Gluten Free Pumpkin Pancakes are everything. Easy to meal prep and healthy pancakes FTW.
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.
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.
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.
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.
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
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.
Gluten Free Pumpkin Pancakes
- Prep Time: 5 mins
- Cook Time: 10 mins
- Total Time: 15 mins
- Yield: 15 medium sized pancakes 1x
Print Recipe
Pin RecipeDescription
Gluten Free Pumpkin Pancakes are everything. Easy to meal prep and healthy pancakes FTW.
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
- In a large bowl, whisk together eggs, pumpkin puree, milk, and butter.
- Slowly add pancake mix and stir to incorporate.
- Stir in pumpkin pie spice and vanilla extract.
- Coat a large cast iron skillet with butter and heat over medium.
- Pour 1/4 cup pancake patter into heated skillet, and cook until top begins to bubble and slightly golden on one side before flipping.
- 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.
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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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!
★★★★★
Yay! I’m so glad you enjoyed this recipe!:) Thanks for sharing your review.
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.
★★★★★
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?
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.
I meant can you make the batter ahead of time, not the pancakes!
Bob’s Red Mill really do make great products that produce delicious recipes like this. Now I’m craving pancakes.
get it!! you won’t be disappointed.
Nice idea for Thanksgiving AM breakfast! The kids are going to love these pancakes.
★★★★★
YES!!! Great idea. Love eating a good breakfast on the holidays.
I’ve had banana pancakes before but ever pumpkin ones, these look glorious and so healthy too:-)
★★★★★
Oh you’ve gotta try them!
These pancakes are making me so hungry! They look really light and fluffy — I wouldn’t expect that from gluten free! Great recipe!
haha! yes, they are fluffy and so good.
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.
Yeah!! They make them a little crispy on the outside but still that super tender, soft, and fluffy pancake!!!
Yum! The pancakes look delicious!
Those pancakes look so yummy!
Hope you feel better! The food sounds delish…can’t wait to see you tonight!!
War Eagle! Yes I will be sharing the recipe on {football Friday}! Love Georgia peaches..lucky you get them so fresh!
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!