There’s something about a stack of warm pumpkin pancakes that makes an ordinary fall morning feel a little more special.
These Paleo Pumpkin Spice Pancakes combine pumpkin puree, almond flour, coconut flour, eggs and warm pumpkin pie spice for a cozy seasonal breakfast. The pumpkin keeps the pancakes tender, while honey adds just enough sweetness without overpowering the spices.
Top them with sliced banana and chopped pecans, then add a drizzle of maple syrup if you like. They’re especially good served warm straight from the griddle.
Prep time: 10 minutes
Cook time: 10 minutes
Yield: 4–6 servings
Ingredients
Ingredients:
- 6 large eggs
- ⅔ c. pure pumpkin puree
- 2 T. honey
- ½ c. almond flour
- ½ c. coconut flour
- 1½ t. baking powder
- 1 T. pumpkin pie spice
- ⅛ t. salt
- 3 T. coconut oil, divided
- To serve:
- 1 banana, sliced thin
- ⅓ c. pecans, chopped
- Optional: Real maple syrup
Instructions
Directions:
- In a large mixing bowl, whisk the eggs, pumpkin puree, and honey until thoroughly combined.
- In a separate bowl, combine the almond flour, coconut flour, baking powder, pumpkin pie spice, and salt.
- Add the dry ingredients to the bowl with the egg mixture and gently fold the two together until blended.
- Heat one tablespoon of coconut oil in a large griddle over medium heat. Once hot, spoon 2-3 tablespoons per pancake and cook for 3 minutes on the first side, then flip and cook for another 2-3 minutes on the other side. Repeat this process with the remaining coconut oil and pancake batter.
- To serve, stack 2-3 pancakes per serving and top with sliced bananas, chopped pecans, and a drizzle of maple syrup, if desired. Enjoy!
What Goes With These Pancakes?
Build a cozy fall breakfast or brunch around these paleo pumpkin spice pancakes.
Storage
Store leftover pancakes in an airtight container in the refrigerator for up to 4 days.
For longer storage, let the pancakes cool completely, then freeze them in a freezer-safe container for up to 3 months. Place parchment paper between the pancakes to keep them from sticking together.
Reheat refrigerated or frozen pancakes until warmed through before serving.
More Fall Breakfast Recipes
Looking for more cozy breakfast ideas? Try these next:
Top tip
Keep the pancakes small—about 2 to 3 tablespoons of batter per pancake. Paleo pancake batter made with almond and coconut flour is more delicate than traditional pancake batter, so smaller pancakes are much easier to flip.
Let the first side cook for about 3 minutes before flipping. Once the edges look set and the underside is golden, gently turn the pancake and cook for another 2 to 3 minutes.
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Start with a category above or search for a recipe.
Paleo Pumpkin Spice Pancakes
- Total Time: 20 minutes
- Yield: 4–6 servings 1x
- Diet: Dairy Free, Gluten Free, Paleo
Description
Fluffy Paleo Pumpkin Spice Pancakes made with pumpkin puree, almond flour, coconut flour, honey and warm pumpkin pie spice. A cozy fall breakfast ready in just 20 minutes.
Ingredients
6 large eggs
⅔ cup pure pumpkin puree
2 tablespoons honey
½ cup almond flour
½ cup coconut flour
1 ½ teaspoons baking powder
1 tablespoon pumpkin pie spice
⅛ teaspoon salt
3 tablespoons coconut oil, divided
To serve:
1 banana, thinly sliced
⅓ cup pecans, chopped
Real maple syrup, optional
Instructions
1. In a large mixing bowl, whisk the eggs, pumpkin puree and honey until thoroughly combined.
2. In a separate bowl, combine the almond flour, coconut flour, baking powder, pumpkin pie spice and salt.
3. Add the dry ingredients to the egg mixture and gently fold together until blended.
4. Heat 1 tablespoon of coconut oil on a large griddle over medium heat. Once hot, spoon 2–3 tablespoons of batter onto the griddle for each pancake.
5. Cook for about 3 minutes on the first side. Flip and cook for another 2–3 minutes. Repeat with the remaining batter, adding the remaining coconut oil as needed.
6. Stack 2–3 pancakes per serving and top with sliced banana, chopped pecans and maple syrup, if desired.
Notes
Keep the pancakes small, using about 2–3 tablespoons of batter for each one. The almond and coconut flour make these pancakes more delicate than traditional pancakes, so smaller pancakes are easier to flip.
Let the first side cook for about 3 minutes, or until the edges look set and the underside is golden, before gently flipping.
Use pure pumpkin puree, not pumpkin pie filling.
Add more coconut oil to the griddle as needed between batches.
Serve warm with sliced banana, chopped pecans and optional maple syrup.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: griddle
- Cuisine: American
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