Paleo Pumpkin Pancakes

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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
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4.96 from 23 votes

Paleo Pumpkin Pancakes

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!
Course Breakfast
Cuisine American
Keyword paleo pumpkin pancakes
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 2
Calories 497kcal

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.

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

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?

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Comments

LL

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 🙂

Faith

Just want to warn people that if they sub the almond butter for sunbutter, the cookies will turn bright forest green on the inside. I was kind of freaked out by it and didn’t eat any until I checked it out, and according to these guys = http://www.earthmother.org/2007/12/12/vegan-cookies-turned-green/, it’s safe, it’s just a chemical reaction of the baking soda mixing with the sunbutter. Now that I know it’s safe, I will eat some for my breakfast tomorrow.

Nioell

Hubby and I love this, thank you so much!

    Megan Gilmore

    I’m so glad you enjoyed them!

Inna

Can I replace almond butter with coconut oil or just simple butter?

    Mia

    I want to know this too..

Liz at Teta Lizza's Kitchen

Genius! Love the sound of this recipe and perfect for the Fall season!

CAssandra swenson

HI MEGAN, DOES THIS RECIPE NEED TO BE COOKED AT A REDUCED OVEN HEAT OF 250DEGREES AND DOUBLED BAKING TIME TO AVOID THE POSSIBILITY OF AcrymaliDe formation? Is this what you’re recommending As standard Now for any nut butter and flour baking? Does that include coconut flour?
Thank yOu so much!!

    Megan Gilmore

    Yes, if you want to be on the ultra-safe side, you could bake them at 250ºF. The more I read about acyralmide, the less I worry about the levels that we might find in healthier homemade food, especially if you’re avoiding deep-fried foods like french fries and potato chips. I haven’t tried baking these at 250º yet, so you’ll have to guesstimate the time– maybe twice as long? I haven’t seen numbers on coconut flour, so I can’t say for sure if it would be included or not. My guess is that it’s different from tree nuts, so I’ve been baking it at 350º myself.

      CAssandra Swenson

      THank you so much for the response, your ShareD knowledge is so helpful!

      This was my 5 yr old’s birthday breakfast choice Because it’s one Of her faVoRites! The 250 workEd Great for 22-25 mins.
      Thank you again, love the recipes you share!

Veronica

I make these all the time for my son. We call them “breakfast cookies,” and we absolutely love them! I was wondering, could this batter be used to make waffles?

Lia

Oh. My. God. I am new-ish to SCD and just made these pancakes. I’m in love! I’ve been very disappointed by most recipes using almond and coconut flour recently so I was looking fOr something without those – this hit the spot!

Thanks so much for sharing this recipe. I wonder, has anyone tried to make these into waffles??

Alexy

Also, do you think I could use peanut butter instead? The peanut butter I have is Teddies and it’s a little granier but probably has the same consistency. Thank you!!!

Callie Sutcliffe

Hi there! Curious if cashew butter works as well flavor-wise as a substitute for almond butter?

Thanks!

Rafaela Hirsch

Wondering if this could be made using canned sweet potato? If so, would all ingredients remain the same?

Wendy B.

Delicious! I loved how easy they were to make.

Katt D

I love how your ingredients picture says coconut milk instead of almond butter, too cute….

    Megan Gilmore

    Ha, clearly the mom sleep deprivation is kicking in! Thanks for catching that.

Lynn

The maple syrup isn’t listed in step 1 with all the other ingredients. These were pretty good, I made mine with Sunflower Butter because that is what I had. LOVED cooking these in the oven vs the pan. Thanks for the recipe.

April

We make your almond butter pancakes weekly and these were great too. I like giving my son this good amount of protein for breakfast and since he won’t eat eggs by themselves, I look for ways to do that. I did add collagen to the batter and a few mini chocolate chips were sprinkled on top of pancakes. Really yummy.

Linda

This recipe is amazing !! A hit with my kids !! They love it !
All recipe that I did try from detoxinista are very very successful !

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