Gluten-Free Pumpkin Pie Spice Pancakes

Photography By Chad Spencer | April 04, 2016


Combine buttermilk, cornmeal, and oats in a medium bowl. Let stand for 1 hour or overnight in the refrigerator.

In a separate medium bowl, whisk eggs, butter, sugar, vanilla, and pumpkin pie spice until homogenous. Add to buttermilk mixture and mix well. Combine flour, baking powder, and baking soda in a medium bowl. Add to buttermilk-egg mixture and stir to combine.

Drop batter onto preheated skillet by the heaping spoonful. (Add fillings such as blueberries, strawberries, and nuts, if desired.) Cook until lightly browned, about 2 minutes per side. Top with real Vermont maple syrup.


  • 2 cups buttermilk
  • ½ cup cornmeal
  • 1 cup rolled oats
  • 2 large eggs
  • 4 tablespoon butter, melted and cooled slightly
  • ¼ cup brown sugar
  • 1 teaspoon vanilla
  • 1 tablespoon pumpkin pie spice
  • 1¼ cup gluten-free flour (such as Bob’s Red Mill All Purpose Baking Flour)
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda

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