Flourless Pumpkin Pancakes
These Flourless Pumpkin Pancakes are paleo, gluten-free and packed with big pumpkin flavor. The essence of cozy, cool Autumn mornings. Fall just got better!!!
I’ve had a slight obsession with my two ingredient banana pancakes, lately. In fact, I had them for breakfast everyday last week. They’re just so darn easy… and really tasty, too! As I see more pumpkin recipes popping up and the weather has finally turned cool, this weekend, I decided to adapt my flourless banana pancakes into flourless pumpkin pancakes. Very good decision!
FLOURLESS PUMPKIN PANCAKES ARE SOOOO EASY!
You could totally make these flourless pumpkin pancakes with just the two ingredients; pumpkin and eggs, but adding a few additional simple ingredients really takes these pancakes to the next level. I’ve made them with just the eggs and pumpkin and they’re a little flatter, have a little less flavor and are more difficult to flip. So… I added a tablespoon of almond flour (I’ve tried ground flax too!) to give them a little more structure and make them easier to flip. And then I added baking soda, to give them a little fluff. And, of course, to have scrumptious pumpkin pancakes that taste like fall; spices are necessary.
Like my two ingredient banana pancakes, these cook up best on medium heat. Also, give them a little longer to cook than a typical pancake. I used my Cuisinart Griddler and set the temp at about 300ºF. Once I saw the little air bubbles on the tops of the pancakes pop, I used two flippers (one on each side) to flip my pancakes. These aren’t super fragile, but I wanted to keep them pretty for the pictures! Keep them small for easy flipping – 2 tablespoons of batter per pancake.
These Flourless Pumpkin Pancakes are very easily adaptable, feel free to substitute the almond flour with ground flax, coconut flour or other preferred flour. You can also add in your favorite spices. I used pumpkin pie spice and allspice, but cinnamon, cloves, nutmeg and/or ginger would also be tasty. With the spices that I used the pumpkin flavor is very prominent; which I love. Get creative with toppings- the banana slices, pecan halves and maple syrup hit the spot. I also added a little drizzle of almond butter after taking the photos and it was amazing! Honey, butter, coconut butter, fruit spreads and fresh fruit are other fab choices.
Flourless Pumpkin Pancakes
Ingredients
- 1/2 cup pumpkin purée (not pumpkin pie filling)
- 2 large eggs
- 1 tablespoon almond flour or ground flax seed or other flour of choice
- 1/2 teaspoon baking soda, optional but gives pancakes more fluff
- 1/2 teaspoon allspice, optional
- 1 teaspoon pumpkin pie spice or cinnamon
- 1 packet stevia, optional for sweetness (If adding honey or syrup as a topping, this really isn't needed)
Instructions
- Heat greased skillet or griddle over medium heat.
- Stir all ingredients together in a medium bowl until smooth.
- Measure out 2 tablespoons of batter for each pancake and drop onto skillet, using your spoon to thin out batter and shape into a circle.
- When pancake is cooked along sides and bottom and air bubbles on top have popped (about 5-8 mins; gently flip pancakes and continue to cook for another 2-3 mins. It may be helpful to use two flippers. Because these pancakes have very little flour, they are very soft until fully cooked.
Notes
Did you make this recipe?
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Like what you see? Try the original… The Best Ever Two Ingredient Pancake!
Something to think about….
Have you ever tried making the two-ingredient pancake?
I made these and they turned out so well! With flax!
Yay! So glad you enjoyed!
Is your nutrition facts for the entire recipe?
The nutritional facts listed are for the entire recipe.
Your nutritional facts are for the entire recipe?
Hi, I tried these this morning. Very good but they were hard to flip on the skillet and had a tendency to break apart. I used 3 eggs instead of 2. Any suggestions?
Sorry you had trouble with cooking these. The extra egg may have made them a little too moist. I cook them at a lower temperature and slow. I also make them smaller in size, using about 1/4 measuring cup of batter per pancake.
I love these even more than the banana pancakes! The texture is a little different than your average pancake but that won’t stop me from eating them like every day! I used agave syrup instead of stevia and baking powder vs baking soda. Bravo!
I’m huge fan too, pumpkin season or not! Glad you love them as much as I do! 🙂
My 2 year old & I love these.
Yay! Thanks so much for your comment!
I absolutely cannot wait to try your recipe! I can see it now, pumpkin pancakes with a nice cappuccino on the side. I’ll definitely be reporting back–and now have a great breakfast option to offer my gluten-free friends!
These pancakes are the best ever!!!! Thanks so much for sharing the recipe. It is now top on my list for weekend breakfast.
I tried these this morning replacing the eggs with flax seed ‘eggs’ in addition to the flax seed called for and using the cream from the coconut milk can for the milk, and they were a hit with my kids.
Thanks so much for sharing! I love that you were able to make these pancakes with flax seed ‘eggs’. I’m so glad your kiddos ate them up!
I tried making these and they turned out quite horribly bitter? I even added an extra pack of stevia, but the taste just wasn’t palatable at all – can you tell me where I may have possibly gone wrong? I used Libby’s 100% pure pumpkin puree and Linwood’s flaxseed, substituting 2 eggs with 2 egg whites. Perhaps the flaxseeds are causing the bitterness? Or is using egg whites the problem?
These look amazing and I’m sure your version must’ve been great – I just don’t know why mine turned out so disappointing 🙁
ps. TYPO. I meant 3 egg whites
Are you using ground flaxseeds or just the seeds? I’ve never used seeds, so I’m not sure how that would effect the pancakes. Also, I’ve seen some posts on baking soda and/or baking powder leaving baked goods with a bitter taste, especially if it’s expired. I made some last night and completely left the soda/powder out and they were a little less fluffy, but work fine- that may be your best bet. I then made a batch with baking powder instead of baking soda with great results. I used whole eggs and a different brand of pumpkin, but I really don’t thing that would have made a difference. I’m sorry you didn’t have successful results. 🙁 Have you tried the two ingredient banana pancakes?
These were the BOMB! I added 1/2 scoop Cellucor Cinnamon Swirl protein powder and had these after a brutal leg day today. Soooooo good!
I can’t seem to find ground flax seed where I am =/ Can I sub it with anything else? Or leave it out?
You can definitely leave it out. I like to use it as a thickener. If you do want to substitute it; try coconut flour, oat flour, almond meal, almond butter, and/or peanut flour. Good luck!
Can I sub the flax seed for hemp seed powder?
I haven’t tried that, but I think it would work fine! Let us know! 🙂
I love how simple and healthy these are! Will definitely try them this weekend!
Thank you, these were excellent. My whole family of five liked them.
Loved these so perfect!!!
Awesome! thanks so much for your comment!
I’ve made the 2-ingredient pancakes for a couple years, they are a staple, and I love them! I also love everything pumpkin, and don’t believe it ever goes out of season (unless your only source of pumpkin is fresh pumpkin, not canned), and I can’t wait to try these! You said you could probably substitute almond butter instead of the flax seed. How much would you use? Same measurement: 1TBS? I’m excited to give these a shot!
Oops! Didn’t mean to double post!
I’ve made the 2-ingredient pancakes for a couple years, they are a staple, and I love them! I also love everything pumpkin, and don’t believe it ever goes out of season (unless your only source of pumpkin is fresh pumpkin, not canned), and I can’t wait to try these! You said you could probably substitute almond butter instead of the flax seed. How much would you use? Same measurement: 1TBS? I’m excited to give these a shot!
I love starting my mornings with a stack of pancakes.. but i rarely do this for lack of time and how unhealthy pancakes can be. Definitely going to be recreating your delicious and healthy pumpkin pancakes though, thanks for sharing it!
I love starting my mornings with a stack of pancakes.. but i rarely do this for lack of time and how unhealthy pancakes can be. Definitely going to be recreating your delicious and healthy pumpkin pancakes though, thanks for sharing it!
Hope you get a chance to give them a try… they’re so worth the extra time! 😉
Great idea! Much tastier than the classic banana version. These might have to be breakfast tomorrow!
Did you get a chance to try the pancakes? I hope you liked them!
Pumpkin pancakes are the best!! I just made some yesterday for breakfast and added in chocolate chips… um, awesome decision if I do say so myself 😉
Chocolate chips is a VERY good decision!!
Definitely gave in to the pumpkin craze! And apparently so did everyone else in my city because I couldn’t find my favourite canned pumpkin in the store the other day! And I haven’t actually ever made 2-ingredient pancakes before, but I’m totally eyeing up this pumpkin version!
So at first I was in denial that it was pumpkin season already, but after whipping out my first can, I think I am sold!
I’m the exact same way. Once I got started, I just couldn’t stop!! 🙂
These look fabulous and will definitely be making them sometime soon, since I have all the ingredients on hand. 🙂 LOVE simple and easy recipes like this. 🙂