These Healthy Pumpkin Pancakes are light, thick, fluffy and easy to make with wholesome ingredients, real pumpkin, cozy fall spices and without any refined flours or sugars. This pancake recipe is made in just one bowl and makes the perfect breakfast or weekend brunch for fall! Freezer-friendly, gluten-free, dairy-free, paleo with vegan, low carb and keto sweetener options.
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Updated September 2023
Healthy Pumpkin Pancakes: A Delicious Fall Breakfast
Looking for a scrumptious and nutritious breakfast that embodies the flavors of fall? These Healthy Pumpkin Pancakes are the perfect way to kickstart your day while savoring the warm and comforting taste of pumpkin spice. They’re soft, fluffy and easy to make with wholesome gluten-free flours, real pumpkin, with cozy fall spices. Plus, this pumpkin pancake recipe doesn’t contain any refined flours or sugars and are naturally sweetened instead. We think they are delicious on their own but you can serve them with your favorite maple syrup, coconut yogurt or any toppings you like.
What makes these pumpkin pancakes healthy than many boxed pancake mixes is that they are also dairy-free, paleo, grain-free with vegan, low carb and keto sweetener options. Whether you’re a seasoned chef or just starting your culinary journey, this recipe is a must-try for everyone.
Ingredients You’ll Need
Our pumpkin protein pancakes are packed with wholesome ingredients you most likely have in your pantry that not only make them incredibly delicious but also nutritious. We like to add a scoop of protein powder for added protein but feel free to leave that out and use the subs we suggested instead. Here’s a breakdown of the key components:
For the pumpkin pie pancake batter
Wet ingredients
- Eggs and Egg White: Room temperature eggs provide structure and moisture to the pancakes. Whipping the egg white to stiff peaks adds an extra level of fluffiness. o make these pumpkin pancakes vegan, sub with flax eggs, chia eggs or whipped aquafaba.
- Pure Pumpkin Puree: This star ingredient infuses our pancakes with that delightful pumpkin flavor and loads of vitamins and fiber. You can use your favorite canned pumpkin puree (not pumpkin pie filling) or homemade pumpkin puree. Be sure not to use canned pumpkin pie filling though since it’s packed with other sweeteners and fillers.
- Cashew Butter: Creamy cashew butter enhances the texture and richness of the pancakes. You can also use almond butter or your preferred nut or seed butter.
- Coconut Sugar: Adds sweetness to the pancakes. For a low-carb or keto option, you can substitute with Lakanto golden monkfruit sweetener or your preferred granulated sweetener.
- Almond Milk: Provides moisture and helps achieve the perfect pancake consistency but you can use any milk of your choice.
- Apple Cider Vinegar: This ingredient reacts with the baking powder to create lift and fluffiness.
- Almond Flour: High-protein almond flour is the base of these pancakes, making them gluten-free and adding a nutty flavor. You can also try subbing with gluten-free finely ground oat flour if you have an almond allergy.
- Plant-Based Protein Powder: For an extra protein boost, we recommend NuZest Just Clean or Sprout Living Pea Protein. However, if you prefer whey protein, feel free to use that.
- Coconut Flour: This flour helps absorb moisture and creates a better texture for the pancakes. You can also sub with tapioca starch or arrowroot flour if you have a coconut-allergy.
- Baking Powder: Essential for that fluffy rise in your pancakes.
- Pumpkin Pie Spice: A blend of warming spices like cinnamon, nutmeg, and cloves that gives these pancakes that classic autumn flavor. You can use our homemade pumpkin pie spice blend or you can grab a jar from any grocery store.
- Avocado Oil Spray or Ghee: Used to grease the griddle or pan for cooking.
Instructions: How to make Healthy Pumpkin Pancakes
- Beat the eggs: In a large bowl, beat the eggs then whisk in the pumpkin puree, nut or seed butter and coconut sugar. Pour in the milk, apple cider vinegar and vanilla and mix until smooth.
- Optional egg whites: For extra fluffy pancakes, separate the egg whites and whip until stiff peaks then fold into the batter after you add the baking powder.
- Add the dry ingredients: Slowly add almond flour, tapioca flour, coconut flour, pumpkin spice, salt, and baking powder and stir until the batter is combined. The batter should be somewhat thick. Allow the batter to rest for 3-5 minutes – this helps the batter thicken up.
- Prepare your cooking surface: Preheat a griddle or a large skillet on medium-low heat – medium heat. It’s important to allow the pancakes to cook low and slow since they are grain free. Coat the griddle or pan with avocado oil spray, coconut oil spray or ghee.
- Add batter to griddle: Drop scant 1/4 cup rounds onto the griddle.
- Cook the pancakes: Cook until the edges begin to turn golden brown and bubbles form on the top, about 3-5 minutes. GENTLY flip and cook for another 2-4 minutes or until golden brown and the middle is cooked through.
- Serve with toppings of choice: Serve with maple syrup plus a few chopped pecans.
Tips for success
To ensure your gluten-free Pumpkin Pancakes turn out perfectly, here are some valuable tips:
- Separate and whip the egg whites: For extra fluffy pumpkin pancakes, separate the egg whites and whip them until stiff peaks.
- Don’t overmix: Stir the batter until just combined, otherwise, your pancakes may turn out flat.
- Let the batter rest: Allow the pancake batter to rest for at least 2-3 minutes. This helps the batter thicken up and activates the baking powder to rise for extra fluffy pancakes.
- Cook on low heat: It’s important to allow the pancakes to cook low and slow since they are grain free. Coat the griddle or pan with avocado oil spray, coconut oil spray or ghee.
Serving Suggestions:
These fluffy pumpkin pancakes are delicious as is but they would also go great with:
- Maple syrup: You can add an extra drizzle of maple syrup or sugar-free maple syrup to sweeten things up.
- Dairy-free yogurt or whipped cream: A dollop of coconut yogurt or Greek yogurt (if not dairy-free) for some extra protein or some whipped coconut cream or regular whipped cream for a delightful topping.
- Fresh berries: Top with a few blueberries, raspberries, blackberries or strawberries.
Pancake Variations
Feel free to get creative with your Healthy Pumpkin Pancakes:
- Fruit: Add some fresh fruit such as blueberries, raspberries or even some diced apples, pears or peaches.
- Chocolate chips: Top with dairy-free chocolate chips and more fruit,
- Egg substitute: To make paleo pancakes vegan, you can try subbing the eggs with flax eggs or mash in ripe bananas or cooked sweet potato.
- Cream cheese: If you’re not paleo, you can make apple spice pancakes with dairy-free cream cheese, just substitute the almond butter.
- Nutty Goodness: Sprinkle chopped nuts like walnuts or pecans on top for added texture.
Storage Tips
These paleo pumpkin pancakes will store well in a resealable bag or airtight container in the fridge for 3-5 days.
You can store the apple topping in an airtight container the fridge for 3-5 days. We don’t recommend freezing the topping as it may turn mushy.
Can you freeze pancakes?
Absolutely, you can make a big batch of these fluffy pancakes ahead of time and freeze them when you’re ready to enjoy them throughout the week.
Line cooked pancakes on a baking sheet in a single layer and place the pan in the freezer for at least 30 minutes. Once the pancakes are firm, transfer to a resealable zip-top bag or an airtight container for up to 3 months.
How to reheat pancakes
To reheat these healthy pumpkin pie pancakes, you won’t even have to thaw them! Simply remove from the freezer and pop them into the oven, toaster oven or air fryer. Warm them up on a low setting to avoid burning or overcooking them. We usually warm our pancakes at 325F for 10 minutes.
If you prefer to use a microwave, place them on a plate and on medium power and heat for 10-20 seconds, checking on them frequently.
Frequently Asked Questions (FAQs)
Q1: Can I make these pancakes ahead of time? A1: Yes, you can make a batch in advance. Store them in an airtight container in the refrigerator for up to three days or freeze them for up to three months.
Q2: Can I use a different nut or seed butter? A2: Absolutely, feel free to substitute cashew butter with almond butter or your preferred nut or seed butter.
Q3: Can I skip the protein powder? A3: If you prefer not to use protein powder, you can substitute it with 2 tablespoons of sifted tapioca flour or almond flour for a low-carb/keto option.
Q4: Can I make these pancakes dairy-free? A4: Yes, this recipe is dairy-free. Use vegan butter or a dairy-free butter alternative for the optional apple topping.
Q5: Are there any variations I can try? A5: Certainly! You can add chocolate chips, fresh berries, or chopped nuts to customize your pancakes.
Q6: Can I make these pancakes low-carb or keto-friendly? A6: Yes, you can. Substitute coconut sugar with a low-carb sweetener, and ensure your chosen protein powder fits your dietary preferences.
Q7: Can I reheat leftover pancakes? A7: Yes, you can reheat them in a toaster or microwave for a quick and convenient breakfast.
Enjoy making and savoring your Healthy Pumpkin Pancakes!
More high protein gluten free pumpkin recipes you will love:
These Healthy Pumpkin Pancakes are light, thick, fluffy and easy to make with real pumpkin, cozy fall spices and without any refined flours or sugars. This pancake recipe is made in just one bowl and makes the perfect breakfast or weekend brunch for fall! Freezer-friendly, gluten-free, dairy-free, paleo with vegan, low carb and keto sweetener options.
- 2 large eggs
- 1 egg white , whipped to stiff peaks (optional but highly recommended for extra thick and fluffy pancakes)
- 4 tablespoons pure pumpkin puree , not pumpkin pie filling
- 2 tablespoons unsalted and creamy cashew butter , be sure not to use nut butter near the bottom of the jar. May also sub with unsalted almond butter OR nut or seed butter of your choice
- 2 tablespoons coconut sugar
, can sub with Lakanto golden monkfruit sweetener or preferred granulated sweetener for low carb / keto
- 2 tablespoons unsweetened almond milk or preferred milk
- 1/2 teaspoon apple cider vinegar
- 1 teaspoon pure vanilla extract
- 1/2 cup super-fine blanched almond flour sift or use a fork to fluff it out first if you see any clumps
- 2 tablespoons plant-based protein powder , we like NuZest Just Clean or Sprout Living Pea Protein but you can use your favorite. We have not tested this with a Whey protein powder since we wanted to keep this recipe dairy-free but feel free to do so if it fits with your dietary preference. If you prefer not to use protein powder, you may sub with 2 tablespoons of sifted or fluffedTapioca flour or Almond Flour (for low carb / keto).
- 1 1/2 tablespoons coconut flour , sift or use a fork to fluff it out first if you see any clumps
- 1 teaspoon baking powder
- 2 teaspoons pumpkin pie spice
- Avocado oil spray or ghee for griddle
In a large bowl, beat the eggs then whisk in the pumpkin puree, nut or seed butter and coconut sugar. Pour in the milk, apple cider vinegar and vanilla and mix until smooth. For extra fluffy pancakes, separate the egg whites and whip until stiff peaks then fold into the batter after you add the baking powder.
Slowly add almond flour, tapioca flour, coconut flour, pumpkin spice, salt, and baking powder and stir until the batter is combined. The batter should be somewhat thick. Allow the batter to rest for 3-5 minutes - this helps the batter thicken up.
Preheat a griddle or a large skillet on medium-low heat - medium heat. It's important to allow the pancakes to cook low and slow since they are grain free. Coat the griddle or pan with avocado oil spray, coconut oil spray or ghee.
Drop scant 1/4 cup rounds onto the griddle
Cook until the edges begin to turn golden brown and bubbles form on the top, about 3-5 minutes. GENTLY flip and cook for another 2-4 minutes or until golden brown and the middle is cooked through.
Serve with maple syrup, plus a few chopped pecans, or favorite toppings of choice.
How to store:
These pancakes will store well in a resealable bag or airtight container in the fridge for 3-5 days.
You can store the apple topping in an airtight container the fridge for 3-5 days. We don't recommend freezing the topping as it may turn mushy.
How to freeze:
Line cooked pancakes on a baking sheet in a single layer and place the pan in the freezer for at least 30 minutes. Once the pancakes are firm, transfer to a resealable zip-top bag or an airtight container for up to 3 months.
How to reheat
To reheat these pancakes, you won't even have to thaw them! Simply remove from the freezer and pop them into the oven, toaster oven or air fryer. Warm them up on a low setting to avoid burning or overcooking them. We usually warm our pancakes at 325F for 10 minutes.
If you prefer to use a microwave, place them on a plate and on medium power and heat for 10-20 seconds, checking on them frequently.
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