Wonderfully light and fluffy paleo pumpkin pancakes are made with pumpkin, eggs, and just a touch of coconut flour. A keto option included.
These fluffy pancakes are made with coconut flour, a wonderful flour substitute. They are “just as good as regular pumpkin pancakes,” report my two teenage testers. And I agree!
I love their delicate texture and wonderful flavor. It’s also great that these paleo pumpkin pancakes freeze well, so I can make an extra batch on the weekend and keep it in the freezer for later use during the week.
The ingredients you’ll need
The batter is basically pumpkin, eggs, and spices. I add the coconut flour purely as a thickener and you cannot taste it in the cooked pancakes. Here is the list of ingredients you’ll need. The exact measurements are included in the recipe card below:
Eggs: I use large eggs in most of my recipes, this one included.
Pumpkin puree: If you use canned, make sure it’s pure pumpkin and not sweetened pumpkin pie filling.
Vanilla extract: Try to use the real thing if you can – pure vanilla extract – and not the artificially flavored stuff.
Kosher salt: Just a pinch to enhance the other flavors.
Spices: I use cinnamon. Make sure it’s fresh – a stale spice can easily ruin a recipe. You can try pumpkin pie spice if you wish, but if you do maybe halve the amount so that it’s not overpowering.
Coconut flour: Since it’s so absorbent, I recommend measuring it by weight and not by volume.
Baking soda: See the discussion below about using baking powder instead.
Butter: For the griddle. You can use oil, but butter is tastier.
How to make paleo keto pumpkin pancakes
It’s so easy! Scroll down to the recipe card for the detailed instructions. Here are the basic steps:
1. Whisk the eggs, pumpkin, vanilla, and sweetener (if using).
2. Add the kosher salt, cinnamon, coconut flour, and baking soda.
3. Cook the pancakes in butter over medium heat, about 4 minutes per side.
Tips for making this recipe a success
Here are a couple of tips that I’ve developed over the years:
1. Definitely make these pancakes small, using a cookie scoop (1.5 tablespoons) rather than an ice cream scoop (4 tablespoons) to measure them out. They are soft and delicate and will be very difficult to flip if you make them big.
2. If you flip them and see that they’ve developed a nice golden bottom but there’s still quite a bit of uncooked batter in the middle, let them cook on the second side until it’s golden too, then flip one more time and let them finish cooking for about 1 more minute, as I do in the video below.
Possible variations and substitutions
If you’d like to change things up when making these keto paleo pumpkin pancakes, here are a few ideas and suggestions:
1. Whether you sweeten the batter or not is up to you. If you serve them with syrup then they don’t really need to be sweetened, although I do often add a sweetener and then top them with just butter. You can sweeten them with coconut sugar (paleo) or with a granulated sweetener/the stevia equivalent (keto).
2. Some people are very sensitive to the aftertaste of baking soda. If you’re one of them, you can use baking powder instead – 2 teaspoons of baking powder are equivalent to 1/2 teaspoon of baking soda.
How to serve paleo keto pumpkin pancakes
You can use any topping you like, of course – maple syrup or honey would be great, as would your favorite sugar-free syrup if you’re so inclined.
When I add a sweetener to the batter I simply serve them with a pat of sweet butter on top and nothing else.
My youngest daughter loves them topped with a dollop of homemade whipped cream, and you can add a pinch of cinnamon to the heavy cream before whipping it.
What to do with leftovers?
If you have leftovers, store them, once completely cooled, in the fridge in a sealed container. You can keep them up to 4 days. Reheat them in the microwave on 50% power, 10 seconds per pancake.
These pancakes also freeze well, in freezer bags, separated with wax paper squares.
More tasty pumpkin recipes
Enjoyed these paleo pumpkin pancakes and looking for more tasty breakfast ideas? You should definitely try this wonderful, fragrant almond flour pumpkin bread. It’s wonderfully moist and flavorful.
And these pumpkin muffins (also made with coconut flour) are easy to make, fluffy and delicious.
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Paleo Pumpkin Pancakes
- 4 large eggs
- 1 cup canned pumpkin puree (200 grams)
- 2 teaspoons vanilla extract
- 1/4 cup sweetener (optional; see notes below)
- 1/8 teaspoon Diamond Crystal kosher salt
- 2 teaspoons cinnamon
- 1/4 cup coconut flour (1 oz – it's best to measure it by weight)
- 1/2 teaspoon baking soda or 2 teaspoons baking powder
- 1 tablespoon unsalted butter for the griddle
- In a large bowl, whisk the eggs, pumpkin, vanilla and sweetener.
- Add the kosher salt, cinnamon, coconut flour and baking soda, whisking until well incorporated. Batter will be thick.
- Heat a nonstick double burner griddle over medium heat (not higher), 3-4 minutes. Coat with 1/2 tablespoon butter.
- Scoop the batter out of the bowl and into the warm griddle, using a small cookie scoop. Gently flatten the top of the pancakes using a rubber spatula.
- Cook the pancakes until cooked through, about 4 minutes on each side.
- Coat the griddle with the remaining butter and cook the remaining pancakes. Serve immediately.