Gluten Free Pumpkin Pancakes

I absolutely love Dr. Josh Axe and use his cookbook quite frequently! Today I made another batch of his pumpkin pancakes, quadrupled so I can freeze them for a quick morning breakfast! You can find his original recipe and cookbook HERE


4 cups gluten free pancake mix (can also take a 1/4 cup out and add 1/4 cup milled flax seed)
8 whole eggs
2 cups almond milk (or coconut, buttermilk, etc)
2 cups canned pumpkin (about a 15 oz can)
4 Tbs cinnamon
butter or coconut oil (to fry in)
cooling rack set inside of a sheet pan
fresh fruit (sliced bananas, blueberries, pecans an option. just mix in or place on pancake batter in the pan before flipping)

Combine pancake mix and cinnamon together in a bowl with a wire whisk. Add 8 beaten eggs, pumpkin and milk. Stir well. Heat coconut oil or butter in the pan and drop by 1/4 cup fulls. Watch the edges, when the bottom layer is set flip over, about 3 minutes at 350 degrees. As they finish place on the cooling rack. This keeps them from getting soggy from the steam. Once cooled you can stack in order to make more room. Layer between wax paper, wrap and freeze.

Top with real maple syrup, bananas, fresh blueberries, semi sweet chocolate, pecans, powdered sugar...the options are endless!



  1. We love making healthy pancakes at our house too, and it's so easy to make extra to freeze. But your tip on setting a baking rack out as a cooling rack is genius! I can't believe we never thought of it:) Thanks for sharing!

  2. Thank you for stopping by Heather! We love these pancakes! It's our weekend treat when topped with Enjoy Life mini choc chips, pecans and powdered sugar! Yes the cooling rack helps so much. Once cooled I start to stack them to make more room. Of course you could line up several racks but I utilize one so I don't have to wash as many : )

  3. What brand of mix did you use? We use to use Pamelas but cannot any longer. We are on a nut and dairy free diet and the Pamela's mix contains almonds and buttermilk. Thank you!

    1. Yes I do use Pamela's for this recipe. We rarely have dairy so we do okay when in moderation. And no nut allergies here. Almonds are one of our favorites thus our preference for Pamela's. Have you ever tried Jules brand gluten free mixes? They are gluten, dairy and nut free.