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Paleo Pumpkin Pancakes with Maple Ginger Syrup

These paleo pumpkin pancakes are gluten-free, dairy-free, and taste just like the real thing. They’re fluffy, soft, and deliciously spiced. Drizzle my homemade maple ginger syrup over it for a delightful autumn breakfast. 

Stack of paleo pumpkin pancakes on a plate.

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 Classic Paleo Pancake recipe.

My paleo 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. 

How To Make Paleo Pumpkin Pancakes 

Using my paleo pancake recipe as the base, I’ve simply added some pumpkin puree and pumpkin spice into the mix. Now, let’s get baking. 

  • Mix the dry ingredients in a bowl. 
  • Mix the wet ingredients in a separate bowl, then add it into the dry ingredients. Stir everything together until you have a baby smooth batter. 
  • Heat a skillet on medium-high heat and coat it with butter, ghee, or coconut oil. I personally prefer to use ghee or butter here. 
  • 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. 
  • Serve immediately with chopped pecans and my delicious maple ginger syrup.

Tall stack of paleo pumpkin pancakes on a plate.

Paleo Pumpkin Pancakes Recipe Video

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

Don’t Forget My Maple Ginger Syrup 

Alright, so 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. 

Stack of paleo pumpkin pancakes drizzled with maple ginger sauce.

Spruce Up This Pumpkin Pancake Recipe

Have a little fun with this pancake mix by playing around with spices. A dash of cinnamon, ginger, nutmeg, cardamom, or allspice all work with this recipe beautifully! Just make sure that when adding additional spices, keep it a minimum as the pumpkin spice itself is a strong flavor. 

This recipe can easily be made nut-free using my Nut-Free Paleo Pancakes recipe as the base instead of the Classic Paleo Pancakes recipe. 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.

Craving More Pumpkin Recipes? 

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

Stack of paleo pumpkin pancakes on a white plate next to syrup.
5 from 4 votes

Paleo Pumpkin Pancakes with Maple Ginger Syrup

Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Servings: 8 pancakes
Author: Lisa Bryan
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These paleo pumpkin pancakes are super light and fluffy. The maple syrup also gets kicked up a notch with some freshly grated ginger for the perfect autumn breakfast. 


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 milk, or nut milk
  • 1/2 cup pumpkin puree
  • 1 tbsp honey, or maple syrup
  • 1 tsp white wine 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


  • 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.
  • Whisk all the dry ingredients together in a bowl.
  • Mix all of the wet ingredients together in a separate bowl, then add the wet ingredients to the dry ingredients and stir together until you have a smooth batter.
  • Heat a skillet or griddle on medium-high heat and coat with ghee, butter or coconut oil.
  • Use a pancake pen 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.
  • Serve immediately with a sprinkle of chopped pecans and maple ginger syrup.


Calories: 235kcal, Carbohydrates: 39g, Protein: 5g, Fat: 6g, Saturated Fat: 1g, Cholesterol: 82mg, Sodium: 199mg, Potassium: 170mg, Fiber: 2g, Sugar: 28g, Vitamin A: 2520IU, Vitamin C: 0.8mg, Calcium: 91mg, Iron: 1.2mg
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.
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24 comments on “Paleo Pumpkin Pancakes with Maple Ginger Syrup”

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

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

  3. 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!

  4. Love these. I keep a double recipe in the freezer.

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

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

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

  8. 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!

  9. 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!!!

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

  11. 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!

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