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A stack of paleo pumpkin pancakes topped with pecans and maple ginger syrup.
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4.84 from 18 votes

Paleo Pumpkin Pancakes with Maple Ginger Syrup

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. 
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Course: Breakfast
Cuisine: American
Keyword: gluten free pumpkin pancakes, paleo pumpkin pancakes
Servings: 4 servings
Calories: 462kcal
Author: Lisa Bryan

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
US Customary - Metric

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.

Video

Notes

  • 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