Pumpkin Pie Pancakes

Since I published it, Butternut Squash Pancakes has been my most popular recipe.  I’m not entirely sure why – well, except for the fact they’re delicious pancakes – but it is.  It occurred to me this past weekend that just about any squash would work in the recipe, including pumpkin.  And, lo and behold, I had a small pumpkin sitting on my counter, just begging to be roasted.

So I did.

And I made pancakes out of it.

And flavored them with pumpkin pie spice.

And topped them with buttered pecans.

And they were delicious.

Note:  If you don’t have a pumpkin on your counter with a delicious death wish, feel free to use canned pumpkin puree – not canned pumpkin pie filling, which contains large amounts of sugar and other questionable ingredients.

Pumpkin Pie Pancakes
Pumpkin Pie Pancakes
Pumpkin Pie Pancakes

Serves: 4
  • 2 large eggs
  • 1/2 cup pumpkin puree
  • 2 tablespoons maple syrup
  • 1 teaspoon pumpkin pie spice
  • 2/3 cup almond flour
  • 1/8 teaspoon kosher or sea salt
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon baking soda
  • 1/2 cup pecans
  • 2 teaspoons ghee or butter, melted
  • 1/4 teaspoon kosher or sea salt
  1. Heat a small, heavy skillet over medium heat; add the pecans and toast, shaking the pan frequently and taking care they do not burn, until the nuts are fragrant, 5 to 7 minutes. Toss them with the melted ghee and salt and set
  2. aside. Chop coarsely oncey they have cooled.
  3. In a large mixing bowl, whisk together the eggs, pumpkin, syrup, pumpkin pie spice, and vanilla until well-blended. In a smaller, separate bowl, whisk together the almond flour, salt and baking soda. Stir the dry ingredients into the
  4. wet ingredients, mixing just enough to ensure there are no lumps.
  5. Lightly grease a griddle with your fat of choice (butter, lard, coconut oil, etc) and heat just until a drop of water placed on the griddle sizzles briefly before evaporating. Using a ladle or small measuring cup, pour the batter by
  6. the scant 1/4 cupful onto the griddle and cook just until bubble appear on the surface. Carefully flip and cook on the other side until the pancake is done, about one minute more.
  7. Place on a plate, cover and keep warm; repeat the previous steps until all of the batter has been used. Top with the buttered pecans and serve warm with additional maple syrup, if desired.
  8. Nutrition (per serving): 283 calories, 22.3g total fat, 98.1mg cholesterol, 365.9mg sodium, 295.5mg potassium, 14.3g carbohydrates, 4.3g fiber, 8.5g sugar, 4.8g protein


32 thoughts on “Pumpkin Pie Pancakes”

  1. Are these as hard to flip as most other paleo pancakes seem to be? I notice you say “carefully flip” as though they’re fragile and delicate.

    1. Kent, they’re not fragile and delicate, but they do tend to get too brown on the bottom before the edges are set if you’re not careful. I’ve made the original recipe (which is basically all this is only with pumpkin, different spices and the buttered pecans) many, many times; you just have to be careful not to have the heat too high or get impatient and try to turn them before the edges are set.

  2. I have some pumpkins here with a death wish.
    I also have some cans of pumpkin.
    I’m not a huge pumpkin fan, but PR cannot get enough pumpkin foods. I think I’ll make these for him this week!

  3. Pumpkin Pie Pancakes are my favorite right now…I’ve been making them with coconut nut flour but they sometimes don’t fluff all the way up…I’m gonna give these almond flour ones a try! And…I have a pumpkin in the pantry just a waitin’!

  4. Going to make this recipe! The serving size says “4”…is that 4 total pancakes…or 8 pancakes (2 for each person)?


    1. Sasha – it means the recipe makes 4 servings. How many pancakes per serving depends on how large they are; you could make 4 big pancakes (although I wouldn’t recommend it) and each pancake would be one serving. You could make 16 very small pancakes and 4 would be one serving.

      That being said, 8 pancakes is probably optimal – 2 pancakes per serving.

  5. These were amazing, i found the batter was pretty thick so you don’t need as much batter per pan cake. The first two i made were pretty big. Great recipe though, can’t wait to make them again.

  6. Great recipe, absolutely delish! We all loved them. I didn’t butter the pecans, I don’t think it really needs it. I will definitely make them again. Thanks Jan!

  7. I’m so glad I chose your recipe over tons of pins on Pinterest. These were so good, and the consistency was spot on. I can’t wait to make them again before I begin another Whole 30 on the 16! =)

  8. Wow this are yummy! I was looking for a simple recipe and this was it. I ate about 3 of these pancakes and I was so full! Very filling and tastes like pumpkin pie! I’ll definitely be making these again.

  9. I made these this morning, and they were surprisingly the best tasting paleo pancakes I have ever made!!! My husband didn’t even realize they were paleo until I told him!! I will definitely make these again!

  10. I don’t know what i did wrong but the batter was too think….i had to hand make them into pattys. The taste was very though.

  11. Tried these yesterday…yum! Had a few leftover (hard to believe) and ate them cold with some almond butter as a “sandwich” even yummier!

  12. Just made these delicious pancakes for breakfast. I decided to add a small amount of almond milk ( like 2 tablespoons) because the batter was too thick… worked out perfectly.

  13. Fail. I made these with coconut flour (ran out of almond flour) and the texture while raw was like raw cookie dough. Never had that wet or runny texture like traditional pancake batter. In fact, I was able to roll each “pancake” into balls with my hands! Maybe it works better with almond flour, but I don’t think I’ll risk this recipe again.

    1. I’m sorry this didn’t work out for you, but you absolutely CANNOT substitute almond flour with coconut flour on a 1-to-1 ratio. Coconut flour is extremely absorbent, which is what caused the cookie dough texture. Yes, the recipe will work quite well with almond flour.

      1. Yes, I learned the hard way too… coconut flour DOES NOT equally substitute for other flours. I haven’t actually tried making these pancakes yet (I will!) but I tried it with cookies. What a dry, crumbly disappointment! Don’t give up on this recipe Dom & Tina. I had made the same cookies previously with only almond flour and they were yummy, so I have great faith that the pancakes will be too.

  14. The batter was very thick like cookie dough. Just found what I did wrong by reading the comments. Do NOT substitute almond flour with coconut flour. I ended up trying to make a loaf out of it and baked it in the oven. It was a no go. Extremely dry. Had to throw the whole thing out. Other than that the flavor was delicious. Very pumpkiny.

  15. Made these pancakes this morning, doubled the recipe to have leftovers. They are delicious!!! They are a hearty flavorful pancake. When cooking on my electric griddle because the batter is thick you have to carefully spread the batter without it picking up off the griddle. The toasted pecans made the dish!!!

  16. These were delicious. I’ve made almond flour based pancakes before and they didn’t turn out that well. I’m happy that I gave these a chance despite that negative experience! Thank you!

  17. I made these this morning with my kids and loved them! They were so simple to make (a HUGE plus when you have kids who love to “help”), and they tasted amazing. I’ve tried a lot of paleo pancake/muffin/bread/etc. recipes and many just have an overly egg-y taste–not this one! And they aren’t grainy either. I will definitely be making these again …. thanks! 🙂

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