Paleo pumpkin pancakes are a delicious seasonal treat made with almond four! This simple breakfast recipe is also SCD, gluten free, grain free, dairy free, and refined sugar free.
I absolutely LOVE these pumpkin pancakes! They’re a decadent breakfast without any of the guilt!
Typically I make these on the weekend and almost always double the recipe so that we have leftovers to snack on throughout the week!
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They’re perfect to pull out of the fridge or freezer and pop in the microwave if you’re running short on time on a weekday morning.
ingredients for pumpkin pancakes
- blanched finely ground almond flour
- baking soda
- sea salt
- ground cinnamon
- ground nutmeg
- ground ginger
- ground cloves
- large eggs
- pureed pumpkin
- When purchasing canned pumpkin, make sure you don’t accidentally purchase pumpkin pie filling!!!
- 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 ALL of the dry ingredients together in a large bowl.
In a smaller bowl whisk the eggs, honey, pureed pumpkin, and water before then pouring into the large bowl of dry ingredients. Whisk until well combined.
Grease a skillet or griddle and ladle about 1/4 cup of the pancake batter.
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 updated on 7/2/19.
Recipe was inspired by Martha Stewart’s Pumpkin Pancakes Recipe.
Paleo Pumpkin Pancakes
- 2 cups blanched finely ground almond flour
- 1/2 tsp baking soda
- 1/2 tsp sea salt
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/8 tsp ground cloves
- 3 large eggs
- 2 Tbsp honey
- 1/4 cup pureed pumpkin
- 3/4 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 1/4 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.