Breakfast Pumpkin

Gluten Free Pumpkin Pancakes


Good morning!!!!!!!!!!!!!!!!!!!!!!!!!!!!!


More Pumpkin!!!  I can’t get enough of pumpkin everything and here is another twist on the Pumpkin Pancake.  If you go to the Original Pancake House, their pumpkin pancakes are out of this world!  They taste just like pumpkin pie and have a signature cinnamon sugar topping that I cannot seem to replicate.  The Original Pancakes House sprinkles their pancakes with fine sugar (sugar that has been put through the food processor or blender) and Sinkiang cinnamon.

Here is a healthier version using gluten-free flour I made at home.  I highly recommend using a kitchen scale to measure flours especially when you go between oat flour, gluten free flour, all purpose and white whole wheat – as we often do here.  This way my baked goods turn out the same every time.

I include two recipes:  the first is the original recipe that makes a handful of pancakes for one morning.  I like to triple my pancake recipes and then freeze the leftovers.  Then, the kids can heat them in the microwave for breakfast in the morning for fresh, hot pancakes.  So, the second recipe listed is the tripled recipe which also uses a FULL can of pumpkin.  No pumpkin wasted!

For a large batch of pumpkin spice, I use the following recipe.  If I am using fresh grated nutmeg, I cut it down a little because fresh grated is so strong.

  • 2 tablespoons ground cinnamon
  • 2 teaspoons ground nutmeg
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 1 teaspoon ground allspice



Gluten Free Pumpkin Pancakes
Prep time
Cook time
Total time
Recipe type: Breakfast
Serves: 3 servings
  • 5.25 ounces old fashioned oats (1.5 cups)
  • 2Tb. sugar (optional) or 1 packet of Stevia
  • 2 tsp. baking powder
  • 1 and ½ teaspoons pumpkin pie spice (1 tsp. cinnamon, ¼ tsp. each nutmeg, ginger, allspice)
  • ½ tsp. salt
  • 1 cup milk
  • ⅓ cup pumpkin puree
  • 2T. melted butter, oil or applesauce
  • 1 egg
  • Triple Recipe I use:
  • 15.75 ounces old fashioned oats (4 cups)
  • 3 oz. sugar (6 Tb) (optional)
  • 2 Tb. baking powder
  • 4 tsp. pumpkin pie spice
  • 1 and ½ tsp. salt
  • 24 oz. or 3 cups milk
  • 1 can (15 oz) pumpkin puree
  • 3 eggs
  • (melted butter/oil omitted and replaced with pumpkin)
  1. First we need flour! Use a blender or food processor to grind the oats until they form a fine powder. The oat flour will move freely and look very fine.
  2. In a great big bowl, add the dry stuff: oat flour, baking powder, spice and salt. Whisk Together!
  3. In another bowl, add the wet stuff: milk, pumpkin, melted butter (or omit in triple batch), and egg. Whisk Together!
  4. Add wet stuff to the dry stuff and whisk together until it is evenly incorporated. It may look a little thin at first and that is okay. The oats will thicken the mixture while the skillet heats.
  5. Turn on the skillet to medium or griddle to 350 degrees. Once hot, spray with cooking spray.
  6. Add batter and cook 2-3 minutes. Flip and cook another 2-3 minutes. These oat pancakes cook longer than traditional pancakes. The pancake will be a medium brown and not light orange. Light orange pancakes are not cooked all the way through.
  7. Serve hot with syrup, cinnamon sugar, butter or even whipped cream!
Recipe adapted from King Arthur Flour


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