Hey friends! Ready for a plate of delicious, wholesome, Flourless Paleo Pumpkin Pancakes? These pancakes legit taste like enjoying tasty pumpkin pie for breakfast and they’re actually healthy. You’ll only need several ingredients to cook up these dairy-free, gluten-free pancakes.


overhead photo of Flourless Pumpkin Pancakes topped with banana slices, pecan halves and maple syrup; served on a black plate with a gold fork and maple syrup on the side.

I’ve had a slight obsession with my two ingredient banana pancakes, lately. In fact, I had them for breakfast everyday last week. They’re just so darn easy… and really tasty, too! As I see more pumpkin recipes popping up and the weather has finally turned a little cooler, I decided to adapt my flourless banana pancakes into flourless paleo pumpkin pancakes. Very good decision!

overhead view of ingredients (eggs, pumpkin purée and pumpkin pie spice) to make Flourless Pumpkin Pancakes

FLOURLESS PALEO PUMPKIN PANCAKES ARE SOOOO EASY!

You could totally make these flourless paleo pumpkin pancakes with just the two ingredients; pumpkin and eggs, but adding a few additional simple ingredients really takes these pancakes to the next level. I’ve made them with just the eggs and pumpkin and they’re a little flatter, have a little less flavor and are more difficult to flip. So… I added a tablespoon of almond flour (I’ve tried ground flax too!) to give them a little more structure and make them easier to flip. And then I added baking soda, to give them a little fluff. And, of course, to have scrumptious pumpkin pancakes that taste like fall; spices are necessary.

Overhead view of the batter for Flourless Pumpkin Pancakes in a red mixing bowl with black whisk.

Like my two ingredient banana pancakes, these cook up best on medium heat. Also, give them a little longer to cook than a typical pancake. I used my Cuisinart Griddler and set the temp at about 300ºF. Once I saw the little air bubbles on the tops of the pancakes pop, I used two flippers (one on each side) to flip my pancakes. These aren’t super fragile, but I wanted to keep them pretty for the pictures! Keep them small for easy flipping – 2 tablespoons of batter per pancake.

overhead photo of Flourless Pumpkin Pancakes topped with banana slices, pecan halves and maple syrup; served on a black plate with a gold fork

These Flourless Pumpkin Pancakes are very easily adaptable, feel free to substitute the almond flour with ground flax, coconut flour or other preferred flour. You can also add in your favorite spices. I used pumpkin pie spice and allspice, but cinnamon, cloves, nutmeg and/or ginger would also be tasty. With the spices that I used the pumpkin flavor is very prominent, which I love. Get creative with toppings- the banana slices, pecan halves and maple syrup hit the spot. I also added a little drizzle of almond butter after taking the photos and it was amazing! Honey, butter, coconut butter, fruit spreads and fresh fruit are other fab choices.

side view of Flourless Pumpkin Pancakes served on a black plate with a gold fork taking a bite out

overhead photo of Flourless Pumpkin Pancakes topped with banana slices, pecan halves and maple syrup; served on a black plate with a gold fork and maple syrup on the side.
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Flourless Paleo Pumpkin Pancakes

Yield: 1 serving of 6 medium pancakes
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
A plate of delicious, wholesome, Flourless Paleo Pumpkin Pancakes - these pancakes taste like pumpkin pie for breakfast and they're actually healthy!
Author: Kim

Ingredients

  • 1/2 cup pumpkin purée (not pumpkin pie filling, which has added sweeteners)
  • 2 large eggs
  • 1 tablespoon almond flour or ground flax seed*
  • 1/2 teaspoon baking soda optional but give pancakes more fluff
  • 1 teaspoon pumpkin pie spice or cinnamon
  • 1/2 teaspoon allspice optional
  • 1 packet stevia, optional for sweetness (If adding honey or syrup as a topping this really isn't needed)

Instructions 

  • Heat greased skillet or griddle over medium heat.
  • Stir all ingredients together in a medium bowl until smooth.
  • Measure out 2 tablespoons of batter for each pancake and drop onto skillet, using your spoon to thin out batter and shape into a circle.
  • When pancake is cooked along sides and bottom and air bubbles on top have popped (about 5-8 mins; gently flip pancakes and continue to cook for another 2-3 mins. It may be helpful to use two flippers. Because these pancakes have very little flour, they are very soft until fully cooked.

Notes

*Any flour will work. It would not be paleo, but you could also use ground oats or all-purpose flour.
**Double or triple this recipe, if you're feeding a family or for prepping breakfast for the work week.
Author: Kim
Course: Breakfast
Cuisine: American
Serving: 1serving of 6 medium pancakes, Calories: 214kcal, Carbohydrates: 11.8g, Protein: 16g, Fat: 12.4g, Saturated Fat: 3.2g, Polyunsaturated Fat: 3.3g, Monounsaturated Fat: 3.6g, Cholesterol: 372mg, Sodium: 147mg, Potassium: 138mg, Fiber: 7g, Sugar: 4.4g

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