Baked Pumpkin Pancakes (Grain/Gluten Free)

By Ann Fulton

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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.

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!

Baked Pumpkin Pancakes (Grain/Gluten-Free)
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.
My last batch made 9 pancakes which measured just over 3 1/2 inches in diameter.
  • 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.
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  1. Christine

    Very excited! I was trying to find pumpkin pancakes and during my Google search, I came across these! They are baking right now and I made a couple substitutes. Instead of eggs I used ENERG Egg Replacer and made my own raw cashew butter. I tried the batter before putting them in the oven and it tasted delicious! Can’t wait to eat them!

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  3. Christie

    Made these this morning because I had left over pumpkin from the Pumpkin Chocolate Chip muffins!

    My boys really loved these! My favorite part was the easy clean up, one measuring cup and parchment paper! No getting out and cleaning the griddle!!

    I don’t think we would ever get tired of pumpkin!

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    1. Ann

      Hi Terri,
      I haven’t calculated the nutritional values but several people have reported success–and ease–with various online programs such as and I hope that helps!

  5. Mary Lou Keller

    Really good! Mine were not quite set in middle though. Thinking I need to test temp of my oven.. Don’t think it is accurate. Will definitely make again!

    1. Ann

      All ovens do vary a bit. Perhaps you could give them an extra couple of minutes the next time. I bought an inexpensive oven thermometer a while back when I had an oven that seemed to cook too hot. It really helped. I was then able to adjust my temperature setting accordingly. Just an idea if you think your oven may be off: )

  6. Abby Raines

    Hi Ann, just wanted to give you a feedback – this was awesome! My husband (who is into grain-free food) and I truly enjoyed it. This will be a keeper! Thank you so much for this recipe. Will it be ok if I write a blog post about this? I will link back to you and give you full acknowledgement. Many thanks!

    1. Ann

      I am so glad these were a hit, Abby, and I would be thrilled if you wrote a post about them! I look forward to reading it. Thank you for asking and for the thoughtful comment!

        1. Ann

          Somehow this message got away from me. Sorry for the delayed response. I am thrilled for you to post your version and will check them out ASAP!

  7. Mary Lou Keller

    making this weekend.. and think I might make the baked oatmeal as muffins. I am enjoying the last piece of the pumpkin baked oatmeal at my desk this morning. I love portable food breakfasts..

  8. Mary Lou Keller

    almond butter purchased, and maple syrup.. now I do have a question. Do you ever substitute agave syrup for the maple or honey in any recipe? I know it is more concentrated sweetness and would not use as much, but I wonder how much less to use?

    1. Ann

      In this recipe I think you could use the same amount of agave as honey or maple syrup. I used to use agave frequently, but lately I’ve been using more maple syrup and honey. I added one tablespoon to give the pancakes just a little sweetness, knowing more could be added on top according to personal preference. Hope this helps!

  9. Mary Lou Keller

    OHHHH! Everytime I visit your blog I find another delicious recipe to try!! and I have pumpkin in my fridge left from the baked oatmeal I made. I need to get some almond butter. I think the jar I have was on the recalled list. 🙁

    1. Ann

      Hi Krista,
      I thought I would try these with natural peanut butter the next time to see how that works. So far, I haven’t substituted the almond butter so I don’t want to recommend anything yet. You could give it a go if you have another nut butter on hand. And put almond butter on your grocery list: )

        1. Ann

          Great idea, Krista! I love that combination, too! I actually want to try this recipe with peanut butter to see how that works: )