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How To Make A Gluten-Free Pumpkin Pancake Kit To Give As A Gift

This super-simple oat pancake mix is a thoughtful way to make gluten-free friends (or anyone) happy. Check out more holiday food gift recipes here.

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Gluten-Free Pumpkin Spice Pancake Mix

Adapted from Cookie & Kate

Makes about 2 cups mix, enough to fill one 17-oz. clamp jar (pictured) and make 14-16 pancakes.


For Pancake Mix

2 cups gluten-free oat flour or gluten-free rolled oats, finely ground in the food processor

Zest of 1 lemon

2 tablespoons brown sugar

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon ground cinnamon

1 teaspoon ground ginger

½ teaspoon ground cloves

½ teaspoon ground nutmeg

For Gift Assembly

1 can pure pumpkin purée (optional)

Printed or written cooking instructions (see below)


Whisk all the ingredients together in a bowl to evenly combine them. Transfer to a jar and give with a can of pumpkin purée (optional) and cooking instructions.

Directions to include with the gift

How To Make Gluten-Free Pumpkin Spice Pancakes

Makes 7-8 pancakes per cup of dry mix; double if needed.

You will need:

1 cup pumpkin puree

1/2 cup milk

2 tablespoons melted butter plus 1 tablespoon for greasing skillet

1 heaping cup of Gluten-Free Pumpkin Spice Pancake Mix, from gift jar


1. Whisk together 1 cup pumpkin puree, ½ cup milk, and 2 tablespoons melted butter in a medium bowl. Beat in 2 eggs.

2. Measure out 1 rounded (slightly heaping) cup of dry mix into a separate large bowl.

3. Fold pumpkin mixture into dry mix until combined (be careful not to overmix) and let sit for 10 minutes.

4. Heat a heavy skillet over medium-low heat. Lightly grease the pan with oil or butter, and heat enough that a droplet of water in the pan sizzles.

5. Add ¼ cup of pancake batter to skillet. You may want to spread the batter slightly with a spatula, as the mixture is thick. Cook on first side about 3 minutes, until bubbles begin to form around the edges. These pancakes are thicker and heavier than most, so they'll need to cook a little bit lower and slower and require a large spatula. Once the bottom of the pancake is light golden, flip and cook another 90 seconds, until it's golden brown on both sides. Turn the heat down a little if it's browning too fast. Eat the pancakes right away or keep them warm in a 200°F oven.

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