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Flourless Pumpkin Pancakes

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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!!!
Course Breakfast
Cuisine American
Keyword flourless pumpkin pancakes, paleo pumpkin pancakes
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Servings 1 serving
Calories 214
Author Kim


  • 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)


  • 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.


Double or triple this recipe, if you're feeding a family or for prepping breakfast for the work week.


Serving: 1serving of 6 pancakes | Calories: 214kcal | Carbohydrates: 11.8g | Protein: 16g | Fat: 12.4g | Saturated Fat: 3.2g | Polyunsaturated Fat: 3.3g | Monounsaturated Fat: 3.6g | Cholesterol: 372mg | Sodium: 147mg | Potassium: 138mg | Fiber: 7g | Sugar: 4.4g