Paleo Pumpkin Pancakes With Coconut Flour – Easy, Fluffy Gluten Free, Low Carb & Keto Friendly Healthy Autumn Fall Breakfast Recipe & Video Tutorial without flour.
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Paleo Pumpkin Pancakes With Coconut Flour
Paleo Pumpkin Pancakes are such a delicious way to celebrate pumpkin season. You only need a couple of tablespoons and a few complementary flavours and you’ve got the perfect pumpkin sweet treat.
These fluffy coconut flour pumpkin pancakes are the perfect autumn breakfast. Made with pumpkin puree, eggs and coconut flour, they’re naturally gluten free, grain free and paleo, with an easy keto option. Ready in just 10 minutes, they’re perfect for cosy weekend breakfasts or meal prep.
I’ve been including a few pumpkin cubes in chicken soup, experimenting with pumpkin pie, bread, brownies and of course pumpkin had to find it’s way into my breakfast.
To make pumpkin puree yourself, simply boil up diced pumpkin until soft enough to mash. Then, mash until smooth. You could pass it through a sieve for super fine puree if you want.
Maple extract is optional, but gives the flavour of maple syrup without the sugar/carbs. I adore using it to achieve the distinctive maple flavour in sweet treats.
I could have called these low carb or keto pumpkin pancakes – but, I’m a sucker for alliteration – so Paleo Pumpkin Pancakes it is!
Why You’ll Love These Gluten Free Pumpkin Pancakes
- Ready in 10 minutes
- Naturally gluten free
- Grain free & paleo
- Made with coconut flour
- Easy one bowl recipe
- Perfect for autumn mornings
Paleo Pumpkin Pancakes With Coconut Flour Recipe
- 2 Tablespoons Pumpkin Puree
- 2 Eggs
- 1/4 teaspoon Ground Cinnamon
- 1/4 teaspoon Vanilla Extract
- 1/4 teaspoon Maple Extract (Optional)
- 1 teaspoon Stevia
- 2 Tablespoons Coconut Flour
- Coconut Oil or Butter, for frying
- In a large bowl, whisk together the pumpkin and eggs until smooth.
- Whisk through the cinnamon, vanilla, optional maple and stevia.
- Gently stir through the coconut flour, until you have a pancake batter.
- If the mixture is too liquid add more coconut flour – one teaspoon at a time. If it’s too dry add milk, a tablespoon at a time to loosen.
- Heat coconut oil or butter in a large frying pan.
- When hot, drop a tablespoon per pancake.
- Cook until bubbles appear on the surface and then flip over and cook on the other side.
- Cook until golden on both sides.
- Serve as is or topped with whipped cream or your topping of choice.
Frequently Asked Questions
Can I use canned pumpkin puree?
Yes! Canned pumpkin puree works perfectly in this recipe and is a great time-saving option. Just make sure you use 100% pure pumpkin puree rather than pumpkin pie filling, which contains added sugar and spices.
Can I make these pumpkin pancakes dairy free?
Absolutely. Simply cook the pancakes in coconut oil instead of butter. The pancakes themselves contain no dairy, making them an easy dairy-free breakfast.
Can I freeze pumpkin pancakes?
Yes. Allow the pancakes to cool completely, then place them in a freezer-safe container with baking paper between each pancake. Freeze for up to 3 months. You can then reheat in your microwave, toaster or a warm frying pan.
How should I store leftover pumpkin pancakes?
Store leftover pancakes in an airtight container in the fridge for up to 4 days. They’re delicious enjoyed cold, gently reheated in the microwave, or warmed in a frying pan.
Can I substitute almond flour for coconut flour?
No. Coconut flour absorbs far more liquid than almond flour, so they aren’t interchangeable in equal amounts. If you’d like to use almond flour, it’s best to follow a recipe developed specifically for it. (Like my Almond Pancakes.)
Why is my pancake batter too thick?
Coconut flour continues absorbing moisture after it’s mixed. If your batter becomes too thick, simply stir in a tablespoon of milk (or your favourite dairy-free milk) until it reaches a thick but spoonable consistency.
Why are my pancakes falling apart?
Make sure the pan is fully heated before adding the batter and wait until bubbles appear across the surface before flipping. Cooking them over medium heat rather than high heat also helps them hold together.
Can I make these without sweetener?
Yes. The pumpkin and vanilla provide natural sweetness, so you can omit the stevia if you’d prefer or replace it with your favourite sweetener.
Can I add pumpkin pie spice?
Definitely. Replace the cinnamon with ½ teaspoon of pumpkin pie spice for even more autumn flavour.
What toppings go well with pumpkin pancakes?
These pancakes are delicious topped with:
- Butter
- Greek yoghurt
- Whipped cream
- Chopped pecans or walnuts
- Fresh berries
- Sugar-free maple syrup
- Almond butter
- Cinnamon
Gluten Free Coconut Flour Pumpkin Pancakes Video
Here’s the video where you can watch the gluten free coconut flour pancakes being prepared, step by step. Hit play below or click here to watch on YouTube.
Paleo Pumpkin Pancakes Recipe
Paleo Pumpkin Pancakes Recipe - Easy Low Carb Pancake Recipes with coconut flour.
Ingredients
- 2 Tablespoons Pumpkin Puree
- 2 Eggs
- 1/4 teaspoon Ground Cinnamon
- 1/4 teaspoon Vanilla Extract
- 1/4 teaspoon Maple Extract (Optional)
- 1 teaspoon Stevia
- 2 Tablespoons Coconut Flour
- Coconut Oil or Butter, for frying
Instructions
- In a large bowl, whisk together the pumpkin and eggs until smooth.
- Whisk through the cinnamon, vanilla, optional maple and stevia.
- Gently stir through the coconut flour, until you have a pancake batter.
- If the mixture is too liquid add more coconut flour - one teaspoon at a time. If it's too dry add milk, a tablespoon at a time to loosen.
- Heat coconut oil or butter in a large frying pan.
- When hot, drop a tablespoon per pancake.
- Cook until bubbles appear on the surface and then flip over and cook on the other side.
- Cook until golden on both sides.
- Serve as is or topped with whipped cream or your topping of choice.
Nutrition Information:
Amount Per Serving: Calories: 130
Recommended Kitchen Tools & Ingredients
These are the kitchen tools I use when making this easy pumpkin pancakes recipe with coconut flour:
- Frying Pan – I love using my red spot frying pan to know exactly when the pan is hot enough to perfectly cook the pancakes.
- Measuring Cups and Spoons – perfectly measure out the ingredients for the simple recipe.
- Whisk – to perfectly whip together the ingredients, ensuring a smooth consistency without any lumps.
- Pumpkin Puree – to enjoy in this sweet treat without the need to boil and mash pumpkins to a puree yourself.
- Coconut Flour – I usually keep this coconut flour in my pantry for whipping up low carb treats.
- Stevia – sweeten the pie without the need for added sugars or carbs.
- Maple extract – gives the flavour of maple syrup without the sugar/carbs. I adore using it to achieve the distinctive maple flavour in sweet treats.
More Easy Gluten Free Desserts:
Updated in July 2026 with additional recipe tips, FAQs and improved instructions.
Disclaimer – this post is meant for informational post only and should not be construed as medical advice. Please consult with your health professional before making any dietary changes.
Disclosure – this post contains affiliate links.
