This Trader Joe’s Gluten-Free Pumpkin Pancakes recipe is a fluffy and spiced breakfast, which is made with pumpkin puree and pumpkin pie spice. It’s the perfect fall breakfast, ready in about 15 minutes.
Jump to RecipeTrader Joe’s Gluten-Free Pumpkin Pancakes Ingredients
- ½ cup canned pumpkin puree, not pumpkin pie filling
- 1 tablespoon gluten-free baking powder
- ¼ cup granulated sugar
- 1 teaspoon pumpkin pie spice
- ½ teaspoon ground cinnamon
- ¼ teaspoons salt
- 1 teaspoon pure vanilla extract
- 1 large egg (vegan option use Bob’s Red Mill gluten-free egg replacer)
- 2 tablespoons vegetable oil
- 1 cup all-purpose gluten-free flour with xanthan gum (I like Pillsbury gluten-free flour)
- 1 cup milk (dairy-free/vegan use unsweetened almond or coconut milk)
How To Make Trader Joe’s Gluten-Free Pumpkin Pancakes
- Mix the wet ingredients: In a large bowl, whisk together the pumpkin puree, baking powder, granulated sugar, pumpkin pie spice, cinnamon, salt, vanilla extract, egg (or egg replacer), and vegetable oil until the mixture is smooth.
- Combine the batter: Add the gluten-free flour to the wet ingredients and mix until fully combined. Stir in the milk, half a cup at a time, and mix until the batter is smooth.
- Cook the pancakes: Heat a lightly greased griddle or pan to about 275°F. Scoop the batter by the ¼ cup and pour it onto the hot griddle for each pancake.
- Flip and serve: Cook until the batter starts to puff up and bubbles appear on the surface. Flip the pancakes and continue to cook until they are golden brown. Serve warm with your favorite toppings.
Recipe Tips
- How to measure gluten-free flour? The “spoon & level” method is best. Use a spoon to scoop the flour into your measuring cup, then use the back of a knife to level off the top. This prevents the flour from becoming too compacted.
- Can I make my own pumpkin pie spice? Yes. For 1 teaspoon of pumpkin pie spice, you can mix ½ teaspoon ground cinnamon, ⅛ teaspoon ground nutmeg, ⅛ teaspoon ground ginger, and a pinch of ground cloves.
- Can I make these dairy-free or vegan? Absolutely. The recipe notes you can use a gluten-free egg replacer and a dairy-free milk like unsweetened almond or coconut milk to make these pancakes fully vegan.
- How do I know when to flip the pancakes? Wait for the batter to start to puff up and for bubbles to appear and pop on the surface. The edges will also start to look a little dry. This is the perfect time to flip.
What To Serve With Pumpkin Pancakes
These spiced pancakes are a classic fall breakfast and pair perfectly with:
- A pat of butter and warm maple syrup
- A sprinkle of toasted pecans or walnuts
- A dollop of whipped cream or coconut cream
- A side of crispy bacon or sausage links
How To Store Pumpkin Pancakes
- Refrigerate: Store leftover cooked pancakes in an airtight container in the refrigerator for up to 3-4 days.
- Freeze: Let the pancakes cool completely, then stack them with a piece of parchment paper between each one. Place the stack in a freezer-safe bag and freeze for up to 3 months.
- Reheat: You can warm the pancakes in the microwave for 30-60 seconds or pop them in the toaster or toaster oven until heated through.
Pumpkin Pancakes Nutrition Facts
- Serving: 1 pancake
- Calories: 140kcal
- Carbohydrates: 21g
- Protein: 3g
- Fat: 6g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Gummy or dense gluten-free pancakes can be a result of overmixing the batter or using a flour blend that isn’t right for the recipe. Mix only until the ingredients are just combined, and use a recommended all-purpose gluten-free flour that contains xanthan gum.
The recipe notes that not all gluten-free flours are created equal and you may experience different results depending on the blend you choose. A good quality all-purpose blend with xanthan gum is recommended for the best texture.
It’s not recommended. The baking powder is activated as soon as it is mixed with the wet ingredients. For the highest, fluffiest rise, it’s best to cook the batter shortly after it’s mixed.
Trader Joe’s Gluten-Free Pumpkin Pancakes Recipe
Course: BreakfastCuisine: AmericanDifficulty: Easy8
servings5
minutes10
minutes140
kcalQuick, fluffy, and delicious gluten-free pancakes packed with real pumpkin and warm pumpkin spice flavors.
Ingredients
½ cup canned pumpkin puree
1 tbsp gluten-free baking powder
¼ cup granulated sugar
1 tsp pumpkin pie spice & ½ tsp cinnamon
¼ tsp salt
1 tsp vanilla extract
1 large egg (or vegan egg replacer)
2 tbsp vegetable oil
1 cup all-purpose gluten-free flour with xanthan gum
1 cup milk (or dairy-free milk)
Directions
- In a large bowl, whisk together pumpkin puree, baking powder, sugar, spices, salt, vanilla, egg, and oil until smooth.
- Add the gluten-free flour and mix until fully combined.
- Stir in the milk until the batter is smooth.
- Pour by the ¼ cup onto a greased, medium-heat griddle (275°F).
- Cook until the batter puffs up, then flip and cook until golden brown.
- Serve warm with butter and syrup.
Notes
- For the most accurate flour measurement, use the “spoon & level” method.
- Use pure canned pumpkin, not pumpkin pie filling.
- This recipe can easily be made dairy-free and vegan by using the suggested substitutions.
- The pancakes freeze wonderfully, making them a great option for meal prep.
