Pancakes can be a labor of love. If you want homemade pancakes but don’t feel like babysitting individual flapjacks over the stove, this baked pancake recipe is for you. Not only does it cut down on your work, it’s filled with delicious fall flavors. Pull out the cast-iron skillet, Bob’s Red Mill gluten-free ingredients and preheat the oven. After making a spiced batter with pumpkin puree, you’ll pour it into the skillet and let the oven do the work while you curl up on the couch with a cup of tea.
Pumpkin Spice Baked Pancake (Gluten-Free)
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4
Calories 284 kcal
Ingredients
- 1 cup gluten-free 1-to-1 baking flour
- 2 Tbsp. sugar
- 2 tsp. baking powder
- 2 tsp. pumpkin pie spice
- 1/2 tsp. salt
- 3/4 cup milk or plant-based milk
- 1/2 cup pumpkin puree
- 3 Tbsp. butter or plant butter melted & divided
- 3 eggs or egg substitute
- 1 Tbsp. apple cider vinegar
Optional: Whipped cream & chopped pecans
Instructions
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Preheat oven to 425 degrees F and place 9-inch cast-iron skillet in oven.
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In large mixing bowl, whisk together flour, sugar, baking powder, pumpkin pie spice and salt until well blended.
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To flour mixture, add milk, pumpkin puree, 2 Tbsp. melted butter, eggs and apple cider vinegar. Whisk until combined.
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Carefully remove preheated skillet from oven and swirl in remaining butter. Pour in batter and bake 20 minutes or until pancake is golden-brown and cooked through.
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Serve warm with optional garnish, powdered sugar, butter and syrup.
Nutrition Facts
Pumpkin Spice Baked Pancake (Gluten-Free)
Amount Per Serving (1 g)
Calories 284
Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 3g15%
Trans Fat 2g
Polyunsaturated Fat 4g
Monounsaturated Fat 6g
Cholesterol 123mg41%
Sodium 424mg18%
Potassium 379mg11%
Carbohydrates 35g12%
Fiber 5g20%
Sugar 10g11%
Protein 8g16%
Vitamin A 4951IU99%
Vitamin C 2mg2%
Calcium 227mg23%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.