Almond Flour Pumpkin Pancakes, an easy homemade gluten-free pancake recipe that is perfect for a quick breakfast or brunch. These fluffy pancakes are full of pumpkin and pumpkin spice, but feel free to add your favorite mix-ins like coconut, chocolate chips, or even blueberries!
Almond Flour Pumpkin Pancakes, easy homemade pancakes that are great for fall breakfast and brunch! Put all the ingredients in the blender for easy mixing and pouring. These are an easy twist on my super popular Almond Flour 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.
What is Almond Flour
Almond flour isn’t flour at all so it can be a little confusing. It is just finely ground up almonds. You generally can not substitute almond flour 1:1 for all-purpose flour especially for baking.
You can make your own almond flour, but for baking, I strongly recommend buying a commercial brand that is finely ground. It can be very difficult to get almond flour that finely ground at home.
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.
(Full printable recipe card is at bottom of post.)
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
- Blender. Mix all the ingredients in a blender.
- Preheat. Preheat pan over medium heat with a little oil.
- Cook. Cook the batter in a nonstick pan on both sides. Serve!
(Full detailed directions are in printable recipe card at bottom of post.)
- 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! These Buttermilk Syrup and Mixed Berry Compote recipes also look 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.
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, 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. Tell me in the comments what you topped these quick pumpkin pancakes with!
Almond Flour Pumpkin Pancakes
- 2 cups almond flour
- 1 cup pumpkin (NOT pumpkin pie filling)
- 3/4 cup unsweetened coconut milk (or buttermilk, milk, or milk substitute)
- 4 large eggs
- 2 tablespoons coconut oil melted (or use vegetable oil or melted butter)
- 2 teaspoons maple syrup (or sugar, honey, or sugar substitute)
- 1 teaspoon vanilla extract
- 1 teaspoon fresh orange juice (or apple cider vinegar or lemon juice)
- 1 1/2 teaspoon pumpkin spice
- 3/4 teaspoon baking soda
- 1/8 teaspoon salt
- Place all ingredients in a blender, and process until smooth.
- Lightly grease a griddle or large nonstick pan with a little more coconut oil (or butter or vegetable oil). Preheat pan over medium heat.
- Spoon about 3 tablespoons of batter onto hot pan. Cook about 3-5 minutes per side or until golden brown underneath and batter is slightly bubbly. Flip over and cook an additional 3-5 minutes. Repeat with remaining batter.
(Nutrition data is provided when available for informational purposes only and calculated using an online nutritional calculator. For the most accurate information please calculate based on specific ingredients and brands you use as well as any changes you made to the recipe. I am not a certified nutritionist or registered dietician and any nutritional information provided should only be used as a general guideline and estimate.)