Pumpkin Blueberry Pancakes Recipe
If you’re looking for a delicious and nutritious breakfast that satisfies your cravings without compromising your health goals, these pumpkin blueberry pancakes are the perfect solution. Made with wholesome, Paleo-friendly ingredients, this recipe is free from refined sugars, gluten and dairy, making it ideal for those with dietary sensitivities or anyone following a clean eating lifestyle.
Packed with seasonal flavors and antioxidant-rich fruit, these pancakes are as good for you as they are tasty.
Key ingredients
This recipe combines a powerful mix of ingredients that not only taste great, but also deliver a host of health benefits:
- Paleo flour: A gluten-free flour blend typically made from almond, coconut or cassava flour. It’s rich in healthy fats, fiber and protein, making it an excellent substitute for conventional wheat flour while supporting blood sugar balance and digestive health.
- Eggs: A complete protein source, eggs provide essential nutrients like choline, vitamin B12 and selenium. They help bind the ingredients together and contribute to a fluffy texture in the pancakes.
- Coconut milk: A dairy-free alternative that adds creaminess and healthy fats to the batter. Coconut milk is rich in medium-chain triglycerides, which are quickly metabolized for energy and support brain function.
- Pumpkin puree: Loaded with beta-carotene, fiber and antioxidants, pumpkin puree gives these pancakes a rich, earthy flavor while boosting their nutritional profile. It’s also a great source of vitamin A and potassium.
- Blueberries: These tiny berries are a powerhouse of antioxidants, particularly anthocyanins, which support heart health, cognitive function and inflammation reduction. They also add natural sweetness and a burst of color.
- Cinnamon: More than just a warm spice, cinnamon helps regulate blood sugar levels and adds depth to the flavor profile. It also has antimicrobial and anti-inflammatory properties.
- Vanilla extract: Enhances the flavor with its natural sweetness and aromatic qualities. Vanilla is also known for its antioxidant properties.
How to make pumpkin blueberry pancakes
This pumpkin blueberry pancakes recipe is a favorite by all who try it. It’s gluten-free, qualifies as a genuine high-fiber food recipe and is seriously delicious!
Plus, making these pancakes is simple and takes just a few minutes.
In a large mixing bowl, whisk together the eggs, coconut milk, pumpkin puree, cinnamon and vanilla extract until smooth. Gradually add the Paleo flour to the wet mixture, stirring until fully combined and a thick batter forms.
Gently fold in the blueberries. Heat a skillet or griddle over medium heat, and lightly grease with coconut oil or ghee.
Pour about 1/3 cup of batter for each pancake onto the skillet. Use the back of a spoon to spread into a round shape if needed.
Cook for three to four minutes on one side or until bubbles form and the edges begin to firm. Flip, and cook an additional two to three minutes or until golden brown and cooked through.
Serve warm, optionally topped with extra blueberries, a drizzle of maple syrup or a dollop of coconut yogurt.
These pumpkin blueberry pancakes are more than just a breakfast treat. They’re a nourishing way to start your day with clean, energizing ingredients.
Whether you’re following a Paleo lifestyle or simply want a healthier pancake option, this recipe is sure to become a staple in your kitchen.
Other pumpkin recipes
- Pumpkin spice latte
- Pumpkin butter
- Toaster pastry with sugar pumpkin filling
- Pumpkin cashew soup
- Pumpkin bars
- Pumpkin pie cheesecake
- Vegan pumpkin pie ice cream
Pumpkin Blueberry Pancakes Recipe
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
If you’re looking for a delicious and nutritious breakfast that satisfies your cravings without compromising your health goals, these pumpkin blueberry pancakes are the perfect solution.
Ingredients
- 1 cup Paleo flour blend
- 2 eggs
- 1 cup coconut milk
- ½ cup pumpkin puree
- ½ cup fresh or frozen blueberries
- 1 teaspoon cinnamon
- 2 teaspoon vanilla extract
Instructions
- Combine wet ingredients in a bowl.
- Whisk in dry ingredients carefully to avoid clumping.
- Stir in blueberries.
- Heat greased pan over medium heat.
- Pour approximately 1/3 cups of batter per pancake until pan is full.
- Cook until bubbles form on top of batter and begin to pop, flip and repeat cooking.
- Serve warm with blueberries and maple syrup.
- Prep Time: 8 min
- Cook Time: 7 min
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 166g
- Calories: 312
- Sugar: 5.2g
- Sodium: 43mg
- Fat: 16.6g
- Saturated Fat: 13.4g
- Unsaturated Fat: 3.2g
- Trans Fat: 0g
- Carbohydrates: 37.6g
- Fiber: 4.1g
- Protein: 4.7g
- Cholesterol: 82mg
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16 Comments
For this recipe what to use in place of the eggs, I don’t have chia seeds.
These look so good too! Thanks!
I can’t wait to make these. I use buckwheat flour (it is GF) as an alternative flour for my pancakes.
These were nice and easy to make but turned out dense and dry. Maybe my pancake flour wasn’t quite right. Maybe sifting it would help? I’ll have to give them another shot.
Could you help me duplicate the Zen Fiber Cake? I’d just love it to be 13 gm of fiber and GF. I have tried and can’t get it to be that much fiber and keeping the cal’s down to 80 for each little fiber cake. That would be fantastic if you can do that, I tried for years. Thanks, Hillary
How much pumpkin do you need? 1/2 of a can of what size? Thanks!
15oz can
These are my hubby’s FAVORITE pancakes and we have been making them on the weekend for quite some time. I happen to catch a show a year or so ago with Dr. Axe where he made them as a guest. I would like an alternative to GF pancake mix so I think I will try Susan’s suggestion but still wondering if you need more egg if you use coconut flour.
You probably will, yes. Or you can add in another “wet” ingredient like applesauce
With more bags of blueberries in the freezer than we know what to do with, I made your Blueberry Pumpkin pancakes for breakfast this morning. My teenage son said these were the best pancakes he had ever tasted. Hubby loved them too. I’ve made pumpkin pancakes before, but never thought of combining blueberries with pumpkin. Thanks for the delicious recipe.
Awesome! Glad you enjoyed them!
@Mary Douglas – have you tried making your own gluten-free flour combinations? My daughter has issues with the potato starch/flour in many of the gf mixes so we make our own…so many different flours out there with lower carb/higher protein ie quiona, millet, amaranth, chickpea (chickpea pancakes are a lovely savory pancake), sweet sorghum and teff. You have the issue of having pronounced flavors using all of one over marrying the combinations. And 2 other points, just as a general point about the appearance of the blueberry pancakes (YUM)…if you incorporate the berries (fresh or frozen) with a metal spoon, after dusting them with gf flour, there is less likelihood of them breaking and ‘coloring’ the batter ‘green’.
You also must remember that you can’t just sub flour of any kind for a pancake mix….It has salt and baking powder and/or baking soda at the very minimum, probably even sweetening of some kind as well. So that must be taken into account. To bake gluten free usually involves several other ingredients which allow these non-gluten flours to act similar to wheat flour, i.e. rising, tenderness, moistness, etc. There is a science behind this type of baking, even more involved than the science behind regular baking.
I will try this delicious pancakes look good I love your page thank for share
I was wondering if you could make this recipe with either coconut flour or almond flour or a combo of both instead of the gluten free flour which is to high in carbohydrates for my husband to have.
Yes, you can just try adding coconut flour instead.
Hello Mary,
With all due respect Dr. Axe (I love your philosophy, mission and recipes), the standard gluten-free flour blends are NOT Paleo.
Also, Mary, I would NOT use ALL coconut flour otherwise you will end up with hockey pucks (think lead plates). Coconut flour is way too dense/heavy to use alone (which is why it’s so high in fiber).
I would suggest you do a combo of almond and coconut flour. I would do 3/4 cup almond meal and 1/4 cup coconut flour. You can also use cashew meal or hazelnut meal instead of almond meal (all high in protein) if you like. Bob’s Red Mill carries all of these ingredients. You can also find Almond Meal and Cashew Meal at Trader Joe’s and it’s much less expensive than Bob’s Red Mill but Bob’s Red Mill blanches their nuts so you don’t have the bitter skins in the nut meals.
I can’t wait to make these either. I bet we can add any fresh fruit to the pancakes if blueberries are not in season. Or, you can use frozen berries, if you like. Happy Pancake Making! :-)