Wonderfully light and fluffy paleo pumpkin pancakes are made with pumpkin, eggs, and just a touch of coconut flour.
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 how easy they are to make. It’s also great that they 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 to make paleo pumpkin pancakes
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 (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 – pure vanilla extract – and not the artificially flavored stuff.
Kosher salt: Just a pinch to enhance the other flavors.
Spices: Cinnamon and nutmeg. Make sure they are fresh – a stale spice can easily ruin a recipe.
Coconut flour: Since it’s so absorbent, I recommend measuring it by weight and not by volume.
Baking soda: It should keep for quite a while, but it’s still a good idea to make sure it’s fresh.
Butter: For the griddle. You can use oil, but butter is tastier.
How to sweeten these pancakes
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 sugar-free 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) or the equivalent in stevia 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:
1. Whisk the eggs, pumpkin, and vanilla.
2. Add the kosher salt, cinnamon, nutmeg, coconut flour, and baking soda.
3. Cook the pancakes in butter over medium heat, about 4 minutes per side.
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 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 oz)*
- 1/2 teaspoon baking soda
- 1 tablespoon unsalted butter for the 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.