Pumpkin Spice Pancakes (Gluten-Free, Paleo)

October 4, 2013

Pumpkin Spice Pancakes (Gluten-free, Paleo) 1

Most people only eat pumpkin in the form of pumpkin pie, and typically only around Thanksgiving. What a shame to limit the lovely pumpkin to only dessert, and just for the holidays! Forget pumpkin spice lattes, pumpkin spice pancakes are where it’s at! :)

These tasty pancakes scream autumn, and are the perfect fall breakfast to cozy up to. But why restrict yourself to fall, when canned pumpkin is available year round? And since this recipe calls for only two ingredients other than vanilla and spices, you can really make these any time you feel like it. Which, after you try them, might end up being pretty darn often. They’re super easy and quick to make, require very few ingredients, and taste delicious – what more could you ask for?

Pumpkin Spice Pancakes (Gluten-free, Paleo) 5

Pumpkin Spice Pancakes (Gluten-free)


(Makes 6-8 pancakes)

  • 3 large or extra large eggs, at room temperature
  • 1/2 cup pumpkin puree (not pumpkin pie filling)
  • 1 teaspoon vanilla
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon ginger
  • 1/8 teaspoon allspice
  • 1/2 teaspoon salt
  • coconut oil or ghee


1) In a medium bowl, combine all of the ingredients except for the coconut oil or ghee. Using a whisk or hand mixer with whisk attachment, whisk until thoroughly combined.

2) Heat frying pan over medium heat. Melt enough coconut oil or ghee to coat the pan.

3) Scoop the batter onto the frying pan, using approximately 1/3 cup for each pancake.

4) Cook until the surface of the pancake has some air bubbles (approx. 2-3 minutes), then flip. Cook for a shorter time on the other side, just until browned (approx. 1-2 minutes).

5) Serve warm, with your favourite pancake toppings (goes especially well with butter and maple syrup).

If you enjoyed this recipe, please let me know in the comments and remember to share it (pinterest, facebook, twitter, etc.). Thanks!

Pumpkin Spice Pancakes (Gluten-free, Paleo) 4

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{ 11 comments… read them below or add one }

amy October 4, 2013 at 11:06 AM

I’d love to Pin this but there isn’t an easy link at the end of the post. There is everything but Pinterest!


amy October 4, 2013 at 12:12 PM

Your Pinterest button at the end isn’t working!


[email protected] October 4, 2013 at 12:19 PM

Yah, my toolbar is acting up. I’m working on it ;)


[email protected] October 4, 2013 at 12:32 PM

it should be working now! thanks for letting me know :)

Deb F October 19, 2013 at 11:01 AM

these are great! so easy and filling! thanks for sharing!


Tonya October 25, 2013 at 11:31 AM

Great pancakes, my kids even liked them. I did use half the salt and could still taste it. Will definitely make again. Thank you.


[email protected] October 25, 2013 at 6:44 PM

Glad to hear you and your kids liked them! Kids can be tough critics! :)


Magalie October 28, 2013 at 4:54 AM

No flour of any kind? I’m afraid of pouring in in the pan… Looks more like omelet to me.


[email protected] October 28, 2013 at 9:18 AM

Give it a try, what do you have to lose! I’m betting you will be pleasantly surprised :) If you’re a little hesitant, I recommend starting with smaller pancakes first.


BN November 24, 2013 at 10:46 AM

I’m sad to report that this recipe just didn’t work out. I had high hopes, but in the end, they did taste like pumpkin omelets, as another reader feared. As much as I like pumpkin, it just didn’t taste good. Too eggy and not enough cakey for my liking. I even added a smidge of almond flour to try to improve the texture after I made the first two. Not better. I’m sorry.


[email protected] November 26, 2013 at 6:47 PM

No worries, thanks for letting me know. Sorry they weren’t to your liking. I’ve adjusted the recipe to decrease the eggs to 3, and I liked the results even better. You may want to give that a try. Cheers.


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