Grain-Free Pumpkin Pancakes

by | Sep 28, 2017 | Breakfast, Gluten-Free

One of my favourite pancake recipes are these Grain-Free Pumpkin Pancakes! These have been a staple recipe for me for many years. They make the perfect sweet breakfast on a chilly fall day and have just the right amount of pumpkin and spice.

Fall is here! Although we had a major heat wave here in Toronto for a couple weeks, it’s finally cooling down. I adore Autumn, as do many of us, and nothing feels more Autumnal than recipes that include pumpkin and spice.

Even better are recipes that are simple, nourishing and easy on the gut, like these grain-free pumpkin pancakes. I came across this recipe years ago from Detoxinista, so I’ve adapted this deliciousness from her.

All you’ll need is:

  • Pumpkin puree
  • Your favourite nut or seed butter (I prefer almond or sunflower)
  • Eggs
  • Spices
5 from 3 votes

Grain-Free Pumpkin Pancakes


  • 1/2 cup pumpkin puree
  • 1/2 cup nut or seed butter
  • 2 eggs
  • 1 tsp pumpkin spice blend
  • 1/2 tsp baking soda
  • 1 tbsp honey *optional


  1. In bowl, whisk together all ingredients until smooth.

For cooking on pan:

  1. Heat pan to low-medium and grease pan with small amount of coconut oil or butter.

  2. Pour approx. 1/4 cup batter onto pan for each pancake.

  3. Cook until browned on each side, about 2 minutes.

For cooking in oven:

  1. Preheat oven to 350F.

  2. Pour 1/4 cup batter for each pancake onto parchment lined baking sheet.

  3. Bake for approx 10 minutes, until golden brown and fluffy.

Recipe Notes

Sunflower seed butter reacts with baking soda and will turn the cooked pancakes green. Don’t be alarmed! This is just a chemical reaction. Other nut butters wont do this.

Enjoy these with your favourite toppings: maple syrup, honey, fruit, or some nuts and seeds!

by Meghan Livingstone

Note: this post may contain affiliate links. Learn more here.

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  1. Sarah Schmidt

    5 stars
    These were so so good! They don’t stick to the pan and are easy to flip. Perfect autumn breakfast.

    • Meghan

      Yay! I love ’em too this time of year 🙂

  2. Ursula

    5 stars
    Dear Meghan
    I saw a variation of this recipe by yourself with bananas instead of pumpkin puree (which is a bit uncommon in the UK). In the morning I wouldn’t normally have time to fry something out but I just had a go at making the banana and nut butter pancakes in a bowl in the microwave. This works perfectly fine (like a huge muffin) if you half the recipe and I put some home made apple stew with that. Very delicious! AND it took just about 3 minutes to make, that’s including prep! Totally, totally doable even on a busy morning!!! Afraid to say I just had this as a sweet after a home made soup for dinner, but it also works very nicely as a sweet! (it was my trial run :). Thank you so much for sharing this recipe! Much appreciated!

    • Meghan

      These are great made with bananas too! So happy it worked out well for you. Aren’t easy recipes the best?!

  3. Kirsten

    Love love love! A new household favorite. Even my toddlers love them!

    • Meghan

      Yay! Hehe I’m super happy to hear that!

  4. Cheri Keeler

    One of my twins (3 yrs old) ate them but the other still needs a bit more sweetness. I am slowly cutting processed sugar but she takes a little longer to adjust than her sister. Should I put a little more honey? or is there something else that I could use just for the transition?
    (I did add a tiny bit of 100% pure maple syrup to the tops)

    • Meghan

      Hey Cheri! You can add a little more honey if you’d like, or some banana is great too. Let me know if it turns out better that way! 🙂

  5. Helen Yang

    I just stated watching your video yesterday. I enjoy your video, the color, lighting, music, food,everything, ect. Thank you very much for doing your videos. I have not baked much in my life. I have a question, how do you make a pumkin puree? Is it from a can, you blend the raw pumpkin in vitamix with water, or blend and cook over the stove? Thanks so much.

    • Meghan

      Hi Helen! I’m so happy to hear you’ve been enjoying my videos. As for the pumpkin, I just use pumpkin puree from a can. xx

      • Alison Gooch

        5 stars
        I made these pancakes this morning and my preschoolers gobbled them up! We think they are delicious. I had to turn the heat up to medium for my cast iron skillet to properly cook them and quicken the time. I also created a variation of pumpkin our spice since I was out of that. Added a little vanilla extract, too. Thank you for this grain-free option! Yum! Full tummies in Jacksonville, Florida!

        • Meghan

          I’m so happy your kids loved these! Vanilla added in sounds like a great idea too. Thanks for the comment and rating Alison!


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Hi, I’m Meghan. I’m a Certified Holistic Nutritionist, blogger, and YouTuber with a passion for mindful eating and intuitive living. I’m here to inspire you to listen to your body, connect with yourself, and create a fulfilling life that’s completely unique to you.