Why You’ll Love This Recipe
These pumpkin pancakes are packed with nutrients from real pumpkin and made without flour, refined sugar, or dairy. They’re quick to make, perfect for meal prep, and naturally sweetened. Plus, they cook up light and fluffy with a touch of spice that makes every bite taste like pumpkin pie. You’ll love how filling and delicious they are—no compromise on flavor or texture.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
pumpkin puree (unsweetened)
eggs
almond flour
coconut flour
baking soda
pumpkin pie spice or a mix of cinnamon, nutmeg, and ginger
vanilla extract
salt
coconut oil (for cooking)
optional: maple syrup or honey (for serving)
Directions
- In a medium bowl, whisk together the pumpkin puree, eggs, and vanilla extract until smooth.
- Add almond flour, coconut flour, baking soda, pumpkin pie spice, and salt. Mix until combined.
- Let the batter sit for a couple of minutes to allow the coconut flour to absorb moisture and thicken.
- Heat a non-stick skillet or griddle over medium-low heat and grease lightly with coconut oil.
- Scoop about 2–3 tablespoons of batter per pancake onto the skillet and gently spread into a circle.
- Cook for 2–3 minutes or until bubbles begin to form and the edges look set.
- Carefully flip and cook the other side for another 1–2 minutes until golden and cooked through.
- Serve warm with maple syrup, nut butter, or fresh fruit.
Servings and timing
Makes about 6–8 pancakes, serving 2 to 3 people.
Preparation time: 5 minutes
Cooking time: 10 minutes
Total time: 15 minutes
Variations
- Add Chocolate Chips: Stir in a handful of paleo-friendly dark chocolate chips for extra indulgence.
- Banana Pumpkin Pancakes: Replace half the pumpkin puree with mashed banana.
- Nut-Free Version: Use tiger nut flour or sunflower seed flour in place of almond flour.
- Extra Protein: Add a scoop of collagen or paleo protein powder to the batter.
- Toppings: Serve with almond butter, chopped pecans, or coconut yogurt for added texture and flavor.
- Spiced-Up: Add extra cinnamon or a pinch of cloves for deeper flavor.
Storage/Reheating
Store leftover pancakes in an airtight container in the refrigerator for up to 4 days.
To reheat, warm in a skillet over low heat or microwave for 15–20 seconds.
They can also be frozen for up to 2 months. Stack with parchment paper between pancakes and store in a freezer-safe bag. Reheat from frozen or thaw overnight.
FAQs
Can I use canned pumpkin pie filling?
No, use pure pumpkin puree. Pumpkin pie filling contains added sugar and spices.
Why are my pancakes breaking when I flip them?
Make sure to cook them on medium-low heat and wait until the edges are set before flipping gently.
Can I make the batter ahead of time?
It’s best to cook the pancakes fresh, but you can prepare the dry and wet ingredients separately and combine them just before cooking.
What can I use instead of coconut flour?
You can omit it and use a little more almond flour, but the texture may be slightly softer.
Are these pancakes freezer-friendly?
Yes, freeze in layers with parchment paper and reheat as needed.
Can I add sweetener to the batter?
Yes, you can add a tablespoon of maple syrup or honey if you like sweeter pancakes.
Is this recipe keto-friendly?
It’s low-carb but may not be fully keto, depending on your carb goals. Use only almond flour for lower carbs.
Can I cook these on a griddle?
Absolutely. A griddle allows you to cook multiple pancakes at once and works great for this recipe.
What’s the best way to serve these?
Top with maple syrup, chopped nuts, coconut whipped cream, or a sprinkle of cinnamon.
Can I use flax eggs instead of regular eggs?
Flax eggs may work, but the texture might be more delicate. Regular eggs provide better structure.
Conclusion
Paleo pumpkin pancakes are a cozy, healthy, and delicious way to enjoy the flavors of fall all year long. With simple, clean ingredients and a satisfying texture, they make a great breakfast for anyone looking to eat gluten-free, grain-free, or just more mindfully. Quick to whip up and easy to customize, this recipe is sure to become a favorite in your breakfast rotation.
PrintPaleo Pumpkin Pancakes
Paleo pumpkin pancakes are soft, fluffy, and filled with cozy fall flavors. Made with wholesome, grain-free ingredients, they’re a delicious, gluten-free way to enjoy pumpkin for breakfast.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 6–8 pancakes (2–3 servings)
- Category: Breakfast
- Method: Stovetop
- Cuisine: Paleo
Ingredients
- 1/2 cup pumpkin puree (unsweetened)
- 2 large eggs
- 1/4 cup almond flour
- 1 tbsp coconut flour
- 1/2 tsp baking soda
- 1 tsp pumpkin pie spice (or 1/2 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp ginger)
- 1/2 tsp vanilla extract
- Pinch of salt
- Coconut oil (for cooking)
- Optional: maple syrup or honey for serving
Instructions
- In a bowl, whisk together pumpkin puree, eggs, and vanilla extract until smooth.
- Add almond flour, coconut flour, baking soda, spices, and salt. Stir until combined.
- Let the batter rest for 2–3 minutes to thicken.
- Heat a skillet over medium-low heat and lightly grease with coconut oil.
- Scoop 2–3 tablespoons of batter per pancake onto the skillet and gently flatten into circles.
- Cook for 2–3 minutes until bubbles form and edges are set. Flip carefully and cook another 1–2 minutes.
- Serve warm with desired toppings.
Notes
- Use pure pumpkin puree, not pumpkin pie filling.
- Keep heat on medium-low to prevent burning while ensuring the pancakes cook through.
- Letting the batter rest helps the coconut flour absorb moisture for a better texture.
Nutrition
- Serving Size: 1/3 of recipe
- Calories: 170
- Sugar: 3g
- Sodium: 190mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 6g
- Cholesterol: undefined
