I want you to be able to make use of using the entire can of canned pumpkin puree. You know those recipes that call for just 1/3 cup of pumpkin puree and then you’re left wondering what to do to use up the rest of the can of pumpkin? And then you end up tossing it 2 weeks later after it starts to mold in your fridge? Ok, maybe that’s only happened to me. I like to be efficient and make the best use of my time and can of pumpkin puree. So go ahead and double the recipe.
- The second reason is that by spending the time making pancakes, you might as well add just a few more minutes to make enough to have leftovers for breakfast the next few days. These are great to make as a large batch to freeze as well. Just thaw when ready to cook or pop in the toaster to thaw/reheat. This allows you to save time in the long run by having some ready for future breakfasts or snacks.
So go ahead and double the recipe, use your full can of pumpkin puree and your future self will thank me as you enjoy breakfast already made for several days.
gluten free Pumpkin Pancake Add-ins
Some delicious variations to gluten free pumpkin pancakes would be to add chopped nuts (I recommend pecans) or chocolate chips to the batter right before cooking.
Bob’s Red Mill Gluten Free Pancake Mix
I really love using Bob’s Red Mill Gluten Free Pancake Mix. It makes it so easy and I love the delicious blend (not an ad, just truly love this mix). I found a local food warehouse that’s open to the public that sells this pancake mix in large 25 lb bags, making it much more economical to purchase. Check around your local areas for any similar stores. Our local store is called Smart Foodservice.
I have not tried this recipe with any other gluten free flour blends as there are many different variables between gluten free flour mixes. So for the best results, use the same pancake mix I recommend. If you decide to try this with your own gluten free pancake blend, let me know and I’ll update and add that here for future readers to enjoy as well.
Storing & Reheating LEftover pancakes
Store leftover pumpkin pancakes in the fridge in an airtight container. Or place in an air tight bag or container in the freezer for up to 3 months. When ready to eat, pop the pancakes into a toaster to reheat quickly. Or warm them up on a griddle or pan on the stove top.
Don’t forget to top these gluten free pumpkin pancakes with 100% maple syrup. The artificial stuff is made from corn syrup and colored with artificial coloring.
Pure maple syrup is made from the concentrated sap thats collected from sugar maple trees. Maple syrup has a low glycemic index, high levels of antioxidants and contains nutrients such as manganese, zinc, magnesium, potassium, riboflavin and calcium. Pretty impressive and so delicious.
- Bob’s Red Mill Gluten Free Pancake Mix
- Can Pumpkin Puree
- Baking powder
- Baking soda
- Vanilla extract
- Pumpkin Spice
Looking for more gluten free breakfast ideas?
You need to try this chocolate pumpkin cheesecake.