These Paleo 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.
These paleo 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’m not too sure what happened here. It seems the story of my cooking romance with my husband may have started with pancakes and I’ve only posted one pancake recipe here in 10 years! It’s true, every time my husband called his dear mamma Teresa in Italy on a Sunday she asked her son what he ate. His answer would almost always be pancakes.
With the 6 hour time difference, they would talk right after we had breakfast. So she thought I wasn’t feeding him a proper Italian lunch. Mamma asked him worriedly in Italian, “Is all you eat pancakes?”
Eventually we got married and she got to know me better and found out I make other things on a Sunday, besides pancakes! So it ended up being our daughter’s favorite thing to learn how to make on her own. She was craving something pumpkin and since everyone I know is paleo or keto, we decided make paleo pumpkin pancakes.
I had a huge bag of almond flour from Costco and I also had a Paleo Baking Flour (from Bob’s Red Mill that I found at my local Publix). I have been experimenting with all these different flour ideas for a while now.
So I did a combo of 1/2 the almond flour and 1/2 the paleo baking flour. The baking flour also has almond flour in it. I had a bag of Bob’s Red Mill Paleo Flour in my pantry for a couple months. I got it when we were first buying some baking supplies in the spring time for staying home.
When some of my family became paleo, it was time to open it up and begin experimenting. It is a really nice flour that has had great results (I’ve used it in a banana bread and blueberry muffins).
The Easiest Paleo 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 1/4 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 1/4 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.
The benefits of paleo pancakes
Paleo pancakes will bring you the joy that regular pancakes did, but without any processed ingredients, dairy, or grains.
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 paleo 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:
Originally posted November 2020 and republished on November 2021.
Paleo Pumpkin Pancakes
Ingredients
- 2 large eggs
- 1/4 cup pumpkin puree not pumpkin pie filling
- 2 Tbsp maple syrup
- 2 Tbsp coconut oil can sub a mild flavored oil
- 1/4 cup unsweetened almond milk or your favorite unsweetened dairy-free milk
- 1/4 cup almond flour
- 1/4 cup paleo baking flour
- 1.5 tsp baking powder
- 1 tsp cinnamon
- 1 tsp 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
- 1/8 tsp 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 1/4 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.
