Made with cassava flour and real pumpkin puree, these soft and fluffy pumpkin pie spiced pancakes are easy to make and so delicious. They are the perfect pancake for your fall brunch!

A stack of fluffy pumpkin pancakes topped with coconut whipped cream, maple syrup and pecans.

What could be better than a warm, fluffy stack of pumpkin pancakes on an October morning?

Nothing if you ask me!

Seriously, nothing makes me happier than all of the fall flavors to eat, and sip on. If you need something warm and cozy to drink while making these, be sure to make this Pumpkin Spice Latte!

How to Sweeten Pancakes Without Adding Sugar

To make the pancakes sweet without using sugar? How is that possible?

Let me tell you how I made it possible! replaced half of the pumpkin puree with ripe bananas.

Make sure to save those spotty bananas!

Of course, if you prefer an even sweeter taste you can add 1/4 cup of coconut sugar to the pancake batter as well.

Ingredients for paleo pumpkin pancake, pumpkin puree, vegan butter, baking soda, pumpkin pie spice, coconut sugar.
Ingredients for this gluten free pumpkin pancake recipe

How to ‘Spice Up’ Pancakes

I added pumpkin puree and pumpkin pie spice (cinnamon, allspice, nutmeg, cardamom, and ginger) to give these pancakes a fall twist.

This is my go-to spice combo of the season!

In the wintertime, I also like to add some extra ground ginger to create festive, seasonal gingerbread pancakes! 

There are so many ways you can whip up a pumpkin-flavored recipe, check out my sugar-free Sweet Potato Pie recipe for example.

And, of course, I highly recommend you give these homemade fluffy and gluten-free pumpkin pancakes away!

How to make these easy pancakes

Cook the pumpkin pancakes over medium heat until golden brown.

Add your favorite toppings and enjoy!

How to Store Pumpkin Pancakes

Be sure to let the pancakes cool before you decide to store them. After cooled, you can choose to store in the fridge or freezer

Fridge: These pancakes will last 3-4 days in an airtight container in the fridge. Reheat in the microwave, toaster, or on a skillet on the stove until heated thoroughly.

Freezer: These pancakes will last for about 2-3 months in the freeze, when stored properly. Let thaw for about 20 minutes, and then you can reheat by any of the above options.


A stack of fluffy pumpkin pie pancakes topped with bananas and are drizzled with maple syrup
A plate with paleo pancakes

Get the recipe:Pumpkin Pancakes with Cassava Flour

Fluffy ad delicious Pumpkin Pancakes that have no added sugar and make a perfect fall breakfast.
5 stars (3 reviews)
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Wet Ingredients

  • 1/2 cup ~1 large ripe banana
  • 1/2 cup pumpkin puree
  • 2 eggs, for vegan sub for flax eggs
  • 1/4 cup melted coconut oil
  • 3/4 cup milk of choice

Dry Ingredients



  • In a large bowl, mash the banana with a fork and add pumpkin puree, eggs, and oil. Mix well.
  • Add cassava flour, baking soda, and pumpkin pie spice to the mixing bowl and gently combine.
  • Heat a frying pan over medium heat and grease. Pour the batter into the pan, using approximately 1/4 of a cup for each pancake.
  • Cook until golden brown and small bubbles have started to form (3 – 4 min), flip and cook for another 2 – 3 minutes.
  • Top your FLUFFY stack of pumpkin pancakes with your favorite toppings and enjoy!
Serving: 1g, Calories: 205kcal, Carbohydrates: 22g, Protein: 5g, Fat: 11g, Saturated Fat: 8g, Polyunsaturated Fat: 2g, Cholesterol: 64mg, Sodium: 257mg, Fiber: 2g, Sugar: 2g

The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.