Pumpkin Paleo Pancakes (that actually taste good)

Pumpkin paleo pancakes that actually taste like a real pancake!

Of all the things in this world to cook or bake, I seriously never thought pancakes would give me such a hard time. But this stack right here has been about 2 months in the making. And let me tell you, eight weeks of failure ridden, Sunday morning breakfasts was getting pretty annoying.

I find breakfast to be one of the hardest meals to do grain free. I know so many paleo advocates out there will say, “just treat it like another meal!” but here’s the thing…I don’t want to! I freakin live for breakfast. I go to sleep the night before thinking about it, when I randomly wake up in the middle of the night, it’s the first thing that pops into my head and I just flat out refuse to let my restaurant quality waffle maker sit unused in a corner cabinet while I eat chicken and broccoli or some other “dinner” meal first thing in the morning. Not happening. So I googled paleo pancakes a few months back and let me just say this, just because it’s on the internet, does NOT mean it’s good.

Paleo pumpkin pancakes

Holy eff.

The amount of disgusting paleo pancake recipes out there is mind boggling. I’m not naming any names, but just be prepared to waste a lot of eggs, bananas and almond flour if you’re ever testing some out. If you want an eggy souffle like pancake, you might be in luck because that’s what most taste like. I, however, wanted a pancake that tasted like a pancake minus the flour part. Simple sounding, difficult in execution.

Paleo pumpkin pancakes

So after trying other people’s recipes for 8 weeks to try and get that without any success, I gave up, got all my go-to paleo ingredients out, threw some pumpkin on the counter for good measure and totally winged it until I got a batter consistency I liked, crossed my fingers and came out with these.

These are good.

These taste like a pancake, not a banana-y egg casserole in the shape of a pancake.

When eaten on a weekend that includes 30 clean & jerks to support breast cancer prevention, motorcycle rides to Vermont, apple cider, pumpkin picking, pumpkin chip and salted caramel ice cream and riding dirt bikes around the yard to tire your dog (who must.chase.it) out, your life will be pretty complete.

Pumpkin paleo pancakes

You can also just eat them for breakfast with a cup of coffee and they’ll be pretty damn good too.

Serves 2     adjust servings

Pumpkin paleo pancakes (that actually taste good)

Cook Time 15 min Prep Time
Preparation 5 min Cook Time
Total Time 20 mins Total Time

Paleo pancakes that actually taste like a real pancake!

Ingredients

  • 1/2 cup almond flour
  • 2 tablespoons coconut flour
  • 1 tablespoon ground flax seed
  • 2 tablespoons vanilla protein powder (optional)
  • pinch of salt
  • 1/2 tablespoon cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1/4 teaspoon baking soda
  • 1/2 cup pumpkin puree
  • 3/4 cup egg whites
  • 2 tablespoons honey
  • 1/2 teaspoon vanilla extract
  • coconut oil for cooking pancakes

Instructions

  1. Heat a pancake griddle over medium heat.
  2. Combine dry ingredients in a bowl.
  3. Whisk together wet ingredients in a small bowl.
  4. Add wet to dry ingredients and stir together.
  5. Add enough coconut oil to the pan to grease the center.
  6. Pour batter in approximately 1/4 cupfuls onto pan and spread out into pancake shape (the batter will be a bit thick and need some help to form a circle)
  7. Cook for about 3-4 minutes on the first side, carefully flip and cook for another 1-2 minutes on the second side.
  8. Repeat with remaining batter, adding more coconut oil to the pan as needed

 

191 Comments

  1. heidi kokborg

    Yum! They look so delish :) I find it really hard too to make brakfast grain-free – lunch and dinner: no problembut breakfast is a bit more difficult, so thumbs up to these pancakes! :)

    Reply
    1. Katy

      Just made these, pretty yummy! Definitely didn’t turn out tasting like regular pancakes–they were mushy inside–but I also made a few changes to the recipe. Used all almond flour because I didn’t have coconut, and also used 3 whole eggs because I don’t buy egg substitute. Also recommend cooking slightly longer and adding butter :).

      Reply
  2. Averie @ Averie Cooks

    My old vegan/gf pancake recipe that I used to make a lot uses almond flour, flax, and coconut flour. I havent used coconut flour in ages – that stuff is like a sponge. Haha! Your pancakes look awesome and yes, agreed, there area so many recipes out there that are headscratches!

    Reply
  3. Leanne @ Healthful Pursuit

    That’s my biggest pet peeve – making a recipe from a blog and it tastes like garbage. Your experience with pancakes was mine with gluten-free muffins. Do you know how many recipes there are out there that result in a mushy muffin? I even read one blog post that said, “they turn out really mushy, but I like them that way.”…. that’s not a muffin! Ah!

    Reply
      1. Kat

        I made the pumpkin pancake recipe and my batter was thick and not at all like a pancake batter. I followed exactly and added the protein powder.
        Why and what can I do to fix?

        Reply
        1. Running to the Kitchen Post author

          Kat- as it says in the directions, this is a very thick batter and won’t really be “pourable”. You’ll need to spread it out with a spatula or spoon when cooking. You can always add a tad of almond milk to thin it out a bit if you want.

          Reply
  4. katie @KatieDid

    your weekend sounds way fun… i want to ride a motorcycle to vermont! cool life.
    I rarely attempt pancakes, thankfully my taste buds are so boring that eggs just about every morning for over a year has not become an issue.

    Reply
    1. Running to the Kitchen Post author

      “cool” life indeed. It was kinda cold on that thing! Note to self for the future: Vermont is colder than NY…

      Reply
  5. Brittany Tomren

    BAHAHAHAH! I love it! Ive actually served some of the paleo ‘pancakes’ ive created : either hockey pucks or the eggy ‘souffle’ type.gross. And I ALWAYS feel more than slightly embarassed.too funny. I too REFUSE to eat steak and chicken with a side of broccoli for breakfast. never never never.

    Also im glad to know im not the only weirdo who goes to bed thinking about breakfast and then if I happen to wake up in the middle of the night….think about breakfast again. yay for foodies.

    Also is it just me or is half the fun of eating pancakes adding toppings every bite? hahah!

    Reply
  6. Mari

    Yes finally a grain free recipe that is not banana based! Seeing as bananas does not like me at all this is so much appreciated, thanks a lot :)

    Reply
    1. Sarah

      I had just run out of almond flour when I made these. I used 3 rounded tablespoons of coconut flour and 3 of arrowroot powder. I also added an extra egg because of the extra coconut. turned out perfect!

      Reply
    2. Amy

      My son can’t do almonds either, so I have substituted cashew or sunflower seed flour in many recipes calling for almond flour and they turn out fine. I grind the nuts/seeds myself.

      Reply
  7. Christina Frembling

    This recipe sounds delicious! I have been craving pancakes like crazy and with fall being here Pumpkin pancakes or anything pumpkin for that matter has been calling my name. Having recently gotten rid of 50 pounds in the last 4 months I have pretty much decided that those fluffy buttermilk pancakes with a giant pat of melting butter and warm maple syrup are a thing of my past….until I saw your recipe! I have a couple of questions thought…the paleo way of eating is something I have just recently started to read up on and I had heard that coconut oil smells terrible when you heat it up. Is this true? Also, can you tell me what the nutrition information is on this recipe…mainly calories and fat per serving. I hope to make these soon and I really hope that my 15 and 11 year old will enjoy them as well. Thank you for posting and for all of your months of trial and error to come up with such a great recipe.

    Reply
  8. Cate

    What a coincidence… I just got a Paleo cookbook from the library and was thinking of trying out the pumpkin pancakes. But I think I’ll give these a try instead :)

    Reply
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  10. Veronica

    I just made these pancakes this morning and let me tell you they were so good! I have been looking for a recipe where I could use coconut flour and this was perfect. I recently tried another coconut flour pancake recipe and it was horrible, they just tasted like egg. I am so glad I found this recipe. I knew when I saw it was from your site they were going to be good and I was right.

    Reply
    1. Running to the Kitchen Post author

      So glad you liked them! I know what you mean about other recipes tasting just like eggs, believe me! ;)

      Reply
  11. Veronica

    I just made these pancakes this morning and let me tell you they were so good! I have been looking for a recipe where I could use coconut flour and this was perfect. I recently tried another coconut flour pancake recipe and it was horrible, they just tasted like egg. I am so glad I found this recipe. I knew when I saw it was from your site they were going to be good and I was right.

    Reply
  12. Gayle

    I made these this morning. I loved them and my family gave me the thumbs up! I added ground almonds and raisins for my husband and me…left them plain for my son. Really great. They added syrup..I used a little butter. YUM!

    Reply
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  14. MG

    I never write responses to recipes online, but these were so freaking good that I had to! I was a little apprehensive because many reviews talked about how they “looked good” and not how they tasted, but I gave it a shot because I too have been the victim (too many times) of failed paleo pancake recipes. These pancakes were not runny, banana-tasty, or disappointing. They were nothing short of delicious and amazing. THANK YOU SO MUCH for posting this, experimenting and caring about pancakes. My taste buds and belly really appreciated it :)

    Reply
    1. Running to the Kitchen Post author

      This just made my day. So glad you were happy with them! No more nasty paleo pancakes! haha ;)

      Reply
  15. LL

    I just tried making these and they stuck to the bottom and were mushy :( What did I do wrong? I used coconut oil to heat the pan. I have this problem with so many pancake recipes that I try. Any advice?

    Reply
    1. Running to the Kitchen Post author

      No, I wouldn’t suggest it. Coconut flour is much different and absorbs a lot more liquid than traditional flours or nut flours. You’d have to play around with the liquids in the recipe to do so and the resulting texture would be very different as well.

      Reply
  16. Renee

    These were amazing! Best flourless pancakes I have had to date. The whole family loved them (including the biggest pancake lover I have ever known… my 8 year old son and the pickiest pancake eaters… my 6 and 4 year olds ). Thanks!

    Reply
  17. Joanne

    They sound really yummy and I’d like to try them. I noticed a couple of requests for calories and nutritional info. Can you please respond with that info? Thx

    Reply
    1. Running to the Kitchen Post author

      I don’t calculate nutritional info for my recipes. If you’re interested in that, there are plenty of online calculators (sparkpeople has a great one) that you can plug the recipe into.

      Reply
  18. Karrie

    the fact that you said it like it is with these blog recipes, coupled with your 8 week trial and error makes this the first paleo pancake recipe I will be trying!! I too love breakfasts and want my typical breakfast food! Yay for breakfast!

    Reply
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  20. Angelos

    Nice, I’ll give this a shot next wekend. And yes, most of the recipes out there suck. The one in Practical Paleo is not even anything resembling batter, it’s soup. But there’s no mention of it on the errata pages on the web.

    I did Barbells for Boobs too. Good times.

    Reply
    1. TC

      Angelos you are sooooo right about that Practical Paleo recipe. It was awful times 20 & such a waste of my good ingredients. Gonna try these soon.

      Reply
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  25. Di

    Dat 1 of my paleo diet. I tried these pancakes for dinner tonight (sick hubby). Quite surprised! The texture wasn’t all that great… a little mushy. But the flavor was outstanding! I’ll just have to work with the recipe for a while to find that right consistency. Glad I stumbled onto this site. Will definitely have to check out your other recipes :)

    Reply
  26. Christina

    Tasted great, but was frustrated with the fact that they stuck to the pan and came out in pieces. Any suggestions?

    Reply
    1. Running to the Kitchen Post author

      Did you grease the pan well? A non-stick griddle and grease is the only thing I can think of.

      Reply
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  28. Randie

    I’ve made these twice now and they are so effing good. I dont add the flax though. I made extra for leftovers and made a breakfast sandwich with them with sausage and egg! Kinda like a mcgriddle minus the feeling of absolute death after consumption. SO GOOD.

    Reply
  29. Mercedes Clemens

    Thank you SO much for this recipe! I made it this morning & they were delicious.

    I did want to remark on some posters’ comments about the pancakes coming out crumbly or not holding together. I have room on my griddle to cook 2 pancakes at a time; I noticed that the last 2 didn’t hold together quite as well as the others. I think that this may be a function of the coconut flour — the longer the batter sits, the more liquid the coconut flour absorbs.

    So I would suggest having the griddle pretty much ready to go before combining the wet & dry ingredients. As soon as they are combined, start making the pancakes. The next time I make them, I might try adding a little almond milk to the tail end of the batch & see if that helps the last 2 pancakes hold together.

    Reply
  30. Sam

    Thank you for sharing this recipe! They were so good, and I feel the EXACT same way about breakfast. My ridiculously picky daughter (who is five) ate them up and asked for more. I’ve been sharing this recipe with everyone…

    Reply
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  32. Sally

    I just made these…thanks for the recipe! They were delicious! I found the batter a bit thick and hard to spread…so my pancakes were oddly shaped. However, the flavour and texture was the best I’ve found so far using Paleo ingredients.

    Reply
    1. Running to the Kitchen Post author

      Yeah, you kind of have to shake the pan to get the “pancake” shape. I haven’t yet found a paleo version without a thick batter ;) Glad you liked them!

      Reply
  33. Alicea

    I’ve been searching high and low for good Paleo pancakes (and my daughter is GF) so can’t wait to try them. Quick question do I have to use the ground flax? I am not opposed I just don’t have any at the moment. Thanks for the help!

    Reply
    1. Running to the Kitchen Post author

      I think you could probably leave it out and be fine. Haven’t tried it without but that’s my guess :)

      Reply
  34. Tahnee Lucas

    Just made these and they were unreal! Just started paleo a little while ago and breakfast is my favourite meal of the day and i’ve been scouring the internet for recipes to satisfy my craving. I served these with a dollop of coconut cream, fresh strawberries and maple syrup!

    Reply
  35. casey buccino

    i just made these tonight! i used quit a bit of coconut oil to grease my pan. but whatever they came out amazing!!!! all pancakes i have had since i started eating clean have had banana so it felt and tasted so good to have something without the banana. the pumpkin was very slight which i enjoyed. :)

    Reply
  36. Alexa Royden

    These were wonderful. Just delicious. Light with a lovely texture, and very much a pancake, not some weird eggy mess. Thank you so much.

    Reply
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  38. Michael

    Nice recipe. The first time I made them they were a little flat, and the texture was a little custardy. So I made them again, but this time I whipped the egg whites into a meringue before folding them into the dry ingredients. Came out much fluffier, with more of a pancake texture. Give it a try.

    Reply
  39. Ashlee

    These pancakes were great! I used the entire egg (not just the white) and cooked them in a bit of grass fed butter. Delicious – thanks!

    Reply
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  42. Alaina

    Oh my goodness! This is my second paleo pancake recipe I’ve tried and you really blew this recipe out of the water! After my last endeavor I was pretty skeptical that there was even such a thing as “just like regular pancakes” out there. I chose your recipe this time around due to your high star rating. These pancakes really do have the consistency of regular buttermilk pancakes. I seriously felt like I was eating a cheat meal even though this is a much healthier pancake version. The last recipe I tried left me so disappointed! No one craving pancakes for breakfast wants to eat a cardboard “pancake” that needs to be drenched in syrup just to get a little bit of softness to eat bite. Yuk!! I do have to mention however, that I did not completely follow the recipe… There were a few things I didn’t have on hand so I made some adjustments. I subtracted the ground flax, and protein. I also substituted 1 1/2 ripe bananas for the pumpkin pure. They tasted great though :) like a pumpkin banana nut bread pancake. Next time when I have the other ingredients on hand I would like to try this out again, following your recipe to a T. Thank you so much for sharing. I will forever be using this recipe for all future pancake cravings! :)

    Reply
  43. Alaina

    Also I noticed a few prior comments regarding a “thick” batter consistency. I did not have this problem. Since I made a few adjustments I’m not entirely sure how my batter came out like that of a normal pancake batter consistency. I assume it was because I did not add the ground flax seed and protein powder (less dry ingredients). Also I used 3/4 a cup of liquid egg whites, not egg whites from the shell… Try that next time with the 1/2cup of pumpkin and it might be okay.

    Reply
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  45. Sarah

    Once again, these pancakes have been on my menu for months, but I had yet to make them. Thank goodness they tasted awesome because they looked ugly! There was absolutely no possibility of these pouring from the bowl. The only substitution I made was to put in two eggs instead of egg whites and I found myself pressing the batter out in my hand like hamburger patty. My 2 yr old loved them though, “Bite? Bite?” and scarfed them down without hesitation. I might need to figure out how to sneak some veggies into these next time.

    Reply
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  47. Jamie c

    Well… What a find!! I too have crashed and burned and crumbled and fallen apart through several failed paleo pancake, alleged recipes.

    This one works. I didn’t have all the exact recipe but put buckwheat and rice flour instead if almond flour. I even used an egg yolk or too so as not to waste them. I didn’t have pumpkin spice so used Chinese 5 spice (nutmeg, cinnamon etc…). The mixture needed a little more moisture so I put in a splash of coconut oil.

    The pumpkin turns them a beautiful orangey yellow colour. I cooked sliced banana into them which was delicious. Served with natural plain yoghurt, a dab of butter and z drizzle of honey. Tipped with fresh strawberries sons blueberries.

    My kids and I devoured them !!!!!!

    Reply
  48. kirby

    So it seems like over half the people commented with five stars didn’t even try to make them yet or at least when they commented. I’m not sure how you can rate something without trying it yet. Well i found the recipe, bought everything and was very happy with the end result. It’s always nice to find a recipe that is spot on. Nice work on the ingredients mix from trial and error!

    Reply
  49. Karen Richards

    I just read this post, and in addition to being excited to try these pancakes, I just wanted to say hello to a fellow “30-clean and jerk” motorcycle riding fellow paleo food lover. It’s just a small world. Awesome recipes here! I’ll be an avid follower.

    Reply
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  51. Heather

    This recipe says it serves ‘2’ but I ended up with enough mix to to make at least 12-16 pancakes. It must say because the author knows that more than half if them aren’t going to make it out of the pan because of the terrible consistency. I’m not sure what I did differently but this was not good. And my children wouldn’t eat them at all. Disappointed…

    Reply
  52. spookiewon

    I’m pretty sure paleo man didn’t eat pancakes, or anything like them. How is it a paleo lifestyle if you spend so much time trying to make something so non-paleo while following some silly set of rules that then makes it “paleo?” FFS, just eat what you like.

    Reply
  53. Alexandra

    These look wonderful. I’ve tried a few paleo pancake recipes using coconut flour and bananas but never one with almond flour. I have all the ingredients on hand and will likely make them tomorrow for a Sunday breakfast. Just discovered your blog, by the way and I’m subscribing!

    Reply
  54. Kathy

    I just made these for myself and my grown son. Except for the fact that I did not have any protein powder, I followed the recipe exactly. They were delicious, and quite filling. You do have to press them down, and I used the bottom of the 1/4 cup measuring cup to help that process. They were not overly sweet, which I like, and did not fall apart like most coconut flour pancakes. Thanks for all your effort. :o)

    Reply
  55. Jaime

    I made these this weekend, LOVED them! I have never liked pancakes (gasp) but these were delicious and did not have that gritty, consistency issue that causes my dislike for regular pancakes! My non-Paleo roommate also loved them! Thanks for sharing and this will become a regular in my recipe box!

    Reply
  56. Amy

    SO GOOD! These have become a staple in our household. My two year old just can’t get enough and I am more than happy to indulge! Although, I must admit we add a few of the goodlife chocolate chips and strawberries to the top of ours- heavenly!

    For those with sticky/ crumbly pancakes they have trouble flipping-
    1. Check the temp you are cooking on, I had to play with mine to get the right heat level to maintain. On my gas stove I do just below the medium setting.
    2. They take a while to cook. Give them plenty of time before you attempt flipping. The tops look almost cooked through with just a bit of raw batter left on top when I turn them.
    3. Make sure you spread the batter out so the pancake is pretty thin. I use a plastic serving spoon so that it doesn’t stick as I move it around.
    4. I actually prefer a coconut cooking spray for the grease as apposed to the jarred coconut oil. I feel like it cooks a little more evenly.

    Thank you for a great recipe!!

    Reply
  57. Amanda

    Thank you, these are fun and tasty! Five months new to Paleo eating and my husband and I really enjoyed the pancakes. Thanks for sharing the recipe. Made ours with EnerG Egg Replacement since can not eat eggs, perhaps a bit thicker than your picture but we so enjoyed the taste and great to have something different for breakfast. Homemade Nutella on top was a favorite, though your picture of butter and pumpkin seeds looks amazing. Cheers!

    Reply
  58. Mel M

    Thanks for this fantastic recipe! The pancakes are delicious and have become my favourite morning tea snack … spread with nut butter!!

    Reply
  59. MarnyW

    I think the idea of how many bad paleo pancake recipes there are out there can be expanded to include paleo baking in general, lol. I can’t even tell you how many dozens of eggs and other expensive ingredients hit my trash can in my early days of eating paleo >:( But thankfully this recipe does not fall into that category! It is, in a word, DELICIOUS. I followed the recipe exactly and the pancakes turned out perfectly. They are sweet and moist and have a really nice texture. Thanks so much for sharing! This one will go into my morning staples for sure :)

    Reply
  60. Kori

    I don’t get it! Mine don’t hold together or look like yours at all. I have made my fair share of gluten free, “Paleo” pancakes that didn’t taste as good but never had these problems. I wish I could figure out what I am missing. I tried 2 batches, made exactly as written (minus the protein powder). I have tried different cooking times, different temperatures, and different amounts of oil. It is a thick pile of batter that won’t spread willingly and then burns (even on a low temperature) and crumbles when I turn it (even with a greased metal spatula). I just ate a pile of crumbles which taste good but don’t resemble a pancake at all.

    Reply
    1. Melkat

      Kori, as I said in my general comment on this recipe, I added some kefir to my batter after it started to thicken up, and that helped a lot. I just kept adding a bit until the batter was reasonably spreadable (but it still won’t be thin and runny like flour-based batters). Didn’t hurt the taste at all. A bit of milk or thin yogurt might work just as well.

      It does brown faster than old flour-based pancakes. Perhaps your skillet bottom is too thin, and/or your burner heat just can’t be turned down low enough. A combination of those two factors is probably the problem. You might try other skillets, or get a little “simmer plate” to place between your pan and the burner to help control the heat better. I bought a couple of those for use on my current gas stove, but I think they can be used on low heat on an electric burner too.

      Reply
  61. Melkat

    I LOVE this recipe! I’ve made it with and without the protein powder, and it works either way. Great with peanut butter on top, (esp. with a tiny bit of non-paleo maple syrup – a rare naughty treat). When the batter started getting thick yesterday, I drizzled in some homemade kefir to thin it, and it still worked fine — a little easier then to pour and spread. Have shared the link on Facebook more than once.

    Reply
    1. Running to the Kitchen Post author

      So glad you like it! And thanks for helping out some other commenters with your suggestions :)

      Reply
  62. Anne Marie

    I am going to give these a try. I’m excited! I can’t eat gluten or corn so finding recipes for things like pancakes can be a challenge. I’m going to use ground vanilla bean instead of protein powder or vanilla extract as a concession to my food allergies, but that shouldn’t change how they come out at all :)

    Reply
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  66. Alura

    Just made these and used oat flour instead of coconut. Texture came out perfect. Loved these other than baking soda taste came through so I will cut it down next time. Thanks!

    Reply
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  70. Margaret

    These are, by far, the best darn paleo pancakes EVER! I’ve tried so many other recipes, and was always disappointed with the consistency of the pancakes. These are so delicious, I didn’t even need any syrup. My only pet peeve is what to do with the leftover egg yolks….I have to find another recipe that just uses egg yolks, because I hate wasting the best part of the egg! Must try….absolutely delicious!!!

    Reply
    1. Running to the Kitchen Post author

      So glad you liked them! Do you have a dog? Ours loves an egg yolk mixed in with her food :) Although, I totally hear ya if you don’t want to waste it on the dog! haha

      Reply
    2. Joanne

      My naturopath (who is paleo) is encouraging me to use egg yolks in my smoothie to get natural protein and fat rather than using protein powder. With this recipe, I have a use for the whites! Or I also mix in with dinner for my 3 dogs.

      Reply
  71. Redhairedgirl

    I have made these a few times and they are fabulous! The only thing is they didn’t look like the photo. The batter seemed a little too thick and dry so I added a little coconut milk. Is the batter supposed to be so thick?

    Reply
  72. Erika

    For folks who are looking for something to do with the egg yolks– make homemade mayo! There are lots of recipes out there but the easiest I’ve found is Mark Bittman’s, which uses a food processor. To keep it “clean” I like to make it with avocado oil.

    Reply
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  76. Beth

    Had left over fresh and canned pumpkin so decided to make these for breakfast…followed recipe other than flax seed; the batter was very thick from the beginning so I am assuming that could be from the protein powder;blackened very quickly in frying pan; couldn’t flatten out so first few were very thick…all in all…YUMMY!
    Added one whole egg to egg yolks and made scrambled eggs. Will make these again and try adding some almond milk to thin out. Made 9 thick pancakes.

    Reply
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  78. Courtney

    I’m confused as to why everyone is raving about these pancakes? not to be rude in anyway…but these turned out horrible. The taste is ok but they were so thick they never cooked through. Ended up having to make it into muffins…did anyone else have this problem?

    Reply
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  80. Gretchen

    These tasted delicious, but I also had the sticking problem. In three types of pans. The final magical mix was cast iron skillet and butter instead of coconut oil. Thanks for the recipe!

    Reply
  81. Beauty Foods

    I made these tonight, LOVE!! So delicious and filled with skin-loving ingredients. I didn’t use pumpkin pie spice and make a few tweaks, and no ground flax as I just ran out but to me these tasted like a soft gingerbread cookie… Will make again for sure!! <3 <3

    Reply
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  83. Carol

    I can’t see how they are going to be like pancakes with almond flour….. so grainy…. could you use all coconut flour?? Anyone know how to convert and try it with all coconut?

    Reply
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  85. Melissa

    Just made them, really good. When my five kids want seconds and there isn’t a crumb left… it’s good! Added a little almond milk to thin, otherwise I’d describe it like cookie dough. Thank you our house smells great!

    Reply
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  87. Rita

    Just made these and they came out perfect!! Thank you SO much for posting these delicious pancakes and for all the time and frustration it took you to master the recipe!!!

    Reply
  88. Heather

    These were delicious! I’ve been doing the primal diet for almost 30 days and was getting tired of eggs everyday for breakfast. These were just what I needed! The pumpkin flavor is sweet but not too overpowering. I followed the directions but didn’t use the flaxseed powder. Very filling as well!

    Reply
    1. Running to the Kitchen Post author

      awesome! so glad you liked them. I hear ya on the eggs, there’s only so many bacon & eggs breakfasts one can do in a row ;)

      Reply
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  90. Tessa Ramsay

    Thanks for doing all the experimenting! I’m a college student going Paleo. Everywhere I go in this great town (Santa Cruz) there is amazing food that is mostly bad for me. I have the most intense cravings and my food can start to look boring pretty fast at that rate.

    I have missed my granola and pancakes and muffins. It used to take me 5 minutes to make breakfast but eggs and bacon take their time plus the dishes afterwards. These look easy and like I can make a bunch at once for my 5 minute brekkie and portable too.

    Thank you!
    Tessa

    Reply
  91. Pam

    Do these freeze/reheat well? I’d love to be able to make up a few batches so I have them on-hand for busy school mornings. Thanks for any guidance in this area. Looking forward to trying (with some mini chocolate chips…)

    Reply
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  93. natalie

    I can’t thank you enough for this recipe! I’ve tried several paleo pancake recipes with awful results and this was my last ditch effort to give the paleo-cakes a try. Absolutely love these! They taste great and they really do have the texture of pancakes :)

    Reply
  94. Joanne

    Excellent. I need to tweak them a bit but they are much more substantial than some that are just eggs, banana and a bit of almond meal that end up paper thin and don’t hold together. Yes, these were thick so I’ll need to master spreading them out. I added a bit of almond milk but it didn’t make them pourable so I scooped them onto the skillet. I threw everything into my Blendtec blender along with an extra egg to add liquid. Very tasty. Even added turmeric for that extra boost of nutrient as the other spices would mask its flavour. I also made a compote of frozen berries to act as “syrup”. Did I mention they were very tasty? I might try a version with less spice and make up some for those days (which are few and very far between) when I want a “sandwich”.

    Reply
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  96. Sally K.

    The texture on your Pumpkin Paleo Pancakes looks perfect. So, pumpkin is the trick. I have tried several other recipes that used almond and/or coconut flour and was unable to get the moist, fluffy texture I like., and that yours obviously have! Will try this recipe for sure. Thanks!

    Reply
  97. Niki C.

    Ok, I almost never post but…..These….are….AMAZING! I made them for myself and traditional pancakes (wheat flour..) for the rest of my family. Most of them liked these better….and I have been making the other recipe for years. I made the recipe exactly as posted except I beat my egg whites and then folded them in, as someone else suggested.

    Thank you for a wonderful recipe.

    Reply
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  109. Chris

    I have been looking for a good paleo pumpkin recipe and tried this last night. It was great and my daughters even liked it. I will omit the honey next time and substitute Stevia. I added a few dark chocolate chips to each one hoping that it would be more appealing to my kids, but it didn’t even need that!

    Reply
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  112. Emily @ Glitz Glam Gluten-Free

    Oh my gosh, I can’t wait to try these! I found your recipe from Fit Foodie Find’s roundup! I have made so many paleo pancakes that taste like that banana souffle which is especially unappealing to me because I don’t like the taste of egg or banana– so they were basically a lose-lose! I’m going to try yours this weekend!

    Reply
    1. Running to the Kitchen Post author

      Hope you like them! So many great pancakes in that round-up! I actually made one of the other recipes for breakfast this morning :)

      Reply
  113. Michelle

    Just had to comment. These I just made, doubled the batch, used whole eggs, half the honey and no protein powder. The consistency was uber thick, but I added more egg till the coconut flour stopped sucking it all up and batter was spreadable to be able to shape with the back of a spoon. Cooked beautifully, tasted wonderful. I do wonder whether I’ll ever be game enough myself to play with/sacrifice such precious ingredients… I pine to recreate the same *chew* I miss from traditional pancakes.

    Reply
  114. Jackie K

    Hey Gina,
    Your paleo pumpkin pancake recipe is out of this world and I recently took home some thawed frozen blueberries and replaced the pumpkin with pureed blueberries and used extra coursely shredded coconut
    in place of the pumpkin spice. I did add extra almond flour and I do use either or both cashew or almond flour as well, depending on what I have. I wasnt sure how they would cook, but they turned out fantastic and I just wanted you to know how much I enjoy your recipe and I shared it with my friends on face book. I have been eating paleo for almost 2 years and I am loving it. Just thought you might like the changes I made to try. They are so good and again, thank you so much for putting this recipe public. It is a great recipe!!

    Have a super day!!
    Jackie Klakken

    Reply
    1. Jackie K

      PS, I do use whole eggs and I use a grass feed whey protein in it. Love the strong vanilla and coconut flavor!!

      Reply
      1. Jackie

        If you try the blueberry, let me know what you think! Paleo eating takes a lot of prep, but it is worth it
        because it makes you feel better!

        Reply
  115. Leigh

    I just made these because I was looking for something to do with this hard earned kabocha squash we got form our neighbor! Side note, when kabocha is fully mature, and orange, it’s IMPOSSIBLE to cut. It took two of us to crack it open so we could roast it, for an hour. Not kidding. Anyways, I substituted the kabocha squash for the pumpkin in this recipe and they turned out really well! Fluffier than I expected, but I didn’t have the protein powder to add in so that could explain it. Also found that the pancakes stuck with coconut oil, so I chose to cook them in butter instead and it worked great! Added a little grade B maple syrup and some bacon on the side and voila! Perfect Fall blunch! Thanks so much for the inspiration Gina!

    Reply
  116. Running from this recipe

    I made this recipe (without substitutions) as prescribed and it was disappointing. The flavor profile was fine (hard to mess up pumpkin spice and vanilla) but the texture was never palatable. No matter how long or what temperature, I spread them thin, tried them thick, after the first couple I added almond milk as the author suggested to help them spread, which I do not recommend. It did not improve the results. I kind of can’t believe it took 8 weeks to develop this recipe. I also found the tone of “every other pancake recipe sucks and this one is awesome” to set the bar of my expectations high. If you say they’re awesome, they better be awesome. This was a waste of my time and ingredients.

    Reply
    1. Running to the Kitchen Post author

      Sorry you weren’t a fan of the texture, there are plenty of comments here from people who seem to like them though.

      Reply
  117. Amanda

    Thank you!!!! I’m in heaven, I’ve missed my pumpkin pancakes so much!!! These are as close to the real thing as I’ve ever found, came out tasting like /consistency of a buckwheat pancake, not buttermilk if perhaps that’s what some people had envisioned. But I like buckwheat style! Anyway, mine didn’t come out mushy inside, but I followed the directions to a T, kept heat on medium low since gf flours burn easy and cooked longer, which helps. Note to readers, with gf baking, you can’t deviate an iota and expect similar results I’ve found. I paired them with a homemade hot apple/maple compote & ghee. yummy!!!

    Reply
    1. Running to the Kitchen Post author

      That compote sounds delicious, Amanda! So glad you liked them and thanks for the nice comment :)

      Reply
  118. Cami

    We are brand new to Paleo (my husband was recently diagnosed with Type 2 diabetes) and my kids were dying for some carbs! I searched for a paleo pancake recipe and found these. I don’t have all of the flours yet, or protein powder, so I used buckwheat (I know I cheated), and we have chickens, so I used whole eggs (I doubled the recipe and it took 6 to make 1.5C). I also added 1/2t baking powder to make sure they rose. The batter was really thick, so I added some almond milk. I cooked them in plenty of coconut oil and had no problems with sticking. They were a little “squishy” (probably could have used 1 less egg), but DELICIOUS!!! The kids devoured them, and the baby kept asking for more! Thank you so much!! I will try them the correct way as soon as I can get the different kinds of nut flours (we live in a rural town miles away from any!)

    Reply
  119. Tara

    Just made these – they’re still pretty spongy and grainy but they taste good (texture is just weird). Better than no pancakes.

    Reply
  120. Madelin

    I’m doing the Whole Life Challenge and can’t have honey right now, but really want to make these! Any ideas on a substitute? The only sweetener I can have is stevia….

    Reply
    1. Running to the Kitchen Post author

      Just go with stevia then, might change consistency a bit though and the batter for these is already quite thick so I’m not 100% sure. I’m sure you can make it work though :)

      Reply
  121. Michelle

    Questions… Your recipe says it yields 2. Does that mean 2 pancakes or 2 servings? Thanks! Can’t wait to try these!

    Reply
  122. Mindy Rountree

    I subbed brown rice flour for almond flour. I have a nut sensitivity. Kids couldn’t get past the grainy texture. I can’t win them over. I enjoyed them. I added water to moisten the batter. I made so much of the batter I’m experimenting with muffins.

    Reply
  123. TK

    Love this recipe! Didn’t have flax meal or protein powder so they were omitted. Used 3 whole pastured eggs. Used plenty of coconut oil in a non-stick skillet. A thin rubber silicone spatula/flipper smoothed the thick batter well enough. Had to use a jiggling spreading motion so it wouldn’t stick to the utensil and stay in contact with the cooking surface, but it worked. My stove is electric so on medium heat I only needed to cook about 2 minutes on each side. Once flipped I did flatten it down a bit. Oh! Were they ever yummy! Topped with Ghee (made from Kerry Gold Butter) and heated organic maple syrup in a shot glass so I wouldn’t overdo it on the sugar. (Sorry, maple syrup is pancake religion) Mmm! Mmm!

    Reply
  124. Manuela A

    I was wondering why so many grain free/paleo recipes call for egg whites? Do you need the yolks for something else? I know the yolk has most of the fat but it also holds all the nutrition- minerals, lots of them. Eggs are a nutritionally complete food but no without the yolk. I didn’t think paleo eating pattern is restricting fats but I may be wrong? Was it just your personal preferences to not include the yolks or will it mess up the batter?
    I am a nutrition student almost finished my 4 year degree program and one of the biggest take aways so far is keep your yolks the cholesterol and fat in them will not hurt you, not even if you are a cardiac patient. I too am looking for a good bkfast option my family is sick of bad/gluten free pancakes I have made in the past. Thank you for all your testing to get us here.

    Reply

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