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The Perfect Pumpkin Pancake

  • Author: Katja from the Savory Lotus


  • 4 eggs (preferably from pastured chickens)
  • ½ cup pumpkin puree (or any other squash) (I used fresh baked but canned should be OK)
  • 1/2 tsp vanilla extract
  • 1/21 tsp spices of choice (I used mix of cinnamon, allspice, and ginger but can try nutmeg or clove)
  • butter, ghee, or coconut oil to cook pancakes in
  • pinch of celtic sea salt (I use THIS one)
  • OPTIONAL (for fluffier pancake)
  • 2 TBS sifted coconut flour (like this) OR 3 TBS almond flour (like this)
  • 1/4 tsp baking soda
  • apple sauce, fruit or raw honey to serve with pancakes


  1. Whisk eggs and pumpkin puree.
  2. Add vanilla and spices.(add flour here if desired)
  3. Grease skillet with butter/ghee/coconut oil . Spoon pancake mixture onto pan.
  4. Once bubbles begin to form and edges are a bit dry, flip once to finish cooking pancake.
  5. Serve with apple sauce, fruit, or honey.
  6. Makes about 12 small pancakes
  7. For sweeter pancakes, you can add 1-2 TBS any liquid sweetener to batter, but it really doesn’t need it!!!