Pumpkin Pancake Recipe with Food 52

Photo by James Ransom for    Food 52

Photo by James Ransom for Food 52

Merry Christmas Eve!

As you know, I worked with Food52 a few months back to create the most delicious gluten-free pumpkin pancakes, but then I realized I never shared them on the blog. So here we are…

I went gluten-free last fall, so I had to start thinking of different ways to make my favorite recipes (that didn't include gluten). Since pancakes are a weekly staple in my house, they were a natural recipe to adapt first. I make these pumpkin-oat pancakes with gluten-free oat flour, warm them up with a bunch of autumn spices (like cinnamon, ginger, allspice, and clove), and add organic milk to the batter to bring richness and flavor. We always make pancakes on the weekends (typically Sundays), but this recipe is super easy to whip up on a weekday morning before we get our day started.


Makes: 12 small pancakes


  • 2 eggs

  • 1 1/2 cups gluten-free oat flour

  • 1 1/3 cups whole organic dairy milk

  • 3/4 cup pumpkin puree (about 1/2 a can)

  • 2 tablespoons sugar (or coconut sugar)

  • 2 teaspoons baking powder

  • 1 teaspoon cinnamon

  • 1/2 teaspoon salt

  • 1/2 teaspoon ground ginger

  • 1/4 teaspoon allspice

  • 1/8 teaspoon clove

  • 1/8 teaspoon nutmeg

  • Chocolate chips (optional)

  • Butter or oil for frying, plus more butter for serving

  • PLUS Maple syrup and seasonal fruit for serving

FULL RECIPE ►► https://f52.co/2OlHovs