Paleo pumpkin pancakes on a plate

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!

Prep: 5 minsCook: 20 minutesTotal: 25 minutes
Fat 26 Carbs 23 Protein 22
Yield 4 1x



  • 4 eggs, large
  • 1/2 cup pumpkin puree
  • 1 tablespoon maple syrup


  • 1 teaspoon baking powder
  • 1/2 cup almond meal (I used the Trader Joe’s brand)
  • 2 tablespoons coconut flour
  • 1 teaspoon cinnamon


  1. In a medium size bowl, whisk 4 eggs. Then add in pumpkin puree and maple syrup and mix.
  2. Next, add in dry ingredients and mix again until everything is combined.
  3. 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.
  4. 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: 22
Author: Lee HershCategory: BreakfastCuisine: American

Keywords: pancakes, pumpkin, paleo

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