Pumpkin Pancakes

Light, fluffy, moist and delightfully pumpkin-ey. Made with our Baking & Pancake Mix. Recipe and photo created by Love & Lemons.

Ingredients

    Yield:

    • 1.5 cup Pamela’s Baking & Pancake Mix
    • 1 teaspoon cinnamon
    • ½ cup canned pumpkin
    • 1 cup almond milk, at room temp
    • 1 large egg
    • 2 tablespoons melted coconut oil (plus a little more for the pan)
    • 2 T cane sugar
      For Serving:
    • butter (optional)
    • maple syrup
Directions

    In a medium bowl, mix together the Pamela's Baking Mix and the cinnamon.

    In a smaller bowl, whisk together the pumpkin, almond milk, egg, coconut oil and sugar until smooth and well combined.

    Pour the wet ingredients into the dry ingredients and use a wooden spoon to mix well.

    Heat a nonstick pan with a little coconut oil. Scoop the batter onto the pan using a 1/4 cup measuring scoop. Cook until bubbles form, then flip and cook a little longer. Both sides should be nicely golden brown. Repeat with remaining batter.

    Serve with butter and maple syrup.

Customer Reviews

Based on 9 reviews
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c
constance

Followed recipe exactly. I just add walnuts, but it was perfect for texture, came out light and fluffy and delicious. I winged it Sunday, didn't get proportions right and it was tough. Thank you! Loved it.

B
Best.Pancakes.Ever.

I finally found the perfect GF pumpkin pancake after years of trial and error and underdone/raw/gooey pancakes. Pamelas GF pancake mix by itself is the best, and adding the pumpkin for fall vibes makes it even better!! Thank you for making gluten free items that are delicious to eat!!!

N
Natasha

This recipe is amazing. I used stevia instead of cane sugar. My 7 year old said they were the best pancakes he’s ever had! Totally will be making these again!

I
Iram

Can I use regular milk? Thanks.

T
Terry

Can I substitute Hemp milk for almond milk?

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