These soft and fluffy pumpkin pancakes are a healthy, delicious breakfast full of protein, fiber and warm pumpkin spice. It’s a simple recipe using easy to find ingredients. A delicious way to start off your morning or enjoy as a snack. They’re also nut-free, gluten-free and dairy-free.
Eating pancakes for breakfast is soooo satisfying as long as they’re made with nutritious high protein ingredients. I often enjoy my 3 Ingredient Paleo Banana Almond Pancakes. But now that I’m on a pumpkin kick I thought I would give pumpkin pancakes a try.
What You Need to Make Healthy Pumpkin Pancakes
You probably have most of the ingredients for these simple pumpkin pancakes in your pantry.
They are made with coconut flour which is rich in fiber and MCTs, that promote stable blood sugar, good digestion, and heart health.
They’re sweetened with a little maple syrup. You may find them sweet enough to enjoy without additional maple syrup on top. But that’s up to you.
You’ll also need:
- Pumpkin puree
- Coconut milk
- Eggs (pasture raised)
- Vanilla extract
- Tapioca flour
- Pumpkin pie spice
- Baking soda
- Coconut oil (for cooking)
How to Make Paleo Pumpkin Pancakes
To make the batter you’ll need 2 bowls and a fork, that’s it.
Start by mixing together the coconut and tapioca flours, spices, baking soda and salt. Set aside. It’s easier and more accurate to weigh the coconut and tapioca flours if you have a scale. I like this one.
Then in a separate bowl, whisk the eggs. Mix in the pumpkin puree, coconut milk, maple syrup and vanilla. I also find it easier to weigh the pumpkin.
Pour the dry ingredients into the egg/pumpkin mixture. Mixing them together incorporates the baking soda so the pancakes rise and get fluffy. The batter will be thick.
Grease your pan with coconut oil so the batter doesn’t stick.
Pour in about 1/4 cup of batter for each pancake. Since it’s thick, use a spoon or spatula to spread it out so it’s about 3 inches in diameter.
Cook the pancakes slowly on low heat. Use a lower temperature than you would with other pancakes. It takes about 4 minutes on each side so that the insides of the thick batter gets nice and fluffy, but the outsides don’t get overdone. I keep the stove on medium-low and adjust it down to low as needed.
Wait until the bottom is brown and firm enough to stay on the spatula before flipping over.
You’ll need to add a little more coconut oil to the pan between batches so the pancakes don’t stick.
What to Do with Leftovers
The recipe makes 12-14 wonderfully delicious pancakes. I like making a batch, enjoying a few right away, and then refrigerating the rest to enjoy throughout the week!
If you have leftovers, let them cool and store in the fridge in a sealed container. You can keep them for 2-3 days. To reheat: place the pancakes in single layer on a baking sheet and cover with foil. Bake in a 350 degree oven for about 10 minutes, or until hot. You can also reheat in a microwave but since I don’t have one I don’t know for how long.
These pancakes also freeze well, in freezer bags, separated with wax paper squares.
These simple pumpkin pancakes also make a great-grab-and-go breakfast or snack. You can eat them right out of your hand (without maple syrup).
They are low carb and high protein. If you want even less carbs leave out the sweetener. But they won’t be keto because of the tapioca flour.
Enjoy them for breakfast, snack or dessert. They’re easy, fluffy, tender and naturally sweetened.
If you want to be totally decadent sprinkle the batter when you first put it into the pan with dark chocolate chips.
I hope you LOVE them as much as I do.
If you like healthy pancakes you may also enjoy these other pancake recipes:
If you try this recipe, please let us know! Leave a comment and rate it. Thanks, happy cooking!Print
These pumpkin pancakes are a healthy, delicious breakfast full of protein, fiber & warm pumpkin spice. It’s a simple recipe using easy to find ingredients.
- 1/4 cup plus 3 tablespoons coconut flour (49 grams)
- 1/4 cup tapioca flour (30 grams)
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon cinnamon
- 1 teaspoon baking soda
- pinch Celtic sea salt
- 3 large eggs, organic pastured
- 3/4 cup organic pumpkin puree canned (195 grams)
- 2/3 cup full fat canned coconut milk*
- 1/4 cup pure maple syrup, plus more for serving if desired
- 1 teaspoon pure vanilla extract
- coconut oil to grease the pan
- In a small bowl, combine the coconut flour, tapioca flour, pumpkin pie spice, cinnamon, baking soda and salt. Mix until evenly combined.
- In a large mixing bowl, using a fork gently beat the eggs. Add pumpkin puree, coconut milk, maple syrup and vanilla. Mix until evenly combined.
- Add the flour mixture into the pumpkin mixture until fully combined – the batter will be thick.
- Heat a griddle or frying pan on med low heat and grease well with coconut oil. Using a 1/4 cup measuring cup or large spoon, scoop about 1/4 cup of batter for each pancake and gently spread out each one to about 3 inches in diameter.
- Cook on low to medium until the first side is just firm enough to flip and golden brown 4-5 minutes.**
- Flip and cook the second side 3-4 minutes until golden brown.
- Repeat, coating the pan with coconut oil, cooking the pancakes in batches until all the batter is used up, adjusting the heat if necessary.
- Serve with butter or more maple syrup if desired. Enjoy!
*If your coconut milk is separated, place the can into a pot of hot water. Heat on low heat until warm. Shake well to mix evenly before measuring.
**If your pancakes are browning too slowly raise temperature, if they are browning too quickly lower temperature. On my stove I switch back and forth between low and medium low. Adjust as needed to avoid burning and allow the middle of the pancakes to cook through.
Nutrition information is without additional maple syrup or butter.
Recipe adapted from paleorunningmomma.com.
- Category: Breakfast, Snack
- Method: Pan Fry
- Cuisine: Paleo, Vegetarian, Gluten Free, Dairy Free
Keywords: pumpkin pancakes gluten free, pumpkin pancakes recipe healthy, pumpkin pancakes easy, paleo pancakes