These soft and fluffy pumpkin pie spiced pancakes are gluten free, paleo-friendly, and made without refined sugar. They are the perfect pancake for your fall brunch!

What could be better than a warm, fluffy stack of paleo 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!

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

What makes this Pumpkin Pancake recipe Paleo Friendly?

Cassava flour is a great ingredient for making homemade pancakes because it is gluten-free and paleo-friendly.

You might be familiar with almond flour being paleo-friendly.

But cassava flour is nut-free, which makes it a great alternative to one of my favorite paleo pancake recipe. that contain almond flour.

So, if you or anyone in your family has a nut allergy, you’ll still be able to enjoy a fluffy stack of homemade gluten-free pancakes!

How to Sweeten Paleo Pancakes Without Adding Sugar

To keep the paleo and gluten-free pancakes sweet while being refined sugar-free, I replaced half of the pumpkin puree with ripe bananas.

Make sure to pick use up or pick the spotty bananas!

Of course, if you prefer an even sweeter taste you can add 1/4 cup of coconut sugar to your gluten-free 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

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

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 giving these homemade fluffy paleo and gluten-free pumpkin pancakes ago!

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:Gluten Free Pumpkin Pancakes

Paleo-friendly, gluten-free, and fluffy Pumpkin Pancakes that have no added sugar and make a perfect fall breakfast.
5 stars (3 reviews)


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.