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.
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.
- 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.
- 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.
- 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!
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.
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.
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.
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!
Craving More Pumpkin Recipes?
Don’t let that leftover pumpkin spice and puree go to waste. Whip up these delicious desserts!
- Pumpkin Pie Chia Pudding Mousse
- Paleo Pumpkin Pie
- Roasted Pumpkin Seeds
- Paleo Pumpkin Bread
- Pumpkin Spice Coconut Macaroons
- Raw White Chocolate and Pumpkin Cheesecake
Paleo Pumpkin Pancakes Recipe Video
Want to see how I make this recipe? Watch the quick step-by-step video below!
Paleo Pumpkin Pancakes with Maple Ginger Syrup
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
- 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.
- Whisk all the dry ingredients together in a bowl.
- Whisk all of the wet ingredients together in a separate 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.
- Serve immediately with a sprinkle of chopped pecans and maple ginger syrup.
Originally published Oct 2016, but updated with new photos and information.