Almond Flour Pumpkin Pancakes

A Quick Look at the Recipe

✅ Recipe Name: Almond Flour Pumpkin Pancakes
🕒 Ready In: ~15 minutes
👪 Makes: 9 pancakes
🧑‍🍳 Main Ingredients: Almond flour, eggs, pumpkin puree, baking powder and spices
📖 Dietary Info: Healthy, gluten-free, protein-rich, low-carb with dairy-free option.
📌 Difficulty: Quick and easy recipe

Ingredients you'll need

Scroll down to the recipe card below for full information on ingredients and amounts.

• Almond Flour: Use super fine almond flour, not almond meal, to achieve that soft, light and fluffy texture.
• Eggs: Eggs help with binding the gluten-free pancake batter and also bump up the protein content.
• Brown Sugar: A small amount of brown sugar enhances the natural nutty sweetness of the almond flour, pumpkin puree and pumpkin spice.
• Spices: Ground cinnamon brings in the Fall vibes when paired with pumpkin. Feel free to use pumpkin pie spice instead.
• Baking Powder: Provides protein pancake lift and light texture, which is especially important in gluten-free or flourless batters.
• Milk: Just two tablespoons of whole milk bring the batter to the right pourable consistency without thinning it out. Use almond or oat milk to make it dairy-free.
• Pumpkin: Always opt for 100% pumpkin puree, not pumpkin pie filling. It brings the flavor and moisture, and it’s packed with nutrition.

Why are my almond flour pancakes falling apart?

They can be more delicate and prone to falling apart compared to traditional pancakes due to the absence of gluten, which provides structure and elasticity to batters. Here are a few ways to ensure that your healthy pumpkin pancakes don't fall apart:
1. Don't skip eggs or use egg replacements.
2. Overly thin batter can result in the batter being too fragile. Make sure that your pancake batter has a slightly thick but still spreadable consistency.
3. Don't flip them too early can cause them to break apart.
4. Be gentle when flipping, as they are more delicate. Use an additional spoon or spatula. if needed.
5. Allow the cooked pancakes to cool for a minute or two on a wire rack or a plate before serving. This can help them firm up and become less likely to break apart.

Can I skip eggs to make them vegan?

Unforunately no! Eggs act as a primary binding agent and provides structure. The proteins found in eggs undergo coagulation, when exposed to heat, creating a mesh-like structure that helps with the shape and stability. Additionally, eggs act as a natural leavening agent by trapping air as you mix the batter, resulting in a rise and adding fluffy texture. Feel free to check out our mega-popular eggless pancakes recipe, made without any eggs.

How to make?

You can find full printable recipe below, but here is a quick overview of the procedure along with step-by-step photos.

1 & 2. Add almond flour, brown sugar, baking powder, cinnamon and salt into a medium bowl and whisk to combine.

3. Add eggs and pumpkin puree into another larger bowl.

4. Add milk and whisk to combine.

5 & 6. Pour the combined wet mixture into the flour mixture and stir until evenly combined.

7. Place a non-stick pan over medium to low heat and add some coconut oil or butter, when moderately hot. Ladle about ¼ cup batter into the skillet, spreading into circle. Gluten-free pancakes made with almond flour can be delicate and prone to breaking during the flipping process, due to the absence of gluten. Therefore, make sure to use no more than ¼ cup of batter for each pancake.

8. Cook until golden brown on the bottom, Flip and cook on the other side.

Pro tip: Almond flour pancakes tend to brown more quickly than traditional pancakes, especially since they contain brown sugar, pumpkin, and spices, which can intensify the browning. Therefore, I strongly recommend adjusting the heat between low and medium for best results.

How to store leftovers?

Store leftovers in a sealed zip lock bag (with small parchment squares between them or partially freeze them in a baking tray and then transfer to the bag - this helps pancakes not stick to each other) and freeze for up to 2 months.

To Reheat -

1. Toaster – my favorite ---> Pop them in your bread toaster for just 1 to 2 minutes (toasting them longer might make them darker in color) Toasting makes them slightly crisp with crunchy edges (toast at a light setting).
2. Microwave – Place one or two flourless pancakes on a microwave-safe plate and cook for 20 seconds.
3. Air Fryer - Place 1 or 2 in a preheated 330-degree air fryer and cook for a few minutes, until warm.
4. Oven – This works for large batch, reheat them in a pre heated 350 degree oven for 8 to 10 minutes.

More Healthy Fall Breakfast Ideas

Looking for healthy breakfast ideas this fall season? These comforting dishes bring both flavor and flair to your morning routine—whether you're craving cozy classics or wholesome twists.

• Healthy Waffles: These flourless, sugar-free waffles come together effortlessly in a blender.
• Quinoa Porridge: A warm bowl of protein-rich, creamy porridge blends quinoa with milk into a naturally gluten-free, cozy breakfast option that rivals traditional oatmeal.
• Almond Flour Carrot Muffins: Ultra-soft and moist, they are packed with grated carrots, warm spices, walnuts, and raisins—making them dairy-free, gluten-free, and perfect for cozy fall mornings.
• Almond Butter Pancakes: They are made without bananas or buttermilk but still feel like a treat.
• Creamy Instant Pot Oatmeal: Enjoy hands-off, ultra-creamy comfort with this oatmeal made with rolled oats.