These perfect pumpkin spiced pancakes are the absolute best. They’re low-carb, gluten-free, guilt-free and so easy to make with everyday ingredients.

Our family LOVES freezer-friendly breakfast recipes and we’ve been making these low-carb pumpkin pancakes for years! They’re a fall staple in our house and we look forward to them on brisk mornings when we can sit around the table in pajamas and enjoy a warm treat. They’re such a hit in our house, they even make a few appearances at our family’s request before autumn even hits. This healthy from scratch recipe is packed full of fall flavor with oat flour, pumpkin, cinnamon, ginger and nutmeg. They’re a delicious fall breakfast everyone will love!

Freezer-friendly

If you frequent FULLforLife, you know we’re a huge advocate and fan of batch cooking whenever possible. At this point, we make double batches of 75 percent of our meals to simplify the weeks to come. While the ingredients are out and the dishes are dirty, why not make more to use throughout the week and to freeze for future meals? These pancakes are no different! They’re simple to freeze and are great for busy mornings. 

Pancake 101

When starting out, I (Kalie) was less than stellar when it came to making the perfect pancake. There was the time I burnt them to a charred crisp, another time I flipped them way before they were set and let’s not forget the day I used a stainless steel pan… oh my what a mess! Becoming a pro pancake maker has taken me quite some time, so I wanted to share the best tricks I’ve learned over the years to reach pancake perfection!

Use a non-stick pan or griddle.

Add just enough butter or oil to coat the surface of your pan. You don’t need much, but without it your batter will stick!

Do the “sizzle test,” Heat the pan on medium heat before adding your batter. I do the “sizzle test” to know when my pan’s ready. I simply run my fingers under some water or flick water droplets on the pan. When I hear a slight sizzle, I know the pan is warm enough to add the batter.

Turn the heat down to medium-low when cooking your pancakes. When you initially add your batter, you want that higher heat to crisp them BUT once your batter is poured, lower your heat and allow those babies to brown slowly. I know this takes a little longer but it’s better than burnt pancakes!

Don’t flip them too soon. Wait until the top of your pancakes show little bubbles that pop. Take a look underneath and if they’re golden brown, it’s time to flip!

Get your kids involved! What better way to encourage your kids to cook than by getting them involved in making these easy pancakes. Have them help by mixing the ingredients together and adding the cooked apples to the batter!

Some ways to “reinvent” your leftover pancakes:  

  • Pancake sandwich: fresh berries and a smear of goat, cream or cottage cheese as the filling, sandwiched between two pancakes (served hot or cold)  
  • Sliced into strips (for brekkie, lunch or a snack): served cold with a side of fresh fruit and plain yogurt that’s mixed with a drizzle of maple syrup as a dipping sauce 
Print
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Pumpkin Spiced Pancakes (Gluten Free + Low Carb)


  • Course: ,
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 4 1x

Description

These perfect pumpkin spiced pancakes are the absolute best. They’re low-carb, gluten-free, guilt-free and so easy to make with everyday ingredients. This healthy from scratch recipe is packed full of fall flavor with oat flour, pumpkin, cinnamon, ginger and nutmeg. They’re a delicious fall breakfast everyone will love!


Ingredients

Scale
Wet Ingredients:

  • 4 large eggs
  • 1 cup pure, canned pumpkin (not pumpkin pie filling)
  • 2 teaspoons pure vanilla extract
  • 2 tablespoons pure maple syrup
Dry Ingredients:

  • 1/4 cup oat flour
  • 2 teaspoons cinnamon
  • 1/4 teaspooon pumpkin pie spice (double if you love the flavor of pumpkin spice)
  • 1/8 teaspoon Himalayan pink salt
  • 1/2 teaspoon baking soda

Instructions

  1. In a large bowl, add and mix all wet ingredients. Slowly add oat flour to the bowl, whisking batter until well incorporated. Add all remaining dry ingredients into the mixing bowl. Whisk to combine.
  2. Heat a large skillet over medium heat. Lightly grease skillet. Pour batter onto skillet in desired size.
  3. Reduce heat to medium-low. When the top of your pancakes show little bubbles, take a look underneath. If they’re golden brown, it’s time to flip. Cook the other side of your pancakes approximately 3-5 minutes.
  4. Serve with maple syrup. (There is maple syrup added into the batter, so you don’t need much syrup when serving.) Enjoy!

Notes

Always check for FfL-friendly ingredients.

We recommend organic ingredients when feasible.

Substitutions:

Use gluten-free ingredients, if necessary.

Nutrition

  • Serving Size: 4
Category :Recipes
Method :30 Minute Meals
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