As the crisp autumn air sets in, what better way to celebrate the season than with warm, fluffy pumpkin pancakes? Trader Joe’s Gluten Free Pumpkin Pancake Mix makes it incredibly easy to whip up a batch of these delightful fall treats without the hassle of measuring out numerous ingredients.
Whether you’re gluten sensitive or simply love the convenience of a ready-made mix, this recipe offers a perfect balance of pumpkin spice and tender texture that will have your whole family asking for seconds.
In this post, we’ll explore several ways to elevate this mix into mouthwatering pancakes that are both gluten-free and irresistibly delicious.
From classic pumpkin spice pancakes to creative twists featuring nuts, chocolate chips, and even vegan alternatives, you’ll find inspiration to customize your breakfast or brunch. Plus, we’ll share helpful tips, nutritional info, and serving suggestions to make your pancake experience even better.
Ready your griddle and let’s get cooking!
Why You’ll Love This Recipe
Trader Joe’s Gluten Free Pumpkin Pancake Mix is a game-changer for busy mornings and seasonal brunches. Here’s why:
- Convenience: The mix includes all the essential dry ingredients, making prep quick and mess-free.
- Gluten-Free: Perfect for those with gluten intolerance or anyone wanting to avoid gluten while still enjoying a hearty breakfast.
- Rich Pumpkin Flavor: Infused with warm spices like cinnamon and nutmeg, it captures the essence of fall in every bite.
- Versatility: Easily customize with add-ins like nuts, chocolate chips, or dairy-free milk for your preference.
- Fluffy Texture: Despite being gluten-free, these pancakes come out light, fluffy, and satisfying.
Ingredients
- 1 cup Trader Joe’s Gluten Free Pumpkin Pancake Mix
- 3/4 cup milk (dairy or your favorite plant-based milk)
- 1 large egg (or flax egg for vegan option)
- 2 tablespoons pumpkin puree (for extra pumpkin richness)
- 1 tablespoon maple syrup (optional, for added sweetness)
- 1/2 teaspoon vanilla extract
- Optional add-ins: 1/4 cup chopped walnuts, pecans, or chocolate chips
Equipment
- Mixing bowl
- Whisk or fork
- Measuring cups and spoons
- Non-stick skillet or griddle
- Spatula
- Serving plates
Instructions
- Prepare the batter: In a mixing bowl, combine the Trader Joe’s Gluten Free Pumpkin Pancake Mix, milk, egg, pumpkin puree, maple syrup, and vanilla extract. Whisk until smooth with no lumps. If you want, fold in your optional add-ins like nuts or chocolate chips at this stage.
- Preheat your skillet: Heat a non-stick skillet or griddle over medium heat. Lightly grease with a small amount of oil or butter to prevent sticking.
- Cook the pancakes: Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
- Flip carefully: Using a spatula, flip the pancakes and cook for another 2-3 minutes until golden brown and cooked through.
- Serve warm: Remove from heat and serve immediately with your favorite toppings.
Tips & Variations
“For extra fluffy pancakes, let the batter rest for 5 minutes before cooking to allow the gluten-free mix to hydrate fully.”
- Vegan option: Replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit 5 minutes).
- Extra pumpkin flavor: Add an additional 2 tablespoons of pumpkin puree or a pinch of pumpkin pie spice for a bolder taste.
- Nutty crunch: Fold in toasted pecans or walnuts to add texture and richness.
- Chocolate lovers: Sprinkle mini chocolate chips into the batter for a sweet surprise.
- Make it savory: Skip the maple syrup and vanilla, and add herbs or cheese for a unique twist—perfect for a brunch spread.
Nutrition Facts
| Nutrient | Per Pancake (approx.) |
|---|---|
| Calories | 120 kcal |
| Carbohydrates | 22 g |
| Protein | 3 g |
| Fat | 2.5 g |
| Fiber | 1.5 g |
| Sugar | 4 g |
| Sodium | 180 mg |
Serving Suggestions
These pumpkin pancakes are wonderful served with classic maple syrup and a pat of butter. For added seasonal flair, top with a dollop of whipped cream and a sprinkle of cinnamon or nutmeg.
Other delicious options include fresh fruit like sliced bananas or berries, a drizzle of nut butter, or even a spoonful of pumpkin butter for an intense pumpkin experience.
Pair your pancakes with a hot cup of coffee or chai tea to complement the warm spices and make your breakfast truly cozy.
More Gluten-Free & Vegan Breakfast Ideas
If you love gluten-free pumpkin pancakes, you might also enjoy these Clean Eating Breakfast Vegetarian Recipes for Every Morning or try our 7 Vegan Breakfast Recipes to Start Your Day Right for more nutritious and delicious ideas.
For a heartier meal, check out Vegan Potato Corn Chowder Recipe for Cozy Comfort Food.
Conclusion
Trader Joe’s Gluten Free Pumpkin Pancake Mix is a fantastic foundation for creating a variety of pumpkin pancakes that suit your dietary needs and taste preferences. Whether you stick to the simple classic recipe or venture into creative add-ins like nuts and chocolate chips, these pancakes promise a warm, comforting start to your day.
Embrace the flavors of fall with these fluffy, gluten-free delights that are quick to prepare and wonderful to share with family and friends. Don’t forget to experiment with toppings and sides to make your pancake breakfasts even more special.
Happy cooking and enjoy every bite of your autumn-inspired pancakes!
📖 Recipe Card: Trader Joe's Gluten Free Pumpkin Pancakes
Description: Fluffy and flavorful pancakes made using Trader Joe's Gluten Free Pumpkin Pancake Mix. Perfect for a cozy fall breakfast with a hint of pumpkin spice.
Prep Time: PT5M
Cook Time: PT15M
Total Time: PT20M
Servings: 4 servings
Ingredients
- 1 cup Trader Joe's Gluten Free Pumpkin Pancake Mix
- 3/4 cup milk (dairy or non-dairy)
- 1/4 cup canned pumpkin puree
- 1 large egg
- 1 tablespoon melted butter or oil
- 1 tablespoon maple syrup
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- Butter or oil for cooking
Instructions
- In a bowl, whisk together the pancake mix, cinnamon, and pumpkin puree.
- Add milk, egg, melted butter, maple syrup, and vanilla extract; mix until combined.
- Heat a non-stick skillet over medium heat and lightly grease.
- Pour 1/4 cup batter onto the skillet per pancake.
- Cook until bubbles form on the surface, then flip and cook until golden brown.
- Serve warm with syrup or toppings of choice.
Nutrition: Calories: 220 | Protein: 5g | Fat: 7g | Carbs: 35g
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