As autumn is in full swing, I love to embrace the season by trying out new recipes in my kitchen. One of my favorites is the Paleo pumpkin pancakes recipe that I recently stumbled upon. Not only is it gluten-free and dairy-free, but it's also incredibly fluffy and soft, with a delightful spice that is perfect for this time of year.
To make this recipe even more irresistible, I like to drizzle my homemade maple ginger syrup on top. This syrup adds a touch of sweetness with a subtle ginger kick that pairs perfectly with the pumpkin flavor. I know that many of my readers already love my classic paleo pancakes recipe, which I've perfected over time. However, adding a spiced pumpkin twist to it has taken it to the next level.
If you are like me and have some leftover pumpkin puree lying around, this recipe is a no-brainer. Trust me, your taste buds will thank you for this delicious autumnal breakfast treat that the whole family can enjoy.
Paleo Pumpkin Pancakes Ingredients
When it comes to making Paleo pumpkin pancakes, the list of ingredients may seem daunting at first glance, but don't be intimidated! With a few pantry staples, this recipe is actually quite simple to make.
- For the dry ingredients, you will need a flour blend that includes almond flour, tapioca flour, and coconut flour. This trio of flours is a staple in most of my baked goods recipes, as they provide a great texture and flavor. You will also need pumpkin spice, which is essential for that classic autumn flavor, as well as baking soda and salt to help make the pancakes fluffy and delicious.
- As for the wet ingredients, you will need eggs to hold everything together, almond milk, pumpkin puree, vinegar, and a touch of vanilla extract and honey for natural sweetness.
- To top off these delicious pancakes, I recommend using maple syrup. I personally love dark maple syrup, but any variety will work. For an extra kick of flavor, try adding some freshly grated ginger to the syrup - it's a game changer!
How To Make Paleo Pumpkin Pancakes
- To ensure the fluffiest Paleo pumpkin pancakes, it's important to mix the dry ingredients together in one bowl and the wet ingredients together in another bowl.
- This way, you can easily combine the two mixtures without overmixing the batter. Overmixing can result in tough and dense pancakes.
- Once you have mixed the dry and wet ingredients separately, it's time to combine them.
- Pour the wet mixture into the dry mixture and stir everything together until you have a smooth batter.
- Make sure not to overmix, as this can also lead to tough and dense pancakes.
- Next, heat a skillet on medium-high heat and coat it with your preferred cooking fat. I personally recommend using ghee as it adds a delicious flavor without burning easily.
- Once the skillet is heated and coated, use a pancake pen or ladle to pour the pancake batter onto the skillet. I recommend keeping the pancakes 3-4 inches wide so that they are easier to flip.
- Let the pancakes cook for 2-3 minutes on one side, or until you see bubbles forming on the surface. This is a sign that the pancake is ready to be flipped.
- Carefully flip the pancake and let it cook for an additional 1-2 minutes on the other side.
- Once both sides are cooked to your desired level of doneness, it's time to stack those fluffy pancakes high and drizzle them with your preferred toppings.
- Enjoy your delicious and healthy Paleo pumpkin pancakes for a breakfast that is sure to satisfy!
Don’t Forget The Maple Ginger Syrup
This excellent maple ginger syrup deserves some discussion. Despite being a small change, it will undoubtedly make your syrup better. First, warm the maple syrup slowly over low heat in a small pot. Grate the ginger using a microplane fine grater (it works best for super-fine, nearly mulch-like ginger), then whisk it into the maple syrup. You will get a delicious maple syrup with ginger flavor if you let the mixture settle for around 15 minutes.
Spruce Up This Pumpkin Pancake Recipe
Pecans or walnuts are both delicious toppings for a stack of pancakes, which is what I prefer to do. Play with the spices, and enjoy yourself a little. Allspice, cardamom, nutmeg, cinnamon, and ginger are all delicious additions to this dish! Would you like a version without nuts? Simply use the foundation of my nut-free, paleo pancake recipe. Of course, if making the nut-free version, just leave out the nuts that are sprinkled on top and add a bit more maple ginger syrup.
PALEO PUMPKIN PANCAKES WITH MAPLE GINGER SYRUP
PALEO PUMPKIN PANCAKES
- ½ cup almond flour
- ⅓ cup tapioca flour
- ¼ cup coconut flour
- 1 tablespoon pumpkin spice
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 4 large eggs, beaten
- ⅓ cup almond milk,
- ½ cup pumpkin puree
- 1 tablespoon honey, or maple syrup
- 1 teaspoon white wine vinegar, or apple cider vinegar
- 1 teaspoon 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.
- 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.