Finding a breakfast that satisfies both your autumn cravings and your gluten-free needs can feel like an impossible task. Traditional pumpkin pancakes are loaded with regular flour, making them off-limits for anyone avoiding gluten, and most gluten-free alternatives end up tasting like cardboard or falling apart on your plate.
Thankfully, these pumpkin pancakes with coconut flour solve both problems perfectly. They’re naturally gluten-free, packed with cozy fall flavors, and have that fluffy texture you’ve been missing in your breakfast routine.
Why You’ll Love These Pumpkin Pancakes
- Naturally sweetened – These pancakes get their sweetness from Medjool dates instead of refined sugar, making them a healthier breakfast option that still tastes like a treat.
- Gluten-free and paleo-friendly – Made with coconut flour instead of regular flour, they’re perfect if you’re following a gluten-free or paleo diet without sacrificing flavor.
- Quick fall breakfast – Ready in just 25-35 minutes, these pancakes bring all those cozy autumn flavors to your morning routine without a lot of fuss.
- Protein-packed – With three eggs and coconut flour, these pancakes will keep you satisfied longer than regular pancakes, making them a smart choice for busy mornings.
- Simple ingredients – Most of these ingredients are pantry staples you probably already have, and the pumpkin adds natural moisture and flavor.
What Kind of Pumpkin Should I Use?
For these pancakes, canned pumpkin puree is your best bet and honestly the most convenient option. Make sure you’re grabbing plain pumpkin puree, not pumpkin pie filling which already has spices and sugar added. Libby’s is a popular brand that works great, but any pure pumpkin puree will do the trick. If you happen to have fresh pumpkin on hand, you can roast and puree it yourself, but canned pumpkin gives you consistent results every time and saves you a lot of prep work.
Options for Substitutions
This recipe is pretty adaptable, so here are some swaps you can make if needed:
- Coconut flour: This is the trickiest ingredient to substitute since coconut flour is super absorbent. If you must swap it, try using 1 cup of almond flour instead, but you’ll need to reduce the liquid by about half and expect a different texture.
- Medjool dates: No dates? You can use 2-3 tablespoons of maple syrup or honey instead. Just add it directly to the wet ingredients without soaking.
- Canned coconut milk: Regular milk, almond milk, or oat milk work fine here. If using a thinner milk, you might need an extra tablespoon of coconut flour to get the right consistency.
- Canned pumpkin: Sweet potato puree or butternut squash puree make great substitutes. You can also use mashed banana, though it’ll change the flavor profile completely.
- Pumpkin pie spice: Don’t have this blend? Mix together 1/4 teaspoon each of nutmeg and ginger, plus a pinch of cloves and allspice.
- Eggs: For each egg, you can substitute 1 tablespoon of ground flaxseed mixed with 3 tablespoons of water (let it sit for 5 minutes until gooey).
Watch Out for These Mistakes While Cooking
The biggest mistake with coconut flour pancakes is not letting the batter rest for at least 5-10 minutes before cooking, as coconut flour needs time to absorb the liquid and thicken properly – skip this step and you’ll end up with thin, runny pancakes that fall apart.
Another common error is cooking these on too high heat since the natural sugars from the pumpkin and dates can burn quickly, so keep your pan on medium-low heat and be patient.
Don’t forget to soak your dates properly for the full 20 minutes and blend them completely smooth, otherwise you’ll have chunks in your batter that can create uneven cooking.
Finally, resist the urge to flip too early – wait until you see bubbles forming on the surface and the edges look set, as coconut flour pancakes are more delicate than regular ones and need that extra time to hold together.
What to Serve With Pumpkin Pancakes?
These fluffy pumpkin pancakes are perfect with a drizzle of pure maple syrup and a pat of butter, which really brings out all those warm fall spices. I love adding a dollop of whipped cream or Greek yogurt on top, especially with a sprinkle of chopped pecans or walnuts for some crunch. Fresh berries like blueberries or sliced strawberries make a nice contrast to the rich pumpkin flavor, and they add a pop of color to your plate. For a cozy breakfast spread, serve them alongside some crispy turkey bacon or breakfast sausage to balance out the sweetness.
Storage Instructions
Refrigerate: These pumpkin pancakes keep really well in the fridge for up to 4 days. Just stack them with a piece of parchment paper between each pancake and store in an airtight container. They make great grab-and-go breakfasts throughout the week!
Freeze: I love freezing these pancakes for busy mornings! Layer them between parchment paper and pop them in a freezer bag or container for up to 3 months. You can freeze them individually on a baking sheet first, then transfer to a bag so they don’t stick together.
Warm Up: To enjoy your stored pancakes, just pop them in the toaster for a few minutes or warm them in the microwave for about 30 seconds. From frozen, they’ll need an extra minute or two in the toaster. They taste almost as good as fresh, especially with a drizzle of maple syrup!
| Preparation Time | 10-15 minutes |
| Cooking Time | 15-20 minutes |
| Total Time | 25-35 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 430-500
- Protein: 13-16 g
- Fat: 22-27 g
- Carbohydrates: 48-58 g
Ingredients
- 1/2 cup pumpkin puree
- 3 large eggs
- 1 tsp vanilla extract
- 3 medjool dates, soaked 20 minutes and drained
- 1/2 cup canned coconut milk
- 1/4 cup coconut flour
- 1 1/2 tsp ground cinnamon
- 1/2 tsp pumpkin pie spice
- 1 tsp baking soda
- 1/4 tsp sea salt
Step 1: Blend Wet Ingredients
- 1/2 cup pumpkin puree
- 3 large eggs
- 1 tsp vanilla extract
- 3 Medjool dates, soaked 20 minutes and drained
- 1/2 cup canned coconut milk
In the bowl of a high speed blender or food processor, combine the pumpkin puree, eggs, vanilla extract, soaked and drained dates, and coconut milk.
Blend thoroughly until the mixture is completely smooth.
Set the blended wet ingredients aside.
Step 2: Sift and Mix Dry Ingredients
- 1/4 cup coconut flour
- 1 1/2 tsp ground cinnamon
- 1/2 tsp pumpkin pie spice
- 1 tsp baking soda
- 1/4 tsp sea salt
Sift the coconut flour, ground cinnamon, pumpkin pie spice, baking soda, and sea salt into a large mixing bowl.
This helps distribute the leavening agents and spices evenly and removes any lumps from the coconut flour.
Step 3: Combine Wet and Dry Mixtures
- Wet ingredients (from Step 1)
- Dry ingredients (from Step 2)
Slowly pour the blended wet ingredients from Step 1 into the bowl with the sifted dry ingredients from Step 2.
Gently mix together until just combined, being careful to remove most of the coconut flour clumps but not to overmix.
The batter will be somewhat thick.
Step 4: Cook the Pancakes
- Batter from Step 3
- Coconut oil or ghee (for greasing)
Heat a large frying pan or griddle over medium-low heat and grease it well with coconut oil or ghee.
Using a 1/4 cup measure, pour batter onto the pan, shaping it into pancakes.
Cook each pancake until the first side is deep golden brown, about 2–3 minutes, then flip and cook the second side for another 2–3 minutes.
Repeat with remaining batter, re-greasing the pan as needed.
I like to let the pancakes cook gently over lower heat to make sure they cook through without burning.
Step 5: Cool and Serve the Pancakes
Transfer the cooked pancakes to a wire rack and allow them to cool for 10–15 minutes before serving.
Top with grassfed butter or ghee and pure maple syrup if desired.
The pancakes can be stored in an airtight container in the refrigerator for up to one week.
Mouthwatering Pumpkin Pancakes with Coconut Flour
Ingredients
- 1/2 cup pumpkin puree
- 3 large eggs
- 1 tsp vanilla extract
- 3 Medjool dates, soaked 20 minutes and drained
- 1/2 cup canned coconut milk
- 1/4 cup coconut flour
- 1 1/2 tsp ground cinnamon
- 1/2 tsp pumpkin pie spice
- 1 tsp baking soda
- 1/4 tsp sea salt
Instructions
- In the bowl of a high speed blender or food processor, combine the pumpkin puree, eggs, vanilla extract, soaked and drained dates, and coconut milk. Blend thoroughly until the mixture is completely smooth. Set the blended wet ingredients aside.
- Sift the coconut flour, ground cinnamon, pumpkin pie spice, baking soda, and sea salt into a large mixing bowl. This helps distribute the leavening agents and spices evenly and removes any lumps from the coconut flour.
- Slowly pour the blended wet ingredients from Step 1 into the bowl with the sifted dry ingredients from Step 2. Gently mix together until just combined, being careful to remove most of the coconut flour clumps but not to overmix. The batter will be somewhat thick.
- Heat a large frying pan or griddle over medium-low heat and grease it well with coconut oil or ghee. Using a 1/4 cup measure, pour batter onto the pan, shaping it into pancakes. Cook each pancake until the first side is deep golden brown, about 2–3 minutes, then flip and cook the second side for another 2–3 minutes. Repeat with remaining batter, re-greasing the pan as needed. I like to let the pancakes cook gently over lower heat to make sure they cook through without burning.
- Transfer the cooked pancakes to a wire rack and allow them to cool for 10–15 minutes before serving. Top with grassfed butter or ghee and pure maple syrup if desired. The pancakes can be stored in an airtight container in the refrigerator for up to one week.
