Start your day off right with these grain-free, pumpkin-packed, and oh so scrumptious Paleo Pumpkin Pancakes. These festive pancakes will spruce up your Fall breakfasts all season long. Whip up a batch today!
Fall is finally here in Minneapolis! And I must say, it’s may absolute favorite time of year for hiking and running in the upper Midwest. We’ve already slotted a handful of beautiful trail runs and hikes over the next few weeks on our Team Fit Foodie calendar in State Parks in Minnesota and Wisconsin that we’ll be hitting up. Seriously, we can’t get enough of this season. The mornings are crisp and cool, the colors are changing on all the trees, and it’s finally time to cue all the Fall baking and cooking.
Like these Paleo Pumpkin Pancakes that have already become a staple in our weekend breakfast routine. They’re the perfect combination of sweet and spicy, and pack a seriously clean ingredient list. Yah welcome. All you’ll need:
We topped our Paleo Pumpkin Pancakes with sliced banana and a handful of pecans, but feel free to get creative and top these bad boys with whatever you’re craving and have on hand!
And while you’re at it, round up the pantry staples for these pumpkin recipes you’ll want in your life this Fall.
Pumpkin Recipes You Need to Make This Fall
- Healthy Pumpkin Pancakes
- Pumpkin French Toast with Coconut Whip
- Oil-Free Chocolate Pumpkin Muffins
- Healthy Pumpkin Mug Cake
- Healthy Pumpkin Muffins + Bread
- 10 Healthy Pumpkin Recipes You Need to Try this Fall
- Pumpkin Pie Dessert Hummus
- The World’s Easiest Pumpkin Yogurt Dip
- Pumpkin Peanut Butter Cups
- Healthy Pumpkin Pie Rice Pudding
- Gluten-Free Pumpkin Waffles
- Coconut Pumpkin Chia Pudding from Eating Bird Food
- Toasted Pine Nut Herb Pumpkin Muffins from Running to the Kitchen
- Vegan Pumpkin Blondies from Food Faith Fitness
- Pumpkin Spice Freezer Fudge from The Healthy Maven
- Easy Pumpkin Soup with Chili Garlic Oil from Lexi’s Clean Kitchen
Paleo Pumpkin Pancakes
Start your day off right with these grain-free, pumpkin-packed, and oh so scrumptious Paleo Pumpkin Pancakes. These festive pancakes will spruce up your Fall breakfasts all season long. Whip up a batch today!
Ingredients
wet
- 4 eggs, large
- 1/2 cup pumpkin puree
- 1 tablespoon maple syrup
dry
- 1 teaspoon baking powder
- 1/2 cup almond meal (I used the Trader Joe’s brand)
- 2 tablespoons coconut flour
- 1 teaspoon cinnamon
Instructions
- In a medium size bowl, whisk 4 eggs. Then add in pumpkin puree and maple syrup and mix.
- Next, add in dry ingredients and mix again until everything is combined.
- Heat a large skillet to medium heat, making sure not to heat it any hotter! Spray with coconut oil cooking spray. Once the skillet is hot, spoon 1/4 of the batter onto the skillet and use your spoon to spread the batter so that everything is even.
- Cook the first side for about 3 minutes (you may need to cook the first pancake longer, so that the pan can heat up all the way), or until cooked enough to flip. Use a spatula to carefully flip the pancake. Let the other side cook for 2-3 minutes or until cooked all the way through.
Nutrition Facts
Serving Size: 2 medium pancakes or 1/2 the recipe Calories: 419 Sugar: 10 Fat: 26 Carbohydrates: 23 Fiber: 8 Protein: 22Keywords: pancakes, pumpkin, paleo
Yeah. This was an utter disaster.
Measurements were correct and the batter came out insanely thick. Putting them on the griddle was a nightmare. Even when I spread out the batter the pancake was still tough on outside and gooey in middle.
Not sure what went wrong here but I’m currently waiting for this to bake in the oven in a cake pan as to not entirely waste the batter/money/time I put into the recipe
Hello, I love these! Can I freeze them? If so, what is the best way to do so.
Putting them in the freezer
Just made these today and YUM!!! Loved the pecans on top – just the right texture to take these pancakes to the next level.
So glad you loved them!
For some reason I came up with pancakes dough instead of pancake batter. They took forever to cook and I think they were still wrong when I ate them. Any thoughts on why this might have happened? Follow the recipe to the tea except for the eggs. Our use Bob’s red Mill egg replacements. Are used four of those.
Hello! This is an egg-based pancake recipe and I would never suggest using an egg replacement. That’s for sure what happened in your case!
OMG THESE ARE SO AWESOME THANK YOU SO MUCH!!!!!!!!!!!!!!!
★★★★★
Do you have to cook the entire batter the same day as mixing it, or can I make the batter and refrigerate some for the next day two?
Really good, used pumpkin spice instead of cinnamon!
★★★★★
Easy to make, and tasty. I used almond flour since that’s what I had. Also used some clove and nutmeg for the spices. Texture was good. My kids loved them too!
★★★★★
These were so good and quick and easy to make! I used almond flour instead of almond meal, pumpkin spice instead of cinnamon (could’ve used a bit more) and added vanilla extract and a bit of sea salt. The texture and flavor were perfect and taste even better the next day!
★★★★★
Can you use all almond flour if you don’t have coconut flour?
The yummies, most delicious paleo pumpkin pancakes ever! I have been paleo for 10 years and have never found a pancake that rose so beautifully! Thank you! Will visit other recipes on your lovely website.
YAY!! So glad you loved these <3
Could I make them night before & than store in fridge & serve in morning?
Absolutely!
I made these. They rose beautifully and had a good texture, but tasted off. I thoight i accidentally put in too much baking soda. so i threw them out and made a second batch. something still did not tsste right and I still suspect it is the baking soda. 8 eggs, 1 cup of pumpkin, 1 cup of almond meal… and still no etible pancakes.
Hi, Michelle! I noticed you said you used baking *soda* and the recipe calls for baking *powder*. That would absolutely make them taste all wrong!! I made the mistake once with chocolate chip cookies, so you’re not alone!
OK all of you!!! Cry me a river I’m 51 and still feel in my 30’s or at least I’d like to think so…LOL OK love these pancakes but mine fell apart. I used a different recipe version, they were still yummy! 🙂
★★★★
Just made these pancakes this morning, as I’m slowly working my way into a paleo diet. Loved them! My boyfriend is not a fan of almond flour, and even he loved these! They reminded us of french toast. Yum!
★★★★★
YAY!!! So glad you both loved them 🙂
Okay, YUM! I am making pancakes this weekend and was looking for a little something different. I am DEFINITELY going to try this recipe out!
WOOO! Let me know how it goes 🙂
Just a note to say these were delicious! I am definitely having these again!
Thanks for your comment, Victoria! Glad you loved them.
Girl, Wednesday was my half birthday too and I’m now closer to 34 than 33 soooo….I don’t want to hear it 😉 haha LOVE these pancakes. I’ve made paleo pumpkin pancakes before too and they are one of my favorites! So yum!!
APRIL BABIES 4 LIFE.
I made this this morning and added a bit of coconut oil in the mix along with a splash of vanilla extract and a bit of salt. So yummy! Thank you 🙂
Awesome additions! So glad you loved them 🙂
You will just keep getting better with age, love and embrace every stage, being 30 rocks!
These pancakes must make an appearance in my life this weekend!