Pumpkin and almonds hold a special affinity for one another. Generally speaking, combining these two ingredients has the potential for greatness. Yet the concept of combining them to create a gluten-free pancake—baked in the oven, no less–had the potential for epic failure!

I remember well the first time I made this recipe. The batter tasted delicious.  That was a good start.  The aroma while cooking perked everyone up. The finished product looked light and fluffy.

Happily, the taste was terrific, too. The unusual combination of ingredients truly worked to create a delicious, protein-rich pancake with the added health benefits of a favorite fall flavor.

Baked Pumpkin Pancakes (Grain/Gluten-Free)

Yield: My last batch made 9 pancakes which measured just over 3 1/2 inches in diameter.

These pancakes may be baked the day before, stored in the fridge, and then reheated in the toaster oven for a quick, delicious breakfast at-the-ready. Thanks to the high protein and fiber content, two pancakes make a satisfying breakfast that staves off hunger longer than the typical pancake recipe.

  • 2 eggs
  • 1/2 cup 100% pumpkin (not pumpkin pie filling)
  • 1/2 cup almond butter
  • 1 tablespoon pure maple syrup (can use honey)
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon freshly grated nutmeg
  • 1/2 teaspoon baking powder
  • Maple syrup for serving, if desired

  1. Preheat oven to 350 degrees and line a baking sheet with parchment paper.
  2. In a medium-size bowl, lightly beat the eggs. (I use my quart-size Pyrex measuring cup, which makes it easy to pour the batter later.) Stir in the pumpkin and the remaining ingredients and mix well.
  3. Pour by 1/4 cupfuls onto the prepared baking sheet. (If necessary, spread out the batter gently with a knife; the pancakes will not spread too much while baking.) Bake for 10-12 minutes or until the pancakes are just cooked through and fluffy.
  4. Serve with maple syrup, if desired.


Feel free to vary the size of the pancakes; simply adjust the cooking time up or down as needed.


The first time I baked this unique recipe, my boys had friends over. There were, admittedly, some picky eaters in the group and the combination of ingredients was something of a kitchen experiment. This crowd would be tough taste testers–the best kind.  I always want honest opinions and, if I please a picky eater, all the better!

Guess what? Eyes lit up and yums were uttered. They wanted more.  These pancakes quickly turned into a favorite in our family—and they just happen to be healthy and grain-free.

This recipe was adapted from a recipe by The Detoxinista.  She also has a banana version she calls her Paleo Pancake.  I haven’t tried it, but it looks delicious!