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.
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Healthy Pumpkin Pancake Recipe
Looking for a healthy breakfast recipe for fall? These Healthy Pumpkin Pancakes are soft, fluffy and full of real pumpkin and cozy fall spices.
The pancake recipe comes together in just one bowl with wholesome gluten free ingredients and are naturally sweetened. 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 made without any refined flours or sugars and are also dairy-free, paleo, grain-free with vegan, low carb and keto sweetener options
Ingredients you need
These pumpkin protein pancakes are made with simple gluten-free ingredients you most likely have in your pantry. 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.
For the pumpkin pie pancake batter
Wet ingredients
- Eggs: you’ll need 2 large eggs and 1 eggwhite. Be sure to bring the eggs to room at room temperature. To make these pumpkin pancakes vegan, sub with flax eggs, chia eggs or whipped aquafaba.
- Unsweetened Almond milk: or any other milk (dairy-free or not) of your choice
- Apple cider vinegar: you need 1/2 teaspoon to make the pancakes extra fluffy.
- Pumpkin puree: 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: binds the pancakes and gives them structure and that fluffy texture. You can sub with almond butter, peanut butter (not paleo) or any other nut butter or seed butter of your choice.
- Coconut sugar: a lower glycemic sugar that resemble the taste of brown sugar. If you don’t have or can’t find maple sugar, you can also swap with Lakanto golden monk fruit sweetener for a low carb keto option or any other granulated sweetener of your choice.
- Vanilla extract: bring out the flavors from all the other ingredients.
Dry Ingredients
- Almond Flour: Be sure you are using almond flour that is labelled as super-fine blanched and not almond meal for this almond flour pancake mix. Instead of all purpose flour like in regular wheat flour pancakes, almond flour is the main nut flour providing most of the bulk. Measure properly using the spoon and level method.
- Coconut flour: you’ll need 1 1/2 tablespoons to help make them soft and fluffy. Be sure to sift or use a fork to fluff it out if you see any clumps.
- 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 Tapioca flour or Almond Flour. Be sure to sift or use a fork to fluff it out if you see any clumps.
- Baking Powder: a leavener that helps your pancakes rise.
- Pumpkin spice: you can use our homemade pumpkin pie spice blend or you can grab a jar from any grocery store.
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. 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.
- Cook the pancakes: 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 toppings of choice: Serve with maple syrup plus a few chopped pecans.
Tips for success
- 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 gluten free 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: a dollop of coconut yogurt or Greek yogurt (if not dairy-free) for some extra protein.
- Fresh berries: top with a few blueberries, raspberries, blackberries or strawberries.
Pancake Variations
- Fruit: Add some fresh fruit such as blueberries, raspberries or even some diced 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.
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.
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
- 1 apple peeled, cored, and finely chopped
- 2 tablespoons maple syrup or more as desired
- 1 tablespoon vegan butter coconut oil (refined for no coconut flavor) or preferred butter (if not dairy-free)
- 1/2 teaspoon cinnamon
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, the apple topping plus a few chopped pecans, or favorite toppings.
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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