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Food & Recipes

This Healthy Pumpkin Pancakes Recipe Is Sweet, Fluffy, Fall Brunch Perfection

No flipping required!


In fall, the mighty pumpkin reigns supreme, both as a decoration and an ingredient. Pumpkin bread, pumpkin spice lattes, pumpkin pie — you name it, I want it. But if you’re running out of pumpkin recipes that you can “reasonably” consume at every meal, don’t fret: I found a delicious (and surprisingly healthy) pumpkin pancakes recipe for you. Because why shouldn’t the most important meal of the day be the tastiest?

On her website Detoxinista, chef and nutritionist Megan Gilmore shares her recipe for Paleo Pumpkin Pancakes. These are grain-free and quick and easy to make. Cleanup is also a breeze, due to the fact that these pancakes are baked instead of pan-fried. Follow the instructions below to whip up a batch of autumnal goodness. 

Ingredients (Makes 6 pancakes):

  • ½ cup almond butter (I used Once Again’s Natural Creamy Maple Almond Butter, $12.99 from Once Again for an added hint of maple)
  • ½ cup pumpkin puree
  • 2 whole eggs 
  • ½ teaspoon pumpkin pie spice
  • ½ teaspoon baking soda
  • 1 tablespoon maple syrup
  • 1 teaspoon apple cider vinegar (or lemon juice)


  1. Preheat oven to 350 degrees Fahrenheit and line large baking sheet with parchment paper.
  2. In large bowl, combine first six ingredients. Stir well. Add vinegar and stir again.
  3. In ¼ cup scoops, place batter for six pancake rounds on parchment-lined baking sheet.
  4. Cook at 350 degrees Fahrenheit until golden, 10 to 12 minutes. (No flipping required!)
  5. Remove pan from oven and let pancakes cool briefly, then serve warm with your favorite toppings.

Leftovers can be stored in an airtight container in the fridge for up to five days, and you can pop these in the toaster oven to quickly reheat them and enjoy all over again.

My Taste Test

This first thing that surprised me about this recipe is how quickly it all came together; in about five minutes, I had my batter mixed and ready to go. An added bonus: because these pancakes are baked and don’t require any flipping, I used the time they were in the oven to clean up the few dirty dishes I had. While they were baking, my kitchen smelled like a fall wonderland. And when they came out of the oven, they looked like cookies. These pancakes have a more rounded, golden-brown exterior than their pan-fried counterparts, and their texture is fluffier and lighter. 

Breakfast with pancakes, fruit, and coffee
Anna JamersonAnna Jamerson

The change in texture reminded me a bit of pumpkin bread, but they still felt classic enough to please pancake purists. The flavor was everything I needed it to be: primarily pumpkin, with subtle maple sweetness and earthy nuttiness from the almond butter.

I recommend topping your pancakes with maple syrup or another dollop of Once Again’s Natural Creamy Maple Almond Butter for added plant protein and flavor. Since these pancakes are grain-free, protein-packed, and full of vitamins and minerals, you can feel good about having more than one … and trust me, you’ll want to.

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