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Make an epic stack of paleo pumpkin pancakes with this recipe and all the tips here to ensure they’re cooked all the way through.
Paleo-Approved Pumpkin Pancakes
These paleo pumpkin pancakes are a staple in my kitchen. I first created them over a decade ago when I followed a strict paleo diet after the birth of my third child. They’re so good that even though I don’t have dietary restrictions, I still make them.
While I could have made these pancakes with almond flour, I was already on a roll after developing my coconut flour pumpkin bread, so I took that momentum and turned it into these fall-perfect pancakes.
Paleo Pumpkin Pancake Ingredients
The measurements are in the recipe card. But, before you make any swaps, here is what you’ll need and why, and any substitutes you can use:
- Pumpkin pureé: I use canned pumpkin, not pie filling.
- Milk: I use unsweetened vanilla almond milk. You can use cashew milk or coconut milk diluted with a little water since it’s much thicker (not cream).
- Maple syrup: a touch to add sweetness. Honey works too.
- Eggs: essential binder for coconut flour recipes. Don’t skip or try to swap them, the recipe won’t work.
- Coconut oil: swap for ghee or unsalted butter if you can have it.
- Vanilla: adds a nice touch.
- Coconut flour: it’s highly absorbent, hence the need for so many eggs and additional liquid.
- Spices: cinnamon or pumpkin spice for the classic flavor
- Salt: a little to enhance their taste.
- Baking soda: helps give these pancakes a little lift. This is different than paleo baking powder, which you can definitely use.
Can I use a Paleo Flour Mix for these?
I’ve tested this recipe using a paleo pancake flour mix, which contains both almond and coconut flour, and it did not turn out well with these measurements. However, I’ve added a note in the recipe card on how to adapt the recipe.
How many Carbs in Pumpkin Pancakes With Coconut Flour?
These pancakes are low-carb, with only 2 net carbs per pancake. They have 50 calories and 3g of protein each, making them a great paleo-friendly breakfast.
How to Make Healthy Paleo Pumpkin Pancakes
You can make the batter in a blender or a bowl as I fully explain in the recipe card. Some things to remember in the main steps:
- Make the batter by combining the wet ingredients in a blender or a bowl first. Then, measure and mix the dry ingredients and combine.
- Wait 10 minutes before cooking these. The coconut flour needs time to absorb all the liquid.
- Cook the pancakes on a heated and greased non-stick surface. The batter is thick, so I use the back of the spoon to spread it a little. Smaller pancakes will cook better. When you flip them over, don’t press them down; the batter will ooze on the sides and remain uncooked.
- Serve them warm and drizzle them with maple syrup and your favorite healthy pancake toppings.
Paleo Pumpkin Pancake Batter Tips
After making these many times, here is what I wish I had known. You can avoid wet pancakes by letting the batter rest so the flour fully absorbs moisture (it should look like the photo above). If the pancakes taste eggy, remember that coconut flour needs extra eggs for binding, so make sure to add pumpkin spice or cinnamon to the batter. If they fall apart, this simply means they’re too big, so cook smaller pancakes and they’ll hold together better.
Freezing Paleo Pumpkin Pancakes
Leftover pancakes made with coconut flour don’t freeze well at all. When thawed and reheated, they have a wet and spongy texture. Instead, refrigerate them for up to 4 days.
Paleo Pumpkin Pancakes with Coconut Flour
Ingredients
- 4 eggs
- ½ cup milk, any
- ½ cup canned pumpkin
- 1 teaspoon vanilla extract
- ½ cup coconut flour
- 2 tablespoons coconut palm sugar or low-carb alternative, optional
- ½ teaspoon pumpkin spice or cinnamon
- 1 teaspoon baking soda
- ¼ teaspoon salt
Instructions
Make the pancake batter:
- In a large bowl, whisk eggs. Add the milk, canned pumpkin, and vanilla extract until combined. Add the coconut flour, pumpkin spice or cinnamon, baking soda, and salt. Whisk vigorously to combine and help the coconut flour absorb the liquid. Let the mixture sit for 10 minutes before cooking pancakes.
- In a blender, combine eggs, milk, pumpkin, and vanilla, until thoroughly combined. Add in coconut flour, baking soda, pumpkin spice or cinnamon, and salt, and blend for about a minute until the mixture is thick and the coconut flour has absorbed most of the liquid. Wait 5 minutes before cooking. The blender moves the liquid and coconut flour at a very high speed, helping it absorb the liquid, so there's no need to wait as long before cooking.
Cook the pancakes:
- Heat a non-stick griddle or large pan over medium. Once hot, grease, spray, or melt butter on the hot surface. When using an electric griddle, heat it somewhere between 300 and 350F.
- Immediately, scoop 2 tablespoons of pancake batter onto the greased pan. Use the back of the spoon to help spread the batter a little. Cook the pancakes for about 2 minutes, until the edges begin to look defined and the bottoms are golden brown. Flip the pancakes over and cook for another minute on the other side without pressing them down with the spatula, so they puff up as they cook.
- Remove the pancakes from the pan onto a plate. Keep them warm while you cook the rest of the batter. Serve warm with your favorite toppings.
Notes
- Leftover pancakes made with coconut flour don’t freeze well at all. When thawed and reheated, they have a wet and spongy texture. Instead, refrigerate them for up to 4 days.
- If using Bob’s Paleo Flour Mix: you’ll need 2 cups of the mix, 4 eggs, ½ cup pumpkin puree, ⅓ cup almond milk, 2 teaspoons spice, 2 tablespoons of oil, 1 teaspoon vanilla.
Lisa says
Yummy!
Keri says
Delicious and filling
Jenn says
Hi Laura!
I’ve made this recipe MANY times. It’s a staple for me and I love it! What are your thoughts of adding extra protein with some protein powder?
Laura Fuentes says
Hi Jenn, I’ve been able to add 1 scoop (about 40g) of whey protein to this batter and then adding about additional liquid. Make the batter first, THEN add the protein (it will be thick) and slowly bring it back to the original perfect batter by adding 2-3 tablespoons of water or milk. That should do it without messing up the batch!
Pam says
Great paleo pumpkin pancake recipe.