Paleo Pumpkin Pancakes with Maple Ginger Syrup

Paleo pumpkin pancakes are a delightful autumn breakfast recipe. They’re gluten-free, dairy-free, fluffy, soft, and deliciously spiced. Drizzle my homemade maple ginger syrup on top for a breakfast the whole family will love.

A stack of paleo pumpkin pancakes drizzled with maple ginger syrup.

Now that pumpkin season is in full swing, there’s been a lot of baking happening in my kitchen. From pumpkin pie to pumpkin bread, the recipes are never ending. But with the last bits of pumpkin puree left, it’s a no brainer to whip up a spiced version of my reader favorite paleo pancakes recipe.

That classic pancake recipe has been sampled to perfection since Downshiftology began, but I think adding a generous dose of autumnal flavor will give your taste buds a delicious surprise. 

Paleo Pumpkin Pancakes Ingredients

While the list of ingredients may look long, the recipe is actually quite simple to make with a few pantry staples.

Dry Ingredients

  • Flour Blend – the same triumvirate of flours that I use on most of my baked goods recipes, including almond flour, tapioca flour, and coconut flour.
  • Pumpkin Spice – can’t have pumpkin pancakes without pumpkin spice!
  • Baking Soda + Salt – to help make the pancakes fluffy and taste good.

Wet Ingredients

  • Eggs – Gotta have eggs in the pancake batter to hold everything together.
  • Almond Milk – you could also use cashew milk, oat milk, hemp milk, banana milk, or any other dairy-free milk.
  • Pumpkin Puree – make sure you use plain pumpkin puree and not pumpkin pie filling.
  • Vinegar – this reacts with the baking soda to create light and fluffy pancakes.
  • Vanilla Extract + Honey – just a little natural sweetness in the pancakes themselves.

Topping

  • Maple Syrup – I love dark maple syrup, but any variety will work.
  • Ginger – freshly grated ginger adds incredible flavor to the maple syrup, trust me!

Ingredients to make paleo pumpkin pancakes.

How To Make Paleo Pumpkin Pancakes 

For the fluffiest pancakes, it’s best to mix the dry ingredients together in one bowl, and the wet ingredients together in another bowl. Then, pour the wet into the dry and stir everything together until you have a smooth batter.

Paleo pumpkin pancake batter mixed together in a bowl.

Heat a skillet on medium-high heat and coat it with butter, ghee, or coconut oil. I personally prefer to use ghee as it doesn’t burn but has delicious flavor. Pour the pancake mix onto the skillet using a pancake pen or ladle. I recommend keeping your pancakes 3-4 inches wide so that it makes it easier to flip. Let the pancakes cook for 2-3 minutes on one side, and flip to cook for 1-2 more minutes. 

Pouring the pancake batter onto an electric skillet.

Don’t Forget The Maple Ginger Syrup 

Let’s talk about this amazing maple ginger syrup. Even though it’s a simple tweak, it will definitely kick your syrup up a notch.

First, heat the maple syrup in a small pot on low heat. Using a microplane fine grater (it’s the best for super fine, almost mulchy ginger), grate the ginger and stir into the maple syrup. Let the mixture sit for about 15 minutes and you’ll have a delectable ginger infused maple syrup. 

Infusing the maple syrup with grated ginger in a pot.

Spruce Up This Pumpkin Pancake Recipe

I love to top a stack of pancakes with chopped pecans, but walnuts are also great. And have a little fun by playing around with spices. A dash of cinnamon, ginger, nutmeg, cardamom, or allspice all work with this recipe beautifully!

Want a nut-free version? Just use my nut-free paleo pancakes recipe as the base instead. Of course, if using the nut-free version, just omit the pecans sprinkled on top and splurge on a little extra maple ginger syrup.

For another seasonal recipe… make sure to check out my paleo apple cinnamon pancakes.

To Store, Freeze and Reheat Pancakes

Pancakes are so easy to meal prep for the future. Here’s what you do:

  • Cool and Freeze: After you’ve make the pancakes, let them cool. Then, freeze them in a single layer on a parchment lined plate or baking tray. Once they’re completely frozen, you can group them together in a plastic bag or other storage container.
  • Reheat: To reheat frozen pancakes, just microwave them for a minute or two.
  • Storage: Frozen pancakes will last for several months in the freezer. That means you can enjoy these paleo pumpkin pancakes year round!

A stack of paleo pumpkin pancakes on a plate, topped with chopped pecans.

Craving More Pumpkin Recipes? 

Don’t let that leftover pumpkin spice and puree go to waste. Whip up these delicious desserts!

Paleo Pumpkin Pancakes Recipe Video

Want to see how I make this recipe? Watch the quick step-by-step video below! 

A stack of paleo pumpkin pancakes topped with pecans and maple ginger syrup.

Paleo Pumpkin Pancakes with Maple Ginger Syrup

4.85 from 19 votes
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Servings: 4 servings
Yield: Approx 10 pancakes (3-inches wide)
Author: Lisa Bryan
These paleo pumpkin pancakes are super light and fluffy. And the maple syrup is kicked up a notch with some freshly grated ginger for the perfect autumn breakfast. 

Ingredients

Paleo Pumpkin Pancakes

  • 1/2 cup almond flour
  • 1/3 cup tapioca flour
  • 1/4 cup coconut flour
  • 1 tbsp pumpkin spice
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 4 large eggs, beaten
  • 1/3 cup almond milk,
  • 1/2 cup pumpkin puree
  • 1 tbsp honey, or maple syrup
  • 1 tsp white wine vinegar, or apple cider vinegar
  • 1 tsp vanilla extract
  • ghee, butter or coconut oil (to coat skillet)
  • chopped pecans, to sprinkle on top

Maple Ginger Syrup

  • 1 cup maple syrup
  • 1 tsp finely grated ginger

Instructions 

  • Heat the maple syrup in a small pot on low heat. Add the grated ginger and stir together. Let warm for 15 minutes to infuse the flavors. Set aside.
    Heating the maple ginger syrup in a pot.
  • Whisk all the dry ingredients together in a bowl.
    Stirring the dry ingredients in a bowl.
  • Whisk all of the wet ingredients together in a separate bowl.
    Stirring the wet ingredients together in a bowl.
  • Pour the wet ingredients to the dry ingredients and stir together until you have a smooth batter.
  • Heat a skillet or electric griddle on medium-high heat and coat with ghee, butter or coconut oil. Use a pancake pen or or ladle to spoon the batter onto the skillet, keeping your pancakes approximately 3-4 inches in diameter. They're much easier to flip smaller. Let them cook for 2-3 minutes on one side, then flip and cook for an additional 1-2 minutes.
    Pouring the pancake batter onto a griddle.
  • Serve immediately with a sprinkle of chopped pecans and maple ginger syrup.
    A stack of paleo pumpkin pancakes on a white plate, topped with pecans.

Lisa's Tips

  • If you make a lot of pancakes, I highly recommend an electric griddle. It's great for making larger batches fast.
  • I'm obsessed with my pancake pen for making pancakes. Pancakes are perfectly sized and there's no more drips all over the place.

Nutrition

Calories: 462kcal, Carbohydrates: 79g, Protein: 10g, Fat: 13g, Saturated Fat: 3g, Cholesterol: 164mg, Sodium: 418mg, Potassium: 315mg, Fiber: 5g, Sugar: 55g, Vitamin A: 5004IU, Vitamin C: 2mg, Calcium: 185mg, Iron: 2mg
Course: Breakfast
Cuisine: American
Keyword: gluten free pumpkin pancakes, paleo pumpkin pancakes
©Downshiftology. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
DID YOU MAKE THIS RECIPE?Leave a comment below and share a photo on Instagram. Tag @downshiftology and hashtag it #downshiftology.

Originally published Oct 2016, but updated with new photos and information.

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74 comments on “Paleo Pumpkin Pancakes with Maple Ginger Syrup”

  1. hello lisa! one pancake is considered one portion for nutrional purposes?

    thank yooou

  2. I made this for my Mum and it is absolutely amazing. Ty.5 stars

  3. Is there a substitution for the eggs like chia/flax (ground or whole) or aquafaba?

  4. Hi Lisa, This recipe is so superior to others I tried. Thanks. By the way I used brown rice flour instead of tapioca flour and they were still delicious.5 stars

  5. I made these for my breakfast now.They turned out really well. And the ginger in maple syrup is…OMG amazing. I am extra happy and extra energetic now. Thankyouuuuu for this recipe.5 stars

  6. Hi Lisa,

    I would love to try this recipe, however, I’m not a fan of coconut flour. Can you offer a substitution? Please.

  7. OMG these were so good !!! What makes them so awesome is the ginger in the syrup 😋🤤 We will definitely make more and try the apple cinnamon ones too!!!5 stars

  8. Huge success with my family. They believe that gluten free is dull but the flavor of these delicious pancakes beat all odds :). They are tasty and fluffy and the nuts really elevated the flavors. Just a tip for those trying out this recipe. Perhaps due to the liquid content of the canned pumpkin puree I used or the size of eggs, the batter was a little runny following these measurements. BUT… I just followed my instincts :) and added a little more of the flour blend and voila… texture was perfect. I am already working on a new batch that I plan to freeze to have it in handy for those “lazy” days… Thank you for sharing this recipe!5 stars

    • Glad you were able to save your pancakes Lily! Adding a little extra flour definitely will do the trick to help thicken the batter up a bit :)

  9. This looks like a wonderful recipe to make.
    So I went out and got all necessary ingredients needed to do so. However, I couldn’t find any “Pumpkin Spice” at the few places I went. Not a big deal. But in the beginning of your video I heard you mentioned that you will link on how to make pumkin spice. So I looked all up and down your page and couldn’t find it. Wong give up, willl loot it up on Pinterest.

    Appreciate the wonderful recipes.

    • Hi Sheldon – great point about the pumpkin spice. I thought I had added it to the website as well, but just doubled checked and you’re right. I’ll try to add it soon!

  10. What other flour to replace the almond flour can I use in your recipe for PALEO PUMPKIN PANCAKES ?
    Thanks.

    • Hi Dolores – You can actually reference my nut-free paleo pancake recipe I have on my site and use that as the base!

  11. Do you have any suggestions for tweaking this recipe to lower the carb count?

  12. Hi thnx for the recipe. I do not have tapioca flour, do u have a substitute please? 

  13. Hi Lisa, do you use a certain brand for your flours? Also is tapioca flour similar to or the same a cassava flour? They both come from the same plant, correct? I did try this recipe because I LOVE pancakes and am a huge fan of pumpkin but they did not spread properly and seem a bit thick also a touch on the gritty side.  I’m sure this is due to one of the products I used so I would love to try again and hopefully can add this and many other of your recipes to my new healthier way of eating.  Thank you for all the tip tricks and videos!

    • Hi Joey – The flours I use are linked on the Shop page on my website. And while tapioca and cassava flour both come from the cassava plant, they’re processed differently so bake quite differently as well. In other words, they’re not interchangeable. Hope your next try comes out even better!

  14. Your paleo pancakes are a big hit in my gluten free household, so I will definitely be trying the pumpkin spice version!!5 stars

  15. Is there a substitute I can use for the coconut flour, maybe extra almond flour or a gluten-free flour like Bob’s Red Mill?  I enjoy your website and YouTube channel.  Thanks for the great tips and recipes!

  16. If I use fresh pumpkin for the puree does it have to be cooked or raw?

  17. Served these for breakfast this morning and they did not disappoint! Definitely a great and tasty way to start my day!5 stars

  18. Served this for breakfast this morning and I couldn’t have started my day any better; these were hands down delicious! My whole family loved them!5 stars

  19. The type of tower (pancakes tower) that can make any day a special day :-) Delicious and so easy to make – just perfect!5 stars

  20. I can’t wait to try this recipe at home, it looks very tasty!5 stars

  21. What a breakfast these pancakes will make!! Can’t wait to make them!!5 stars

  22. Hi Lisa, thank you so much for all the yummy healthy recipes! I was wondering if I can use any kind of squash (like acorn or butternut) instead pumpkin?

  23. First Sunday morning of Fall, Paleo Pumpkin Pancakes with Bacon, of course 😊5 stars

  24. These are welcome fall treat! Very easy to make and store. They are a definite keeper I couldn’t wait to taste them. The ginger elevates the syrup to a much higher level. Thank you Lisa you never disappoint. 💞5 stars

  25. Really bummed that this recipe did not work out for me. I made this twice and each time it didn’t come together like a pancake batter. The first time I tried replacing the eggs with applesauce and the batter turned out to be really thick. I plopped a few pancakes down and it would not hold at all. I tried a few and they were so wet and runny still. So I thought it was because I used applesauce and not eggs. Next day I tried it again, recipe exactly with eggs this time. Still a super thick batter but I thought since there were eggs in there, it should hold and cook through. Nope. Didn’t hold still, was still wet and doughy like in the middle. I tried smoothing the batter out thinner since it doesn’t spread but that still didn’t work. My batter doesn’t turn out as smooth and pancake-batter-like like hers in the video. Is it the brand of flours I use? I don’t know. But I WILL make that ginger maple syrup again. That stuff is amazing. However, this is unfortunately not going to be my go-to recipe this fall for paleo pumpkin pancakes.2 stars

    • Hi Felishia – I’m glad you loved the maple ginger syrup! If your batter is really thick, that could be due to the flours you used. I’d just thin it down with a little more liquid before cooking. Hope you next batch comes out better!

  26. Yummy, Lisa! No pumpkin, used mashed sweet potato instead – worked well
    5 stars

  27. These pumpkin pancakes are so light and fluffy! They taste delicious, too! I’ll definitely make these again.5 stars

  28. how much pumpkin do we use to make pumpkin puree

  29. I have tried to make your paleo Apple pancakes but the batter comes out thick, the pan starts to smoke and it’s almost impossible to flip the pancake, which comes out burnt every time.  What do you recommend to fix this outcome?

    • Hi Paul – it sounds like your batter is too thick and your pan is too hot. You can thin the batter with a little more milk and I’d recommend reducing the temperature of your stove. You can watch the video above to see the correct consistency of the batter. Hope you’re next try turns out better!

  30. Love these. I keep a double recipe in the freezer.5 stars

  31. What can be used in lieu of the tapioca flour?

  32. Very yummy, I am going to also try with applesauce in place of the pumpkin! 5 stars

  33. For the nutrition info; what’s the serving size? Does it include the toppings? Thanks :)

  34. Just made this recipe as waffles. I separated the eggs and whipped the whites with 1/4 tsp cream of tartar, folding them in at the end. Substituted apple cider vinegar since I didn’t have white wine vinegar. Yummy!5 stars

  35. OMG!!! Just made them for the perfect fall weekend breakfast!!! It might have been the best pancakes I ever had… #downshiftology on insta of course!!!

  36. Has anyone tried these as waffles? I want to make some stat!

  37. I made these also : ) and they were yummy! My kids loved them. I wanted to know why you added the vinegar?

    I did want to mention…I have trouble using tapioca starch. For some reason replacing one starch with the other (as in gluten-free baking- my naturopath put it that way) doesn’t seem to “fix” the problem. And then to boot, where is this tapioca starch coming from? local? what kind of processing? After making the pancakes, a couple sat out while I was cleaning up. I wanted an extra bite of one of them, but they felt so rubbery and hard!? I don’t know…gave me a weird feeling.

    • So glad you and your kids liked them Francesca! :) The vinegar works with the baking soda to help make them fluffy (as an acid/bicarbinate reaction). You could also use lemon juice instead of the vinegar or baking powder to replace both (though baking powders may contain gluten/corn). As a celiac, I do spend the extra for high quality ingredients to ensure safe processing and sourcing. And as for leaving the pancakes out, well, they get gobbled up quickly in my house so I haven’t had that problem. ;) I have made several double batches, frozen and then re-heated though and they’ve come out perfect!

  38. Love the autumn treat twist on your pancake recipe! And yes, please keep the awesome videos coming! :)

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