These Paleo Pumpkin Pancakes are a great weekend treat! They’re light and fluffy, with real pumpkin puree and just enough pumpkin pie spice.
Plus they’re gluten-free, dairy-free, nut-free and refined sugar-free.
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Why this recipe works
Pumpkin pancakes are one of the best breakfasts you can have in the fall (or any time, really). But the traditional version has flour, butter and other ingredients some of us can’t tolerate or try to avoid.
So this version swaps out the regular flour for a combination of coconut flour and arrowroot flour. Together they create the perfect, fluffy texture, and you can’t taste the coconut! And, unlike other Paleo pancake recipes, this one doesn’t use almond flour, which means it’s also nut-free.
And because the recipe already has so much moisture from pumpkin puree, water and eggs, you don’t need any kind of butter substitute, so it’s naturally dairy-free!
And of course you have to add pumpkin pie spice. I like to make my own combination of cinnamon, ginger, nutmeg and cloves. But if you have a store-bought pumpkin pie spice mixture ready to go, you can use that too.
I love these healthy pumpkin pancakes topped with ghee and pure maple syrup, but if you want to make them extra fancy you can also dollop on some plain or vanilla (dairy-free) yogurt or whipped coconut cream.
And that’s how you make sure gluten-free pumpkin pancakes are as good as the regular version!
What you need
- ½ cup coconut flour – This, combined with the arrowroot, creates a light and fluffy texture without making the pancakes taste like coconut. Scoop it with a measuring cup and then level it with the bacon of a knife, don’t pack it down.
- ½ cup arrowroot flour/starch – The perfect partner with coconut flour to make the perfect pancakes! Scoop it with a measuring cup and then level it with the bacon of a knife, don’t pack it down.
- 1¼ teaspoons ground cinnamon
- ½ teaspoon baking soda – This is necessary to help the pancakes rise, making them fluffier.
- ½ teaspoon fine sea salt
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- 1 cup pumpkin puree from a can (not pumpkin pie filling) – Save the rest for another recipe, like this Paleo pumpkin smoothie
- 1 cup room temperature water
- 3 large eggs, room temperature – If your eggs aren’t room temperature, submerge them in very warm water for 5 minutes.
- 1 tablespoon pure maple syrup
- 1 teaspoon apple cider vinegar – This reacts with the baking soda to help the pancakes rise, making them fluffier, but you can’t taste it.
- 1 teaspoon vanilla extract
- cooking fat for greasing the pan, such as avocado oil, coconut oil or ghee (which is technically not dairy-free)
Equipment:
- a griddle or large skillet
- a large mixing bowl
- a medium mixing bowl
- measuring spoons
- measuring cups
- a measuring glass
- a cutting board
- a whisk
- a spatula (the kind for flipping, not stirring)
- a ladle or ice cream scoop
- a baking sheet (optional, if you want to keep the pancakes warm in the oven while you make the next batch)
How to make Paleo Pumpkin Pancakes
- Heat the oven to 200° F.
- In a large bowl, whisk the coconut flour, arrowroot, cinnamon, baking soda, salt, ginger, cloves and nutmeg.
- In a medium bowl, whisk (you can use the same whisk, no need to clean it) the pumpkin, water, eggs, maple syrup, vinegar and vanilla.
- Pour the wet ingredients into the dry ingredients and whisk until combined. The batter will be thick and look a little grainy.
- Heat a griddle or large skillet over medium heat. Once hot, generously grease it with the cooking fat.
- Add about 3 tablespoons of batter onto the griddle/skillet and smooth to an even layer. Repeat with as many pancakes as you can fit (make sure they’re not too close together). Let cook until the bottom side is golden brown, about 4-5 minutes. Flip and let cook until the second side is golden brown, about 4-5 minutes. Transfer the pancakes to the baking sheet and place in the oven to keep them warm while you prepare the next batch.
Frequently Asked Questions (FAQ)
You canNOT substitute anything for coconut flour. It is a very unique ingredient – nothing else is similar to it.
You can use tapioca flour/starch instead of arrowroot.
These pancakes are neither too spicy nor too mild, but you can always use less spices. I wouldn’t add more until you try the recipe at least once. You can also add other spices, like ground allspice or cardamom.
You can use honey instead of maple syrup.
You can use lemon juice instead of apple cider vinegar (but you won’t taste it).
Yep! Let them cool to room temperature, then store in the fridge for up to 5 days. Reheat on a baking sheet in a low oven.
Yes! Let cool to room temperature. Then place in a single layer on a parchment paper-lined baking sheet and put the sheet in the freezer. Once the pancakes are frozen (about 2-3 hours), transfer them to a freezer-safe container or baggie. They can be frozen for up to 3 months.
Thaw overnight in the fridge. Reheat on a baking sheet in a low oven.
Yep. The recipe contains no ingredients with any kind of tree nuts or peanuts, so they are totally nut-free. But if you have a nut allergy that also makes you sensitive to coconut, please note this recipe uses coconut flour. Coconut flour pumpkin pancakes might trigger your nut allergy.
Other recipes you might like:
- Paleo Coconut Flour Pancakes
- Paleo Sheet Pan Pancakes
- Paleo Sweet Potato Pancakes
- Paleo Gingerbread Pancakes
- Paleo Coconut Flour Pumpkin Bread
Paleo Pumpkin Pancakes
Ingredients
- ½ cup coconut flour
- ½ cup arrowroot flour/starch
- 1¼ teaspoons ground cinnamon
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- 1 cup canned pumpkin puree not pumpkin pie filling
- 1 cup room temperature water
- 3 large room temperature eggs
- 1 tablespoon pure maple syrup
- 1 teaspoon apple cider vinegar
- 1 teaspoon vanilla extract
- cooking fat for greasing the pan, such as avocado oil, coconut oil or ghee (which is technically not dairy-free)
Instructions
- Heat the oven to 200° F.
- In a large bowl, whisk the coconut flour, arrowroot, cinnamon, baking soda, salt, ginger, cloves and nutmeg.
- In a medium bowl, whisk (you can use the same whisk, no need to clean it) the pumpkin, water, eggs, maple syrup, vinegar and vanilla.
- Pour the wet ingredients into the dry ingredients and whisk until combined. The batter will be thick and look a little grainy.
- Heat a griddle or large skillet over medium-low heat. Once hot, generously grease it with the cooking fat.
- Add about 3 tablespoons of batter onto the griddle/skillet and smooth to an even layer. Repeat with as many pancakes as you can fit (make sure they're not too close together). Let cook until the bottom side is golden brown, about 4-5 minutes. Flip and let cook until the second side is golden brown, about 4-5 minutes. Transfer the pancakes to the baking sheet and place in the oven to keep them warm while you prepare the next batch.
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