Pumpkin Pancakes – Gluten Free and Paleo

Pumpkin Pancakes, Paleo, Gluten FreeFall is here and it’s a good time to try some recipes using fresh pie pumpkins. I love pancakes but try and stay away from flour, so this is a great way to have my favorite pancake without sacrificing any flavor. These golden treasures taste just like pumpkin pie, and who doesn’t love eating dessert for breakfast?
When I get out the ingredients I make a large batch for the week and another for the freezer and bake a pound of bacon to go along with it all at the beginning of the week, making an easy breakfast to just pop in the microwave. I also top mine with homemade almond butter or you can buy it in a jar at any local health food store. It seems so sinful eating pancakes that taste like pumpkin pie for breakfast, but not enough to stop me. 
Update on this post: I found an easy way to make these is mix up the batter and pour into Whoopie Pie pans and pop them in the oven. Every pancake is a nice uniform size and they stack easily for storage in a wide mide mason jar for the week. 
Paleo Pumpkin Pancakes
Serves 6
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Prep Time
10 min
Prep Time
10 min
  1. 4 Farm Fresh Eggs
  2. 1/2 C Fresh Pie Pumpkin Puree or Canned Pumpkin Mix
  3. 1 tsp Vanilla Extract
  4. 2 T Pure Maple Syrup
  5. 1 tsp Cinnamon
  6. 1/4 tsp Baking Soda
  1. Whisk the eggs, pumpkin, vanilla, and the maple syrup together.
  2. Sift in the pumpkin pie spice, cinnamon, and baking soda into the wet ingredients.
  3. Melt 2 Tbs butter in a large skillet over medium heat. Make pancakes desired size. When bubbles appear, flip the pancakes once to finish cooking.
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  1. These almost convince me that it is cool outside. I love the look of your pancakes. I’ll save the recipe for when it’s cooler here!

  2. Yum. I love pumpkin pancakes!!! Now I am hungry!

  3. These sound great. I just left one blog that had a recipe for cinnamon roll pancakes and now I’m lookin’ at pumpkin pancakes that taste like pie! LOL. I’m gonna have to run a lot of miles this week.

  4. Oh my. I just found tomorrow’s breakfast 🙂 Thanks! On my ‘let’s get healthy’ days (they’re not *everyday* unfortunately).. I’ve been having a pancake made with only 2 eggs and one ripe banana. Very good! But I’m thinking this pumpkin pancake could be my next most favorite thing :p Thanks again! I hafta come back and catch up here soon! -Tammy

  5. Oh, Dawn, these look really yummy! I know I would love these! Thanks for sharing the recipe, I am going to write it down for sure!


  6. I’m so excited to try these! I love pumpkin anything and I’ve never thought about adding pumpkin to pancakes. Making these this weekend!

  7. Dawn…get outta here…these look and sound sinfully good…I want some!..you say homemade almond butter tooooooo…Dawn! I absolutely love this,your photo’s have me drooln’

  8. These sound delicious! We’re going low carb right now after a little too much summer indulging, and this fits right in with our plan. Thank for a great recipe!

  9. These look awesome Dawn, we don’t eat grains so fits right into my diet. Thanks for the recipe, I’m always looking for something new to try.

  10. Perfect timing. I just started on a gluten free diet a few days ago and these look delicious. Can’t wait to try them.

  11. Hi Dawn! Made these pancakes this morning and they are delicious! I’d recently been making another version of grain-free pancakes that I’d seen on Pinterest (just 2 eggs, a small banana, and dash of vanilla–quite good too) but I’d been wanting pancakes with a fall flair. Now that my son’s in school 5 days a week, I’ve been making a week’s worth of pancakes on Sundays–it sure makes mornings easier and it beats eating cereal!

    Take care,

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