Paleo pumpkin pancakes are a delicious seasonal breakfast recipe made with almond four and fresh pumpkin puree! This simple and comforting meal is SCD, gluten free, grain free, dairy free, and refined sugar free.
I absolutely LOVE these pumpkin pancakes! They're a decadent breakfast that I look forward to on crisp fall mornings!
Typically I make these on the weekend and almost always double the recipe so that we have leftovers to snack on throughout the week!
The pumpkin pancakes are perfect to pull out of the fridge or freezer and pop in the microwave when running short on time on a weekday morning!
A Life of Happenstance is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
ingredients for pumpkin pancakes
- blanched finely ground almond flour
- baking soda
- sea salt
- ground ginger
- ground cloves
- large eggs
- pureed pumpkin
- When purchasing canned pumpkin, make sure you don't accidentally purchase pumpkin pie filling!!!The only ingredient listed on the label should be pumpkin.
- Feel free to adjust the spices to your taste (that's the best part of not using a pumpkin pie mix)!
- If not following the SCD diet, the honey can be swapped out for maple syrup.
how to make paleo pumpkin pancakes
Begin by mixing the dry and wet ingredients in separate bowls. Pour the wet ingredients into the dry and whisk until well combined.
Over medium heat, grease a skillet or griddle and ladle about ¼ cup of the pancake batter on top.
After about 5 minutes the bottom of the pancakes will be a golden brown. Very gently flip the pumpkin pancakes over and continue to cook for an additional 3 to 5 minutes.
Keep the pancakes warm in the oven until ready to serve!
Paleo Pumpkin Pancake Tips:
- Almond flour is very delicate and can be difficult to flip, which is why smaller, silver dollar sized pancakes are suggested.
- If freezing the pancakes for late use, separate each one with a piece of parchment paper and store in a freezer bag.
try these other breakfast dishes!
- Coconut Flour Waffles
- Homemade Breakfast Sausage
- Cauliflower Pumpkin Oatmeal
- Spiced Waffles with Apple Compote
If you’ve made this recipe, be sure to leave a comment and star rating below!
Post was originally published in October 2017 and was updated with new photos and text in October 2019.
Recipe was inspired by Martha Stewart's Pumpkin Pancakes Recipe.
Paleo Pumpkin Pancakes
- 2 cups blanched finely ground almond flour
- ½ tsp baking soda
- ½ tsp sea salt
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp ground ginger
- ⅛ tsp ground cloves
- 3 large eggs
- 2 Tbsp honey
- ¼ cup pureed pumpkin
- ¾ cup water
- ghee or oil for cooking (if using oil, use a light flavored oil such as avocado)
- In a large bowl mix together all dry ingredients, making sure to break apart any lumps.
- In a separate bowl whisk together all wet ingredients. Mix the wet ingredients into the dry and mix until well combined.
- Set a large skillet or griddle over medium heat and grease with oil. Ladle about ¼ cup of batter onto the skillet/griddle. Gently flip when the bottoms are a golden brown, about 5 minutes. Cook for another 3 to 5 minutes, until the pancakes feel firm to the touch.
- Serve warm with your choice of sides and toppings.
- The pancakes should be just larger than a silver dollar.
- If you make a double batch you can keep the leftovers in the refrigerator or freezer for a quick weekday breakfast.
- The post above contains more tips on ingredients and storage.