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Paleo Pumpkin Pancakes are naturally gluten-free and incredibly easy to prepare. You don’t need any specialty flours to make them, and you can bake the whole batch at once for a fast breakfast. It’s such a game-changer!

paleo pumpkin pancakes stacked with butter and syrup poured on top

Yes, you read that right. Baked pancakes.

Inspired by my original Paleo pancakes, these flourless pumpkin pancakes are made with pumpkin puree and almond butter. You can cook them in a skillet if you’d like to, but I find them a little more fragile than a traditional pancake, so it’s much more fool-proof if you just bake the whole batch at once.

No extra oil is required with this method, and the entire batch is ready to eat in 10 to 12 minutes! It doesn’t get much easier than that.

Paleo Pumpkin Pancake Ingredients

ingredients for pumpkin pancakes in glass bowls on white surface

What will you need?

  • Almond butter
  • Pumpkin puree
  • Pumpkin pie spice
  • Eggs
  • Baking soda + vinegar
  • Maple syrup

The almond butter works as the flour substitute here, and the eggs give the pancakes structure. I used to make these pancakes with just baking soda alone, but I’ve found that adding a splash of vinegar helps them rise even better, without any baking soda aftertaste.

pumpkin pancake bite on a fork laying on a plate

As an alternative to baking soda + vinegar, you can use 1 teaspoon of baking powder instead.

Keep in mind that most baking powders are made with cornstarch, which would not be Paleo approved, but some brands are made with arrowroot starch, if you need a grain-free option.

How to Make Them

1. Mix. Combine the almond butter, pumpkin, eggs, pumpkin pie spice, baking soda, and maple syrup in a large bowl and mix well. Add in the vinegar, and stir again.

paleo pumpkin pancake batter stirred in glass bowl

2. Bake. Preheat the oven to 350ºF and line a large baking sheet with parchment paper. Scoop the batter with a 1/4 cup measure, and pour it into pancake “puddles” on the baking sheet.

I usually can fit about 6 pancakes on a half-sheet baking pan, but if you have a smaller pan, you may want to use two baking sheets to fit all of the pancakes at once. This recipe will make 6 to 7 pancakes, depending on the size of your eggs, and how full the measuring cup is when you scoop the batter.

paleo batter added to lined baking sheet

Bake at 350ºF for 10 to 12 minutes, or until the pancakes have risen and look golden.

3. Enjoy! Let the pancakes cool briefly on the pan, then use a spatula to remove each one. Serve warm, with your favorite toppings. I like to serve mine with chopped pecans and a splash of maple syrup on top.

finished pancakes baked on baking sheet

Leftover pancakes can be stored in an airtight container in the fridge for up to 5 days. You can reheat these quickly by popping them into your toaster in the morning!

Expert Tips & Common Questions

Can I substitute the almond butter? Yes, you can use sunflower seed butter for a nut-free pancake, or any other nut butter you like. I think cashew butter is the most similar flavored option.

Peanut butter will make the pancakes slightly more dry in texture, and will compete with the pumpkin spice flavor, but it still works.

Can I make these vegan? If you need an egg-free recipe, I recommend checking out my gluten-free Buckwheat Pancakes, which are also baked! You can swap the banana for pumpkin puree.

It’s very difficult to get sturdy results using flax eggs with flourless baking, so I don’t recommend it.

Can I pan-fry them? Yes! Heat a skillet over medium heat, and grease it well with butter or oil. When a drop of water instantly sizzles, the pan is ready to cook the pancakes.

Cook the pancakes using the 1/4 cup measure for size, and cook until bubbles form on the top. Flip, and cook the other side, then repeat with the remaining batter.

paleo pumpkin pancakes stacked high on a white plate with pecans

paleo pumpkin pancakes stacked with butter and syrup poured on top

Paleo Pumpkin Pancakes

4.82 from 27 votes
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!
prep20 mins cook10 mins total30 mins
Servings:2

Ingredients
 
 

Instructions

  • Preheat your oven to 350ºF, and line a large baking sheet with parchment paper. In a large bowl, combine the almond butter, pumpkin puree, eggs, pumpkin pie spice, baking soda, and maple syrup, and stir well. Add in the vinegar, and stir again, to help it react with the baking soda.
  • Use a 1/4 cup measure to scoop the batter onto the parchment-lined baking sheet. I usually can fit 6 pancakes on a half-sheet pan, but you may want to use 2 lined baking sheets if you're using smaller ones. I usually get 6 to 7 pancakes from this batch.
  • Bake at 350ºF for 10-12 minutes, until the pancakes are fluffy and golden. No flipping required!
  • Remove the pan from the oven and let the pancakes cool briefly, then serve warm with your favorite toppings. Leftovers can be stored in an airtight container in the fridge for up to 5 days, and you can pop these in a toaster to quickly reheat again.

Video

Notes

Nutrition information is for half the batch; about 3 to 3 1/2 pancakes. This information is automatically calculated, and is just an estimate, not a guarantee.
For a nut-free pancake: Try using sunflower seed butter instead of almond butter.
Prefer to pan-fry your pancakes? Heat a skillet over medium heat, and grease it well with butter or oil. When a drop of water instantly sizzles, the pan is ready to cook the pancakes.
Cook the pancakes using the 1/4 cup measure for size, and cook until bubbles form on the top. Flip, and cook the other side, then repeat with the remaining batter.
If you don't want to use the baking soda + vinegar combination, you can swap them both for 1 teaspoon of baking powder. Be sure to look for a baking powder brand that uses arrowroot instead of cornstarch, if you want to keep this recipe Paleo friendly.

Nutrition

Calories: 497kcal | Carbohydrates: 24g | Protein: 19g | Fat: 39g | Saturated Fat: 4g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 22g | Trans Fat: 1g | Cholesterol: 164mg | Sodium: 345mg | Potassium: 682mg | Fiber: 8g | Sugar: 11g | Vitamin A: 9772IU | Vitamin C: 3mg | Calcium: 272mg | Iron: 4mg
Course: Breakfast
Cuisine: American
Keyword: paleo pumpkin pancakes

If you try these Paleo Pumpkin Pancakes, please leave a comment and star rating below letting me know how you like them. I really appreciate your feedback!

Reader Feedback: What’s your favorite Fall breakfast?

Megan Gilmore leaning on her white countertop.

Megan Gilmore

Hi, I’m Megan. A former fast food junkie turned best-selling cookbook author. I create healthy recipes made with simple ingredients to make your life easier.

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Comments

    1. Sorry to hear that they were difficult to flip. If you have extra batter leftover, I highly recommend the baked version because you don’t have to flip them at all and they are all ready to eat in 10 minutes.

  1. Super easy to put together, and they come out very light and airy! I didn’t have a full 1/2 cup of pumpkin pure, so I added maybe a tablespoon or two of yogurt to substitute the rest. Baby and I both loved them!