These really are The Best Paleo Pumpkin Pancakes! Perfectly thick, fluffy, sweet, and full of the fall flavors you can’t deny! Not only are these pancakes mouth-wateringly delicious, but they’re also gluten-free, dairy-free, grain-free, refined sugar-free, clean-eating, and super easy to make! Say what?!
We’re almost approaching fall, so I thought a much needed fall-inspired recipe was in order—how do The Best Paleo Pumpkin Pancakes sound? 🎃🍁🍂 I don’t think the title could entice you more. 😉
These pancakes are long overdue. Ever since I made the recipe for The Best Paleo Waffles, I was dreaming of making a pancake version. As you can see, I have acclaimed to have the best pumpkin versions of pancakes and waffles and I’m totally down to back it up! 😏 I think as soon as you take that first bite, you’ll be sold! They taste so similar to pumpkin pie! 😍
When I was making and photographing these Paleo Pumpkin Pancakes Michael couldn’t contain his excitement. When I gave him this whole stack to himself, he got busy digging right in—for a whole sixty seconds. 😯 That’s how long it took him to polish off these fluffy, pumpkin-filled wonders! 😂
Then, he proceeded to tell me how they were one of the best things he’s EVER tasted and how they took the number one spot for any pancake—requesting them for his birthday breakfast this December. 🏆😊 That’s a big deal, because Michael doesn’t eat anything sweet in the morning—only for dinner. 😆
That should tell you how addictive The Best Paleo Pumpkin Pancakes are! 😋 They didn’t get “The Best” in their title for no reason. 💁🏻
I think one of the main reasons why could be my Homemade Pumpkin Pie Spice. 😉
Besides these pancakes being yummy, they’re also:
- Dairy-Free (with a vegan option)
- Refined Sugar-Free
- Full of vitamin C & E, beta-carotene, potassium, fiber, antioxidants, and vitamins
Sinless and delicious? Win win! 👏🏼
I’ve always been a little wary about making pumpkin pancakes, because I feel like the pumpkin would make them soggy, like an uncooked pancake. 👎🏼 I’ll be the first one to tell you, these Paleo Pumpkin Pancakes are not soggy in the slightest! They’re airy, soft, and mimic the texture of traditional pancakes, but, of course, MUCH better. 😎 They’re the best, remember?
It’s just one of the indescribable things that you just have to experience for yourself and then wish you had another plate full because they’re that good!
I’m one of those people that can eat pumpkin all year long, so these Paleo Pumpkin Pancakes will be making the menu January through December! I mean, when something is pronounced “one of the best things I’ve ever tasted,” I’m pretty sure it’s acceptable every month of the year. 😜
You easily can, too, because these are so simple to make! Let’s get to the part where we craft some pumpkin magic! ✨🙌🏼✨
Start out by mixing all the dry ingredients in a mixing bowl.
Next, add all the wet ingredients in another bowl.
Then, add all the wet ingredients to the dry and stir until combined.
Using a ¼-1/2 cup measuring spoon, pour the batter on a greased, preheated griddle or skillet.
Once you see bubbles form on the tops and they pop, it’s time to flip! Cook them for an addition 2-4 minutes or so until you reach your desired doneness.
Serve them with a spread of grass-fed butter, ghee, or nut butter and top them off with fresh fruit and/or nuts and a drizzle of maple syrup or honey! 🍌🍓🍯🍁 Whatever works for you. 😘 However, they’re perfect all on their own!
I hope you guys fall in love with The Best Paleo Pumpkin Pancakes like my bro and I did! If you make these pancakes don’t forget to snap a picture 📷 and share it on social media, hashtaging #sabrinassinlesssecrets and taging @sabrinassinlesssecrets! Can’t wait to see it! 😘❤️ #becausesinlessisdelicious #TripleS #sinlesssunday
By the way, thanks for all the super cute styling gear, Mom! Especially that Pier 1 pumpkin! 💖 😊😍💖 Can’t wait to make these for you!
- 1 ½ cup blanched almond flour, packed (168g)
- ¼ cup tapioca flour (30g)
- 2 teaspoons Homemade Pumpkin Pie Spice
- 1 ½ teaspoon grain-free baking powder
- ½ teaspoon baking soda
- ¼ teaspoon cinnamon
- ⅛ teaspoon sea salt
- ¾ cup organic pumpkin purée
- ½ cup + 2 tablespoons unsweetened vanilla almond milk (can sub another non-dairy milk of choice)
- 2 large, organic eggs, room temperature (can sub with flax/chia eggs for a vegan option)
- 1-2 tablespoons pure maple syrup (can sub with raw honey, but won’t be vegan)
- 1 ½ teaspoons pure vanilla extract
- 1 teaspoon organic apple cider vinegar
- Spray a griddle or large skillet with non-stick spray, grass-fed butter, or coconut oil. If using a griddle, preheat it to the proper temperature for pancakes. If using a skillet, turn the heat to medium-high.
- In a large mixing bowl, add all the dry ingredients and whisk together.
- Next, in a medium mixing bowl, add all the wet ingredients and whisk together.
- Thereafter, pour the wet ingredients into the dry ingredients and stir until incorporated. The batter will be thick—see notes below.
- Using a ¼ - ½ cup measuring cup, pour the batter onto the griddle or skillet. Once you see bubbles form on the tops and they pop, that’s your cue to flip! Be sure not to squeeze down on them with your spatula—that totally kills the fluffiness vibes.
- Cook the pancakes for an addition 2-4 minutes or until you reach your desired doneness.
- Serve them with a spread of grass-fed butter, ghee, or nut butter and top them off with fresh fruit and/or nuts and a drizzle of maple syrup or honey! Whatever works for you. 😉
This recipe makes 7 medium-sized pancakes if using ½ cup or 14 small pancakes if using ¼ cup