Gluten Free Pumpkin Blueberry Pancakes

LIBBY'S®
Gluten Free Pumpkin Blueberry Pancakes
Level
Easy
Prep 
5 min
Cook 
9 min
Servings
5 servings

KEY INGREDIENTS

An orange and yellow can of 100% Pure Pumpkin with a slice of pumpkin pie on a silver serving spatula.
100% PURE PUMPKIN

LIBBY'S® 100% Pure Pumpkin

Making one pie? Use our 15oz

INGREDIENTS

  • 1 cup gluten free pancake & baking mix
  • 1 cup lowfat milk
  • 1/3 cup LIBBY’S® 100% Pure Pumpkin
  • 1 large egg
  • 2 tablespoons vegetable oil
  • 1/2 cup fresh blueberries
  • 100% pure maple syrup (optional)
  • Fresh blueberries and strawberries for garnish (optional)

MAKE IT

Step 1

Combine pancake mix, milk, pumpkin, egg and vegetable oil in large bowl; stir until blended. Gently fold in ½ cup blueberries.

Step 2

Spray griddle or large skillet with nonstick cooking spray. Heat over medium heat.

Step 3

Pour a little less than ¼ cup batter onto hot griddle. Cook until batter bubbles begin to burst and edges are dry. Turn and continue cooking for 1 to 2 minutes or until golden. Repeat with remaining batter.

Step 4

Serve with syrup; garnish with berries.

TIPS

Serving Information

This recipe makes 5 servings, 2 pancakes per serving.

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