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Home » Gluten Free Pumpkin Pancakes

Gluten Free Pumpkin Pancakes

By Kristina LaRue, RDN 33 Comments

Jump to Recipe·Print Recipe

Gluten Free Pumpkin Pancakes are everything. Easy to meal prep and healthy pancakes FTW.

Okay so you want to know how to make restaurant style pancakes?! Use the CAST IRON SKILLET!! It will change your pancake life. Helloooo beautiful stack of Gluten Free Pumpkin Pancakes, my fork is coming for you.

Gluten Free Pumpkin Pancakes

Okay so you want to know how to make restaurant style pancakes?! Use the CAST IRON SKILLET!! It will change your pancake life. It has changed mine, and you know I do pancakes on this blog. Helloooo beautiful stack of Gluten Free Pumpkin Pancakes, my fork is coming for you.

Okay so you want to know how to make restaurant style pancakes?! Use the CAST IRON SKILLET!! It will change your pancake life. Helloooo beautiful stack of Gluten Free Pumpkin Pancakes, my fork is coming for you.

This recipe is an oldie but a goodie. It’s one of those recipes that we’ve had on the site for years and I make them this time of year (or whenever I have leftover pumpkin puree) because

PUMPKIN PANCAKES.

Okay so you want to know how to make restaurant style pancakes?! Use the CAST IRON SKILLET!! It will change your pancake life. Helloooo beautiful stack of Gluten Free Pumpkin Pancakes, my fork is coming for you.

They are so light and fluffy and gluten free, thanks to Bob’s Red Mill gluten free pancake mix. Pumpkin makes pancakes super soft and moist. And the cast iron skillet will up your pumpkin pancake game. Add butter to the skillet, and you’ll have perfectly golden and slightly crispy on the outside and tender on the inside pumpkin pancakes.

Okay so you want to know how to make restaurant style pancakes?! Use the CAST IRON SKILLET!! It will change your pancake life. Helloooo beautiful stack of Gluten Free Pumpkin Pancakes, my fork is coming for you.

YAAAAASSSS! I know, right?! You’ll never have to worry about going out to brunch again…well, unless you don’t want to do the dishes.

This pumpkin pancakes recipe is one that needed some blog love because I made it back when I started this blog so it’s getting a facelift today complete with new blog images, Pinterest graphic and the like. Hope you give it a try if you haven’t made it already.

Okay so you want to know how to make restaurant style pancakes?! Use the CAST IRON SKILLET!! It will change your pancake life. Helloooo beautiful stack of Gluten Free Pumpkin Pancakes, my fork is coming for you.

I’d love to know… have you made pancakes in the cast iron skillet?

More favorite recipes for gluten free pancakes:

Fluffy Greek Yogurt Blueberry Pancakes

Paleo Banana Coconut Flour Pancakes

Gluten Free Peach Pancakes

Gluten Free Banana Pancakes

Best Pancakes Ever, Seriously {Gluten Free Buttermilk Pancakes}

Tart Cherry Greek Yogurt Pancakes with Tart Cherry Maple Syrup

And for even more pancake goodness, visit our pancakes and waffles archives. 

Okay so you want to know how to make restaurant style pancakes?! Use the CAST IRON SKILLET!! It will change your pancake life. Helloooo beautiful stack of Gluten Free Pumpkin Pancakes, my fork is coming for you.

Print

Gluten Free Pumpkin Pancakes


★★★★★

5 from 4 reviews

  • Author: Kristina LaRue
  • Prep Time: 5 mins
  • Cook Time: 10 mins
  • Total Time: 15 mins
  • Yield: 15 medium sized pancakes 1x
Print Recipe
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Description

Gluten Free Pumpkin Pancakes are everything. Easy to meal prep and healthy pancakes FTW.


Scale

Ingredients

  • 2 eggs
  • 1/2 cup pumpkin puree
  • 1 1/2 cups milk
  • 2 tablespoons melted butter + additional for coating pan
  • 1 1/2 cups Bob’s Red Mill Gluten Free Pancake Mix
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon vanilla extract

Instructions

  1. In a large bowl, whisk together eggs, pumpkin puree, milk, and butter.
  2. Slowly add pancake mix and stir to incorporate.
  3. Stir in pumpkin pie spice and vanilla extract.
  4. Coat a large cast iron skillet with butter and heat over medium.
  5. Pour 1/4 cup pancake patter into heated skillet, and cook until top begins to bubble and slightly golden on one side before flipping.
  6. Flip and continue cooking until other side is golden and cooked through.

Notes

Temperature will need to be adjusted during the cooking process…adjust heat to medium low to prevent burning toward the end of the batch.

Did you make this recipe?

Tag @loveandzest on Instagram and hashtag it #loveandzest

Okay so you want to know how to make restaurant style pancakes?! Use the CAST IRON SKILLET!! It will change your pancake life. Helloooo beautiful stack of Gluten Free Pumpkin Pancakes, my fork is coming for you.

Kristina LaRue, RDN

Hi I’m Kristina LaRue, RD (registered dietitian nutritionist), Peloton addict and mama to two active and hungry boys. On Love & Zest, you’ll find healthy-ish recipes that fuel the whole family. I’m all about veggie-filled breakfast, meal prep recipes, healthier sweets, and easy weeknight dinners made in the Instant Pot or sheet pan.

Did you make one of my recipes?? Leave a review in the comments and tag @loveandzest #loveandzest on Instagram!

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Filed Under: breakfast, pancakes & waffles Tagged With: coffee, pancakes, pumpkin

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Comments

  1. Emma says

    October 3, 2018 at 6:55 pm

    I was blown away by this recipe! It turned out 10x better than I expected! absolutely delicious! They were perfect! Even though they are gluten free, they are the perfect texture and are so sweet/moist that they just melt in your mouth. I am definitely going to use this recipe more than once!

    ★★★★★

    Reply
    • Kristina LaRue, RD, CSSD says

      October 3, 2018 at 8:57 pm

      Yay! I’m so glad you enjoyed this recipe!:) Thanks for sharing your review.

      Reply
    • Susanna says

      September 10, 2019 at 1:28 pm

      These are amazing! I made them with rice milk since I am dairy free. Soooo gooooood. I have used Bob’s Red Mill pancake mix for a while, but the pumpkin addition is great.

      ★★★★★

      Reply
    • Madeline says

      October 16, 2019 at 1:29 pm

      I made these over Labor Day weekend with my kids. They were amazing!!! Would like to make them again soon for company. Is it possible to make the batter the day before?

      Reply
      • Kristina LaRue, RD, CSSD says

        January 5, 2020 at 9:39 pm

        I’m so glad you guys enjoyed them!! I do not recommend mixing the batter up ahead of time because once the leavening agents get moist they go to work so you want to cook them just after everything is mixed up… but you could mix all the wet ingredients together and keep the dry ingredient mixed up in a separate bowl to streamline prep for morning of.

        Reply
    • Madeline says

      October 16, 2019 at 1:31 pm

      I meant can you make the batter ahead of time, not the pancakes!

      Reply
  2. Janette@CulinaryGinger.com says

    November 22, 2016 at 11:21 am

    Bob’s Red Mill really do make great products that produce delicious recipes like this. Now I’m craving pancakes.

    Reply
    • Kristina LaRue, RD, CSSD says

      November 22, 2016 at 10:09 pm

      get it!! you won’t be disappointed.

      Reply
  3. Platter Talk says

    November 22, 2016 at 10:41 am

    Nice idea for Thanksgiving AM breakfast! The kids are going to love these pancakes.

    ★★★★★

    Reply
    • Kristina LaRue, RD, CSSD says

      November 22, 2016 at 10:09 pm

      YES!!! Great idea. Love eating a good breakfast on the holidays.

      Reply
  4. Camilla says

    November 22, 2016 at 10:10 am

    I’ve had banana pancakes before but ever pumpkin ones, these look glorious and so healthy too:-)

    ★★★★★

    Reply
    • Kristina LaRue, RD, CSSD says

      November 22, 2016 at 10:09 pm

      Oh you’ve gotta try them!

      Reply
  5. Lisa | Garlic & Zest says

    November 22, 2016 at 10:09 am

    These pancakes are making me so hungry! They look really light and fluffy — I wouldn’t expect that from gluten free! Great recipe!

    Reply
    • Kristina LaRue, RD, CSSD says

      November 22, 2016 at 10:10 pm

      haha! yes, they are fluffy and so good.

      Reply
  6. Sara | Belly Rumbles says

    November 22, 2016 at 9:37 am

    Glad you gave the pancake post a revamp, well deserving of one. How would have known that a cast iron skillet could make such a difference.

    Reply
    • Kristina LaRue, RD, CSSD says

      November 22, 2016 at 9:42 am

      Yeah!! They make them a little crispy on the outside but still that super tender, soft, and fluffy pancake!!!

      Reply
  7. girlgrowsup says

    September 18, 2011 at 12:13 am

    Yum! The pancakes look delicious!

    Reply
  8. Rachel Vasquez says

    September 13, 2011 at 11:23 pm

    Those pancakes look so yummy!

    Reply
  9. Anna says

    September 10, 2011 at 1:11 pm

    Hope you feel better! The food sounds delish…can’t wait to see you tonight!!

    Reply
  10. Kristina LaRue says

    September 10, 2011 at 12:31 pm

    War Eagle! Yes I will be sharing the recipe on {football Friday}! Love Georgia peaches..lucky you get them so fresh!

    Reply
  11. Regan - The Professional Palate says

    September 10, 2011 at 12:20 pm

    Yum. We just finished up regular pancakes w/the last of the fresh GA peaches. Sad for that season to end ;-(

    Can’t wait to hear about the pork. Sounds yum. Hope it’s a recipe you can share.

    War Eagle!

    Reply

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Thanks for stopping by Love & Zest. I’m Kristina LaRue, RDN (registered dietitian nutritionist), Peloton addict and mama to two active and hungry boys. Here on L&Z, I share healthy-ish recipes that fuel the whole family. I'm a fan of adding veggies to everything and recipes that make mom life easier.
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