Start your morning with these grain-free, pumpkin-packed pancakes that celebrate fall flavors. They’re chewy, warmly spiced, and simple to make—perfect for a cozy breakfast or brunch. Make a double batch and freeze extras for quick weekday mornings.
Gluten Free Pumpkin Pancakes
These gluten-free pumpkin pancakes combine almond flour and coconut flour with eggs and pumpkin puree for a satisfying texture and great pumpkin spice flavor. They brown beautifully in a skillet and pair well with maple syrup, nut butter, or chopped nuts for added crunch.
What you’ll love about these pancakes
- Grain-free and naturally gluten free without sacrificing flavor.
- Easy to double and freeze—toast them straight from the freezer for a fast breakfast.
- A perfect seasonal recipe that highlights pumpkin and warm spices.
Featured Ingredients
- Eggs – Eggs bind the batter and give the pancakes a tender, satisfying structure.
- Pumpkin puree – Use unsweetened pumpkin puree for true pumpkin flavor.
- Almond flour – Choose superfine almond flour for a smooth, cake-like texture.
- Coconut flour – Adds body and a hint of coconut flavor while absorbing moisture.
- Baking powder – Gives the pancakes lift so they’re light rather than dense.
- Pumpkin pie spice – A warm blend of cinnamon, nutmeg, and cloves enhances the pumpkin flavor.
- Maple syrup – Natural sweetness in the batter; extra can be added as a topping.
homemade
pumpkin pie spice
Make your own pumpkin pie spice to taste — it’s a great addition to these pancakes and many other fall recipes. Adjust the cinnamon and nutmeg to match your preference.
Directions at a Glance
- Whisk the dry ingredients together in one bowl and set aside.
- Whisk the wet ingredients together in another bowl until smooth, then fold the dry ingredients into the wet mixture.
- Heat a large skillet over medium-low heat and add a little coconut oil to coat. Pour about 1/4 cup of batter per pancake, cooking each side about 3 minutes until golden, adjusting time for the first pancake as needed.
- Repeat until all batter is cooked. Serve warm with your favorite toppings.
Tip: If the batter is too thick, stir in 1–2 tablespoons of almond milk at a time until you reach a pourable consistency.
Tips for Better Pumpkin Pancakes
Remember that the first pancake often needs a little extra time while your skillet reaches the right temperature. Use medium or medium-low heat to prevent burning while allowing the center to cook through.
If you prefer a thinner batter, add almond milk sparingly until the texture is right. For spicier pancakes, increase the pumpkin pie spice by a quarter to a half teaspoon.
To create a fluffier pancake, separate the eggs, whip the whites until soft peaks form, and fold them gently into the batter just before cooking.
Common Questions
These paleo-style pancakes are made with eggs, almond flour, and coconut flour, which keep them grain-free and gluten-free while providing a rich texture.
This recipe is tuned for almond and coconut flours. A straight 1:1 gluten-free flour swap is not recommended because it will change the texture and liquid absorption.
Whipping the egg whites and folding them into the batter adds air and lightness, resulting in fluffier pancakes.
Try these with maple syrup, chopped walnuts or pecans, banana slices, or a smear of almond or peanut butter for extra richness.
More pancake ideas
6 Healthy Pancakes — One Base Batter
Looking for more pancake variations? Use a simple base batter and add mix-ins like peanut butter and banana, apple-cinnamon, lemon and ricotta, or chocolate chips to create different flavors.
Storage
After cooling completely, store pancakes in an airtight container in the refrigerator for up to five days. Reheat gently in the toaster or microwave.
How to Freeze Pancakes
To freeze, cool the pancakes completely, stack two together, and wrap them tightly in plastic wrap and then in foil. Freeze for up to three months.
To thaw: unwrap and let the pancakes sit at room temperature for a few minutes before separating. Reheat in a toaster or microwave until warmed through.
More pumpkin favorites
Pumpkin Recipes
- Healthy Pumpkin Muffins
- Pumpkin Cream Cold Brew
- Healthy Pumpkin Bread
- Homemade Pumpkin Pie Spice
- Pumpkin French Toast
Gluten Free Pumpkin Pancakes — Recipe
These pancakes are made with almond and coconut flours for a flavorful, grain-free start to your day.
By: Emily Richter
Prep: 5 mins | Cook: 20 mins | Total: 25 mins | Servings: 4
Ingredients
Wet
- 4 large eggs
- 1/2 cup pumpkin puree
- 1 tablespoon maple syrup
Dry
- 1 teaspoon baking powder
- 1/2 cup superfine almond flour
- 2 tablespoons coconut flour
- 1 1/2 teaspoons pumpkin pie spice
Instructions
- In a medium bowl whisk the eggs until smooth. Add the pumpkin puree and maple syrup and mix to combine.
- Stir the dry ingredients into the wet ingredients until just combined. If the batter seems very thick, add 1 tablespoon of almond milk at a time until it reaches a spoonable consistency.
- Heat a large skillet over medium heat and lightly oil it with coconut oil. Spoon about 1/4 cup of batter per pancake onto the skillet and gently spread to an even circle.
- Cook the first side about 3 minutes — the first pancake may need a bit longer — until bubbles form and the edges set. Flip carefully and cook an additional 2–3 minutes until cooked through and golden. Repeat with remaining batter.
Nutrition
Calories: 419 kcal, Carbohydrates: 23 g, Protein: 22 g, Fat: 26 g, Fiber: 8 g, Sugar: 10 g
Nutrition information is automatically calculated and should be used as an approximation.
