These Pumpkin Pancakes are just what you need to get you into the cozy feeling of fall. They are so easy to put together and are simply delicious. They are grain free, gluten-free, dairy free and low carb.
If you like this recipe then you have to try my Vegan Pumpkin Bread and my baked pumpkin spice donuts.
These pancakes are soft, fluffy and simply delicious! If you are on a grain free (and dairy free) diet, you'll love this cozy breakfast recipe. Total fall comfort in every bite! The aroma of the warm spices will bring a smile to your face!
I always joke that my cooking romance with my husband started with pancakes. Every Sunday, when he called his mamma in Italy, she'd ask what he ate-and his answer was always pancakes. With the time difference, she thought I wasn't feeding him proper Italian lunches!
Eventually, she met me and learned that pancakes were just our cozy weekend ritual.
Years later, it became our daughter's favorite recipe to make. When she was craving something pumpkin, we decided to try pumpkin pancakes together. I had some leftover pumpkin puree in the fridge and a big bag of almond flour in the pantry, so it was the perfect chance to experiment.
These homemade pumpkin pancakes are light, fluffy, and filled with warm fall flavor from cinnamon and nutmeg.
If you're wondering what to do with leftover pumpkin or looking for easy pumpkin puree uses, this is one of my favorite leftover pumpkin puree recipes. You can use canned or fresh pumpkin puree-either way, the result is delicious. It's truly the best pumpkin pancake recipe to make on a chilly weekend morning, topped with maple syrup or a dollop of whipped cream.
Ingredient Notes
- Eggs: Two large eggs help bind the batter and give these pumpkin pancakes a soft, fluffy texture.
- Pumpkin puree: Use pure pumpkin puree, not pumpkin pie filling. The natural pumpkin flavor makes these pancakes perfectly moist and gives them that signature fall taste.
- Maple syrup: Adds natural sweetness and pairs beautifully with pumpkin spice flavors. You can also drizzle extra on top when serving.
- Coconut oil: Melted coconut oil adds richness and helps the pancakes stay tender. You can substitute with a mild-flavored oil like avocado or light olive oil.
- Almond milk: Use unsweetened almond milk or any dairy-free milk you like (such as oat or coconut milk). It keeps the pancakes light and makes this recipe completely dairy-free.
- Almond flour: Gives a soft, nutty flavor and light texture. It's one of the main flours that makes these paleo pumpkin pancakes grain-free.
- Paleo baking flour: This blend of grain-free flours balances the almond flour and creates structure, helping the pancakes cook evenly.
- Baking powder: Essential for lift-your pancakes will be soft and fluffy instead of dense.
- Cinnamon: A classic warm spice that enhances the pumpkin flavor.
- Pumpkin pie spice: Optional but adds that extra cozy fall aroma. If you don't have it, mix a pinch of ginger and nutmeg for a quick substitute.
- Salt: Just a touch brings out all the flavors and balances the sweetness.
The Easiest Pumpkin Pancake Recipe
In just minutes, you will have healthy paleo pumpkin pancakes ready. Fluffy and soft, filled with warm spices. These pancakes are SO good. Even my picky child that normally does not like any thing gluten-free, really loved them!!
This is what you need to do first!
Gather all the ingredients.
First, in a medium sized bowl, add the eggs, pumpkin, maple syrup and coconut oil.
Next, whisk together all the wet ingredients.
Here is all the wet ingredients combined nicely.
In large bowl, whisk together the dry ingredients.
Next, add the wet ingredients to the dry ingredients. Stir them together and combine.
Finally, add a little bit of your favorite dairy free milk (I used unsweetened almond milk). Start out with a couple of tablespoons. Stir together. The batter is really thick, so you're slightly loosening it. I used about a ¼ cup of the almond milk.
Heat a greased pan on medium-low heat (I used coconut oil, but use whatever mild oil you like).
Once the oil has heated up, ladle out the pancakes in about ¼ cup portions onto the pan.
You have to watch your pancakes. When you see the pancakes bubbling a little, it's time to flip them. If it is too soon, it will stick to your spatula. You don't want to rush them. Let the other side of the pancake cook for about 2 minutes. If it seems to puffy, gently press the pancake down with a spatula to flatten a little so the inside of batter will cook through. The pancakes should be a perfect, golden color.
Once the batter is ready, pour about ¼ cup on an oiled, pre-heated frying pan. Cover and cook on medium-low heat. Then, flip the pancake when it's slightly brown on the bottom.
Repeat until all of the batter has been used up.
What are some gluten-free pumpkin pancake toppings?
There are quite a few dairy-free and gluten-free ways to top these fluffy pancakes. I did a sprinkle of ground cinnamon and unsalted pumpkin seeds.
Some other topping ideas:
- hemp seeds
- nut butter (or seed butter)
- dairy free yogurt (I love coconut yogurt)
- dried cranberries
- honey
- nuts
How long do pumpkin pancakes (leftovers) last in the fridge?
These pancakes will stay fresh in the fridge for up to 3 days. Store them in an airtight container or even a zipped lock baggie.
Can I make Paleo pancakes ahead of time?
This batter is best used right before making the pancakes. The consistency is It's best to mix the pancake batter right before cooking the paleo banana pancakes. However, since the Paleo Pancake Mix is so quick to make in the blender, you don't save a lot of time making it ahead.
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More Pumpkin Recipes
If you're looking for more pumpkin recipes, check out these recipes:
Or if you want another pancake recipe, try these blueberry pancakes!
Originally posted November 2020 and republished on November 2021.
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Easy Pumpkin Pancakes Recipe (20 Minutes)
Equipment
Ingredients
- 2 large eggs
- ¼ cup pumpkin puree not pumpkin pie filling
- 2 tablespoon maple syrup
- 2 tablespoon coconut oil can sub a mild flavored oil
- ¼ cup unsweetened almond milk or your favorite unsweetened dairy-free milk
- ¼ cup almond flour
- ¼ cup paleo baking flour
- 1.5 teaspoon baking powder
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice optional if you happen to have in your pantry, you could add some ginger and nutmeg if you don't have pumpkin spice on hand
- ⅛ teaspoon salt
Instructions
- In a medium sized bowl, whisk together the eggs, pumpkin puree, maple syrup, coconut oil, and almond milk.
- In a medium sized bowl, whisk together all the dry ingredients. Make a well in the middle of the dry ingredients and then add in the wet ingredients. Whisk until combined.
- Oil a pan and place it on medium-low heat (I used coconut oil). You may need the heat on medium heat (depending on your stove) and you could lower it once you're making the pancakes and it seems too hot.
- As you're waiting for the pan to heat up, the batter may thicken up a bit. If so, add a few more drops of the dairy free milk and stir to combine.
- Once the oil has heated up, ladle out the pancakes in ¼ cup portions onto the pan. With the back of a spoon, smooth out the batter into a nice round. The batter is thicker, so it needs a little coaxing into the shape and also you don't want it too thick.
- You have to watch your pancakes. When you see the pancakes bubbling around the edges a little, it's time to flip them. If it is too soon, it will stick to your spatula. You don't want to rush them. Let the other side of the pancake cook for about 2 minutes. If it seems to puffy, very gently press the pancake down with a spatula to flatten a little so the inside of batter will cook through. The pancakes should be a perfect, golden color.
- Serve with whatever topping you prefer.
Nutrition Disclaimer
Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.
