Custard-style Pumpkin Pancakes

pumpkinpancakeBack in the days before we switched to a migraine-free diet, we enjoyed pumpkin pancakes every weekend, particularly on crisp fall mornings like this one. Our daughter looked forward to these breakfast treats and lamented their disappearance when we eliminated them from our cooking repertoire.

But also a fan of custard, she rejoiced when I created these custard-style pumpkin pancakes, combining her two loves into one. On the outside these breakfast bites resemble traditional pancakes, but on the inside they contain a pumpkiny-custard.

I like to cook bacon first and then drizzle the salty grease around the edges of the pancakes as they are cooking so that the edges crisp up. You can also get the same effect with a little coconut oil.  But take care not to use too much or the pancakes will absorb too much grease and turn out heavy.

If there are any leftover, we gently reheat them in the oven or wrap them between parchment sheets, freeze and then pop in the toaster oven to thaw when we need a pancake fix.

But keep in mind (especially if you have a daily carb count goal to stay under) that each pancake has about 5-6 grams of carbs. As always, it’s best to eat these as part of a larger meal (bacon, eggs, etc.) to help blunt the rise in blood sugar.


  • 1/2 c. almond meal
  • 1/2 c. sorghum flour
  • 1/4 c. tapioca starch
  • 2 tsp. baking powder
  • 1 1/2 tsp. pumpkin pie spice
  • 3/4 tsp. salt
  • 3/4 c. pumpkin puree (canned or fresh roasted)
  • 1 1/3 c. coconut milk, canned
  • 1/2 stick unsalted butter, melted
  • 2 tbsp. maple syrup
  • 1 tsp. pure vanilla extract
  • 4 eggs, lightly beaten
  • bacon grease or coconut oil for pan



1. Use a whisk to blend dry ingredients (almond meal through salt) in a medium bowl and set aside.
2. Use a whisk to blend wet ingredients (pumpkin through eggs) in a medium bowl.
3. Incorporate the wet ingredients into the dry and mix well. Sit aside
4. Add a tablespoon of bacon grease or coconut oil to pan and heat over medium-low heat.
5. Ladle 3-4” pancakes and allow to cook until bubbles appear, flip and cook second side.
6. As needed, drizzle grease or oil around the edges of cooking pancakes to achieve the crispy rim. The edges will bubble and fry. Take care not to use too much oil.

Makes about 2 dozen small pancakes