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!
What ingredients go into these paleo pumpkin pancakes?
Scroll down to the recipe card for the full details. The batter for these paleo pumpkin pancakes 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:
- 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 paleo pumpkin 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 full 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?
I believe it’s healthy. It’s made of only real-food wholesome ingredients. It’s paleo, gluten-free and keto. And all the main ingredients – eggs, pumpkin, and coconut flour – are very healthy. It’s truly as good as it gets when it comes to a sweet breakfast.
What to do with leftover paleo pumpkin pancakes?
If you have leftover, 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 paleo pumpkin bread. And these gluten-free pumpkin muffins (also made with coconut flour) are fluffy and delicious.
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.