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Almond Flour Pumpkin Pancakes

Almond flour pumpkin pancakes made grain-free with a thicker, denser batter and a golden-brown finish. Cook on medium-low heat for longer to set the edges and develop browning, then serve with maple syrup and fresh berries.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2 servings
Course: Breakfast
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Dry ingredients
  • 1.5 cup almond flour
  • 0.5 tsp baking soda
  • 1.5 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 0.25 tsp salt
Wet ingredients
  • 0.5 cup pumpkin puree
  • 3 eggs
  • 2 tbsp almond milk or coconut milk
  • 2 tbsp maple syrup
  • 1 tsp vanilla extract
  • 1 tsp apple cider vinegar
For cooking and serving
  • 1 coconut oil for cooking
  • 1 maple syrup and fresh berries for serving

Method
 

Mix the dry ingredients
  1. Whisk almond flour, baking soda, pumpkin pie spice, cinnamon, and salt in a bowl until evenly combined; the mixture should look uniformly speckled with spices.
Mix the wet ingredients
  1. Whisk pumpkin puree, eggs, almond milk (or coconut milk), maple syrup, vanilla extract, and apple cider vinegar until smooth and glossy.
Combine batter
  1. Fold the wet mixture into the dry mixture until no dry streaks remain; the batter will be thicker and denser than traditional pancake batter.
Cook the pancakes
  1. Heat a skillet over medium-low heat and grease with coconut oil, using a thin film so the pancakes brown without sticking.
  2. Drop 2-3 tablespoon rounds of batter and flatten slightly with the back of the spoon; keep rounds close but not touching.
  3. Cook 3-4 minutes until the edges are set and the bottom is golden, using longer lower heat since almond flour pancakes need extra time to cook through.
  4. Flip carefully and cook 2-3 minutes more until browned on the second side and cooked in the center.
Serve
  1. Serve warm with maple syrup and fresh berries, letting syrup lightly pool on top and around the edges.

Notes

For best texture, keep heat at medium-low and don’t rush the first side—set edges and golden bottoms are your cue to flip. Store leftover pancakes in the refrigerator up to 3 days and reheat in a skillet over low heat until warmed through. Freeze cooked pancakes up to 2 months; thaw overnight in the fridge before reheating. For a dairy-free option, use coconut milk in place of almond milk (the recipe is naturally egg-based).