Pumpkin Pancakes with Bacon and Pecans


After working hard to create 22 recipes for a comprehensive Thanksgiving feast  for my new ebook Thankful and enjoying the early Thanksgiving feast a few weeks ago, I have been fighting the natural urge to transition into Christmas-mode! I think my brain is wired to transition from Autumn to Winter after the big meal is done, and our little faux-celebration threw me off. My entire homepage is flooded with pumpkin recipes right now, and I have just one more for Gluten-Free Pumpkin Pancakes that I created a few weeks ago before moving into all things Winter – cranberries, mint, chocolate, and hopefully a good gingerbread recipe this year.


If you’re also already in the Christmas spirit and want some treat ideas make sure to check out all of the recipes I created last year!

Spiced Chai Concentrate

Candy-cane Meringue Cookies

Cranberry Loaf with Lemon Glaze

Mint Chocolate Macaroons 

Love that ornate little dollop of whipped cream on the top?

It’s coconut milk whipped cream and I used my handy iSi easy whip  and my instructions for coconut milk whipped cream. I find that the whipped cream holds its shape best if you whip it up and then let it sit in the refrigerator again for a few hours. You could also put the whipped cream into a pastry bag fitted with a star tip to create this look.

Paleo Pumpkin Pancakes by Danielle Walker Against all Grain
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Pumpkin Pancakes with Bacon and Pecans

AUTHOR: Danielle Walker - AgainstAllGrain.com


PREP TIME: 15 mins

COOK TIME: 12 mins TOTAL TIME: 27 mins




  1. Preheat a griddle or shallow sauté pan to medium heat. Lightly brush with coconut oil.
  2. Place all of the wet ingredients in the bowl of a stand mixer. Beat on medium speed until combined.
  3. Add the remaining dry ingredients; beat until smooth and fully incorporated. Allow batter to sit for 5 minutes, then beat again for 30 seconds until thickened.
  4. Pour ¼ cup of batter for each pancake onto the hot pan. Wait for the edges to start to lift, about 30 seconds, then gently flip the cake over. Continue cooking for 15-20 seconds, until cooked through and browned on both sides.
  5. Top pancakes with bacon, pecans, maple syrup, and coconut whipped cream if desired.
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  • http://ohsosweetbaker.com Rochelle @ Oh So Sweet Baker

    Yummy, these pancakes look delish!

  • http://www.lymelightfoundation.org Ashley

    I LOVED your Thanksgiving recipes. I made the green bean casserole and mashed garlic cauliflower for my SAD (Standard American Diet) family and they loved them! These were unanimously the two favorite dishes this year and no one had any idea there was anything “special” about them.

  • Dawnette Arsht

    Wow.. Maple Pumpkin Custard and Pumpkin pancakes with Bacon and pecans…. To Die for!
    I love your book! Best purchase ever!!

  • Mary

    Thank you Danielle, These pancakes are the best I’ve had! By chance do you include carb and fat facts with your cookbook recipes? My granddaughter is a toddler with type 1 Diabetes.

    • Against All Grain

      We are working on including that in the future.

    • Danielle

      My daughter was diagnosed by the doctors with Type 1, a little over 2 years ago. This website has helped my family so much . So much that websites like these and with Jesus help has made it where she hasn’t been on insulin in 2 years. Thanks

  • Erica

    When you say it serves 4-6, does that mean it serves 4-6 people or makes 4-6 pancakes? Also, do you have nutritional info on these?


    • Against All Grain

      I would be referring to the number of people that the dish typically serves. We are working on providing more information in the future, but I don’t have that information yet.