Quick & Easy Pumpkin Spice Pancakes – A Yummy Fall Breakfast!

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Warm Pumpkin Spice Pancakes are a perfect fall breakfast! These quick and easy pancakes served up with maple syrup, bananas, and pecans, is a delicious way to start the day on those crisp autumnal mornings.

For more seasonal food, check out The Ultimate List of Autumn Recipes for the Fall Season! Right-click and open a new tab to read next.

A stack of pancakes drizzled with maple syrup and topped with pecans. Text overlay says"Pumpkin Spice Pancakes"

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Pumpkin Spice Pancakes

The full ingredients list and instructions are found in the printable recipe card at the end of this post. I highly recommend reading the blog post all the way through so that you don’t miss any tips or substitution suggestions and to ensure that you have all the ingredients and equipment required as well as understand the steps and timings involved.

Pumpkin spice season is here and you know that I’m going to be sharing lots of recipes using this spice…

Starting with this recipe for pumpkin spice pancakes which are just perfect for the season! After you try these pancakes, you won’t want to eat regular pancakes again!

These pancakes are gluten-free and use almond flour and coconut flour instead of regular wheat flour. This also makes the pancakes lower carb, and able to be eaten on the paleo diet too.

Enjoy these pancakes with your choice of toppings and sides – bacon, ham, or sausage would be so good!

Ingredients & Equipment Used In This Recipe

You may have some of the ingredients for this recipe in your kitchen already – the full list with measurements is found in the recipe card.

For your convenience, any specialized ingredients and equipment needed for this recipe have been linked to Amazon below.

  • Canned Pure Pumpkinnot pumpkin pie filling. If you can’t get canned pumpkin, you can steam some fresh pumpkin or butternut squash and blend it to a purée in a food processor.
  • Honeybuy local honey if you can. Used instead of sugar in this recipe
  • Almond Flour
  • Coconut Flour
  • Baking Powder
  • Pumpkin Pie Spice if you can’t source it you blend it yourself! See below.
  • Coconut Oil
  • Real Maple Syrupa suggested topping. Use 100% pure syrup anything less will use other sweeteners such as corn syrup.
  • Pecansa suggested topping, but you could use walnuts or hazelnuts or any nut you like!

This recipe uses American cups. They’re a handy piece of kitchen equipment to have along with a kitchen food scale. Having both in your kitchen means you’ll be able to make all of the different recipes on my blog as I use both cups and weighted measures.

How Do I Make Homemade Pumpkin Pie Spice

If you can’t find pumpkin pie spice, it is really easy to make yourself with individual spices that all supermarkets should sell.

To make 1 Tablespoon of pumpkin pie spice, stir the following spices together in a small bowl.

  • 1 tsp cinnamon
  • 1 tsp ginger
  • ½ tsp allspice or cloves
  • ½ tsp nutmeg

Transfer to an airtight jar and store in a cool, dry place. Use in recipes that call for pumpkin pie spice as required.

More Recipes Using Canned Pumpkin

One of the hero ingredients in this recipe is canned pumpkin, so here are some more recipes using the same:

A plate of pumpkin pancakes topped with sliced banana and pecans.

How Do I Make Pumpkin Spice Pancakes?

Just check out the recipe card below with full ingredients, instructions, and demonstration photos. You can print the card out too (don’t worry, the pics don’t print to save your ink!).

Pumpkin Spice Pancakes with Bananas & Nuts

Pumpkin Spice Pancakes

Yield: 4-6
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

These yummy pumpkin spice pancakes are refined sugar-free and gluten-free made with coconut and almond flours. Enjoy them for fall with your favorite pancake toppings!


  • 6 large eggs
  • ⅔ cup pure pumpkin puree
  • 2 Tbsp honey
  • ½ cup almond flour
  • ½ cup coconut flour
  • 1½ tsp baking powder
  • 1 Tbsp pumpkin pie spice
  • ⅛ tsp salt
  • 3 Tbsp coconut oil, divided

Optional Toppings

  • Sliced bananas
  • Chopped pecans
  • Real maple syrup
  • Whipped cream
  • Fresh berries


  1. Place the eggs, pumpkin puree, and honey into a large mixing bowl and whisk until thoroughly combined.
  2. In a separate bowl, sift together the almond flour, coconut flour, baking powder, pumpkin pie spice, and salt.
  3. Add the dry ingredients to the wet ingredients and gently fold the two together until blended.
  4. Heat one tablespoon of coconut oil in a large griddle or frying pan over medium heat.
  5. Once hot, spoon 2-3 tablespoons per pancake and cook for 3 minutes on the first side, then flip and cook for another 2-3 minutes on the other side.
  6. Repeat this process with the remaining coconut oil and pancake batter.
  7. To serve, stack 2-3 pancakes per serving and top with your choice of toppings. Enjoy!

    Pumpkin Spice Pancakes with Bananas & Nuts
Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 271Total Fat: 18gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 186mgSodium: 248mgCarbohydrates: 17gFiber: 3gSugar: 9gProtein: 11g

This site uses Nutritionix to provide estimated nutrition. Nutritional information is always approximate and will depend on the quality of ingredients used and serving sizes. If you need exact calories and macros, please do your own calculations.

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Make It A Meal!

These pancakes are perfect for brunch, so here are some more great recipes for you to try out:

There are 500+ Recipes on The Purple Pumpkin Blog for you to enjoy – please feel free to check them out too!

The post is part of the Crafty October series on The Purple Pumpkin Blog. Check out Crafty October from 2023, 2022, 2021, 2020, 2019, 2018, 2017, 2016, 2015, 2014, 2013, and 2012 for awesome Halloween ideas and inspiration; including recipes, printables, crafts, and more!

Crafty October on The Purple Pumpkin Blog

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