Pumpkin & Salted Caramel Cinnamon Roll Pancakes (Paleo/Gluten/Grain/Dairy Free)

by Brittany on October 8, 2013

Post image for Pumpkin & Salted Caramel Cinnamon Roll Pancakes (Paleo/Gluten/Grain/Dairy Free)

Caramel is one of my favorite things, either on it’s own or snuck into as many things as possible! Like these pumpkin pancakes, for example.

Have you guys ever had pumpkin and caramel together? It’s AMAZING! I love the little swirls of caramel in these, they’re super fun (and super tasty!)  This recipe is pumpkin at its greatest! I dare you to try not to eat the whole batch all on your own.

Want to make them even MORE indulgent? Try drizzling some melted chocolate chips on top as well- I did that to a few of the pancakes pictured.


Pumpkin & Salted Caramel Cinnamon Roll Pancakes.


  • 1 cup blanched almond flour, packed
  • 1/2 cup tapioca or arrowroot starch
  • 2 teaspoon baking powder
  • 3 Tablespoons sugar (I used coconut palm)
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1/4 cup oil + 1 Tbs (or melted butter, dairy or nondairy)
  • 1/2 cup pumpkin puree
  • 2 teaspoon cinnamon

For the Caramel drizzle: 

  • 1/4 cup butter (dairy or non)
  • 1/2 cup sugar (Coconut palm or brown sugar )
  • 1 Tablespoon cream OR the heavy cream from a can of thick coconut milk.
  • pinch of salt
  1. In a large bowl, combine the ingredients for the pancakes. The batter will be kind of thick, but that’s okay. 
  2. In a small saucepan, mix together the butter, sugar, cream, and salt. Whisk together on medium heat until it thickens. Leave over low heat so it stays warm.
  3. Over medium/medium-low heat, scoop 3-4 spoonfuls of pancake batter into the skillet. You want the pancakes to be rather large so that the caramel drizzle “sits” nicely in the batter.
  4. Once you pour the batter into the skillet, carve out swirls in the pancake with a knife, spoon, or wooden popsicle stick, so that the batter separates a little. Drizzle the caramel in the swirls you’ve just made. The deeper the swirls are, the better the caramel will stay in.
  5. Flip the pancake after 1-2 minutes and cook on the other side until done. Repeat with the rest! You can also just  pour caramel over the stack of pancakes, both options are equally delicious!

-Makes 6 large pancakes-



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{ 18 comments… read them below or add one }

Janelle October 8, 2013 at 11:09 pm

Did you use egg substitute? Eggs are dairy.


Brittany October 9, 2013 at 9:40 am

Hi! Eggs are not dairy.. Only milk and cheese are dairy. Sadly I don’t have an egg substitute for this particular recipe.


Marie Hershiser October 9, 2013 at 12:35 am

HI Brittany, I really like the look of your site, do you know what theme was used to create it? I’m working on creating a website for my relationship/dating advice site.

Thank you and I Love you recipes too!



Rica October 9, 2013 at 3:10 pm

I thought you were allergic to eggs?


Brittany October 9, 2013 at 3:28 pm

I am! But I use them sometimes to create recipes for you guys and my family!


Jenna Healy October 9, 2013 at 4:58 pm

These look awesome :)
Do you think they would freeze well ?


April October 9, 2013 at 8:28 pm

These look amazing!! I’ll be making them this coming weekend:))


Janelle October 9, 2013 at 8:47 pm

I stand corrected. I guess I never really looked it up and just assumed because I purchased my eggs in the dairy dept. that they were dairy. Sorry, however, its good to learn new things! Thank you for the information.


Brittany October 10, 2013 at 3:05 am

It’s a common misconception :) no worries!


Cassidy @ Cassidy's Craveable Creations October 9, 2013 at 10:05 pm

YUM! I’ve never made pumpkin pancakes, these look amazing! – especially with the caramel!!!! I love your recipes, I’m planning on making your Asian Style Lemon Chicken this week :)


Joyce October 10, 2013 at 1:24 am

You seriously need to open a restaurant and I would hope it was by me! Your pictures are beautiful and the food always looks so wonderful!


manahans October 10, 2013 at 7:12 pm

I’m probably missing it, but I don’t see a printer friendly button and would like to print off these delicious recipes without wasting so much paper.


angelique October 11, 2013 at 10:29 pm

Can you stop it already! I’m craving these and getting fat just looking at them. Thank god I don’t hav e the ingredients in my kitchen. You are amazing and on fire with all these delicious creative recipes that you create. You should work for a food company and come up with GF/Paleo/Gaps etc.. foods for them. Wouldn’t that be fun.


Krissy October 12, 2013 at 2:46 am

Ok so I JUST made these. I was out of almond flour (WHAT?!? HOW DID THAT HAPPEN?!) so I used hazelnut instead, and I smashed it with pumpkin spice mix rather than cinnamon for that extra delicious flavouring. AH-MAY-ZING! I grilled bacon as well to eat with it… EVERYONE EAT THESE WITH BACON! Overall insanely delicious pancakes. Couldn’t finish them so I get to refrigerate and enjoy again tomorrow morning! Woot! Thank you for yet another insanely delicious recipe. Krissy xo


nicole October 13, 2013 at 8:41 pm

wow. wow. carmel. pumpkin. pancakes. cinnamon buns. how do you manage to put so much yumminess into one recipe. i’m going to try subbing even MORE pumpkin in for the eggs. i’ve done this in brownies and its so good. let you know how it goes once i crack this darn hard pumpkin open and make me some pancakes!


Amy Corrigan October 17, 2013 at 3:38 pm

Hi! This is the first paleo recipe that I have tried that is actually tasty and turns out like it is supposed to! Yum!!!

Instant love :-)


Jessica October 24, 2013 at 2:55 pm

Oh my….honestly my favorite pancake recipe of yours is the snicker-doodle one, but this one might take the cake. My family will love these!! Will be trying this weekend when its nice and chilly out. You are so awesome to do all the hard work for us, you rock!!


Melanie November 2, 2013 at 3:35 pm

I tried these this morning! They were really good!


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