Breakfast

Healthy Pumpkin Pancakes (Gluten-Free)

5 from 5 ratings

For me, there is no such thing as too much pumpkin. The days have gotten shorter and a little pumpkin is the perfect comforting flavor that I crave. The weekends are my favorite time for making pancakes, when you get a slow start to the day and can take your time with making breakfast. It’s sort of a Saturday morning ritual of mine to make a big breakfast, and these pumpkin pancakes will definitely be reappearing soon. I’ve made a few Paleo pancake recipes, and this one is by far my favorite. They turn out moist, fluffy and delicious.

How to Make Amazing & Healthy Pumpkin Pancakes- these make the perfect breakfast!
Serving Size
1
Calories/Serving
267

How to Make Amazing & Healthy Pumpkin Pancakes- these make the perfect breakfast!


This recipe makes a small batch, because I am usually cooking for two, but can easily be doubled. They go wonderfully with a side of breakfast sausage or topped with banana and maple syrup. The fact is though, these pumpkin pancakes are so tasty and sweet on their own that they don’t need very much added to them.

To start the pancakes, prepare the wet and dry ingredients in separate bowls, and then combine. As I have found with most Paleo pancakes, they turn out better if you make them small. Since they have low flour content, they can sometimes be hard to flip. But if the pancakes are small you are much more likely to be successful.

pumpkin pancakes
gluten-free pumpkin pancakes

Pumpkin pancakes are a delicious seasonal twist on a classic. This recipe, using mainly coconut flour and pumpkin puree, delivers light, fluffy pancakes that are perfect for your next leisurely Saturday morning.


Want more paleo recipes? Take a look at the Paleo Grubs Book. With 470+ easy-to-prepare Paleo recipes in 17 categories, it is the only Paleo book you will ever need.

Ingredients

  • Ingredients
    • 1/4 cup pumpkin puree
    • 3 tbsp almond milk
    • 1 tbsp honey
    • 3 eggs
    • 1 tbsp coconut oil, melted, plus additional for pan
    • 1 tsp vanilla
    • 1/4 cup coconut flour
    • 1 tsp cinnamon
    • Pinch of nutmeg
    • 1/2 tsp salt
    • 1/4 tsp baking soda

Directions

  1. In a large bowl, whisk together the dry ingredients – the coconut flour, cinnamon, nutmeg, salt, and baking soda. Then in a separate bowl, whisk together the wet ingredients – the pumpkin puree, almond milk, honey, eggs, oil, and vanilla. Add the dry ingredients to the wet ingredients. Stir together until just combined.
  2. Heat a griddle or non-stick skillet to medium heat. Coat pan with coconut oil. Pour about 1/4 cup of batter onto the skillet. Cook for 2-4 minutes until the bottom is cooked through, and then flip. Cook for another 2-4 minutes until lightly browned. Repeat with remaining batter. Serve warm and enjoy!

Servings

Serving Size

1

Servings/Recipe

2

Nutrition Information

Calories

267

Carbohydrates

21.2 g

Fat

15.4 g

Sugar

11.2 g

Protein

10.9 g

Fiber

7.1 g

Calories 267 kcal
Potassium 181.6 mg
Vitamin A 341.7 µg
Vitamin C 1.4 mg
Folic Acid (B9) 35.3 µg
Sodium 355.8 mg

Print Recipe

  1. Made these this morning!! They were simply fantastic.. I added some chopped walnuts and cloves for some extra texture/flavor. Thanks so much for the recipe – I’ll absolutely be using it again in the future!

    • Chopped walnuts and cloves sound like delicious additions to the fall-spiced pancakes. Thanks for sharing!

  2. Second morning in a row making them! By far favorite paleo pancake. I added pb2 powdered peanut butter on top and strawberries! Didn’t even use the honey but they don’t need any. I found that using 6 tablespoons of almond milk made them less dense but still fluffy and amazing. Thank you!

  3. Made these into 2 large waffles this morning, even hubby thought they were good! I used stevia instead of honey. I am going to make them for the whole family tomorrow.

  4. We aren’t on a DF diet so I used buttermilk but kept everything else the same. So good! I have been hunting a good pancake recipe since we’ve cut sugar and grains. Thank you!

  5. These were delicious! I used almond flour and substituted the honey for a dash of pure maple syrup. They were perfect on their own but I ended up dusting them with more cinnamon and a few sprinkles of sea salt. Fabulous!

    Rating: 5
    • Try a flax egg. One tablespoon ground flaxseed plus three tablespoons water (for one egg replacement). Mix it in a cup and put it in the fridge for a few minutes and it will become egg-like in consistency. I use them all the time. 🙂

  6. Made these amazing pancakes this morning, best I have ever had, just wondering if you would be able to tell me the calorie content for each pancake, Thanks Cat

  7. Ok I’m bummed reading all these great responses, because mine turned out totally unsuccessful, but I don’t blame the recipe at all. I substituted flax eggs for the actual eggs, and I believe that’s what did it…I poured them on the skillet and it stayed this big liquidy mess…no pancake :(. I really wanna try these again using real eggs! Sometimes I like cooking vegan for health reasons as well as saving the eggs in the house as we go through them fast enough lol. So to the person above with the egg intolerance, I’m sorry, but maybe with a more specific egg substitute in powder form and if you cut back on the water you need to originally add…ya may have success…..happy cooking/baking everyone!

  8. Started Paleo 29 days ago. Visited my amazing sister-in-law over the weekend and she made these amazing pancakes for me…delicious. I ate two of them as a “bun” with my spiced turkey burger patty. Great combo.

    The flavor of the coconut flour really comes through. Would like to try these again but using bananas instead of pumpkin and adding a little chopped fresh pineapple. Thoughts?

  9. Is the quantity of flour really only 1/4 cup? We had to add another cup of flour to make anything close to the consistency of pancake batter.

  10. Why is my batter so thick? The only change I made was regular milk vs almond milk and the batter is super thick. Is it supossed to be.

    • My batter was slightly runny at first then quickly thickened. It’s completely fine. You just have to spread the batter out when you put it in the pan. I used coconut milk in place of almond milk and they turned out perfectly. Good luck!

  11. These pancakes were the best! I just finished making them and ate 3 while trying to get them all made! I made mine medium size which gave me 5 pancakes. No syrup needed! The best!

  12. Exactly what I was looking for! Spot on. I didn’t have any almond milk on hand so I used 2 T full fat coconut milk and 1 T coconut water to come to the consistency of almond milk. They are easy to work with, fluffy, beautiful and most of all delicious! Thank you!

    Rating: 5
  13. Is the batter supposed to be thick? The recipe says pour, but I cannot pour it. I had to scoop it onto the pan and shape it into a pancake, they’re cooking right now I don’t know how they’ll turn out. I followed this recipe verbatim.

  14. I’ve tried two healthy pumpkin pancake recipes (the other with cottage cheese) so far and they were both a bit runny, but I didn’t mind! This one held together better. I used only 2 eggs (which was more than enough for me…you can taste the prevalence of eggs still but not bad at all), almond meal for coconut flour, a heaping dash(es) of pumpkin spice instead of nutmeg/cinnamon/etc, and the already suggested 6 tablespoons of milk. I also dropped some Nestle dark chocolate morsels into the batch, which did wonderss…and they came out delicious! Although, quite-deliciously almond-y (my first time using almond meal so perhaps that should have been expected) but still great!

    Thank you for the recipe. Next time, def add chopped walnuts or pecans to the mix. Yummm. 🙂

  15. you simpler can double the pumpkin and replace flour with the same amount of almond or flax grounded: in this way you could omit 1 egg, almond milk and baking powder…just incorporate as much air you can with blender and let it thicken up a bit..

  16. These were perfectly fluffy but the 1/2 tsp of salt was too much for me. Will try the recipe again with less. I added pecans on top

  17. These are the best I’ve tried yet. I changed up a few things. Coconut for the almond. I didn’t add the oil to the batter. Separated the eggs and whipped the whites and then folded them to the batter. Placed them into a buttered or oiled 9″ skillet, cook on media heat for 1-2 minutes until the sides start to set up. Place in 375 degree oven for 5-7 minutes. flipped in pan and let it sit on the stove w/o heat to brown the top. Served with Honey, coconut oil and cinnamon syrup.

  18. I’ve been making this recipe for about 6 months. I love the pancakes and so does my family. I am a grandmother who babysits my 14 month-old grandson during the day. So, I needed a faster way of making the recipe. I decided to make pancake muffins, but I couldn’t find a recipe anywhere; so I created one from this recipe. I quadrupled the recipe, as I want the ease of nuking them in the a.m. I added a 1/2 teaspoon of baking powder to my quadrupled recipe, baked them for 25 minutes in a 350 degree oven. The added baking powder made them rise and they were a lot more fluffy than other paleo muffins I had made. I nuked them this a.m. and put real maple syrup on them. They tasted great, especially since I didn’t have to wake up at the crack of dawn to make them. Thank You for this lovely recipe!!!!

  19. These are okay but I must say, trying to eat a healthy/grain-free/dairy-free diet is making me HATE eggs, almonds and coconut!! Ugh, every single “paleo” recipe is just a vehicle for one (or all) of those ingredients… it’s getting really nauseating. Going to try these with chia seed “eggs” next time instead to cut down on the prominent eggy taste.

  20. Thanks 4 posting these! I was needing a pumpkin pancake fix. They were easy and tasted nice, but were a little 2 eggy 4 me even after substituting one of the eggs. If you have any tips in this they’d be greatly appreciated. 😉

  21. Do you know if heavy cream can be added to this to up the fat content? If so, where/when do you recommend adding it in? Thanks!

  22. I didn’t have good luck the first time I made them. They came out super salty, and no one would touch them.

    The second time I made them I used half the salt, added 1/4 cup ground pecans, and added a little bit of organic sugar. They were great!

    Not sure why I didn’t have good luck with the level of salt…but 1/2 teaspoon does seem like a lot for such a wee bit of batter.

  23. I made these for my toddler and son this am. They weren’t fans. I think they tasted a little too eggie for them. I loved them though. Little hard to flip but good flavor. Still trying to find more of a cakey healthy pancake if there are any suggestions for toddlers.

  24. Made these this morning, super yummy. I doubled the recipe and only used 4 eggs. They turned out perfect and were fluffy. I loved the taste. This recipe is a keeper, thank you.

  25. This looks like a delicious stack of pumpkin goodness to begin your weekend off right! I love having large weekend breakfasts as well. They always make me feel so warm, cozy, and loved.

    • You will want to use cooked pumpkin, it can be fresh, frozen or canned. On the canned pumpkin, just be sure to read the label and make sure it doesn’t have non-paleo ingredients.

  26. I liked these, especially after adding some cacao. My kids still prefer regular pancakes, but they did eat them and that’s a huge win. They were hard to flip, so if there is a trick I would love to hear it.

    Rating: 4

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