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    Home » Breakfast

    Healthy Pumpkin Pancakes

    Published: Nov 17, 2021 · Modified: Aug 9, 2023 by Jamie · This post may contain affiliate links · 7 Comments

    Jump to Recipe Print Recipe

    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!

    A stack of healthy pumpkin pancakes topped with pumpkin whipped cream and a drizzle of maple syrup.

    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.

    Overhead view of a short stack of paleo pumpkin pancakes topped with a swirl of pumpkin spice coconut whipped cream plus and few shakes of cinnamon.
    Jump to:
    • What makes these Pumpkin Pancakes Healthy?
    • How to make Healthy Pumpkin Pancakes
    • Storage
    • Expert Tip
    • Recipe FAQs
    • Other Healthy Pumpkin Recipes to consider...
    • Healthy Pumpkin Pancakes

    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.

    The 8 ingredients you need to make flourless healthy pumpkin pancakes.
    • 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.

    A large mixing bowl filled with pumpkin pancake batter with a smoothie-like consistency.

    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.

    Six uncooked pancake rounds on a large baking sheet covered in parchment paper.

    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.

    Six freshly baked healthy pumpkin pancakes on a baking sheet covered with parchment paper.

    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!

    A stack of four finished fluffy pumpkin pancakes with a swirl of pumpkin spice whipped cream on top!

    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:

    Should this pancake batter be thick or thin?

    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.

    What ingredients make pancakes more fluffy?

    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!

    • A muffin tin filled with cooling healthy pumpkin muffins with golden tops.
      Almond Flour Pumpkin Muffins
    • A piece of crustless pumpkin pie with whipped cream and spice on top.
      Healthy Crustless Pumpkin Pie
    • A jar filled with pumpkin chia pudding topped with chopped apples and roasted pumpkin seeds.
      Pumpkin Chia Pudding
    • Gluten free pumpkin donuts spiced sugar
      Paleo Pumpkin Donuts

    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!

    Side view of a stack of four fluffy paleo pumpkin pancakes topped with a swirl of pumpkin spice coconut whipped cream and a drizzle of maple syrup.

    Healthy Pumpkin Pancakes

    Jamie
    These Healthy Pumpkin Pancakes use only 8 wholesome ingredients including almond butter and pumpkin puree. One-bowl, dairy + gluten-free.
    5 from 4 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 15 minutes mins
    Total Time 25 minutes mins
    Course Breakfast, brunch
    Cuisine American
    Servings 12 5-inch pancakes
    Calories 185 kcal

    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

    Because pumpkin puree has a varying consistency, watch baking times carefully. The thicker the puree, the shorter the baking time.
    Recipe for Pumpkin Pie Spice:
    • ½ teaspoon ground cinnamon
    • ¼ teaspoon ground nutmeg
    • ¼ teaspoon ground ginger
    • ¼ teaspoon ground allspice
    Storage: Store any leftover Healthy Pumpkin Pancakes in an airtight container in the refrigerator for up to 5 days.

    Nutrition

    Calories: 185kcalCarbohydrates: 13gProtein: 7gFat: 13gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.01gCholesterol: 55mgSodium: 138mgPotassium: 243mgFiber: 3gSugar: 4gVitamin A: 4846IUVitamin C: 1mgCalcium: 90mgIron: 2mg
    Keyword paleo pumpkin pancakes, healthy pumpkin pancakes, almond butter pancakes, gluten-free pumpkin pancakes
    Tried this recipe?Let us know how it was!
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    Comments

    1. Susan

      December 16, 2021 at 10:22 pm

      5 stars
      Love the fluffiness of these pancakes and also the “hands-free” time due to baking in the oven. Thank for another great recipe, Jamie!

      Reply
      • Jamie

        December 21, 2021 at 8:51 pm

        Thanks Susan and I'm so glad you enjoyed them! I also love that they are 'hands-free'!

        Reply
    2. Jenn

      December 08, 2021 at 1:41 pm

      5 stars
      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!!

      Reply
      • Jamie

        December 09, 2021 at 8:39 pm

        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!

        Reply
    3. Alexa

      November 22, 2021 at 7:43 am

      5 stars
      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!

      Reply
      • Jamie

        November 22, 2021 at 12:08 pm

        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!

        Reply
    4. Brianne L

      February 06, 2021 at 3:13 pm

      5 stars
      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!

      Reply

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    About Jamie

    A headshot of Jamie, the blogger behind Vibrantly G-Free, outside in a forest wearing a blue top.

    After a celiac diagnosis, I went from a food lover to eating because I had to. Then, with the help of this blog and community, I re-worked my life and my recipes to love food again. Thank you for being here.

    More about my journey →

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    Four fluffy paleo pumpkin pancakes topped with a swirl of pumpkin whipped cream and a drizzle of maple syrup.
    Ashort stack of paleo pumpkin pancakes topped with a swirl of pumpkin whipped cream plus and few shakes of cinnamon.
    A stack of four fluffy paleo pumpkin pancakes topped with a swirl of pumpkin whipped cream and a drizzle of maple syrup.