Pumpkin Spice Pancakes – Perfect for Anytime

Looking for a simple breakfast recipe that is also perfect for fall? These Pumpkin Spice Pancakes are just what you need. Not only are these homemade pancakes fluffy and delicious but they’re also flavored and taste just like pumpkin, too. 

The next time you’re on breakfast duty, these need to be on your radar! 

Since these pumpkin pancakes are made using real pumpkin puree and pumpkin pie spice, you know that the pumpkin flavoring is going to be strong! One stack of pancakes just might be the perfect way to start the day!

And who doesn’t love breakfast for dinner?  We love having brinner – breakfast and dinner.

Be certain to try our Homemade Waffles as well because it’s fun to change up your morning routine with new and tasty foods. 

Can you freeze these pancakes for later?

You bet. Pancakes are one of the easiest recipes for meal prep and have for later. All you need to do is make up a big batch of pancakes and freeze the extras for another day. 

After cooling, wrap each in waxed paper then plastic wrap.  I find placing them onto a baking sheet until frozen keeps them flat.  Then you can place into a plastic container or zip-lock bag and just pull out what you need.

What toppings are great for pumpkin pancakes?

You can top with maple syrup, banana slices, nuts, or more. You can top these with any of your favorite pancake or waffle toppings.  Even sprinkle a little more pumpkin pie spice mix on them.

Another favorite topping is APPLE BUTTER.  And yes, I have a recipe for that too.

Get ready to love this simple pancake recipe!

Homemade Pumpkin Pancakes

Just gather up the simple ingredients to get started! 

Ingredients needed for pumpkin flavored pancakes 

• 6 large eggs
• 2/3 cups of pure pumpkin puree
• 2 Tablespoons of honey
• ½ cups of almond flour
• ½ cups of coconut flour
• 1½ teaspoons of baking powder
• 1 Tablespoon of pumpkin pie spice
• 1/8 teaspoons of salt
• 3 Tablespoons of coconut oil, divided

To serve:

• 1 banana, sliced thin
• 1/3 cups of pecans, chopped
• Optional: Real maple syrup

How to make Pumpkin Spice Pancakes

1. In a large mixing bowl, whisk the eggs, pumpkin puree, and honey until thoroughly combined.
2. In a separate bowl, combine the almond flour, coconut flour, baking powder, pumpkin pie spice, and salt.
3. Add the dry ingredients to the bowl with the egg mixture and gently fold the two together until blended.
4. Heat one tablespoon coconut oil in a large griddle over medium heat. Once hot, spoon 2-3 tablespoons per pancake and cook for 3 minutes on the first side, then flip and cook for another 2-3 minutes on the other side. Repeat this process with the remaining coconut oil and pancake batter.
5. To serve, stack 2-3 pancakes per serving and top with sliced bananas, chopped pecans, and a drizzle of maple syrup, if desired. Enjoy!

See how simple this homemade pancake recipe is? It’s literally the perfect flavor for a delicious fall breakfast! Just whip up a batch and you’re certain to have everyone waking up and rushing for the table. These pancakes are just that good! (and have fun with the toppings!) 

I’ve included a recipe for making your own PUMPKIN PIE SPICE MIX.  This can be adjusted to your like with more or less cinnamon, for example.  

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Pumpkin Spice Pancakes

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Don't miss out on these paleo pumpkins!

Ingredients

• 6 large eggs
• 2/3 cups of pure pumpkin puree
• 2 Tablespoons of honey
• ½ cups of almond flour
• ½ cups of coconut flour
• 1½ teaspoons of baking powder
• 1 Tablespoon of pumpkin pie spice
• 1/8 teaspoons of salt
• 3 Tablespoons of coconut oil, divided
• To serve:
• 1 banana, sliced thin
• 1/3 cups of pecans, chopped
• Optional: Real maple syrup

Instructions

In a large mixing bowl, whisk the eggs, pumpkin puree, and honey until thoroughly combined.

In a separate bowl, combine the almond flour, coconut flour, baking powder, pumpkin pie spice, and salt.

Add the dry ingredients to the bowl with the egg mixture and gently fold the two together until blended.

Heat one tablespoon coconut oil in a large griddle over medium heat. Once hot, spoon 2-3 tablespoons per pancake and cook for 3 minutes on the first side, then flip and cook for another 2-3 minutes on the other side. Repeat this process with the remaining coconut oil and pancake batter.

To serve, stack 2-3 pancakes per serving and top with sliced bananas, chopped pecans, and a drizzle of maple syrup, if desired. Enjoy!

More Breakfast Recipes

• Sausage and Egg Breakfast Casserole
• Sweet Breakfast Ideas For Valentine’s Day
• Cream Cheese Pancakes with Fresh Berries
• Easy Lemon Muffins
• Simple Sweet Muffins

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