I’m super excited to share one of my favorite fall breakfast recipes with you—Healthy Pumpkin Pancakes with Almond Flour.

These fluffy pancakes are packed with pumpkin puree, almond flour, and warm spices like cinnamon and nutmeg, giving you all the cozy fall vibes.

They’re gluten-free, grain-free, and incredibly easy to make. Just whisk together your ingredients like almond milk, eggs, and melted coconut oil, then cook them to golden perfection.

Let’s dive into the recipe and I’ll walk you through it step-by-step!

Print The Recipe If You’re On Hurry to Taste It

Lets Get The Full Cooking Process

at first, before I go for whole cooking process I want to give a clear idea about ingredients. Also I mention some alternatives to make your work easier.

Ingredients Needed for Almond Flour Pumpkin Pancakes

Here’s a list of the simple ingredients you’ll need to make these delicious pancakes:

Ingredient Alternatives

If you’re missing an ingredient or prefer to use something else, no worries! Here are a few alternatives you can swap in:

• Pumpkin Puree: If you don’t have pumpkin puree, you can use mashed sweet potatoes or even mashed bananas. Both will give the pancakes a slightly different flavor but will still be delicious.
• Almond Flour: If almond flour isn’t available, you can use coconut flour, but remember, coconut flour is more absorbent, so you may need to adjust the liquid ingredients (add more milk or water).
• Almond Milk: Feel free to use any type of milk – regular dairy milk, soy milk, oat milk, or coconut milk all work well.
• Coconut Oil: You can swap coconut oil with melted butter, olive oil, or avocado oil.
• Maple Syrup: If you prefer, you can use honey or agave syrup instead of maple syrup.

Now that we have everything ready, let’s start cooking!

Step-by-Step Instructions

Lets know the step by step cooking process of pancakes with almond flours.

Step 1: Prepare the Wet Ingredients

First things first, let’s grab a large mixing bowl. You’ll want to whisk together the pumpkin puree, eggs, almond milk, melted coconut oil, vanilla extract, and maple syrup.

Whisk until everything is nicely combined, and the mixture looks smooth. This step is super important because we want all the flavors to meld together before adding the dry ingredients.

Step 2: Add the Dry Ingredients

In a separate bowl, mix the almond flour, cinnamon, nutmeg, baking powder, and a pinch of salt.

Almond flour is a bit more delicate than regular flour, so I always recommend sifting it before adding it to the wet ingredients to avoid any lumps.

Now, slowly add the dry ingredients into the wet mixture. Use a spatula or a whisk and gently stir until everything is just combined. Don’t overmix, though – we don’t want tough pancakes!

The batter will be thick, and that’s totally okay. If it’s too thick to your liking, you can add a splash of almond milk to thin it out.

Step 3: Heat the Pan

Heat a non-stick skillet or griddle over medium heat. I usually like to grease the pan lightly with a little bit of coconut oil or butter to make sure the pancakes don’t stick.

Once the pan is hot, it’s time to cook up some pancakes!

Step 4: Cook the Pancakes

Scoop about ¼ cup of the pancake batter onto the hot pan. Spread it out a little to form a nice, round pancake.

Let the pancake cook for about 2-3 minutes, or until you start to see little bubbles forming on the surface. That’s your sign it’s time to flip!

Gently flip the pancake with a spatula and cook for another 2 minutes on the other side, until it’s golden brown and cooked through.

Repeat with the remaining batter. I usually keep the pancakes warm in the oven while I’m cooking the rest – just pop them on a baking sheet at a low temperature.

Step 5: Serve and Enjoy

Now for the best part – serving them up! Stack your pancakes on a plate and drizzle with a little extra maple syrup or honey.

I also love to top mine with some chopped pecans or walnuts for a bit of crunch, and sometimes a sprinkle of cinnamon. You can also add fresh fruit like bananas or berries for a burst of freshness.

These pancakes are not only delicious, but they’re also healthy and full of nutrients from the pumpkin and almond flour. They’re high in protein and fiber, making them a great way to start the day.

Tips for the Perfect Pumpkin Pancakes

Why Almond Flour for Pancakes?

If you’re thinking why I chose almond flour for this recipe, it’s because it gives the pancakes a light, fluffy texture and adds a subtle nutty flavor that pairs beautifully with the pumpkin and spices.

Plus, almond flour is packed with healthy fats, fiber, and protein, making these pancakes a much healthier option compared to traditional pancakes made with white flour.

Almond flour is also gluten-free and grain-free, making this recipe perfect for anyone following a gluten-free or low-carb diet.

Storing and Reheating Leftovers…

If you have leftover pancakes (which is rare because they’re so tasty!), you can store them in the fridge for up to 3 days.

Just pop them in an airtight container, and they’ll stay fresh. To reheat, you can either use a toaster or warm them up in the microwave for about 20 seconds.

If you want to freeze them, let the pancakes cool completely, then place them in a freezer-safe bag with parchment paper in between each pancake to prevent them from sticking.

When you’re ready to eat, simply reheat them in the toaster, oven, or microwave.

So, Enjoy It!

There you have it! A healthy, delicious pumpkin pancake recipe that’s easy to whip up and perfect for fall mornings.

These Healthy Pumpkin Pancakes with Almond Flour are fluffy, full of flavor, and can be customized to your liking with ingredient swaps and toppings.

Plus, they’re packed with nutrients, making them a wholesome choice for breakfast.

So, grab your ingredients and get cooking! These pancakes are sure to become a family favorite, and I hope you enjoy making (and eating) them as much as I do!