Fluffy Gluten-Free Pumpkin Pancakes (Made with Grain Zero Mix)

Nothing says comfort like a stack of warm, spiced pancakes on a crisp morning — and these Gluten-Free Pumpkin Pancakes are everything you want in a fall breakfast. Light, fluffy, perfectly spiced, and super easy thanks to Grain Zero’s Pancake & Waffle Mix, they’re also 100% gluten-free and family-approved.

Whether you’re making brunch for a crowd or meal-prepping breakfast for the week, these pancakes are cozy, nourishing, and packed with real pumpkin goodness.

Ingredients

Makes 8–10 pancakes

• 1 cup Grain Zero Pancake & Waffle Mix

• 1/4 cup milk or dairy-free alternative

• 2 large egg

• 1 tbsp melted butter

• 1/3 cup pure pumpkin purée (not pumpkin pie filling)

• 1 tbsp pumpkin spice

• Butter, coconut oil, or cooking spray (for the pan)

Optional Toppings: maple syrup, pecans, sliced bananas, dairy-free whipped cream, or a sprinkle of cinnamon sugar

Instructions

1. Mix the Wet Ingredients

In a medium bowl, whisk together the milk, eggs, melted butter, and pumpkin purée until smooth.

2. Add the Dry Mix

Add the Grain Zero Pancake & Waffle Mix and pumpkin spice to the wet ingredients. Stir gently until just combined. The batter will be slightly thick — that’s what helps keep them fluffy!

Tip: If the batter is too thick, add a splash more milk. If it’s too thin, add a tablespoon more mix.

3. Preheat Your Pan

Heat a non-stick skillet or griddle over medium heat. Add a small amount of butter or oil.

4. Cook the Pancakes

Scoop about 1/4 cup of batter per pancake into the hot pan. Cook for 2–3 minutes, or until bubbles form on the surface and the edges look set. Flip and cook for another 1–2 minutes until golden brown and cooked through.

Repeat with remaining batter, adjusting the heat as needed.

5. Serve Warm

Stack ‘em high and top with your favourites: pure maple syrup, toasted pecans, banana slices, or a little dairy-free whipped cream if you’re feeling festive.

Storage & Reheating

• Fridge: Store leftovers in an airtight container for up to 4 days.

• Freezer: Place pancakes in a single layer on a baking sheet, freeze until solid, then transfer to a freezer bag. Reheat in the toaster or microwave.

These Gluten-Free Pumpkin Pancakes are one of those recipes you’ll come back to again and again. With the help of Grain Zero Pancake & Waffle Mix, they’re effortless to whip up, yet they taste like a cozy autumn morning — no gluten required.

Whether it’s Thanksgiving weekend, a rainy Sunday, or just a regular Tuesday morning, this stack brings warmth, comfort, and just the right amount of pumpkin spice to your day.