Pumpkin Gluten-Free Pancakes

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 228.7
  • Total Fat: 7.4 g
  • Cholesterol: 61.6 mg
  • Sodium: 430.5 mg
  • Total Carbs: 38.2 g
  • Dietary Fiber: 6.1 g
  • Protein: 7.6 g

View full nutritional breakdown of Pumpkin Gluten-Free Pancakes calories by ingredient
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Serve with Apple Topping or Peach Coulis Serve with Apple Topping or Peach Coulis
Number of Servings: 4


    1-1/2 cups gluten free flour mix of choice
    1 teaspoon baking powder
    1/2 teaspoon baking soda
    1/4 teaspoon kosher salt
    1 teaspoon ground cinnamon
    1 egg
    1 tablespoon extra virgin olive oil
    3/4 cup pumpkin puree
    1/2 cup milk of choice
    1/2 cup water, approximately


Preheat a cast-iron skillet or griddle over medium heat.

Whisk together the dry ingredients (flour through cinnamon). Beat the egg with a whisk with the oil. Stir in the pumpkin and milk. Stir into flour mixture. Add water as needed. (I usually cook a pancake and see if I need to add more water.) Oil skillet by drizzling in a little olive oil and spreading with a paper towel. Spoon heaping tablespoon of batter per pancake and cook until bottom is browned.
Turn and brown other side.

Serves four.

Freeze pancakes if not eating right away. You can make less Peach Coulis depending on how many people you are serving, just divide recipe accordingly.

Number of Servings: 4

Recipe submitted by SparkPeople user KATZASTAR.

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Member Ratings For This Recipe

  • Where's the sweetner? No pumpkin spice?? This seems to make way more than 4 servings. How did you figure it out? - 5/7/10

    Reply from CD6010421 (5/23/10)
    To make 4 servings, I divided up the cooked pancakes into four servings. I did not spice up the pancakes nor add sweetener because I ate them with peach topping.

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