Fluffy Pumpkin Pancakes Recipe with Warm Spices

Start your morning with light, fluffy pumpkin pancakes that are gluten-free, dairy-free and paleo, sweetened without refined sugar and made with almond flour—an easy, cozy fall breakfast idea.

There’s nothing like a stack of warm pumpkin pancakes to usher in crisp mornings and cozy fall flavors. This recipe swaps traditional wheat flour for almond flour and removes dairy and refined sugar, while keeping the texture light and the flavor rich. It’s a simple twist on a classic no-fail pancake batter—perfect for weekend brunch or a quick, comforting weekday breakfast.

Why You’ll Love These Pancakes

These pumpkin pancakes are naturally gluten-free, dairy-free and paleo-friendly. They’re lower in carbs compared to classic pancakes and still remain tender and fluffy thanks to almond flour and eggs. The pumpkin puree adds moisture and an autumnal sweetness, while warm spices—cinnamon, pumpkin pie spice and a touch of nutmeg—create that familiar seasonal aroma. They work well for family breakfasts, brunches with friends, or meal prepping for busy mornings.

Ingredients You’ll Need

• Almond flour – finely ground blanched almond flour gives a light texture and pleasant nutty flavor. Avoid coarse almond meal when baking pancakes for best results.
• Baking powder – helps create lift so the pancakes are tall and fluffy. (Baking soda can be used only if paired with an acidic ingredient.)
• Eggs – four eggs in this recipe add structure and height to the pancakes.
• Almond milk – unsweetened almond milk keeps the recipe dairy-free; substitute other milks or buttermilk if you prefer.
• Pumpkin puree – use 100% pumpkin puree or homemade pumpkin purée. Do not use sweetened pumpkin pie filling.
• Maple syrup – a natural liquid sweetener that adds flavor without refined sugar. Honey or a granulated sweetener can be substituted.
• Vanilla extract – enhances sweetness and rounds out the flavors.
• Warm spices – cinnamon, pumpkin pie spice and a pinch of nutmeg provide the classic pumpkin-spice profile.

Can I Use Regular Flour?

This recipe is written specifically for almond flour. Using all-purpose flour, oat flour or other flours will change the batter’s consistency and likely require adjustments to the eggs and liquid measurements. If you prefer regular flour, look for a pancake recipe designed for that flour type.

How to Make Pumpkin Pancakes

• Combine dry ingredients. In a large bowl, whisk together 1 cup almond flour, 1 teaspoon baking powder, 1 teaspoon cinnamon, 1/2 teaspoon pumpkin pie spice, a pinch of nutmeg and a pinch of salt. Set aside.
• Mix wet ingredients. In a separate bowl, beat 4 eggs with 1/3 cup pumpkin puree, 1/4 cup unsweetened almond milk, 1 tablespoon maple syrup and 1 teaspoon vanilla extract until smooth.
• Make the batter. Pour the wet ingredients into the dry and stir until no lumps remain. The batter should be pourable but slightly thick; if it seems too thick, add a splash more milk.
• Cook the pancakes. Heat a nonstick skillet or griddle over medium-low heat and lightly grease with cooking spray or a little coconut oil. Spoon about 1/4 cup of batter per pancake onto the surface. Cook 2–3 minutes per side until golden and set—flip when bubbles form on the surface and the edges look slightly dry. Yield: about 7–8 pancakes.
• Serve. Stack warm and top with maple syrup, nut butter, chopped nuts, banana slices, a dollop of coconut whipped cream or a sprinkle of extra cinnamon. These pancakes are kid-friendly and versatile—choose your favorite toppings.

Prepping and Storage

To store: Keep leftover pancakes in an airtight container in the refrigerator for up to 3 days. Place paper towels between layers to absorb moisture and keep them from becoming soggy. Reheat gently in a toaster oven, oven or microwave on medium power.

To freeze: Arrange cooled pancakes in a single layer on a baking sheet and freeze until firm, then transfer to freezer-safe bags. They keep well for up to 3 months. Reheat from frozen in a toaster oven or microwave.

Tips, Variations and Keto Option

• Make it keto/low-carb: Replace maple syrup with a low-carb sweetener such as erythritol or a monk-fruit blend to lower net carbs while keeping flavor.
• Add-ins: Stir in chopped pecans, walnuts, sugar-free chocolate chips or blueberries for variety.
• Texture tips: For extra lift, let the batter rest 5 minutes before cooking so almond flour can absorb liquid; use a warm skillet but cook on medium-low so the centers cook through without burning the exterior.

Ingredients

• 1 cup almond flour
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• 1/2 teaspoon pumpkin pie spice
• Pinch of nutmeg
• Pinch of salt
• 4 eggs
• 1/3 cup 100% pumpkin puree (not pumpkin pie filling)
• 1/4 cup unsweetened almond milk (or milk of choice)
• 1 tablespoon maple syrup
• 1 teaspoon vanilla extract

Instructions

1. Whisk the almond flour, baking powder, cinnamon, pumpkin pie spice, nutmeg and salt in a large bowl.
2. In a medium bowl, combine the eggs, pumpkin puree, almond milk, maple syrup and vanilla until smooth.
3. Pour the wet mixture into the dry ingredients and stir until combined, ensuring there are no lumps.
4. Heat a lightly greased skillet or griddle over medium-low heat. Spoon about 1/4 cup batter per pancake onto the skillet and cook 2–3 minutes per side until golden brown, flipping when bubbles appear and edges are set.
5. Serve warm with toppings of your choice and enjoy.

Nutrition (approx.)

Serving: 1 pancake • Calories: 129 kcal • Carbohydrates: 5.9 g • Protein: 6.3 g • Fat: 9.5 g • Fiber: 2 g • Sugar: 2.5 g

More Pumpkin Recipes to Try

• Pumpkin Spice Donuts
• The BEST Almond Flour Pumpkin Bread
• Pumpkin Bars with Cream Cheese Frosting
• Pumpkin Spice Cupcakes with Maple Cream Cheese Frosting
• Pumpkin Spice Mug Cake

If you try these fluffy pumpkin pancakes and enjoy them, please leave a review and share your photo on social media so others can see your delicious results!