It is October. That means lots of quick and easy fall recipes on the menu plan. The post Menu Plan October Week One appeared first on Lynn's Kitchen Adventures.
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Lynn's Kitchen Adventures

Menu Plan October Week One

It is October. That means lots of quick and easy fall recipes on the menu plan.

Slow Cooked Pork with Mexican Coleslaw

Menu Plan October Week One

It is October so this week's menu plan includes lots of fall recipes.

The post Menu Plan October Week One appeared first on Lynn's Kitchen Adventures.

    

Gluten Free Menu Plan October Week 1

Several recipes on this week’s menu plan, like the chili, cookies, and meatloaf, all freeze well. Make extra and stock your freezer for easy meals this fall and winter.

Here is this week’s gluten free menu plan. I made notes next to the ingredients that need to be gluten free, but as always, read labels to make sure that your ingredients are gluten free.

gluten free freezer friendly meatloaf

Gluten Free Menu Plan October Week 1

Great gluten free recipes for fall!

The post Gluten Free Menu Plan October Week 1 appeared first on Lynn's Kitchen Adventures.

    

Homemade Gluten Free IHOP Pumpkin Pancakes

If you are looking for a light and fluffy gluten-free pancake, give these Homemade Gluten Free IHOP (style) Pumpkin Pancakes a try!

Homemade Gluten Free Ihop Pumpkin Pancakes on white plate and striped napkin

Breakfast has always been one of my favorite meals to eat out. And I love it any time of day.

Growing up, my dad used to take us out for our birthdays each year, and we got to choose where we went to eat. I almost always chose pizza or a place called Elmer’s that served breakfast all day long.

gluten free pumpkin pancakes on white plate and striped napkin

I think eating out for breakfast is a favorite for many kids. Before going gluten free my kids loved to go to IHOP. They would almost always get their seasonal or fun kids’ type pancakes.

I love recreating our favorites at home, so making pumpkin pancakes from one of our favorite breakfast places was so much fun.

I first developed this recipe back in 2013. Thirteen years later, it is still one of my favorite fall recipes to make.

Homemade Gluten Free Ihop Pumpkin Pancakes on white plate with butter and syrup striped napkin in the background

Since it is fall, I have been in the mood for pumpkin everything.

I love pumpkin, but I am not a pumpkin in July type of person. To me, pumpkin says fall and holidays, so that is my preferred time to cook with it.

Last week I decided it was time again to make my homemade, gluten free version of IHOP’s Pumpkin Pancakes.

I love that we can create our own restaurant version at home, making it a safe and delicious breakfast for our whole family.

If you love pumpkin pancakes, these Gluten Free IHOP Pumpkin Pancakes are a must-try. They are delicious!

Yield: 10 servings

Homemade Gluten Free IHOP Pumpkin Pancakes

Homemade Gluten Free Ihop Pumpkin Pancakes on white plate and striped napkin
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Homemade gluten free pumpkin pancakes so good that you wont' miss the famous restaurant version.

Prep Time 6 minutes
Cook Time 5 minutes
Total Time 11 minutes

Ingredients

  • 4 eggs
  • 2 1/2 cup buttermilk
  • 8 tablespoons butter, melted
  • 1 can pumpkin
  • 1/4 cup brown sugar
  • 1/4 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 2 1/2 cups Bob's Red Mill 1to 1 Gluten Free Flour Blend ( see note below for using individual ingredients in place of flour blend)

Instructions

  1. In a bowl combine eggs, buttermilk, butter, pumpkin, and brown sugar. Mix until well combined.
  2. In a separate bowl combine remaining ingredients and stir into wet ingredients until mixed together well.
  3. Pour batter by 1/4 cupful onto hot griddle. Cook for 2 minutes or so and flip. Cook another 2 minutes or until pancakes are done.
  4. Serve with butter and maple syrup and enjoy!

Notes

In place of Bob's Red Mill 1 to 1 Gluten Free Flour Blend you can use

3/4 cup brown rice flour
3/4 cup white rice flour
2/3 cup potato starch
1/3 cup tapioca starch
1/4 teaspoon xanthan gum

Nutrition Information:

Yield:

10

Serving Size:

1
Amount Per Serving: Calories: 393Total Fat: 12gSaturated Fat: 7gUnsaturated Fat: 5gCholesterol: 102mgSodium: 493mgCarbohydrates: 59gFiber: 2gSugar: 10gProtein: 11g

Nutritional values are approximate and aren't always accurate.

© Lynn Walls
Cuisine: American / Category: Gluten Free Breakfast
gluten free ihop pumpkin pancakes
Gluten Free Ihop Pumpkin Pancakes -

 

Gluten Free Ihop Pumpkin Pancakes_

Originally posted October 2013. Updated September 2026.

 

 

The post Homemade Gluten Free IHOP Pumpkin Pancakes appeared first on Lynn's Kitchen Adventures.

    

Menu Plan September Week Four

Fall has officially begun. That means chili and soup are back on the menu plan! So are pumpkin recipes.

Apple Snack Cake

I am not a pumpkin during warm weather person, but during October and November, I love to add pumpkin recipes to the menu plan.

pumpkin oatmeal breakfast cookies and milk

Menu Plan September Week Four

A menu plan full of fall favorites. Breakfast cookies, quick bread, soup, and more.

The post Menu Plan September Week Four appeared first on Lynn's Kitchen Adventures.

    

Gluten Free Menu Plan September Week 4

Here is this week’s gluten free menu plan. I made notes next to the ingredients that need to be gluten-free, but as always, read labels to make sure that the ingredients are gluten-free.

The gluten free chocolate cake doughnuts are must make if you need a special treat this week.

Gluten Free Dairy Free Doughnuts

Gluten Free Menu Plan September Week 4

Lots of gluten free fall favorites on this week's gluten free menu plan.

The post Gluten Free Menu Plan September Week 4 appeared first on Lynn's Kitchen Adventures.

    

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