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
Similar recipes:
Other Fit Foodie Finds Pancake Recipes
- The Best Healthy Pancakes on the Internet
- Maple Breakfast Sausage Pancakes
- Cottage Cheese Protein Pancakes
- Applesauce Skillet Pancake Cake
- Vegan Whole Wheat Yogurt Pancakes
- Almond Flour Banana Pancakes
- Sweet Potato Power Pancakes
- Paleo Coconut Flour Pancakes
- Whole Wheat Cornmeal Pancakes
WHOA! Careful on that 26 is almost 30…I’m 28 and trying to pretend I am NOT that close to 30… 😉
Now, pour me a cup of coffee, I’m coming over for breakfast!
You’re up early, my dear 🙂 I’m just kidddddding. 26 isn’t old, but 28…. 😛 JK.
Yeah, no kidding…I’m not sleeping lately. Been up since 2:45 today… 🙁
Ughhhhhh. I get waves on insomnia. I was up at 430 today… WHY?! Guess I’ll just have to take a nap 🙂
Oh I totally get you, I’m about to turn 26 in February and it feels sooo weird. I remember when I was 16 and I was thinking that in 10 years I’ll be so grown up and settled – well now I’m here and I still feel like I’m a teenager sometimes.
These recipes are great, so much food, so little time…
LOL. Oh the things we thought when we were younger. I thought I was going to be married with kids at 24. NO GRACIAS.
1.) You aren’t allowed to complain about turning 26.
2.) 30 isn’t THAT bad.
3.) These pancakes are going to happen. They look amazing!!
HAHAHAHAHA. I was jokinggggggg. Age is just a number. And yes these pancakes are da bomb. I’ve already made them twice. #oops
Oh to be 25 again… Just kidding, I’m only just turning 27 in December 😉 But I totally feel you. Every time I cry at something ridiculous, I think “WHAT IS WRONG WITH ME?! Why am I so OLD!?” Haha. Whatevs! 😉
Awesome round up. <3
LOL. 27’s not olddddddddddddddddd. Not at all.
I FEEL YA…I’m 25 next month and I’m like WHOA, half way through twenties!
BUT pancakes, they are my life. So I NEED these! Pinned!
Awwwww you’re young too! For some reason I thought you were like 27!
These look so yummy! Im a huge pancake lover but I’ve actually never made a grain-free pancake recipe! This recipe is a great place to start!
Oh em gee! You’re gonna have to try these because I know for a fact you’ll L.O.V.E. them!
These look perfect! I’m a pancake fantatic and let’s be real – anything with pumpkin is a winner this time of year.
And topped with nut butter. It’s a no BRAINER.
Ooh these sound delicious! Gotta restock my coconut flour and then I’ll be eating these all. the. time.
Psst, I LOVE my 30’s, way better than my 20’s 🙂
This makes me happy. I feel like every year just gets better and hopefully it doesn’t stop 🙂
Mmmm pumpkin everything AND pancakes?! Count me in!
These sound so yummy! I am trying to find healthier pancake recipes so I can’t wait to try this pumpkin version!
– Dani | http://www.styledvariety.com
You will love this variation!
Ummmm, can I ask a stupid question? I am in my 60s so this may explain my stupidity. Please tell me where I could buy coconut flour!!! What the heck is it? Plus the other flour you said was from Trader Joes? These pancakes sound soooooo good. Thus, I want to make some. My daughter, 39 y.o. Is on paleo diet. I could surprise her with these. May I ask if the pumpkin puree can be from the Libbys canned pumpkin? Thank you very much. And the pumpkin fudge!!! Oh yummy.
Hi! Coconut flour is technically grain-free because it’s made from coconut. You can get it pretty much everywhere these days including Trader Joe’s. Most grocery stores carry it now, too! I use Libby’s pumpkin…so yes that works! Good luck. I hope your daughter loves them!
These look SO divine. Cannot wait to make ’em this weekend!
Oh my gosh, I am huge on celebrating my half birthday. My whole family knows well that I take half birthdays pretty seriously and usually surprise me with a half birthday card 😉
LOL. That’s amazing. Wellllll- mine is tomorrow 🙂 Happy half bday to meeee!
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!
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 🙂
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.
Just a note to say these were delicious! I am definitely having these again!
Thanks for your comment, Victoria! Glad you 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 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 🙂
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! 🙂
★★★★
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.
Could I make them night before & than store in fridge & serve in morning?
Absolutely!
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
Can you use all almond flour if you don’t have coconut flour?
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!
★★★★★
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!
★★★★★
Really good, used pumpkin spice instead of cinnamon!
★★★★★
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?
OMG THESE ARE SO AWESOME THANK YOU SO MUCH!!!!!!!!!!!!!!!
★★★★★
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!
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!
Hello, I love these! Can I freeze them? If so, what is the best way to do so.
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