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Paleo pumpkin pancakes are autumn in stackable form. Pumpkin purée, almond flour and ground flax make a warmly spiced batter sweetened only with maple syrup. They cook up dense and tender — the kind of pancake that genuinely fills you up.
Pro Tips
- These pancakes never form bubbles like regular ones — check the undersides often and flip when the bottom is golden brown.
- Keep the heat at medium-low; almond flour scorches before the center sets if the pan runs hot.
- Mix the dry ingredients thoroughly and blend the wet with a wire whisk before combining slowly — the flax needs even distribution to bind properly.
- Drop one large spoonful of batter per pancake; bigger scoops stay raw in the middle.
- Cook 25 minutes total and keep finished pancakes warm in a low oven while the rest cook.
Frequently Asked Questions
Why don't bubbles form in these pancakes?
The pumpkin and almond flour batter sets differently from wheat batter, so the usual bubble cue never appears. Watch for golden edges and check the bottoms instead.
Can I use fresh pumpkin purée?
Yes — roast and purée your own pumpkin, but cook off extra moisture so it's as thick as canned purée. Wet purée makes gummy pancakes.
Are they sweet enough without syrup on top?
The batter has maple syrup and pumpkin in it, so they're lightly sweet on their own. A drizzle on top is a bonus, not a rescue.
Can I freeze the leftovers?
Absolutely — freeze cooled pancakes with parchment between them and reheat in the toaster or a dry skillet.
Recipe Card
Ingredients
Method
- 1.
- Combine all the dry ingredients.
- Mix well together.
- 2.
- Blend the wet ingredients in a separate bowl with a wire whisk.
- 3. Slowly add the dry and wet mixtures together.
- Combine well.
- 4.
- Heat the coconut oil over medium-low heat.
- 5.
- Drop 1 large spoonful of batter into the pan.
- 6. Unlike regular pancakes, these will not have bubbles so it is best to check regularly for doneness.
- Flip when the bottom is golden brown.
