Pumpkin Pancakes (Grain-Free)


These pumpkin pancakes are a tasty addition to your Fall brunch menu.

Loaded with protein and fiber, these pancakes won’t spike your blood sugar like the traditional versions made with white flour and sugar. Though they aren’t properly combined, they are a definite upgrade from the standard short stack, and taste even better.

With an added punch of vitamins, and the rich flavor of Fall, these pancakes are sure to be a hit with the whole family!

Grain-Free Pumpkin Pancakes
serves 2

Adapted from this recipe

Ingredients:

1/2 cup almond butter
1/2 cup pumpkin puree
2 whole eggs
1/2 teaspoon baking soda
1/2 teaspoon pumpkin pie spice
1/2 teaspoon vanilla extract
1 teaspoon honey, or stevia to taste

Directions:

Preheat your oven to 350F, and line a baking sheet with parchment paper.

In a medium bowl, combine all of the ingredients and mix until a smooth batter forms. Use a 1/4 cup to scoop the batter on the parchment-lined baking sheet, forming about 4 pancakes per baking sheet. (I use two pans, to bake them all at once!)

Bake for 10-12 minutes, until the pancakes are fluffy and golden. No need to oil a frying pan, and no need for flipping. It doesn’t get much easier than that!

Serve warm, with pure maple syrup or homemade Maple Pecan Glaze.


5.0 from 15 reviews
Grain-Free Pumpkin Pancakes
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
With an added punch of vitamins, and the rich flavor of Fall, these protein-rich pancakes are sure to be a hit with the whole family!
Ingredients
  • ½ cup almond butter
  • ½ cup pumpkin puree
  • 2 whole eggs
  • ½ teaspoon baking soda
  • ½ teaspoon pumpkin pie spice
  • ½ teaspoon vanilla extract
  • 1 teaspoon honey, or stevia to taste
Instructions
  1. Preheat your oven to 350F, and line a baking sheet with parchment paper.
  2. In a medium bowl, combine all of the ingredients and mix until a smooth batter forms.
  3. Use a ¼ cup to scoop the batter on the parchment-lined baking sheet, forming about 4 pancakes per baking sheet. (I use two pans, to bake them all at once!)
  4. Bake for 10-12 minutes, until the pancakes are fluffy and golden. No need to oil a frying pan, and no need for flipping. It doesn't get much easier than that!
  5. Serve warm, with pure maple syrup or homemade Maple Pecan Glaze.

Enjoy!

Reader Feedback: What’s your favorite Fall breakfast? Does it change with the seasons? When it starts to get cooler outside, I start craving ginger in my morning juice, and warm pancakes on the weekend!

Comments

  1. Z says

    these look so delish! I’m trying to not eat so much nut/seed butter these days though, do you think there’s any substitute for that? I know it’s a lot to ask! hah, thanks :)

  2. Holly says

    My tastes definitely change with the seasons… pumpkin spice flavours and heartier meals are totally fall. I tend to crave warmer more comfort-type foods as the weather turns cooler (which is fairly soon here in BC). Soups, pumpkin and squash and heated foods replace the lighter, raw-based foods of warmer weather. Soups and stews are perfect for work too since I can make a giant batch on the weekend and make easy “bagged” lunches for work all week! Can’t wait to try that granola you posted earlier this week… I think it will be perfect with a little coconut milk and dried fruit for breakfast. Not to mention those terribly tasty carrot/pumpkin pancakes that I can’t seem to get enough of.

  3. Jeanne says

    I just made these but had to use sunbittern because I was out of almond. So amazingly good, thank you for the recipe! It’s hat not to eat the last two though… I have a feeling they may be a snack later :)

  4. Hope says

    I tried these and used mashed banana instead of the almond butter. Okay, I think I actually added 1 T of almond butter still. They were a little tricky to flip on the skillet but worked out. I bet they would bake really well, though.

  5. says

    I am VERY intrigued by these. We are pancake crazy over here, but I’ve been wondering if we could do with a little less wheat…. I may have to stage an experiment. If you hear twin five year olds cheering, you’ll know it was a winner. Thanks!

  6. Katie says

    I started to make these the other morning, but my can opener broke and I couldn’t get the pureed pumpkin out! So frustrated! I just mashed up a banana and added it instead, and the kids gobbled them up. I even was able to pour “mickey mouse” out onto the parchment and it held it’s shape for them. I love the baking suggestion – I’ve been working on grain-free pancakes for awhile and it was so frustrating to try to flip them in the pan – this is so much easier! Love your site! Thanks!

  7. Yolanda says

    I just made these pumpkin pancakes this morning…. I followed the exact recipe… placed them in the oven… and set my timer. Once it was time to pull them out I crossed my fingers switched on the oven light and took a peek… I turned over to my 11 month yr old daughter Sophia (who was doing her own exploring in her high chair) and said “No way I think I did it” I was so excited they came out PERFECT just like the picture above. I couldn’t believe how delicious and fluffy they were… My daughter gobbled half a pancake down. It’s just one of those moments where the oven did not defeat me…..

  8. Patricia Thompson says

    Made the pancakes and the Maple Pecan this morning and OMG!!!! It is UNBELIEVABLY good!!!!! It’s so amazing that I had to stop eating and fix my Brazilian coffee to go with it! This is my favorite breakfast now! Thank you, Looking forwad to try some more of your recipes!

  9. says

    These were seriously amazing! Thank you for posting! My husband and 16 month old daughter each engorged themselves! I’ll be making them again!

  10. Katie says

    So in love, going to take a break from my green smoothies and make these for breakfast!! Such a good fall food.

  11. Josh says

    For someone who is NOT a fan of almond butter, I put off trying out this recipe. Finally, I did. And boy, it ROCKS. There is no almond butter flavor whatsoever, just warm, fluffy, pumpkin awesomeness. Thanks for this great recipe!

  12. Nora says

    Probably honey-cinnamon oatmeal, albeit new to me. This recipe of yours is inspiring, except I would replace both almond butter and baking soda with a banana. Thank you for sharing!

  13. Catherine Stout says

    These pancakes are awesome, I’m making them today for my family for the third time, even my husband who hates low carb loves them :)

  14. Heather says

    I just made these and was out of almond butter, so I used organic tahini. Delicious!!!!!! Can’t wait to try with almond butter!

  15. natalie says

    I have made these three times now and they are amazing! I don’t even need the honey or stevia. They are so satisfying and really work to fill my ‘starch’ craving. LOVE THEM!

  16. Zae says

    Made these this am after hubby got home from hockey, he loved them and they were filling. I omitted the sweetner and ate them topped with blueberries. Thanks for the quick and yummy breakfast!

  17. Heidi says

    These (and your banana paleopancakes) are my favorite pancakes ever! Fluffier, more flavor, and easier than flipping them in a pan… just a side bonus for me that they are grain free. Thanks very much!

  18. Leigh says

    These are awesome! I didn’t add the honey since I’m doing the 21 day sugar detox, but when I’m done detoxing, I’ll add it back in for the extra flavor. These are so fluffy – they are now officially my fav paleo pancakes. So easy, too!

  19. Alison says

    Just found this delicious recipe but as I am in Australia can you please tell me what spices are in Pumpkin Pie Spice as I would love to give these a go… Thank you

  20. Gemma says

    Hi, I just found your blog and I can wait to try out some of your recipes. Quick question, can I add protein powder to these?

  21. HLamar says

    Sounds great! What can I substitute the eggs and almond butter? Hubby cannot have eggs or any kind of nuts. Thank you very much!!

    • Megan says

      Sounds like you may want to find another recipe that calls for a grain-based flour, instead! You might have better luck starting off with a traditional vegan pancake recipe.

  22. Alecia says

    These were amazing! I have been looking for a flourless pancake but most of them were banana that I was finding and since I am allergic to bananas I could not make them. I am on a 30 day paleo challenge with no salt or sugar and these were perfect. But I didnt use the honey and it still came out ok. I just warmed up some backberries and put them on top. Thanks for sharing!

  23. Shelly says

    Hi Megan,
    I love your recipes!! Just wanted to reply to the person looking for a nut butter substitute. I have successfully subbed mashed banana for the almond butter. The banana hides a little of the pumpkin flavor (which is good or bad depending on your tastes).
    Thx, shelly

  24. Vicki says

    These are perfect and so easy to make. I love how they come out of the oven, in a cake-like consistency. I have added cinnamon and a dash of nutmeg even with using Pumpkin Pie Spice and I sprinkle in chopped walnuts and a little bit of GF Oatmeal after I scoop the batter on to the cookie sheet and I just love these. They are so great, they really don’t even need any maple syrup, but as I love me some natural maple syrup, I use just a bit to top these off, but fruit or greek yogurt would also be great. I like to have pumpkin pancakes as many Sunday’s as I can throughout the year and these have just made the whole process so much easier than making my own Almond Flour – no more tricky flipping making these, thanks Megan!!

  25. Vicki says

    Forgot to mention that I don’t add the honey or stevia, just the vanilla and I don’t think these are lacking by not having them added, just great without the sweeteners.

  26. Miller says

    I made these yesterday with butternut squash. My husband and I really enjoyed them. Other than substituting the squash, the only other adjustment I made was using coconut sugar as the sweetener. I loved baking them as I’ve made flourless pancakes before in a skillet and they are tricky to flip and still end up with a pretty product. Thank you for a great recipe!

  27. Elena says

    Thank you for sharing such a fantastic recipe! I just made these, and they are the first grain-free pancakes I’ve tried that actually turned out great! They totally satisfied my Sunday morning pancake craving. I cooked them in a pan with coconut oil – awesome!

  28. Deanna says

    Can you sub Flax Eggs for these?
    I’m eating for my metabolic type (amazing) with a holistic practitioner and I have some sensitivities through my blood work. Eggs are one of them (boooo), but so are almonds. In most of your recipes that call for almond flour, is there anything you can recommend as a replacement?? (Not oat, rice, buckwheat). GREAT site!!!!

  29. Ashley says

    Anytime I can’t find a recipe for exactly what I want, you have it!! I would make my own recipes up but I’m not good at measurements. I’m making these tomorrow morning, but adding some bananas :-)

  30. Jenn says

    Amazing recipe! Made these this afternoon. Added raisins. When my kids came off the bus they wanted to know what smelled delicious and Ate them like cookies!
    Thank u!

  31. Leah says

    I’m going to make these today and I’m so excited!!! I’m hoping to keep them in the freezer as breakfast during the week. Have you tried freezing them? Does it work well?

  32. Coreen says

    Is there a way to get the nutritional information for this recipe? I have them in the oven now and am trying to calculate all my calories, fat etc. Thanks. They smell divine.

  33. Dani says

    I am loving reading so many of your recipes! I can’t to try them, I have a list of at least 3 to try this weekend!
    I noticed you use a lot of almond butter, I’m allergic to almonds, and other nuts…and wondered if you could recommend a substitute? Thank you :)

    • Megan says

      Can you have seeds? Sunflower butter is a tasty alternative, but beware– it tends to turn baked goods green when paired with baking soda! (It’s still totally safe to consume, it just looks funny!)

  34. Venice says

    I made the Pumpkin Pancakes this morning. I have always used Baking Powder in pancake recipes – so I used Baking Powder instead of the Baking Soda and they came out great. I thought you only used Baking Soda when you used buttermilk?

    • Megan says

      Baking soda just needs some sort of acid to cause a reaction, but that can be from a variety of ingredients, including buttermilk, sour cream, lemon juice, vinegar, and even honey. There are certain special diets that don’t allow the use of baking powder, so I usually stick to baking soda to make my recipes more accessible.

  35. Jeni says

    These are wonderful!! I made a half batch this morning for breakfast. I’m pretty new to Paleo, and so far this is the first pancake recipe I’ve found that I’ve actually liked. These came out fluffy and pancake-y with an earthy, autumn-y flavor. I cooked them on a non-stick electric griddle instead of baking them, but I had no trouble flipping them (a problem I’ve run into with many other Paleo pancake recipes). Definitely a keeper!

  36. Sheryl says

    Great Sunday morning breakfast! My first pumpkin of the season. Love this!! Two pancakes and I’m stuffed (made half a batch) Next time I’ll add a swish of coconut oil to the parchment as mine stuck to the paper. Love your recipes!!

  37. Selah says

    Do you know of any reason that my pancakes turned green as they cooled? They taste great – but don’t understand the green! I used a bit of coconut sugar for sweetner and sunbutter instead of almond butter.

  38. Selah says

    Oops – just read your comment that sunbutter mixed with baking soda causes the green. Sorry!!! I think I will try the baking next time. They tast great, tho!!!

  39. Bronwyn says

    Just made these. I didnt have almond butter so subbed almond flour by adding 30% extra by volume. Left out the honey.
    When they were done tried them with chives for savoury and honey and strawberries for sweet.
    Superb!!! So yummy.
    Thanks!!

  40. LL says

    Just made these for bfast this morn! I read all the glorious comments & raves about this recipe.. mine did not turn out so great :/ I put all the ingredients in my blender, so it was super fast & easy to make the batter. I used 2 drops of vanilla stevia, but I felt like it really needed a pinch of salt to bring out the flavors. Mine were bland & not fluffy.. which could have also been from my baking soda that I pulled from the freezer? I might try making these on a griddle pan next time. On another note, the Maple Pecan Glaze is AMAZING!! Seriously, its SO GOOD that I ate 3 pancakes anyways, just to have a carrier for the glaze!! I used walnuts instead of pecans just because that’s what I had on hand. SUPER YUM & will be looking for other things to use that glaze on! Thank you, Megan & everyone else for sharing your experiences :)

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