Start your morning with these fluffy pumpkin pancakes that are gluten-free, dairy-free and paleo with zero refined sugars made with almond flour for an easy delicious fall breakfast!
Mmmm there is just nothing better than delicious fluffy pumpkin pancakes to start off your day and who doesn’t love all those amazing fall flavors?? Pumpkin season is officially here and I am ALL about it. I recently shared my pumpkin spice mug cake with you guys along with my FAVORITE almond flour pumpkin bread, so now I think it’s time for some homemade pancakes!
This pumpkin pancake recipe was inspired by my favorite blueberry banana pancakes which is just one of those NO FAIL pancake recipes that has always been my go-to. I essentially just substituted the mashed banana with pumpkin puree and added some delicious fall spices for the perfect pumpkin pancake! These gluten-free pancakes are much healthier than typical pancake recipes out there that call for butter and refined sugar, but I promise you wouldn’t even know it!
Why You’ll Love These Pancakes
Not only are these pumpkin spice pancakes gluten-free, dairy-free, paleo and lower in carbs, but they are also light and fluffy with so much amazing flavor that everyone will find delicious! I recently made these for a brunch with my mom and dad and they were such a huge hit. My mom, who might literally be the pickiest person I know, asked me for the recipe and couldn’t stop raving about them!
Ingredients You’ll Need
- almond flour – this is a tasty gluten-free/low carb flour that has great flavor and healthy fats. I always like to use super fine almond flour from blanched almonds when baking, not almond meal
- baking powder – this helps make the pancakes light and fluffy! You could also use baking soda
- eggs – you’ll need 4 eggs in this recipe which help give these pancakes their height
- almond milk – I used unsweetened almond milk in these, but feel free to use any type of milk or buttermilk you have on hand
- pumpkin puree – you can’t have pumpkin pancakes without the pumpkin! Make sure to use canned 100% pumpkin puree (or homemade pumpkin puree) and not pumpkin pie filling
- maple syrup – sweetens these pancakes without using any refined sugar, but you could also use honey, coconut sugar, regular sugar or brown sugar
- vanilla extract – adds a little more sweetness and extra flavor
- warm spices – the most delicious combination of cinnamon, pumpkin pie spice and nutmeg
Can I Use Regular Flour?
No I don’t recommend using all-purpose flour, oat flour or any other flours in place of almond flour in this particular recipe as all the rest of the ingredients would need to be adjusted.
How to Make Pumpkin Pancakes
- Mix ingredients. In a large bowl, whisk together the almond flour, baking powder, cinnamon, nutmeg and pinch of salt, then set aside. In a medium bowl, stir together the eggs, pumpkin purée, almond milk, maple syrup and vanilla until mixture is all combined.
- Make the batter. Pour the wet ingredients in with the dry ingredients and mix with a spatula or whisk until all combined and there are no clumps in the batter.
- Pancake time! Heat a skillet or griddle pan coated with nonstick cooking spray (or coconut oil) over medium-low heat and spoon about a 1/4 cup batter onto the skillet in a single layer. Cook over medium heat for about 2 to 3 minutes on each side until pancakes are golden brown. Flip over when surface of pancakes start to form small bubbles and edges are slightly dry. You should get about 7 to 8 fluffy pancakes.
- Serve and enjoy. Feel free to top these pancakes with additional maple syrup, melted butter, chopped pecans, nut butter spread, banana slices, chocolate chips, whipped cream…I mean the possibilities are seriously ENDLESS. I promise you can’t go wrong on how you choose to enjoy your pancakes and they’re perfect for kids too!
Prepping and Storage
To Store: These pancakes will last up to 3 days stored in sealed, airtight container or wrapped in foil. I like to place paper towels between the pancakes when storing to absorb any extra moisture. Reheat in the microwave on 50% power or in a toaster oven.
To Freeze: You can also freeze these pancakes for up to 3 months in freezer-safe bags.
Make These Low Carb (Keto)!
These pumpkin pancakes can also easily be made keto/low carb by simply substituting the maple syrup for any low carb sweetener. My preferred sweetener when baking keto recipes is Swerve sweetener – it honestly just tastes hands down the BEST in my opinion and is made from natural ingredients. If you’re interested in seeing more keto recipes. please comment below and I’d be happy to share more on the blog!
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More Pumpkin Recipes to Try
- Pumpkin Spice Donuts
- The BEST Almond Flour Pumpkin Bread
- Pumpkin Bars with Cream Cheese Frosting
- Pumpkin Spice Cupcakes with Maple Cream Cheese Frosting
- Pumpkin Spice Mug Cake
Hope you all enjoy these Fluffy Pumpkin Pancakes and if you love this as much as we do, please leave me ⭐️⭐️⭐️⭐️⭐️ below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny! I love seeing all your delicious recreations!
Fluffy Pumpkin Pancakes
Ingredients
- 1 cup almond flour
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon pumpkin pie spice
- Pinch of nutmeg
- Pinch of salt
- 4 eggs
- 1/3 cup 100% pumpkin puree, not pumpkin pie filling
- 1/4 cup unsweetened almond milk, or milk of choice
- 1 tablespoon maple syrup
- 1 teaspoon vanilla extract
Instructions
- In a large bowl, whisk together the almond flour, baking powder, cinnamon, nutmeg and pinch of salt, then set aside. In a medium bowl, stir together the eggs, pumpkin purée, almond milk, maple syrup and vanilla until mixture is all combined.
- Pour the wet ingredients in with the dry ingredients and mix with a spatula or whisk until all combined and there are no clumps in the batter.
- Heat a skillet or griddle pan coated with nonstick cooking spray (or coconut oil) over medium-low heat and spoon about a 1/4 cup batter onto the skillet in a single layer. Cook over medium heat for about 2 to 3 minutes on each side until pancakes are golden brown. Flip over when surface of pancakes start to form small bubbles and edges are slightly dry. You should get about 7 to 8 fluffy pancakes.
- Serve immediately with the toppings of your choice and enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
At first, I would have given this recipe a 1 out of 5, as the pancakes were difficult to flip, and weren’t fluffy at all. To save the rest, I decided to bake the remaining batter at 350 for 25 mins in a parchment lined 8×8 pan. Wow! they came out perfect, and my rating is now a 5/5. The cake pancakes are really fluffy, and delicious, I imagine baking them in a pancake shape on parchment paper would work too. Thanks!
Mine were so dry and ended up crumbling. Had to throw it all out! I never have any luck with coconut flour. Any tips?
I think this is because you used coconut flour instead of almond flour. Coconut flour is really dense and will definitely yield a different result in these pancakes. Try these with almond flour as directed and they should turn out lighter and fluffier 🙂
I followed the recipe, but mine did not come out fluffy. They came out very well thin almost like crepes. I added some Enjoy Life dark chocolate chips. It was very tasty, but I’m wondering why they came out so thin. Any thoughts. Thank you.
I loved these for breakfast! I love your blog! ❤️
We have really been missing pancakes in our house since going gluten free! Thank you os much for sharing this, I can’t wait to try it out!
We just made these! Delicious! My husband (who does not like any kind of pancake except plain ones) said this is the BEST pancakes he’s ever had. Well done! A new family favorite.
I was looking for a pumpkin pancake recipe to use up leftover pumpkin and buttermilk and I came across yours. The pancakes came out perfect The recipe halved just right. Since the batter was on the thick side I used a spoon to spread
It out and made 8 fluffy pancakes. Thank you for posting