Pumpkin Spice Pancakes
You may think to eat pumpkin in the fall, but these Paleo Pumpkin Spice Pancakes are perfect any time of year! This version is so simple; the cinnamon-spice blend is the perfect combination to completely satisfy your sweet tooth, and you’ll want to forever preserve the amazingly delightful aroma that they produce. These pancakes will have you longing for morning, and are absolutely guaranteed to spice up your day!
Serves 2
1⁄2 cup (480 ml) almond flour
1⁄4 cup (960 ml) coconut flour
1⁄4 teaspoon baking soda
1⁄2 tablespoon (30 ml) cinnamon
1 teaspoon (5 ml) pumpkin pie spice
Pinch salt
1⁄2 cup (480 ml) pumpkin purée
3 eggs
2 tablespoons (30 ml) raw organic honey
1 teaspoon (5 ml) vanilla extract
Coconut oil (for the griddle/skillet)
1⁄4 cup (960 ml) pure maple syrup
- Heat a griddle or large skillet over medium heat.
- Combine all dry ingredients in one mixing bowl, and all wet ingredients except the coconut oil and maple syrup in another bowl. Whisk wet ingredients together, and add to dry ingredients. Stir until well blended.
- Add coconut oil to the griddle and allow it to melt.
- Use 1⁄3 cup (720 ml) measuring scoop (or an ice cream scooper) to spoon pancake mixture onto the griddle. The batter will thicken, so you may not have perfectly round pancakes. Cook for 3–4 minutes on one side, carefully flip, and cook for another 2–3 minutes more. Add more coconut oil to each batch until the batter is gone, then enjoy with a small drizzle of pure maple syrup.
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Pumpkin spice pancakes are fluffy, warmly spiced, and sweetened with just a touch of honey — the autumn breakfast that makes a slow morning feel like an occasion. Pumpkin pie spice, eggs, and vanilla build a tender, fragrant batter that cooks up golden on a hot griddle. Stack them high and serve with an extra drizzle of honey or maple syrup.
Pro Tips
- Keep the griddle at a steady medium heat — too hot and the outsides burn before the centers set, too cool and the pancakes spread thin and greasy.
- Mix the batter until just combined; overmixing develops toughness even in grain-free batters.
- Let the first pancake be your test — adjust the heat and batter thickness based on how it browns before committing the rest.
- A little coconut oil on the griddle between batches keeps the pancakes golden and prevents sticking without adding greasiness.
Frequently Asked Questions
Can I make the batter ahead?
Yes — refrigerate it overnight and give it a good stir before cooking. The coconut flour thickens as it sits, so loosen with a splash of milk if needed.
What can I use instead of pumpkin pie spice?
A mix of cinnamon, ginger, nutmeg, and a pinch of cloves gets you there. Adjust the cinnamon up since it's the dominant note.
Are these pancakes Paleo?
Yes — eggs, coconut flour, pumpkin, honey, and spices. No dairy milk, no wheat, and they cook beautifully on a lightly oiled griddle.
How do I keep them warm while cooking?
A 200°F oven holds a stack perfectly. Place the finished pancakes on a rack in a single layer so the bottoms stay dry.
Recipe Card
Ingredients
Method
- Heat a griddle or large skillet over medium heat.
- Combine all dry ingredients in one mixing bowl, and all wet ingredients except the coconut oil and maple syrup in another bowl.
- Whisk wet ingredients together, and add to dry ingredients.
- Stir until well blended.
- Add coconut oil to the griddle and allow it to melt.
