We decided to kick-off the fall a little early this year with pumpkin pancakes. Since the discovery of Pamela’s baking mix, we eat pancakes fairly regularly around here, but I occasionally like to mix things up and make my own- cornmeal, pumpkin, or banana nut. With that in mind, I decided to use gluten-free flours in one batch of pumpkin pancakes and Pamela’s baking mix in another batch to see which one I liked better. [I had to double the recipe anyway, so why not?] I decided to use Martha Stewart’s pumpkin pancake recipe (Oct 06) with just a few alterations- obviously the flour needed to be changed, and I decided to try one batch with sugar (I used brown sugar instead of granulated) and one without. I did not bother with xanthan gum in my batch with the gf baking flour mix because I did not want to bother with any sticky cleanup! [If you are a messy gluten-free cook, you know what I mean! Xanthan gum can really stick to a countertop.] For the topping, I decided to offer homemade whipped cream with cinnamon sugar as an alternative to maple syrup. For the GF/CF families out there, this recipe can easily be made casein free by substituting a soy or nut milk and using oil instead of butter.
PUMPKIN PANCAKES
1 1/4 cups GF Flour Mix (I used 1/2 cup sorghum, 1/2 cup rice flour, and 1/4 cup tapioca flour)
2 teaspoons baking powder
1 teaspoon pumpkin pie spice ( for simplicity’s sake I opted to just add this one ingredient, but you can add the spices individually if you wish)
1/2 teaspoon salt
2 Tablespoons of brown sugar
6 Tablespoons of pumpkin puree (I used heaping Tablespoons)
2 Tablespoons melted butter OR GF/CF mommies use oil
1 cup milk or GF/CF mommies use a nut/soy milk or use water
1 egg
Topping : whipped cream and cinnamon sugar or maple syrup
(for VERSION TWO: (missing sugar and using 1 cup Pamela’s in addition to 1/4 cup sorghum- you can also delete baking powder)
Directions: In a med. bowl, whisk together dry ingredients. In a separate bowl, stir together wet ingredients. Mix wet ingredients into dry ingredients. Cook pancakes in a skillet or on a griddle with butter or oil. Use about 1/4 of batter for each pancake.
Well, we voted and the pancakes made with the gf flours with sugar were the best. We also preferred the taste of the whipped cream and cinnamon sugar topping. The pancakes made without the sugar did taste more like pancakes and went best with maple syrup, but my vote goes to the gf baking flour mix pancakes with whipped cream. I do not give my little boy syrup (for obvious reasons) and he liked the gf flour mix ones made with sugar best too. He ate several plain.
If you liked this post, please Stumble it! or Add to Del.icio.us.
Posted on September 13th, 2007 by Natalie
Filed under: Pancake Recipes
More Posts Like This:
- A Shortcake Dressed Up for Fall
- Pumpkin Chicken Enchiladas
- Almond Orange Marmalade Muffins
- Hummingbird Cupcakes
- Herb Scallion Drop Biscuits
I am 
I am 
I am 
Join 
Ohh! These look so tasty! I’ve been curious about them since I saw them in your menu planner… (It was you, right? LOL)
I can’t wait until I get to try them =)
Thanks for posting this -
Kate
Oh those pancakes look lovely natalie!! I LOVE pumpkin! (Can’t wait for that state fair this year… not sure what i can eat… oh wait… that buttered corn on the cob! YUM!) I will definitely have to try this recipe! I love your site!!
Great idea. Pumpkin not only tastes good but I think it is really good for you. I have the hardest time getting the orange stuff in my family, I think I could get away with pumpkin in the pancakes. You are truly and inspiration. I am always throwing blueberries in the pancakes for the vitamins. I am wondering in my head if blueberries and pumpkin would clash? What do you think?
Natalie, I know why I think of you as a kindred spirit. We love pumpkin pancakes here too, and I add them in my pancakes quite frequently. (And, as a matter of fact, I have a pumpkin pancake recipe waiting in my drafts..funny. I prob. won’t post it now (you beat me! :P), but maybe at some point in the future, just for my own records.)
We ate them all summer. With school so early now, I don’t have time to make them in the morning, but pancakes for supper is ALWAYS a hit here!
If you get that waffle maker, make pumpkin waffles with the gluten free oatmeal, my children used to go crazy over those!
Kate- yes, it was me. I need to see a menu on Gobsmacked too! haha
Carrie- I am excited to read more gf posts on your site too. We will have to meet up at Whole Foods sometime. I havent actually ever met anyone other than my sister who is on a gf diet.
Marsha- I think that is a great idea. It seems to me I have seen gingerbread blueberry pancakes somewhere recently which have similar flavors.
SM- You should still post it! I will link to it if you do. We are always on the same page. lol
These look great, thanks for sharing your recipes. I will be making these. Anything pumpkin around this time of year is so yummy. My son Connor(8yrs old) has many senstivites including wheat, chocolate, food colouring and artificial flavourings, eggs, dairy,etc,etc. I try to make a lot of his food for him knowing what is in it. I am SOOO happy to have discovered your site through the organizing junkie website menu plans. I have bookmarked your site and plan to make some of your recipes, they all look amazing. I know both my children will love these pumpkin pancakes. Thanks and have a great day! Keri
Natalie, I can’t wait to make these. We had blueberry pancakes with agave syrup this weekend. It was my own creation and not too shabby. We are making pumpkin bars today and I think I will go ahead and make the pumpkin pancakes too, though no whip cream here. I have been dairy-free two weeks running!!! I know, crazy. I will, however, be breaking out and having a gf tiramisu for my birthday in about another week. I’ve decided I will allow myself to eat dairy on my birthday, Thanksgiving, and Christmas. That way I won’t feel deprived and then I won’t want to not do it all. Anywho, thanks for posting the recipe for pumpkin pancakes. And by the way, any recipes for Indian baby food? I am working on that right now and wondered your thoughts.
Lauren- I love that most recipes are made easily dairy-free, although I have not been able to give it up myself. I (think) am doing well with the dairy now that I have been on the gf diet-We’ll see. I have not thought about Indian baby food. However, I did this pretty naturally when making Jude’s. I wanted to expose him to a variety of different flavors. I like the recipes I found on this site. Thanks for the new project! BTW, How do I get to your baby food blog? Do I need an invite?
Keri- I am glad you found my site too! If you make any of the recipes, please write a comment about the subs you made for your little one. A lot of us have more than one allergy/intolerance so let us know!
Thanks! I plan on making the carrot zuchunni muffins tonight or tommorow. For the recipes with chocolate I am going to try to sub carob for Connor. I will post in the recipe after making it and let you know how he likes them and how they turn out! Have a great day. Keri
I cooked these tonight! They were sooooo good! Thank you for posting it!
I had some Arrowhead Mills pancake mix so i used that. It had the baking powder and other flours in it.
I used the brown sugar also.
They were great! I ate them with cool whip and my son, Grayson (9), ate his plain. He loved them too
-Allie
Natalie, as I stand here and type I am making your pumpkin pancakes. Keagan is in his carrier falling asleep and I don’t think the batter is going to make it to the griddle. Yummy! Though I goofed and grabbed the can of pumpkin pie mix out of the pantry. Still not too shabby. You don’t need an invite to my baby site. One way to get to it is by going to http://www.gluten-freebaby.blogspot.com/ or go to my blogspot http://www.freckledfacemama.blogspot.com/ and click on my profile. All my blogs are listed there. I wanted to try Indian with Keagan because that’s all I wanted when I was preggers with him. Even yesterday I was scoffing down my curry chicken salad. Off to feed the pancakes to my girl!
Keri- I am glad! Let me know how it goes.
Allie- I am glad you liked them. I have never used that mix, so thanks for the info. It is always scary buying gf mixes for the first time!
Lauren- Thanks! I love Indian too! I am going to stop by your blog and see how it goes.
Natalie, I made this weekend and they were great - very tender and they heated up well the next day. I was so excited to cook with pumpkin again!! Especially on our first 55 degree morning =)
This recipe was greatly appreciated by my family. I actually had to make a second batch to feed the savage masses!
Hey, I just made these pumpkin pancakes for breakfast this morning and my whole family loved them. I am not required to be gluten free, but I enjoy experimenting with GF flours and recipes just because it is fun and I love cooking and baking!! Also, so many GF recipes are just sooooooooo healthy that I love that too!!! So, today for these pumpkin pancakes I did substitute 1/2 cup oat flour for one of the flours, 1/2 cup brown rice flour, 1/4 cornstarch, and 1/4 cup of almond flour (which I LOVE), everything else was as stated in the recipe. They turned out fabulous!! Will definitely make again!!! Thank you for posting such awesome recipes!!!
Jan and Sara- Glad these were a hit!
[...] Pumpkin Pancakes & Cornmeal [...]
These did not have the pumpkin flavor I was looking for and were also very wet, even decreasing the rice milk by 1/4 cup.
Elizabeth- Hmmm… What flour combination did you use? Sometimes liquid amounts will vary depending even on what brand of rice flour you use . I am surprised about the pumpkin flavor though!
[...] This gluten free pancake mix was fairly easy to mix by hand and it spread fairly easy on my griddle. I did have to add quite a few ingredients- egg, oil, honey, soymilk, and sea salt. I was thrilled to see that they seemed to cook well with no telltale gluten free mush in the middle. The one thing I can’t stand is mushy, mealy gluten free pancakes. Eww. I was right, there was no mealy, mushy center. However, it was almost too cooked, despite the fact they were not overdone. My pancakes were dense, dry, and required a healthy amount of butter and maple syrup to make them taste better. The flavor of these gluten free pancakes reminded me of a nutty, whole grain, “healthy’ version of my favorite breakfast food. The wild rice base does have a nice flavor, but the dry, dense texture and consistency overshadow the flavor. PROS: easy to prepare, wholesome flavor, 6 grams of protein CONS: dry, dense, not your standard fluffy pancake Rating: 2 stars Want to try these for yourself? Check your local grocer or natural food store Ingredients: organic whole grain brown rice flour, organic wild rice flour, baking powder (monocalcium phosphate, sodium bicarbonate, corn starch), organic soymilk powder, xanthan gum Read more of my gluten free pancake reviews HERE Want to try homemade gluten free pancakes? Check out these yummy and unusual sounding recipes! Fun & Food’s Spinach-Onion Dosa Pancakes Mr. Breakfast’s Almond Flour Pancakes ( Low carb) Authentic Foods’ Garfava Pancakes Isachnadra’s Buckwheat Pancakes Gluten Free Bay’s Banana Medallion Pancakes GF Gobsmacked Tender Cottage Cheese Pancakes Gluten A Go Go’s Upside Down Pear Pancake Gluten Free Mommy’s Pumpkin Pancakes [...]