12 Delicious Grain Free Pumpkin Pancakes Recipes

Delight in the cozy embrace of autumn with our roundup of 12 delicious grain-free pumpkin pancakes recipes! Perfect for those crisp mornings when you crave something warm, nutritious, and utterly satisfying, these recipes promise to spice up your breakfast routine. Whether you’re a seasoned home cook or just starting out, there’s a pumpkin pancake here to make your fall mornings brighter. Keep reading to discover your new favorite!

Fluffy Almond Flour Pumpkin Pancakes

Kickstart your morning with these fluffy almond flour pumpkin pancakes, a perfect blend of nutty and spiced flavors that’ll keep you coming back for more.

Ingredients

• 1 cup almond flour
• 2 tbsp coconut sugar
• 1 tsp baking powder
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp salt
• 1/2 cup pumpkin puree
• 2 large eggs
• 1/4 cup almond milk
• 1 tbsp coconut oil, melted
• 1 tsp vanilla extract

Instructions

1. In a large bowl, whisk together almond flour, coconut sugar, baking powder, cinnamon, nutmeg, and salt.
2. In another bowl, mix pumpkin puree, eggs, almond milk, melted coconut oil, and vanilla extract until smooth.
3. Pour wet ingredients into dry ingredients. Stir until just combined. Let batter sit for 5 minutes to thicken.
4. Heat a non-stick skillet over medium heat (350°F). Lightly grease with coconut oil.
5. Pour 1/4 cup batter onto skillet for each pancake. Cook until edges look set and bubbles form on top, about 2-3 minutes.
6. Flip pancakes carefully. Cook for another 1-2 minutes until golden brown.
7. Repeat with remaining batter, greasing skillet as needed.

Serve these pancakes warm with a drizzle of maple syrup or a dollop of whipped coconut cream for extra indulgence. The texture is delightfully fluffy with a hint of pumpkin spice that’s not overpowering.

Coconut Flour Pumpkin Spice Pancakes

Unleash the cozy flavors of fall with these easy-to-make pancakes. Perfect for a quick breakfast or a lazy weekend brunch.

Ingredients

• 1 cup coconut flour
• 2 tbsp pumpkin spice
• 1 cup almond milk
• 2 eggs
• 1 tbsp coconut oil
• 1 tsp vanilla extract
• 1 tbsp honey
• 1/2 tsp baking soda

Instructions

1. Preheat a non-stick skillet over medium heat (350°F).
2. In a large bowl, whisk together coconut flour and pumpkin spice.
3. Add almond milk, eggs, coconut oil, vanilla extract, and honey to the dry ingredients. Mix until smooth.
4. Let the batter sit for 5 minutes to thicken. Tip: This allows the coconut flour to absorb the liquids.
5. Stir in baking soda.
6. Pour 1/4 cup of batter onto the skillet for each pancake.
7. Cook for 2-3 minutes until bubbles form on the surface. Tip: Wait for the edges to set before flipping.
8. Flip and cook for another 2 minutes until golden brown. Tip: Adjust heat if pancakes brown too quickly.
9. Repeat with remaining batter.

Wholesome and fluffy, these pancakes carry a warm pumpkin spice aroma. Serve with a drizzle of maple syrup or a dollop of whipped cream for extra indulgence.

Paleo Pumpkin Pancakes with Maple Syrup

Mornings just got better with these fluffy, nutrient-packed pancakes that are as satisfying as they are healthy. Perfect for a quick breakfast or a leisurely weekend brunch, they’re sure to become a staple in your Paleo diet.

Ingredients

• 1 cup almond flour
• 1/2 cup pumpkin puree
• 2 eggs
• 1 tbsp coconut oil, melted
• 1 tsp vanilla extract
• 1/2 tsp baking soda
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp salt
• Maple syrup, for serving

Instructions

1. In a large bowl, whisk together almond flour, baking soda, cinnamon, nutmeg, and salt.
2. In another bowl, mix pumpkin puree, eggs, melted coconut oil, and vanilla extract until smooth.
3. Combine wet and dry ingredients, stirring until just mixed. Let batter sit for 5 minutes to thicken.
4. Heat a non-stick skillet over medium heat (350°F). Lightly grease with coconut oil.
5. Pour 1/4 cup batter for each pancake. Cook until edges look set and bubbles form on top, about 2-3 minutes.
6. Flip carefully. Cook for another 1-2 minutes until golden brown.
7. Repeat with remaining batter, greasing skillet as needed.
8. Serve warm with maple syrup.

Here’s the deal: these pancakes are irresistibly fluffy with a hint of spice from the cinnamon and nutmeg. For an extra touch, top with toasted pecans or a dollop of coconut whipped cream.

Keto Pumpkin Pancakes with Cream Cheese Frosting

A perfect blend of autumn flavors and keto-friendly ingredients makes these pancakes a must-try. They’re fluffy, satisfying, and topped with a rich cream cheese frosting that’s irresistibly good.

Ingredients

• 1 cup almond flour
• 2 tbsp coconut flour
• 1 tsp baking powder
• 1/2 tsp pumpkin pie spice
• 1/4 tsp salt
• 2 large eggs
• 1/4 cup pumpkin puree
• 1/4 cup unsweetened almond milk
• 1 tbsp erythritol
• 1 tsp vanilla extract
• 2 oz cream cheese, softened
• 2 tbsp butter, softened
• 1/4 cup powdered erythritol
• 1/2 tsp vanilla extract

Instructions

1. In a large bowl, whisk together almond flour, coconut flour, baking powder, pumpkin pie spice, and salt.
2. In another bowl, beat eggs, pumpkin puree, almond milk, erythritol, and vanilla extract until smooth.
3. Combine wet ingredients with dry ingredients, stirring until just mixed. Let batter sit for 5 minutes to thicken.
4. Heat a non-stick skillet over medium heat (350°F). Pour 1/4 cup batter for each pancake.
5. Cook for 2-3 minutes until edges look set and bubbles form on top. Flip and cook for another 2 minutes.
6. For frosting, beat cream cheese, butter, powdered erythritol, and vanilla extract until smooth and creamy.
7. Spread frosting over warm pancakes. Serve immediately.

Outstandingly moist and flavorful, these pancakes have a soft texture with a slight crisp edge. The cream cheese frosting adds a decadent touch, making them perfect for a special breakfast or brunch.

Gluten-Free Pumpkin Pancakes with Cinnamon

These gluten-free pumpkin pancakes are a cozy fall breakfast that’s easy to make. They’re fluffy, spiced just right, and perfect for a lazy weekend morning.

Ingredients

– 1 cup gluten-free flour blend
– 2 tbsp sugar
– 1 tsp baking powder
– 1/2 tsp baking soda
– 1/2 tsp salt
– 1 tsp cinnamon
– 1 cup pumpkin puree
– 1 egg
– 1 cup milk
– 2 tbsp melted butter
– 1 tsp vanilla extract

Instructions

1. In a large bowl, whisk together 1 cup gluten-free flour blend, 2 tbsp sugar, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, and 1 tsp cinnamon.
2. In another bowl, mix 1 cup pumpkin puree, 1 egg, 1 cup milk, 2 tbsp melted butter, and 1 tsp vanilla extract until smooth.
3. Pour the wet ingredients into the dry ingredients. Stir until just combined; do not overmix.
4. Heat a non-stick skillet over medium heat (350°F). Lightly grease with butter.
5. Pour 1/4 cup batter onto the skillet for each pancake. Cook until bubbles form on the surface and edges look set, about 2-3 minutes.
6. Flip the pancakes. Cook until golden brown, about 1-2 minutes more.
7. Repeat with remaining batter, greasing the skillet as needed.
8. Serve warm with maple syrup and a sprinkle of cinnamon.
Delightfully fluffy and packed with pumpkin flavor, these pancakes are a fall favorite. Try topping with toasted pecans for extra crunch.

Vegan Pumpkin Pancakes with Chia Seeds

Now is the perfect time to whip up these Vegan Pumpkin Pancakes with Chia Seeds, a hearty and healthy breakfast option that’s as easy to make as it is delicious.

Ingredients

• 1 cup all-purpose flour
• 2 tbsp chia seeds
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 cup almond milk
• 1/2 cup pumpkin puree
• 2 tbsp maple syrup
• 1 tbsp coconut oil, melted
• 1 tsp vanilla extract

Instructions

1. In a large bowl, whisk together 1 cup all-purpose flour, 2 tbsp chia seeds, 1 tbsp baking powder, and 1/2 tsp salt.
2. In another bowl, mix 1 cup almond milk, 1/2 cup pumpkin puree, 2 tbsp maple syrup, 1 tbsp melted coconut oil, and 1 tsp vanilla extract until smooth.
3. Pour the wet ingredients into the dry ingredients. Stir until just combined. Let the batter sit for 5 minutes to thicken.
4. Heat a non-stick skillet over medium heat (350°F). Lightly grease with coconut oil.
5. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
6. Flip the pancakes. Cook for another 2-3 minutes until golden brown.
7. Repeat with the remaining batter, greasing the skillet as needed.

Here you have fluffy pancakes with a subtle pumpkin flavor and a slight crunch from chia seeds. Serve them stacked high with a drizzle of maple syrup and a sprinkle of chia seeds for extra texture.

Low-Carb Pumpkin Pancakes with Walnuts

Satisfy your morning cravings with these fluffy low-carb pumpkin pancakes, packed with crunchy walnuts for a perfect texture. They’re quick to make and deliciously satisfying, ideal for a healthy start.

Ingredients

– 1 cup almond flour
– 2 tbsp coconut flour
– 1 tsp baking powder
– 1/2 tsp cinnamon
– 1/4 tsp nutmeg
– 1/4 tsp salt
– 2 eggs
– 1/4 cup pumpkin puree
– 1/4 cup almond milk
– 1 tbsp maple syrup
– 1/4 cup chopped walnuts
– 1 tbsp coconut oil

Instructions

1. Whisk almond flour, coconut flour, baking powder, cinnamon, nutmeg, and salt in a bowl.
2. In another bowl, beat eggs, pumpkin puree, almond milk, and maple syrup until smooth.
3. Combine wet ingredients with dry ingredients, stirring until just mixed. Fold in walnuts.
4. Heat coconut oil in a skillet over medium heat (350°F).
5. Pour 1/4 cup batter for each pancake into the skillet.
6. Cook for 2-3 minutes until edges firm up and bubbles form on the surface.
7. Flip pancakes carefully and cook for another 2 minutes until golden brown.
8. Repeat with remaining batter, adding more coconut oil as needed.
9. Serve warm with a drizzle of maple syrup or a dollop of whipped cream.
Outstandingly moist and flavorful, these pancakes offer a delightful contrast between the soft interior and the crunchy walnuts. Try topping them with a sprinkle of cinnamon or a handful of fresh berries for an extra burst of flavor.

Protein-Packed Pumpkin Pancakes with Vanilla

A perfect blend of nutrition and flavor, these pancakes are a morning game-changer. Packed with protein and the warm taste of pumpkin, they’re a hearty start to any day.

Ingredients

• 1 cup pumpkin puree
• 2 eggs
• 1 cup almond milk
• 1 tbsp vanilla extract
• 2 cups whole wheat flour
• 2 tbsp honey
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 cup protein powder

Instructions

1. In a large bowl, whisk together pumpkin puree, eggs, almond milk, and vanilla extract until smooth.
2. Add whole wheat flour, honey, baking powder, salt, and protein powder to the wet ingredients.
3. Stir the mixture until just combined; avoid overmixing to keep pancakes fluffy.
4. Heat a non-stick skillet over medium heat (350°F) and lightly grease with oil or butter.
5. Pour 1/4 cup batter for each pancake onto the skillet.
6. Cook until bubbles form on the surface and edges look set, about 2-3 minutes.
7. Flip pancakes and cook for another 1-2 minutes until golden brown.
8. Serve warm with a drizzle of honey or a sprinkle of cinnamon for extra flavor.

Outstandingly fluffy and moist, these pancakes have a subtle sweetness and a rich pumpkin aroma. Try layering them with Greek yogurt and granola for a decadent breakfast stack.

Spiced Pumpkin Pancakes with Pecans

Vibrant flavors and cozy spices make these pancakes a fall favorite. Perfect for a lazy weekend breakfast or a festive brunch.

Ingredients

– 1 cup all-purpose flour – 2 tbsp sugar – 1 tsp baking powder – 1/2 tsp baking soda – 1/2 tsp salt – 1 tsp ground cinnamon – 1/2 tsp ground nutmeg – 1/4 tsp ground cloves – 1 cup pumpkin puree – 1 large egg – 1 cup buttermilk – 2 tbsp melted butter – 1/2 cup chopped pecans

Instructions

1. Preheat a non-stick skillet over medium heat (350°F). 2. In a large bowl, whisk together 1 cup all-purpose flour, 2 tbsp sugar, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, 1 tsp ground cinnamon, 1/2 tsp ground nutmeg, and 1/4 tsp ground cloves. 3. In another bowl, mix 1 cup pumpkin puree, 1 large egg, 1 cup buttermilk, and 2 tbsp melted butter until smooth. 4. Combine wet ingredients with dry ingredients; stir until just mixed. Fold in 1/2 cup chopped pecans. 5. Pour 1/4 cup batter onto the skillet for each pancake. Cook until bubbles form on the surface and edges look set, about 2-3 minutes. 6. Flip pancakes; cook until golden brown, about 1-2 minutes more. Tip: Keep pancakes warm in a 200°F oven while cooking the rest. Tip: For extra fluffy pancakes, let the batter rest for 5 minutes before cooking. Tip: Toast pecans before adding to the batter for deeper flavor. 7. Serve warm with maple syrup and a sprinkle of pecans. Unbelievably fluffy and packed with warm spices, these pancakes are a treat. The pecans add a delightful crunch, making every bite interesting.

Dairy-Free Pumpkin Pancakes with Apple Compote

Just when you thought pumpkin season couldn’t get any better, these dairy-free pancakes paired with apple compote prove otherwise.

Ingredients

• 1 cup all-purpose flour
• 2 tbsp sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 tsp pumpkin pie spice
• 3/4 cup pumpkin puree
• 1 cup almond milk
• 1 tbsp apple cider vinegar
• 1 tbsp coconut oil, melted
• 1 tsp vanilla extract
• 2 apples, peeled and diced
• 1/4 cup water
• 2 tbsp maple syrup
• 1/2 tsp cinnamon

Instructions

1. In a large bowl, whisk together 1 cup all-purpose flour, 2 tbsp sugar, 1 tbsp baking powder, 1/2 tsp salt, and 1 tsp pumpkin pie spice.
2. In another bowl, mix 3/4 cup pumpkin puree, 1 cup almond milk, 1 tbsp apple cider vinegar, 1 tbsp melted coconut oil, and 1 tsp vanilla extract until smooth.
3. Pour the wet ingredients into the dry ingredients. Stir until just combined. Let the batter sit for 5 minutes to thicken.
4. Heat a non-stick skillet over medium heat. Pour 1/4 cup batter for each pancake. Cook for 2-3 minutes until bubbles form on the surface. Flip and cook for another 2 minutes.
5. For the apple compote, combine 2 diced apples, 1/4 cup water, 2 tbsp maple syrup, and 1/2 tsp cinnamon in a saucepan. Simmer over low heat for 10 minutes, stirring occasionally, until apples are soft.
6. Serve the pancakes warm with the apple compote on top.

Fluffy and spiced, these pancakes offer a comforting texture with a hint of autumn in every bite. Try drizzling extra maple syrup or adding a dollop of coconut yogurt for an extra indulgent twist.

Grain-Free Pumpkin Pancakes with Chocolate Chips

Unleash a cozy morning with these fluffy, grain-free pumpkin pancakes dotted with melty chocolate chips. Perfect for a quick, satisfying breakfast that feels indulgent yet wholesome.

Ingredients

• 1 cup pumpkin puree
• 3 eggs
• 1/4 cup almond flour
• 1 tbsp coconut flour
• 1 tsp baking powder
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 cup chocolate chips
• 1 tbsp coconut oil
• 1 tbsp maple syrup

Instructions

1. In a large bowl, whisk together pumpkin puree and eggs until smooth.
2. Add almond flour, coconut flour, baking powder, cinnamon, and nutmeg to the bowl. Mix until just combined.
3. Fold in chocolate chips gently to avoid overmixing.
4. Heat a non-stick skillet over medium heat and add coconut oil.
5. Pour 1/4 cup batter for each pancake onto the skillet. Cook for 2-3 minutes until bubbles form on the surface.
6. Flip pancakes carefully and cook for another 2 minutes until golden brown.
7. Serve warm with a drizzle of maple syrup.

Golden edges and a soft center make these pancakes a delightful texture contrast. The pumpkin and chocolate combo is a fall favorite, but try adding a dollop of whipped cream for extra decadence.

Healthy Pumpkin Pancakes with Blueberries

Start your morning with these fluffy, nutrient-packed pancakes that blend the earthy sweetness of pumpkin with bursts of fresh blueberries.

Ingredients

• 1 cup whole wheat flour
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1 cup pumpkin puree
• 1 cup almond milk
• 1 tbsp maple syrup
• 1 egg
• 1/2 cup fresh blueberries
• 1 tbsp coconut oil

Instructions

1. In a large bowl, whisk together 1 cup whole wheat flour, 1 tbsp baking powder, 1/2 tsp salt, 1 tsp ground cinnamon, and 1/2 tsp ground nutmeg.
2. In another bowl, mix 1 cup pumpkin puree, 1 cup almond milk, 1 tbsp maple syrup, and 1 egg until smooth.
3. Combine wet ingredients with dry ingredients. Stir until just combined. Tip: Overmixing leads to dense pancakes.
4. Gently fold in 1/2 cup fresh blueberries.
5. Heat a non-stick skillet over medium heat. Add 1 tbsp coconut oil.
6. Pour 1/4 cup batter for each pancake. Cook until bubbles form on the surface, about 2-3 minutes.
7. Flip pancakes. Cook until golden brown, about 1-2 minutes more. Tip: Adjust heat if pancakes brown too quickly.
8. Repeat with remaining batter. Tip: Keep cooked pancakes warm in a 200°F oven.

You’ll love the soft texture and warm spices in every bite. Try stacking them high with extra blueberries and a drizzle of maple syrup for a stunning breakfast presentation.

Conclusion

Exploring these 12 Delicious Grain-Free Pumpkin Pancakes Recipes opens up a world of cozy, healthy breakfast options perfect for autumn mornings. Each recipe offers a unique twist on the classic pancake, ensuring there’s something for everyone. We’d love to hear which one becomes your favorite—drop us a comment below! And if you enjoyed this roundup, don’t forget to share the love on Pinterest. Happy cooking!