Love pancakes but don’t like spending your morning flipping them? Well, you have got to give this gluten-free No-Flip Baked Pumpkin Spice Pancake a try – your family will love how tasty this is and you will love how easy this is to whip up!
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It might not feel like fall here in Athens, GA, but I am thrilled that International Delight® Pumpkin Pie Spice Coffee Creamer is back at Walmart for a limited time.
In the past, International Delight® Pumpkin Pie Spice Coffee Creamer has been the inspiration behind this crepe cake and these chia pudding parfaits . And, today, International Delight® Pumpkin Pie Spice Coffee Creamer is the inspiration for this No-Flip Pumpkin Spice Pancake!
When it comes to weekend breakfasts, homemade pancakes like these Easy Oatmeal Pancakes or these Green Smoothie Pancakes are our go-to comfort food. Pancake breakfasts are breakfasts my daughter and I like to linger over and take our time – unless we are trying to rush to see who can get the last pancake of the stack.
Now, I love making pancakes. Over the years, I’ve managed to get a handle (no pun intended) on flipping them just right.
However, every now and then, I might have a busy morning where standing over a stove and flipping pancakes cannot be entertained. Now, on those mornings I could easily bake up something – but sometimes, when a craving for pancakes hits, well, nothing else will do.
So, recently when I came across an article on No-Flip Blueberry Buttermilk Pancakes, I knew I had to make my own fall version for those times.
Seeing I had just brought home some International Delight® Pumpkin Pie Spice Coffee Creamer, I figured I would use that instead of buttermilk or milk to make my own version of a No-Flip Pancake.
And, y’all, that is how this No-Flip Pumpkin Spice Pancake came into being.
Is this No-Flip Pumpkin Spice Pancake Gluten-free?
This No-Flip Pumpkin Spice Pancake is gluten free. I used a blend of gluten free flour and almond meal in making this.
How to Make No-Flip Pumpkin Spice Pancake:
I started off by mixing together my dry ingredients such as the gluten free flour, almond meal flour, sugar, baking powder and salt.
In a separate bowl, I mixed together the eggs, International Delight® Pumpkin Pie Spice Coffee Creamer, oil, pumpkin puree and baking soda.
I then added the wet ingredients to the dry ingredients.
Then, I added the Pumpkin Spice Pancake batter to a hot, greased pan and then placed the pan in the oven.
I spent the next 25-30 minutes cleaning up and doing bills and when the oven alarm went off, my daughter and I sat down to several slices of this No-Flip Pumpkin Spice Pancake with hot cups of coffee with International Delight® Pumpkin Pie Spice Coffee Creamer.
This is the best baked Pumpkin Spice Pancake recipe I have tried and I do so hope you enjoy it as much as my daughter and I do.