The search for a good grain-free, gluten-free fall pancake ends here. These pumpkin paleo pancakes are bursting with fall flavor and, unlike many other paleo pancake recipes, 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 of pumpkin paleo pancakes 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.
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.
Go eat a real egg souffle like this asparagus omelette souffle instead, you’ll thank me.
I, however, wanted a pancake that tasted like a pancake minus the flour part.
Simple sounding, difficult in execution. Until now.
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 pumpkin paleo pancakes.
These are good.
These taste like a pancake, not a banana-y egg casserole in the shape of a pancake.
They’re neck and neck right now with my other favorite go to pancake recipe of all time – perfect protein pancakes (they’ve got 30g of protein per serving!) and that’s saying a lot because I LOVE those pancakes!
They also give my cassava flour pancakes a run for their money but I prefer that recipe for a more traditional paleo pancake whereas this one is great for fall.
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.
You can also just eat them for breakfast with a cup of coffee and they’ll be pretty damn good too.
And if you don’t care about the whole “paleo” thing, try these pumpkin protein pancakes or these low carb pumpkin pancakes – both delicious cousins to these paleo pumpkin pancakes.
Sweet potato chocolate chip pancakes and gingerbread pumpkin pancakes are also great fall-inspired pancake recipes to try!
If you have leftovers, check out our guide on how to reheat pancakes and avoid any rubbery flapjacks the next day.
Pumpkin Paleo Pancakes
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
- Heat a pancake griddle over medium heat.
- Combine dry ingredients in a bowl.
- Whisk together wet ingredients in a small bowl.
- Add wet to dry ingredients and stir together.
- Add enough coconut oil to the pan to grease the center.
- 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)
- Cook for about 3-4 minutes on the first side, carefully flip and cook for another 1-2 minutes on the second side.
- Repeat with remaining batter, adding more coconut oil to the pan as needed
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Gina Matsoukas is an AP syndicated writer. She is the founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.
Nutritional info on these pancakes?
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?
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 :)
This just made my day. So glad you were happy with them! No more nasty paleo pancakes! haha ;)
Thanks for this recipe. It turned out great and is way better than the one in my pricey Paleo cookbook!
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!
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.
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.
So glad you liked them! I know what you mean about other recipes tasting just like eggs, believe me! ;)
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 :)
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.
I know nothing about paleo but i SOOOO want these pancakes.