Stack of healthy pumpkin pancakes with a bite taken out.

Pumpkin Pancakes | Paleo, Gluten-Free

Pumpkin Pancakes are made Paleo and gluten-free and are an easy, tasty, breakfast recipe to bring in this cooler Fall weather!  This pumpkin pancake recipe is made with cassava flour, maple syrup, and coconut oil for a healthy and nutritious reason to wake up in the morning!

Course Breakfast, Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8 pancakes
Calories 210 kcal



  1. In a large bowl whisk together cassava flour, coconut sugar, baking soda, and pumpkin pie spice.
  2. In a separate large bowl whisk together pumpkin puree, oil, syrup, milk, egg, and vanilla.
  3. Add wet ingredients into dry and stir until just combined, being careful not to over-mix.
  4. Heat a large skillet or countertop griddle to medium heat.

  5. Spray surface with non-stick cooking spray and scoop out ⅓ cup batter. Pour batter onto heated surface and spread batter until pancake is 4 ½-inches in diameter.
  6. Let pancake cook for 3-4 minutes per side. Repeat with remaining pancake batter.
  7. Serve pumpkin pancakes with butter, extra maple syrup, and toasted pecans. Enjoy!
Nutrition Facts
Pumpkin Pancakes | Paleo, Gluten-Free
Amount Per Serving
Calories 210 Calories from Fat 63
% Daily Value*
Total Fat 7g 11%
Saturated Fat 6g 30%
Cholesterol 20mg 7%
Sodium 145mg 6%
Potassium 77mg 2%
Total Carbohydrates 34g 11%
Dietary Fiber 1g 4%
Sugars 14g
Protein 1g 2%
Vitamin A 72.1%
Vitamin C 2.4%
Calcium 7.8%
Iron 8.4%
* Percent Daily Values are based on a 2000 calorie diet.