These shareworthy Paleo Pumpkin Pancakes Use only 8 ingredients and one bowl! While it may seem unconventional to bake them in the oven, it frees up your hands for frying up bacon or preparing other parts of the meal. I especially love this recipe for busy weekends and holiday mornings when you want to save all your cooking energy for later in the day!
These super fluffy almond butter pancakes use pumpkin puree, a touch of honey, and tapioca flour for that super fluffy texture! There are no traditional flours making them grain-free, gluten-free, and dairy-free. You'll love the healthier ingredients, and you won't feel heavy or sluggish after devouring a big stack!
I make these most often in the cooler months and especially around the holidays. They are a favorite Thanksgiving breakfast or main event at brunch parties in the Fall.
My non-gluten-free friends love this recipe too, especially when paired with this amazing Pumpkin Spice Coconut Whipped Cream!
If pumpkin spice pancakes with more pumpkin spice whipped cream sounds like too much pumpkin spice, I assure you that they meld together perfectly and I will never eat them separately again!
But don't take my word for it -- in just 25 minutes, you can make these delicious healthy pumpkin pancakes for yourself!
Why you'll LOVE this Healthy Pumpkin Pancakes recipe:
- clean, healthy, nutrient-dense ingredients
- only 8 ingredients in total
- one-bowl for less clean-up
- baked in the oven to keep your hands-free
- ready in 25 minutes
- the fluffiest paleo pancakes ever!
This recipe is truly a must-try and one you're sure to make again and again!
This recipe uses only 8 clean and paleo-friendly ingredients.
- almond butter
- pumpkin puree
- tapioca flour
- baking soda
- vanilla extract
- pumpkin pie spice
Preheat and Mix: Preheat oven to 350 degrees F (175 C) and line a large baking sheet with parchment paper. Add all ingredients to a large mixing bowl and mix thoroughly.
Pour the batter: Pour pancake batter in 5 inch (12 centimeter) rounds onto the lined baking sheet, leaving a little room between the pancakes for spreading. I find a ⅓ cup measure is the right size to scoop and pour the batter.
Bake: Bake the pancakes for 12-15 minutes or until the edges appear slightly brown and the top looks cooked through (not wet).
Cool: Allow the pancakes to cool on the parchment paper for 5 minutes before gently removing with a spatula. Serve warm with Pumpkin Spice Coconut Whipped Cream and maple syrup!
This recipe makes 12 -15 pancakes.
- large mixing bowl
- wooden spoon
- 1-2 large baking sheets
- parchment paper
Store any leftovers in an airtight container in the refrigerator for up to 5 days.
With only two people in my house, they never last longer than 24 hours!
Tips before you start
You have to try baking pancakes at least once!
I was skeptical at first, but these are *awesome*. The baking time allows me to make coffee, whipped cream, bacon, or simply enjoy my coffee quietly by myself before starting the day.
They're pretty foolproof.
I've used a fresh jar of almond butter (it's always more oily at the top) and the drier bits towards the bottom, and they always turn out great!
The ingredients are really easy to mix together and this recipe is stellar!
Give the Pumpkin Spice Whipped Cream a try.
They are 10/10 without whipped cream. And with Pumpkin Spice Coconut Whipped Cream, they are 20/10!!
More gluten-free and paleo pumpkin recipes you'll love:
- Fall Favorite Pumpkin Spice Coconut Whipped Cream
- Healthy Gluten-Free Pumpkin Muffins with almond flour
- 5-minute Pumpkin Spice Chia Pudding
- Gluten Free Pumpkin Donuts with Spiced Sugar Topping
- Savory Pumpkin Stew
- Crustless Gluten Free Pumpkin Pie
Amazingly Fluffy Paleo Pumpkin Pancakes
Soft and fluffy gluten-free and Paleo Pumpkin Pancakes you can bake in the oven! This easy one-bowl recipe is nutrient-dense with 8 whole food ingredients. Unlike most almond butter pancakes, this recipe is soft and fluffy with the addition of tapioca flour and pumpkin!
- Prep Time: 10 mins
- Cook Time: 15 mins
- Total Time: 25 mins
- Yield: 12 5-inch pancakes 1x
- Category: breakfast, brunch
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
- 1 cup almond butter (250 grams)
- 1 ½ cups canned pumpkin (320 grams)
- ½ cup tapioca flour (60 grams)
- 4 eggs
- 1 ¼ teaspoons baking soda
- 1 teaspoon vanilla extract
- 4 teaspoons honey
- 1 ¼ teaspoons pumpkin pie spice (or see notes for my combination)
- Preheat and Mix: Preheat oven to 350 degrees F (175 C) and line a large baking sheet with parchment paper. Add all ingredients to a large mixing bowl and mix thoroughly.
- Pour the batter: Pour pancake batter in 5 inch (12 centimeter) rounds onto the lined baking sheet, leaving a little room between the pancakes for spreading. I find a ⅓ cup measure is the right size to scoop and pour the batter.
- Bake: Bake the pancakes for 12-15 minutes or until the edges appear slightly brown and the top looks cooked through (not wet).
- Cool: Allow the pancakes to cool on the parchment paper for 5 minutes before gently removing with a spatula. Serve warm with Pumpkin Spice Coconut Whipped Cream and maple syrup!
My recipe for Pumpkin Pie Spice:
¼ teaspoon ground nutmeg
¼ teaspoon ground ginger
¼ teaspoon ground allspice
½ teaspoon ground cinnamon
Storage: Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Keywords: paleo pumpkin pancakes, healthy pumpkin pancakes, almond butter pancakes, gluten-free pumpkin pancakes, grain-free pumpkin pancakes
I hope these easy gluten-free pumpkin pancakes rock your world like they do mine!
Love the fluffiness of these pancakes and also the “hands-free” time due to baking in the oven. Thank for another great recipe, Jamie!
Thanks Susan and I'm so glad you enjoyed them! I also love that they are 'hands-free'!
This is as fabulous as the photo portrays! Well done! Thank you. I know how hard it is to make the correct mixture that produces the correct chemical reaction to produce something that resembles the gluten we all love. Well done. Now on to your baguette!!
Thank you so much Jenn! I am so happy that you enjoyed this recipe. I always do multiple (and sometimes many) recipe trials to get the texture and flavor just right -- I appreciate you for recognizing how much work goes into a single recipe!
So yummy! I never made pancakes in the oven but why not? The pumpkin spice coconut whipped cream is wonderful! I used this as well as maple syrup to satisfy my super sweet tooth!
I am so with you on the maple syrup and pumpkin spice coconut whipped cream combo! Thank you so much for the kind review Alexa!
This is one of our favorite weekend brunch recipes. I try to make extra for leftovers, but there never are any left! Yep, they're THAT good!