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Easy pumpkin pancakes on a white plate with text on the image

Hearty Pumpkin Pancakes DF/GF

These paleo pumpkin pancakes make a tasty morning breakfast! Made from real food they're hearty and addictive.

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 6 Pancakes
Calories 70 kcal


  • ½ cup pumpkin puree not pumpkin pie filling
  • 2 eggs
  • 1/8 cup coconut flour
  • ¼ teaspoon pumpkin pie spice
  • ¼ teaspoon cinnamon
  • ¼ cup oats gluten free
  • 2 tablespoons maple syrup plus more for topping


  1. In a large bowl combine the pumpkin, eggs, spices and maple syrup. Stir to combine.
  2. Mix in the oat and coconut flour and let sit for five minutes. Coconut flour absorbs the liquid, so the mixture should thicken.
  3. Spray a pan with non-stick and heat over medium heat.
  4. Use an ice cream scoop to portion the (mini!) pancakes into six pancakes.
  5. Use a form to press them down and shape them. They don’t expand much so what you shape them as is mostly what they will stay.
  6. Cover and cook for six minutes (checking close too). Bottom of pancakes should be golden. Flip and cook until done (about another four minutes).

Recipe Notes

Note: I did four recipe trials of these and it depends on the pan you use and your stove a bit. Do not put the heat higher than medium as they will burn a bit on the bottom but not cook fully on the side. If this happens, lower the heat, cover and cook. Then turn the heat off and let them cook covered until cooked through.

Nutrition Facts
Hearty Pumpkin Pancakes DF/GF
Amount Per Serving
Calories 70 Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 1g6%
Cholesterol 55mg18%
Sodium 28mg1%
Potassium 90mg3%
Carbohydrates 10g3%
Fiber 2g8%
Sugar 5g6%
Protein 3g6%
Vitamin A 3257IU65%
Vitamin C 1mg1%
Calcium 23mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.