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?

Almond flour pancakes are naturally a little more delicate than traditional pancakes because there’s no gluten to provide the same structure and elasticity. The good news is that a few simple tricks can make them much easier to handle.

Let them rest briefly – Allow the cooked pancakes to sit for a minute or two before serving. They’ll firm up slightly as they cool, making them easier to handle without losing their tender texture.

Don’t skip the eggs – Eggs help bind the almond flour and give the pancakes the structure they need.

Check the batter consistency – Batter that’s too thin will produce fragile pancakes that are difficult to flip. You want it thick enough to hold its shape but still soft and spreadable.

Don’t flip too early – Let the first side cook until the edges look set and the bottom is golden. Trying to flip before the pancake has firmed up is one of the easiest ways to break it.

Flip gently – Use a wide, flexible spatula and slide it completely underneath the pancake before turning. If needed, use a second spatula or spoon to help support it.

Tips for Success

• Pancake size – Use about ¼ cup of batter per pancake. Keeping them smaller makes them much easier to flip and helps them cook evenly.
• Batter consistency – You want a slightly thick batter that’s still easy to spread. If it looks too thick, add a little milk at a time until it reaches the right consistency.
• Low to medium heat – Almond flour pancakes tend to brown faster than traditional pancakes, especially with pumpkin, brown sugar, and warm spices in the batter. Cook them over low to medium heat and adjust as needed so the outside doesn’t brown before the center is cooked.
• Use almond flour, not almond meal – Super-fine almond flour gives these pancakes a more tender texture. Almond meal is coarser and is usually made with the almond skins, which can make the pancakes heavier and more rustic.
• Use pure pumpkin purée – Just like with my pumpkin chocolate chip muffins, use 100% pumpkin purée rather than pumpkin pie filling. Pie filling already contains sugar and spices, which can throw off the flavor and consistency of the pancakes.

Can I skip eggs to make them vegan pumpkin pancakes?

Unfortunately, not in this recipe. The eggs do more than just add moisture—they’re an important part of the structure. As they cook, the egg proteins set and create a network that helps the pancakes hold their shape, while also helping trap air in the batter for a lighter, fluffier texture.

Because almond flour is naturally gluten-free and doesn’t provide the structure that wheat flour does, the eggs are especially important here. Simply swapping them for a vegan egg substitute may leave the pancakes too fragile or dense.

If you’re looking for a reliable egg-free pancake recipe, try my popular eggless pancakes recipe instead—it’s specifically developed without eggs.

How to make pumpkin pancakes using almond flour?

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.