Gluten-Free Pumpkin Spice Pancake Mix

Course Breakfast

Cuisine American

Keyword gluten-free pancakes, oat flour pancake mix, pumpkin pancake mix, pumpkin spice mix in a jar

Prep Time 15

Cook Time 15

Total Time 30

Servings 18 pancakes

An oat flour and spice mix to keep in a jar or give as a gift. Stir in pumpkin, milk, butter and eggs for gluten-free pumpkin pancakes.

Ingredients

Dry mix

2 cups gluten-free oat flour
Zest of 1 lemon or 1 teaspoon dried lemon zest if storing the mix
2 tablespoons brown sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg

Per batch of pancakes

1 slightly rounded cup of the dry mix
1 cup pure pumpkin (not pumpkin pie filling)
1/2 cup milk
2 tablespoons melted butter
2 eggs beaten

Directions

Whisk the dry mix ingredients until they are evenly blended.
If you are keeping the dry mix or giving it as a gift, pack it in an airtight jar.
To make pancakes, whisk the pumpkin, milk, melted butter, and eggs in a bowl.
Gently fold in the dry mix, only until it is combined.
Allow the batter to rest for about 10 minutes.
Warm a heavy skillet over medium heat and melt a little butter in it.
Pour in roughly 1/3 cup of batter for each pancake.
Cook until bubbles appear and the bottom turns brown, then flip and cook until the pancake is set.
Serve while hot.

Notes

Dry mix: up to about 6 months airtight in a cool, dry place (when made with dried lemon zest). Cooked pancakes: refrigerate 3 to 4 days or freeze up to 2 months. Opened pumpkin: refrigerate covered, use within 3 to 4 days.

Nutrition

Nutrition is an estimate per serving from USDA FoodData Central, for 18 pancakes; pure pumpkin counted as canned pumpkin, milk counted as whole milk. Brands and portions vary, so use it only as an approximation.