Wonderfully light and fluffy paleo pumpkin pancakes are made with pumpkin, eggs, and just a touch of coconut flour.
These wonderfully fluffy paleo pumpkin pancakes are made with coconut flour. They are “just as good as regular pumpkin pancakes,” report my two teenage testers. And I agree!
The ingredients you’ll need
Scroll down to the recipe card for the full details. 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 (exact measurements are included in the recipe card below):
- Pumpkin puree
- Vanilla extract
- Kosher salt
- Spices: cinnamon and nutmeg
- Coconut flour
- Baking soda
- Butter for the griddle
I don’t sweeten the batter at all, so I serve these pancakes with maple syrup. A tablespoon per serving is plenty.
You can use any topping you like, of course – honey would be great, as would your favorite low carb syrup if you’re so inclined.
Alternatively, you can add 2 tablespoons of any granulated sweetener to the batter (such as coconut sugar or erythritol) without changing the rest of the recipe.
How to make paleo pumpkin pancakes
It’s so easy! Scroll down to the recipe card for the detailed instructions. Here are the basic steps:
- Whisk the eggs, pumpkin, and vanilla.
- Add the kosher salt, cinnamon, nutmeg, coconut flour, and baking soda.
- Cook in butter over medium heat, about 4 minutes per side.
Is this a healthy recipe?
At the very least, these pancakes are likely an improvement over refined-flour pancakes.
What to do with leftover paleo pumpkin pancakes?
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.
More tasty and healthy pumpkin recipes
If you’re looking for more tasty and healthy breakfast ideas made with pumpkin, try this wonderful, fragrant almond flour pumpkin bread.
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 pure pumpkin puree (200 grams)
- 2 teaspoons vanilla extract
- 1/8 teaspoon kosher salt
- 2 teaspoons cinnamon
- 1/8 teaspoon nutmeg
- 1/4 cup coconut flour
- 1/2 teaspoon baking soda
- 1 tablespoon unsalted butter for griddle
- In a large bowl, whisk the eggs. Add the pumpkin and vanilla and whisk to combine.
- Add the kosher salt, cinnamon, nutmeg, coconut flour and baking soda, whisking after each addition until well-incorporated. Batter will be thick.
- Heat a nonstick double burner griddle over medium heat, about 4 minutes. Coat with 1/2 tablespoon butter.
- Scoop the batter out of the bowl and into the warm griddle, using a 2-tablespoon scoop. Gently flatten the top of the pancakes using a rubber spatula.
- Cook the paleo pumpkin pancakes until cooked through, about 4 minutes on each side.
- Coat the griddle with the remaining butter and cook the remaining pancakes. Serve immediately.