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!
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
What will you need?
- Almond butter
- Pumpkin puree
- Pumpkin pie spice
- 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.
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.
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.
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.
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
- 1/2 cup almond butter
- 1/2 cup pumpkin puree
- 2 whole eggs
- 1/2 teaspoon pumpkin pie spice
- 1/2 teaspoon baking soda (see notes)
- 1 tablespoon maple syrup
- 1 teaspoon apple cider vinegar (or lemon juice)
- 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.
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?
Questions and Reviews
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 🙂
I’m hoping to figure out some lighter alternatives, too! The nut/seed butter combos just turn out so unbelievably well, they’re hard to beat.
Last year I made flourless pancakes using carrot pulp (or shredded carrots), if you want to give them a shot: https://detoxinista.com/2011/09/flourless-pumpkin-pancakes/
You won’t be fooling anyone with those, but they are definitely clean and delicious!
I am trying to use the link to view the recipe but it seems to ne broken as I keep getting an error message.
Hi Megan, I’m not sure if this is a dumb question, but can fry these instead of baking them? Thanks!
There are no dumb questions! You can definitely pan fry these, if you prefer. 🙂
These sound and look amazing! Can’t wait to try them!
yum yum yum
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.
These are so good! Eating right now! So easy!
These look sooo good I can’t wait to try almond/pumpkin combo!
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 🙂
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.
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!
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!
Oh..and I didn’t add any honey, stevia, or other sweetener – they were just fine on their own
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…..
Pancakes… Made with almond butter — what?! When did this come into existence and why am I only hearing about it now?
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!
These were seriously amazing! Thank you for posting! My husband and 16 month old daughter each engorged themselves! I’ll be making them again!
So in love, going to take a break from my green smoothies and make these for breakfast!! Such a good fall food.
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!
I’m so glad you enjoyed them!
Made these last night and they were so easy and delicious! Thanks for another great recipe!
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!
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 🙂
I just made these and was out of almond butter, so I used organic tahini. Delicious!!!!!! Can’t wait to try with almond butter!
Ps…my iPad wouldn’t let me hit the rating stars. I wanted to give it 5.
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!
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!
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!
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!
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
Here’s a recipe for Pumpkin Spice: http://www.food.com/recipe/pumpkin-spice-66963
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?
Sounds great! What can I substitute the eggs and almond butter? Hubby cannot have eggs or any kind of nuts. Thank you very much!!
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.
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!
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).
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!!
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.
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!
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!
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!!!!
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 🙂
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!
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?
has anyone subbed flax eggs for this recipe? Or know if it will turn out right?
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.
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 🙂
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!)
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?
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.
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!
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!!
coconut butter instead of almond butter?
ca’t wait to try them, thank you!
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.
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!!!
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.