This Paleo pumpkin pancakes recipe is going to be your favorite thing about fall. They are easy to make using paleo pancake mix and pumpkin puree.
The Best Paleo Pumpkin Pancakes Recipe
These paleo pumpkin pancakes are fluffy and very easy to make using a paleo pancake mix, which means you need fewer ingredients and less time to make your weekend breakfast.
These are the best paleo pumpkin pancakes recipe to celebrate those crisp fall mornings and what is even better than enjoying your simple paleo pumpkin pancakes recipe with your family and making sure they devoured them in no time.
If your family loves pumpkin flavor and you want to save some time in the morning. You can make these pancakes ahead of time because these paleo pumpkin pancakes are freezer-friendly, so make an extra batch on the weekend and enjoy them during the week. You’d love these paleo gluten-free pancakes if you love pancakes as much I do.
What ingredients do you need to make the best paleo pumpkin pancakes recipe?
Ingredients you will need to make the best paleo pumpkin pancake recipe. So what’s in these delicious pancakes? Just some pantry and fridge staples, including:
- Paleo pancake mix: There are a few brands in the market with paleo pancakes mix. I love red bob mills because they have a more neutral flavor than other brands I have tried.
- Canned pumpkin puree: Make sure it is pumpkin puree and not pumpkin pie filling.
- Vanilla extract
- Almond milk: You can use any plant-based milk you usually use.
- Avocado oil or coconut oil: if you don’t want to use oil, use ghee instead.
- Ground cinnamon
- Ground nutmeg
How do you make paleo pumpkin pancakes?
- STEP 1. In a large mixing bowl, add the pancake mix, egg, pumpkin pure, milk, avocado oil, vanilla extract, cinnamon, and nutmeg whisk to combine.
- STEP 2. Heat a griddle or skillet over medium-high heat. Brush on a little coconut oil or spray with cooking spray.
- STEP 3. Scoop the batter out of the bowl and into the hot griddle or skillet, gently flatten the top of the pancakes if it needs it. Cook for 2-3 minutes on one side, then flip and cook for another 1-2 minutes on the other side. Repeat this process with the remaining pancake batter.
- STEP 4. Serve 2-3 pancakes per serving and top with fresh ¼ cup raspberries, ¼ cup kiwi berries, and a tablespoon of pure maple syrup, if desired. Enjoy!
Feel free to add in your favorite extra ingredients like chocolate chips, blueberries, or chopped bananas.
Can I freeze paleo pancakes?
Yes, you can. These are the perfect make-ahead paleo pancake, follow the instructions, once you removed them from the heat, place them on a cooling rack.
once they’re completely cooled down, put them in the freezer for 1 hour then transfer them into a large freezer bag.
Maybe you’re wondering how to reheat your pancakes, don’t worry; I got you covered.
How to reheat your frozen paleo pumpkin pancakes?
To reheat using the microwave; place them on a microwave-safe plate, cook uncovered for 1 minute or until steaming hot and heated through to the middle.
If you want to reheat in the oven, place your frozen pancakes on a cookie sheet pan, make sure they’re in a single layer; cover with foil. Bake them for 10-12 minutes at 375°F in a preheated oven for 8-10 minutes.
What goes with pancakes?
For the sweet version:
- Pure maple syrup
- Pecan or walnuts
- Cinnamon apple
- Yogurt with maple syrup
- Any fruits you like.
For the savory version:
- Uncured turkey bacon
- Turkey breakfast sausage
- For extra veggies, I like to add baby spinach
- 1 cup paleo pancake mix
- 1 large egg
- ¼ cup canned pumpkin puree
- ⅓ cup almond milk
- 1 teaspoon avocado oil
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- For toppings (optional)
- 1 cup raspberries
- 1 cup kiwi berries
- ¼ cup pure maple syrup
- In a large mixing bowl, add the pancake mix, egg, pumpkin pure, milk, avocado oil, vanilla extract, cinnamon, and nutmeg whisk to combine.
- Heat a griddle or skillet over medium-high heat. Brush on a little coconut oil or spray with cooking spray.
- Using a 2-tablespoon scoop the batter out of the bowl and into the hot griddle or skillet, Gently flatten the top of the pancakes if it needs it. Cook for 3 minutes on one side, then flip and cook for another1-2 minutes on the other side. Repeat this process with remaining pancake batter
- Serve 2-3 pancakes per serving and top with fresh ¼ cup raspberries, ¼ cup kiwi berries, and a tablespoon of pure maple syrup, if desired. Enjoy!
Nutrition Information:Yield: 6 Serving Size: 3
Amount Per Serving: Calories: 192Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 31mgSodium: 275mgCarbohydrates: 38gFiber: 4gSugar: 18gProtein: 4g
Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary significantly based on products used. When the recipe list salt to taste the amount of salt is not calculated, only the sodium in the other ingredients is calculated.
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