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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