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Pumpkin Pancakes (Gluten Free)

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“Delicious pumpkin pancakes are fantastic on a crisp fall morning. A friend suggested topping with cream cheese frosting! Yum! My husband has Celiac and loves it when I can make a recipe that doesn't taste like it's gluten free. This one is really good!”
READY IN:
35mins
SERVES:
6
YIELD:
12 3" pancakes
UNITS:
US

Ingredients Nutrition

Directions

  1. Whisk flours, starches, sugar, baking powder, spices and salt in a bowl.
  2. In a separate bowl whisk together milk, pumpkin, melted butter, and egg.
  3. Fold mixture into dry ingredients.
  4. Spray or grease a skillet and heat over medium heat: ladle pancake batter into about a 2" circle (it will spread a bit).
  5. Cook pancakes until browned on both sides. Serve with butter and syrup.
  6. Makes about 12 3" pancakes.
  7. ***You can use 1 1/4 cups of America's Test Kitchen GF Flour mix in lieu of the flour and starches listed out separately!
  8. http://www.cooksillustrated.com/recipes/7854-americas-test-kitchen-gluten-free-flour-blend#.

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