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If you love pumpkin spice, you’re going to really enjoy these pumpkin spice pancakes. They have that taste of fall in every bite!
Pumpkin Spice Pancakes
Scroll down for a printable recipe card.
I’m not a huge fan of pumpkin spice lattes. However, I adore pretty much anything else with pumpkin and pumpkin pie spice in it. YUM!
These pancakes are a fun idea for a cozy, fall, comfort food breakfast. Because it’s made with almond and coconut flour, it’s gluten-free too (if that’s a requirement in your diet).
Ingredients:
6 large eggs
2/3 c. pure pumpkin puree (Make your own pumpkin puree with this recipe!)
2 T. honey
½ c. almond flour
½ c. coconut flour
1½ t. baking powder
1 T. pumpkin pie spice (Make your own. It’s easy! Pumpkin pie spice recipe.)
1/8 t. salt
3 T. coconut oil, divided
To serve:
1 banana, sliced thin
1/3 c. pecans, chopped
Optional: Real maple syrup
Directions:
- First, in a large mixing bowl, whisk the eggs, pumpkin puree, and honey until thoroughly combined.
- Next, 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!
Lodge is one of our favorite brands. We’ve had great luck with it and this griddle would be incredibly handy for making up a family-size batch of these yummy pancakes!
If you like this recipe, try…
Pumpkin Spice Pancakes
Ingredients
- 6 large eggs
- 2/3 cup pure pumpkin puree
- 2 Tbsp honey
- ½ cup almond flour
- ½ cup coconut flour
- 1½ tsp baking powder
- 1 Tbsp pumpkin pie spice
- 1/8 tsp salt
- 3 Tbsp coconut oil divided
To Serve
- 1 banana sliced thin
- 1/3 cup pecans chopped
- Real maple syrup (optional)
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 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!
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