Almond Flour Pumpkin Pancakes

Almond Flour Pumpkin Pancakes are easy gluten-free pancakes made with almond flour, real pumpkin, and warm pumpkin spice for a cozy fall breakfast. These blender pumpkin pancakes are fluffy, filling, and perfect for brunch, with simple ingredients and customizable mix-ins.

Almond Flour Pumpkin Pancakes are an easy homemade gluten-free pancake recipe that is perfect for fall breakfasts and cozy weekend brunches. These fluffy pancakes are made with almond flour, real pumpkin, and warm pumpkin spice, giving you all the classic pumpkin flavor in a higher-protein, gluten-free pancake. They come together quickly in a blender and can be customized with your favorite mix-ins like chocolate chips, blueberries, or coconut.

This recipe is a fall-inspired twist on my super popular Almond Flour Pancakes. I love finding simple ways to use almond flour in everyday recipes, especially for breakfast. Almond flour pancakes are great for anyone following a gluten-free diet or looking for a lower-carb alternative to traditional pancakes made with all-purpose flour.

These pumpkin pancakes are filling, lightly sweet, and have a soft texture that works really well with almond flour. They are not the same as classic fluffy diner pancakes, so it helps to go into them knowing they are meant to be a wholesome alternative. If you enjoy almond flour baking, you will likely love these.

Why I Love These Almond Flour Pumpkin Pancakes

• They are quick and easy to make in a blender.
• They are naturally gluten-free and can be made dairy-free.
• They are full of pumpkin and warm spice flavor.
• They are filling and higher in protein than traditional pancakes.
• They work well with lots of different toppings and mix-ins.

 

What is Almond Flour

Almond flour is not actually flour in the traditional sense. It is made from finely ground almonds and is naturally gluten-free. Because it is made from nuts, almond flour behaves very differently than wheat flour and cannot usually be substituted one-for-one in baking recipes.

You can make almond flour at home by grinding almonds in a food processor, but it is very hard to get it as finely ground as commercial almond flour. For pancakes and baked goods, I strongly recommend using a store-bought almond flour that is finely ground for the best texture.

Equipment You May Need

• Blender – A blender makes mixing the batter fast and easy, but you can also whisk everything together by hand.
• Griddle or Nonstick Pan – A large nonstick pan or griddle works best for cooking these pancakes evenly.
• Scoop or Spoon – Helps portion the batter evenly for consistent pancake size.
• Spatula – For flipping the pancakes gently.

Almond Flour Pumpkin Pancakes Ingredients

• Almond Flour – Finely ground commercial brands work best rather than homemade.
• Pumpkin – Regular unsweetened canned pumpkin, NOT pumpkin pie filling.
• Unsweetened Coconut Milk – You could also use buttermilk, milk, almond milk, or your favorite milk substitute.
• Coconut Oil – Melted. You could also use melted butter, vegetable oil, or canola oil.
• Eggs – If you can’t have eggs you can try a flaxseed/water substitution.
• Maple Syrup – Or use your favorite sweetener such as honey, sugar, or sugar substitute.
• Vanilla Extract – Gives a nice little flavor. Or add your favorite extract.
• Orange Juice – The little acidity helps the baking soda. You can also use apple cider vinegar, white vinegar, or lemon juice.
• Pumpkin Spice – Sometimes called pumpkin pie spice. Or use cinnamon or your favorite spice combo of cinnamon, nutmeg, etc.
• Baking Soda – With the acidic orange juice, it helps the pancakes rise slightly and be a little more fluffy.
• Salt – Just a pinch.

How to Make Almond Flour Pumpkin Pancakes

Step One: Mix Ingredients
Add all ingredients to a blender and blend until smooth. Scrape down the sides if needed.

Step Two: Preheat Pan
Lightly grease a griddle or nonstick pan and preheat over medium heat.

Step Three: Cook Pancakes
Spoon about 3 tablespoons of batter onto the hot pan. Cook for 3 to 5 minutes per side, until golden brown and cooked through.

(Full detailed directions are in printable recipe card at bottom of post.)

Serving Suggestions

• Serve warm right away. If you need to make a lot, place the pancakes on a baking sheet in a warm oven at a low temperature.
• Top with sweetened whipped cream and a dash of pumpkin spice or cinnamon if you’d like.
• Or top with your favorite sauce or syrup such as maple syrup, blueberry sauce, or even caramel sauce! This Mixed Berry Compote recipe also looks great!
• For a lower sugar or carb topping, top with your favorite fruit such as blueberries. Unsweetened applesauce is also a great option.

Quick Tips for Best Results

• Use a store-bought almond flour (such as Kirkland, Bob’s Red Mill, Honeyville, etc.) that is finely ground. Homemade almond flours don’t tend to be as finely ground and can result in a different texture.
• You can pour the batter right out of your blender or for a more uniform shape use a large scooper.
• Depending on your blender, you may want to place the liquids at the bottom of your blender and other ingredients on top to help the blender process everything. Scrape down the sides and continue blending if needed.
• You don’t have to use a blender. You can mix everything by hand with a whisk in a bowl. Just make sure to combine all the ingredients very well.
• The batter can be a little thick so you might need to spread the batter with the back of a spoon when placing on your pan. Be sure not to press on the pancakes while cooking so they stay as light and fluffy as possible!

Almond Flour Pumpkin Pancakes FAQ

How should I store the pumpkin pancakes?
You can store any leftover pancakes in an airtight container or resealable bag in the refrigerator.

Can I freeze the pancakes?
Yes! I’d suggest placing them in a single layer on a silicone mat on a cookie sheet. Once frozen, you can then stack the pancakes in a resealable bag. Try to get as much air out of the bag as possible.

How long will the Almond Flour Pumpkin Pancakes last?
They will last a few days in the fridge, or longer in the freezer. You can reheat in the microwave or in the oven on a very low temperature.

Substitutions?
Instead of pumpkin spice, you could use your favorite spices such as nutmeg or cinnamon.

Can I use low-fat ingredients?
You can use low-fat milk. You can also try using egg substitutes.

What else can I add to this recipe?
Feel free to add your favorite mix-ins such as chocolate chips (or check out these Almond Flour Chocolate Chip Pancakes), blueberries, or even coconut. Either add to the batter in the blender or sprinkle on top of the pancakes while cooking the first side.

Can I make this vegan/vegetarian/low carb/gluten-free?
Here are some suggestions, but I can’t guarantee results. Be sure as always to check particular brands and ingredients if you’re following a specific diet or have diet restrictions or allergies.

Vegan – You can try an egg substitute for the eggs such as flaxseed with water. I have not tried it, but know others have had good luck with it.

Vegetarian – The pancakes are vegetarian.

Low-Carb – The pumpkin has quite a bit of carbs, so you could cut the pumpkin in half if you’d like.

Gluten-Free – The pancakes are gluten-free, just be sure to check all brands and ingredients to be sure.

Other Almond Flour Recipes You May Enjoy

• Almond Flour Blueberry Muffins – Easy homemade muffins loaded with fresh or frozen blueberries.
• Almond Flour Pizza Crust –  You can make it thick and soft or thin and crispy!
• Almond Flour Chocolate Chip Cookies – From scratch cookies with simple ingredients.
• Almond Flour Brownies – Fudgy chocolate brownies!
• Mini Almond Flour Chocolate Cakes – A family favorite made in ramekins for individual quick cakes.

Hope you enjoy this Almond Flour Pumpkin Pancakes recipe. Tell me in the comments what you topped these quick pumpkin pancakes with!

You might also like this Almond Flour Banana Bread recipe or these Almond Flour Blueberry Pancakes!

I love coming up with quick and easy almond flour recipes that use simple ingredients like these Almond Flour Muffins and Almond Flour Crackers. These almond flour recipes are great for those on gluten-free diets or those looking for lower carb options.

These Almond Flour Pumpkin Pancakes are meant to be a little higher protein (note all the eggs…) and also gluten-free. They can also be made dairy-free and even egg-free.

They are lower carb compared to their traditional counterpart that use all-purpose flour. However, pumpkin does have quite a bit of carbs so wouldn’t necessarily call these low carb.

These pancakes are delicious, BUT please note they are meant to be a higher protein, lower carb, gluten-free alternative to regular pumpkin pancakes. If you are expecting a traditional type pancake and haven’t cooked much with almond flour, you might be disappointed.

But again, they are still quite tasty! You can make them into smaller or larger in size. And like I mentioned you can add your favorite mix-ins either to the batter or sprinkle on top of the batter while cooking the pancakes.