These flourless Healthy Pumpkin Pancakes use only 8 wholesome ingredients including almond butter, pumpkin puree, eggs, and spices. They use only one bowl, are ready in 25 minutes, and are baked in the oven for a super fluffy texture and hands-off cooking experience.
I especially love this gluten-free recipe for busy weekends and holiday mornings when I want to save my cooking energy for later in the day!
What makes these Pumpkin Pancakes Healthy?
These super fluffy Healthy Pumpkin Pancakes use pumpkin puree, almond butter, a touch of honey, and tapioca flour for that super fluffy texture. All ingredients are clean, healthy, and nutrient dense.
There are no traditional flours (although you can substitute them for the tapioca flour if you want) 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 our amazing Pumpkin Spice Whipped Cream or traditional Dairy-Free Whipped Cream.
For another Fall treat, consider our incredible (and easy) Gluten Free Apple Fritters! Or our well-loved Gluten Free Pumpkin Bread or Almond Flour Pumpkin Muffins.
Serve this healthy paleo breakfast recipe with regular coffee, our Brown Sugar Shaken Espresso, or make an Americano using our French Press Espresso or AeroPress Espresso recipes if you don't have an espresso machine at home.
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How to make Healthy Pumpkin Pancakes
Check out our step-by-step photos for this easy 4 step recipe with only 8 ingredients!
Ingredients Notes + Substitutions
This recipe uses only 8 wholesome gluten-free ingredients.
- Almond Butter - Any pure almond butter with minimal or no additives will work great in this recipe. If you cannot have almonds or have a tree nut allergy, sunflower seed butter is a good 1-for-1 substitution.
- Pumpkin Puree - Use canned 100% pumpkin puree or homemade pumpkin puree. Do not use pumpkin pie filling, since it usually has other additives. Thick pumpkin purees like Libby's will make fluffier pancakes and cook more quickly. The cans of organic pumpkin puree are more watery but still work well in this recipe.
- Tapioca Flour - A little bit of tapioca starch or flour helps to keep these pumpkin pancakes fluffy and less dense. Gluten-free flour, oat flour, or regular all purpose flour can be used as a 1-for-1 substitution.
- Pumpkin Pie Spice - Use any favorite pumpkin spice blend or use our recipe in the recipe card notes section.
Instructions
This easy pumpkin pancake recipe makes 12-15 pancakes.
Step 1. Preheat and Mix: Preheat the 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.
Step 2. 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.
Step 3. Bake: Bake the pancakes for 12-15 minutes or until the edges appear slightly brown and the tops look cooked through (not wet). There is no need to flip these pancakes.
Step 4. Cool: Allow the pancakes to cool on the parchment paper for 5 minutes before gently removing them with a spatula. Serve warm with Coconut Whipped Cream or Pumpkin Whipped Cream and maple syrup!
Storage
Store any leftover healthy pumpkin pancakes in an airtight container in the refrigerator for up to 5 days.
Expert Tip
Watch the baking time carefully. Canned and homemade pumpkin puree can vary in its water content. The thicker the pumpkin puree, the shorter the baking time and the closer you will need to watch the pancakes.
Use Libby's or another thick pumpkin puree for thicker pancakes. Alternatively, add your pumpkin puree a little at a time and mix in until you get your desired pancake batter consistency.
Recipe FAQs
Check out the answers to some of our frequently asked questions about this recipe:
Because pumpkin puree is a primary ingredient and can vary in its thickness, so can the thickness of the batter. Use Libby's or another thick pumpkin puree for thicker pancakes. Alternatively, add your pumpkin puree a little at a time and mix in until you get your desired pancake batter consistency.
Eggs, baking soda, and starch make pancakes fluffy.
We included all of these ingredients in this healthy pumpkin pancakes recipe for the fluffiest texture!
Other Healthy Pumpkin Recipes to consider...
If you love this recipe, you will also love our other healthy pumpkin recipes!
Or check out our well-loved savory pumpkin recipes: Pumpkin Stew and Pumpkin Curry.
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the comment field or recipe card below. Thank you!
Healthy Pumpkin Pancakes
Ingredients
- 1 cup almond butter (235 ml)
- 1 ½ cups canned pumpkin (350 ml)
- 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 recipe
Instructions
- Preheat and Mix: Preheat the 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 the 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 tops look cooked through (not wet). There is no need to flip these pancakes.
- Cool: Allow the pancakes to cool on the parchment paper for 5 minutes before gently removing them with a spatula. Serve warm with whipped cream and maple syrup!
Notes
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon ground allspice
Susan
Love the fluffiness of these pancakes and also the “hands-free” time due to baking in the oven. Thank for another great recipe, Jamie!
Jamie
Thanks Susan and I'm so glad you enjoyed them! I also love that they are 'hands-free'!
Jenn
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!!
Jamie
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!
Alexa
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!
Jamie
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!
Brianne L
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!