pumpkin pancakes

Paleo Pumpkin Pancakes

I may receive a commission if you purchase through links in this post. I am not a doctor; please consult your practitioner before changing your supplement or healthcare regimen.

Paleo Pumpkin Pancakes are a long-earned recipe that I had to work on several times to get JUST PERFECT.
You will love these, and your family will love them too!

These are perfect pancake recipe you've been looking for! Paleo Pumpkin Pancakes are healthy with great protein, nourishing fat and complex carbs β€” great energy for all day, plus SOOO yummy! #paleo #pancakes #grainfree #pumpkin #ottoscassavaflour #cassava #glutenfree #breakfast

Paleo Pumpkin Pancakes

There are some big perks to being a food blogger:

  • You get to eat what you photograph.
  • Your family’s meals are often made while you’re “at work.”
  • You sometimes get to eat while you photograph.
  • You get to eat Pumpkin Pancakes.
  • Your kids tell you (and you AGREE) that these are seriously the best pancakes they’ve ever eaten.
  • This makes you happy.
  • Your job makes you happy.
  • And you eat more Paleo pancakes.
  • With lots of butter.
  • Today you photographed a coffee mug. It did indeed have coffee in it. You also get to drink the coffee while you eat the pancakes.

The History of Pancakes

Until these, the best pancakes I’d ever eaten were served to me a looong time ago. πŸ™ By my mom. πŸ™‚ She used to make us buckwheat pancakes. They seemed perfect, and they were delicious.

Then one day I went to a friend’s house. We were served white, fluffy Krusteaz (badly spelled “cutely” spelled food names ALWAYS mean fake ingredients) with some kind of nasty “whipped topping” from a container. I was confused. I ate them; but they were not good.

I can’t eat buckwheat anymore, Paleo girl that I am, and all healthy-like…

When I got Otto’s cassava flour in my life I tried several times to make great pancakes. They were never quite right. We ate a lot of attempts.

But then I finally succeeded.

Paleo Pumpkin Pancakes ~ These are THE best, a family favorite perfected! #paleopancakes #bestpancakes #cassavaflour #grainfreepancakes #pumpkinpancakes #resistantstarch

And now, πŸ™‚ we are REALLY happy with this recipe.

The pancakes in these photos? I ate them like 25 minutes ago. And I’m still smiling.

I feel HAPPY. I feel energetic. I feel cozy. I feel the presence of the leftovers over on my left side, which I’m saving for my husband, because I know he’ll feel loved by them and love them.

These are perfect pancake recipe you've been looking for! Paleo Pumpkin Pancakes are healthy with great protein, nourishing fat and complex carbs β€” great energy for all day, plus SOOO yummy! #paleo #pancakes #grainfree #pumpkin #ottoscassavaflour #cassava #glutenfree #breakfast


Stacked Pancakes

Do you know about stacked pancakes? Yes, you can stack your pancakes. But the history is very old-fashioned. Please forget about the Michael Landon-starred show called Little House on the Prairie.

Have you ever read the book series by Laura Ingalls Wilder?? I kid you not: They are literature. They are the best books in the world, almost. They are SO good. Children’s books teach us all about what is right and good in the world. They contain more wisdom than most of the silly modern fiction books now available.

Laura’s husband Almanzo grew up on the most amazing (not exaggerating) farm in New York state. There is a lot of FOOD TALK in these books, a lot! His mom made donuts that flipped themselves. She made sauteed apples and onions. She sent them to school with homemade bread stuffed with sausages and butter. She made them stacked pancakes. When Almanzo grew up and became a homesteader, before he courted Laura, he used to make stacked pancakes for he and his brother Royal. They survived on them.

Read these books to see the full glory of a lost, hard, but idyllic and wonderful world.

And/or make these stacked pancakes: Yes, you layer butter and maple syrup as you go. You cook a pancake, put it on a plate, put a bit of butter and syrup, and each time a new hot pancake comes off the griddle you stack it and do the same. The flavor, the texture, the juicy cake with butter oozing out is unparalleled.

These are perfect pancake recipe you've been looking for! Paleo Pumpkin Pancakes are healthy with great protein, nourishing fat and complex carbs β€” great energy for all day, plus SOOO yummy! #paleo #pancakes #grainfree #pumpkin #ottoscassavaflour #cassava #glutenfree #breakfast


Pumpkin Pancakes
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Double the recipe for a larger crowd. You can also make this batter ahead of time, so the prep. is easy when life is busy. (This works especially well if you use soured milk, because it makes the batter into a mild sourdough over time, which reduces phytic acid, making everything about the pancake more nutritious.)
Servings: 3 servings
Author: Megan
  • 4 eggs
  • 1/2 cup pumpkin canned (organic and BPA-free lining) or leftover winter squash
  • 1/2 cup cassava flour Otto's, see link below
  • 1/4 cup collagen Perfect brand preferred, see link below for discount code
  • 1/4 cup milk of choice (use soured milk if you want to make a sourdough batter; then let the batter sit out for 4 hours or in the fridge for 2-5 days)
  • 1/4 cup traditional fat of choice: melted lard, melted butter, melted coconut oil, or avocado oil
  • 1 Tablespoon honey or maple syrup
  • 1/2 teaspoon baking soda, sifted
  • 1/4 teaspoon sea salt
  1. Place eggs in blender. Add pumpkin, milk, honey, cooled fat (if melted first). Add collagen, cassava, sifted baking soda and sea salt. Blend for 5-10 seconds. Scrape sides of blender. Blend 2-3 seconds more.
  2. Heat griddle or cast iron skillet over medium-high heat. Add 1 Tablespoon high heat fat: lard, butter, ghee or avocado oil. Pour batter into desired size pancake and reduce heat to low. Wait until edges dry out a bit and bubbles appear all over the wobbly-looking surface of raw batter, about 4-5 minutes. Flip and cook again on second side until done, about 2 minutes more.
  3. Finish cooking all pancakes, adding more fat to pan occasionally, (stacking them on a plate and layering with butter and maple syrup as you go, if desired). Batter will make 6 good-sized (pretty big) pancakes, enough to feed 3. Or make smaller pancakes if preferred.
Recipe Notes

Here's where to buy Otto's Cassava Flour. I buy 20 lbs. at a time, hehe! GOOD stuff! Free shipping, family-owned small business. πŸ™‚

Here's where to buy Perfect Collagen. They give 10% off to Eat Beautiful readers. πŸ™‚ Use the coupon code BEAUTIFUL10 at checkout.

Pumpkin Spice Variation

  • Add to the blender 1 teaspoon cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon each: allspice, cloves and nutmeg

Paleo Pumpkin Pancakes ~ These are THE best, a family favorite perfected! #paleopancakes #bestpancakes #cassavaflour #grainfreepancakes #pumpkinpancakes #resistantstarch

Do you have great pancake memories from your childhood?

Comments 33

    1. It may be less ideal and probably not as the original recipe intended, but I actually make these with gelatin all the time (instead of collagen) and they still turn out beautifully and are delicious. My daughter has a glutamate sensitivity and cannot tolerate collagen, so hence we needed the substitute. They actually turn out really well! We love them that way. Thanks, Megan, for our favorite pancake recipe – we adore these!

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      2. I forgot to mention that with the gelatin instead of collagen the batter is, of course, much thicker. I usually make them as waffles instead of pancakes which works better with the thicker batter – just scoop into waffle iron with an ice-cream scoop. (I usually increase the milk slightly). No drips or mess, which I love too:)

  1. Swoon!!! Loved learning about your childhood favorite pancake. I can’t wait to make these! I’m a huge fan of using PS collagen in baked goods and waffles too. I love the soft consistency it adds to everything. Yum, yum, yum I’ll be making these this week.

  2. Definitely a huge Laura Ingalls Wilder fan, and loved all of the food talk in those books! These pancakes look great– we have tried a lot of grain-free recipes, but I have yet to do ones with collagen. The texture looks perfect!

    1. I hope you enjoy these, and what collagen and cassava flour bring to the table. Yay about the Little House books, such treasures and such a great window into the kitchens of the past.

  3. Wow, wow, wow! I am totally drooling and craving pancakes now. I want to make them for dinner, LOL! I only remember reading Little House in the Big Woods & Farmer Boy when I was a child and, yes, the food descriptions were amazing. I should read the whole series now. πŸ™‚

    1. Yes, yes, you should!! I am so thankful to have kids of varying ages, so I can keep reading the whole series every few years. I hope you love the pancakes!! πŸ™‚

    1. Awesome and yay! I love that they can be so healthy. They’re staples for us, too; and my kids LIVE for pancakes AND pumpkin! πŸ˜‰

  4. Megan, thank you for this recipe! Our family has made it a tradition to eat these every Saturday morning with bacon. Yum!!! I’d like to soak the cassava flour to neutralize the phytic acid (but we are dairy-free, so use store-bought almond milk right now), so would that mean soaking the flour for 12-24 hrs in the almond milk plus adding a couple Tablespoons of juice from a veggie ferment I have on hand? Then in the a.m. adding all the other ingredients and making the pancakes? Thanks for any pointers!

    1. Hi Allie, I’m so happy to hear this!! πŸ™‚ πŸ™‚ And I love that you want to reduce the phytates, yay! With this recipe I think it best to do what I do with our weekly waffle batter, which is to just go ahead and assemble the whole batter early, but sub in 1/4 cup sauerkraut juice for the milk. Then let the batter sit on the counter for 4 hours (safe by health department standards); then put in fridge overnight or for up to 3-4 days. Tell me how this method works when you do it. We’ve been doing this every week with many variations on my waffle batter and it works SOO well. It’s a super exciting ferment. It will make pancake prep Saturday mornings so much easier too. πŸ˜‰ The reason I’m having you ferment the whole batter is I don’t think there’s enough liquid to flour ratio to make the ferment work quite right. This way you’ll have the right batter thickness, and the ferment action will work well, plus you won’t have to mix the ingredients out of order, which makes the final assembly of ingredients awkward. HOWEVER, it also depends what fat you’re using. If you really want to mix the wet ingredients sans the eggs and ferment that first, you’d mix the pumpkin, liquid fat like avo oil, sauerkraut juice (in place of milk), and the cassava flour. Then add the rest after 24 hours. Have fun! πŸ™‚

      1. Thank you for these tips, I’ll give it a try! Oh, and I thought I’d mention that we discovered that these pancakes freeze and thaw really well. Texture is still perfect after thawing in microwave for 2 minutes on defrost. I was so happy to discover this, as baby #3 is coming at the end of April, and I’m looking for more ways to have bkfst ready to go ahead of time for kids and hubby to grab and eat by themselves. (Your waffles also freeze perfectly and thaw in the toaster!) Thanks for all these great recipes!

      2. I just made the pumpkin pancake batter with soured milk! So excited to try it in a few days. : ) I also have the waffle batter fermenting in the fridge right now. It’s been 48 hours and it’s got lots of lovely bubbles and has a lovely sour smell. Question, Megan – how many days total do you think these batters can be kept in the fridge? Including fermenting time? For example, if I leave the waffle batter to ferment for the full 5 days before I start actually cooking with it, how many days after that do I have to eat all the batter, do you think? Thank you SO much!

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          Hi Skye, thanks for your comments and questions! My commenting system changed, and I’m still figuring it out. So I apologize for the long delay in responding! By now you will have experimented and figured out a bit, I assume. You can go ahead and start enjoying it after 48 hours! Then you have longer to use it, if it’s a waffle or pancake batter. 7 days is as long as I let ours go, either because we eat it by then or because it starts getting increasingly sour in flavor. I don’t know what the longest possible number of days is; but if you start enjoying it at 48 hours, that should work well. The bubbles and lovely sour smell tell you, as you know, that a lot of goodness has already happened! So happy for your fun process and successes!! πŸ™‚

  5. Made the β€˜sourdough’ version by fermenting the batter for 5 days with soured milk (didn’t mean to ferment it that long!), and the pancakes are MINDBLOWING! No idea what they taste like not fermented since this is the first time I’ve made this recipe, but made this way they are seriously so, so good!!! Thank you, Megan!

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