30+ Irresistible Sunday Paleo Griddle Recipes for a Healthy Meal

Sundays are the perfect time to unwind, indulge, and recharge for the week ahead.

What better way to start the day than with a breakfast that feels like a treat but is still aligned with your health goals?

Enter paleo griddle recipes—a blend of delicious flavors, wholesome ingredients, and easy preparation.

Whether you’re craving a sweet start with fluffy pancakes or prefer a savory, protein-packed breakfast, these recipes offer a wide variety of options that cater to all tastes and dietary needs.

Paleo cooking focuses on whole, unprocessed ingredients that fuel your body and nourish it naturally.

And with the convenience of a griddle, these recipes are quick and perfect for cooking in batches, making them ideal for Sunday mornings when you want to enjoy a leisurely meal or serve a family brunch.

From classic flavors to inventive twists, we’ve rounded up over 30 paleo-friendly griddle recipes to inspire your next Sunday breakfast.

30+ Irresistible Sunday Paleo Griddle Recipes for a Healthy Meal

Embracing a paleo lifestyle doesn’t mean sacrificing flavor or fun when it comes to breakfast.

With these 30+ Sunday paleo griddle recipes, you can transform your weekends into a celebration of delicious, nutritious meals.

Whether you’re in the mood for the sweet aroma of cinnamon and apples, the rich taste of bacon and eggs, or the refreshing notes of fruit and coconut, there’s something for everyone to enjoy.

So, gather your ingredients, heat up that griddle, and let these recipes bring the taste and warmth of a perfect Sunday morning to your table.

Here’s to creating moments of joy and flavor—one griddle recipe at a time!

Cinnamon Sweet Potato Pancakes

These grain-free sweet potato pancakes are a hearty, paleo-friendly breakfast option perfect for a Sunday morning. With the natural sweetness of sweet potatoes and a hint of cinnamon, they make for a nutritious and satisfying meal straight off the griddle.

Ingredients:

• 1 medium sweet potato, cooked and mashed
• 2 large eggs
• 2 tablespoons almond flour
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• A pinch of salt
• Coconut oil, for greasing the griddle

Instructions:

1. In a mixing bowl, combine the mashed sweet potato, eggs, almond flour, cinnamon, vanilla extract, and salt. Whisk until the batter is smooth and lump-free.
2. Heat a griddle over medium heat and lightly grease it with coconut oil.
3. Spoon the batter onto the griddle, forming small pancakes about 3-4 inches in diameter.
4. Cook for 2-3 minutes on each side or until golden brown and cooked through.
5. Serve warm with your favorite paleo toppings, such as fresh berries, almond butter, or a drizzle of maple syrup.

These pancakes are a delightful way to enjoy the natural sweetness of sweet potatoes while staying within paleo guidelines. The cinnamon adds a comforting warmth that pairs beautifully with the fluffy texture.

Savory Zucchini and Herb Fritters

These savory zucchini fritters bring a fresh twist to paleo cooking, combining the mild flavor of zucchini with aromatic herbs. Perfect as a side dish or a light main course, they’re quick to make and pack a nutritious punch.

Ingredients:

• 2 medium zucchinis, grated
• 1/4 teaspoon sea salt
• 2 large eggs
• 3 tablespoons coconut flour
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon garlic powder
• 1/4 teaspoon black pepper
• Coconut oil, for greasing the griddle

Instructions:

1. Place the grated zucchini in a colander, sprinkle with sea salt, and let sit for 10 minutes to draw out excess moisture. Squeeze out as much liquid as possible using a clean kitchen towel.
2. In a bowl, combine the zucchini, eggs, coconut flour, parsley, garlic powder, and black pepper. Mix until well incorporated.
3. Heat a griddle over medium heat and grease with coconut oil.
4. Scoop small portions of the zucchini mixture onto the griddle, flattening slightly with a spatula to form fritters.
5. Cook for 3-4 minutes on each side or until golden and crispy.
6. Serve hot with a dollop of paleo-friendly avocado mayo or salsa.

These fritters are both nutritious and flavorful, offering a great way to use up zucchini in a paleo-friendly format. The combination of garlic and parsley enhances their taste while keeping them light and fresh.

Banana Almond Flour Waffles

These paleo waffles are crisp on the outside, fluffy on the inside, and naturally sweetened with ripe bananas. Ideal for a leisurely Sunday breakfast, they pair wonderfully with your favorite paleo toppings.

Ingredients:

• 2 large ripe bananas, mashed
• 2 large eggs
• 1 cup almond flour
• 1/2 teaspoon baking soda
• 1 teaspoon vanilla extract
• A pinch of cinnamon (optional)
• Coconut oil, for greasing the waffle iron

Instructions:

1. In a mixing bowl, combine the mashed bananas, eggs, almond flour, baking soda, vanilla extract, and cinnamon. Whisk until smooth and well combined.
2. Preheat a griddle or waffle iron and grease lightly with coconut oil.
3. Pour the batter onto the waffle iron, spreading it evenly to fill the mold. Close the lid and cook according to the manufacturer’s instructions, usually 3-5 minutes, until the waffles are golden brown.
4. Carefully remove the waffles and serve with toppings like fresh fruit, nut butter, or shredded coconut.

These waffles offer a perfect blend of natural sweetness and satisfying texture. The almond flour adds a nutty flavor, complementing the bananas, while the crispy edges make them irresistible.

Coconut Flour Pancakes

These light and fluffy coconut flour pancakes are perfect for a paleo breakfast treat. Made with simple ingredients, they’re naturally gluten-free and have a subtle coconut flavor that pairs well with your favorite toppings.

Ingredients:

• 1/4 cup coconut flour
• 3 large eggs
• 1/3 cup almond milk (unsweetened)
• 1 teaspoon vanilla extract
• 1/4 teaspoon baking soda
• A pinch of salt
• Coconut oil, for greasing the griddle

Instructions:

1. In a bowl, whisk the eggs, almond milk, and vanilla extract until well combined.
2. Add the coconut flour, baking soda, and salt to the wet ingredients. Mix until smooth and let the batter sit for a few minutes to thicken.
3. Heat a griddle over medium heat and grease with coconut oil.
4. Scoop small portions of the batter onto the griddle, spreading slightly to form pancakes.
5. Cook for about 2-3 minutes per side, flipping carefully once bubbles form on the surface.
6. Serve warm with paleo-friendly toppings like fresh fruit, shredded coconut, or a drizzle of honey.

These pancakes are a great way to enjoy a low-carb, paleo breakfast. The coconut flour gives them a unique texture and makes them naturally sweet, while the almond milk keeps them moist.

Cauliflower Tortilla Wraps

These paleo cauliflower tortilla wraps are a versatile griddle recipe perfect for breakfast burritos, wraps, or tacos. They’re light, flexible, and packed with veggies, making them a great addition to your paleo menu.

Ingredients:

• 1 medium cauliflower head, riced
• 2 large eggs
• 3 tablespoons coconut flour
• 1/4 teaspoon sea salt
• A pinch of black pepper
• Coconut oil, for greasing the griddle

Instructions:

1. Steam the cauliflower rice until tender, then transfer it to a clean kitchen towel. Squeeze out as much moisture as possible.
2. In a mixing bowl, combine the cauliflower, eggs, coconut flour, salt, and pepper. Mix until a dough-like consistency forms.
3. Preheat a griddle over medium heat and grease with coconut oil.
4. Divide the mixture into small balls and flatten each into a thin circle. Place them on the griddle and cook for 2-3 minutes per side, until golden and pliable.
5. Use immediately or store in the fridge for up to 3 days.

These cauliflower wraps are an excellent grain-free alternative to traditional tortillas. They hold together well and can be stuffed with savory or sweet fillings for a paleo-friendly meal.

Apple Cinnamon Paleo Crepes

These delicate apple cinnamon crepes are a wonderful way to elevate your Sunday breakfast. The almond flour crepes are perfectly thin and filled with a warm spiced apple filling, making them a delightful paleo-friendly treat.

Ingredients:
For the crepes:

• 3 large eggs
• 1/2 cup almond milk (unsweetened)
• 1/4 cup almond flour
• 1 teaspoon vanilla extract
• Coconut oil, for greasing the griddle

For the filling:

• 1 large apple, peeled and diced
• 1 teaspoon cinnamon
• 1 tablespoon coconut oil
• 1 tablespoon maple syrup (optional)

Instructions:

1. In a mixing bowl, whisk together the eggs, almond milk, almond flour, and vanilla extract until smooth. Let the batter rest for 5 minutes.
2. Heat a griddle over medium-low heat and grease lightly with coconut oil.
3. Pour a thin layer of batter onto the griddle, tilting the pan to spread it evenly. Cook for about 1-2 minutes, then flip carefully and cook for another minute. Repeat with the remaining batter.
4. For the filling, heat coconut oil in a small pan over medium heat. Add the diced apple, cinnamon, and maple syrup, cooking until the apples are soft and caramelized.
5. Fill each crepe with the apple mixture, fold, and serve warm.

These crepes are a sophisticated and indulgent breakfast option that doesn’t compromise on paleo principles. The apple cinnamon filling adds a natural sweetness that pairs beautifully with the almond flour crepes.

Spinach and Mushroom Paleo Pancakes

These savory paleo pancakes are perfect for a weekend breakfast or brunch. With fresh spinach and earthy mushrooms, they provide a nutrient-dense twist to traditional pancakes. Their light, fluffy texture and subtle flavors make them an excellent choice for anyone looking to enjoy a balanced, grain-free meal.

Ingredients:

• 2 large eggs
• 1/2 cup coconut flour
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup fresh spinach, chopped
• 1/2 cup mushrooms, diced
• 2 tablespoons almond milk (unsweetened)
• Coconut oil, for greasing the griddle

Instructions:

1. In a mixing bowl, whisk together the eggs, almond milk, and coconut flour until the mixture is smooth and free of lumps. Add the baking soda and salt and stir to combine.
2. Fold in the chopped spinach and diced mushrooms until evenly distributed.
3. Heat a griddle over medium heat and lightly grease with coconut oil.
4. Spoon the batter onto the griddle, forming small pancakes. Cook for 2-3 minutes per side, or until golden brown and cooked through.
5. Serve hot with a side of avocado or a dollop of paleo-friendly sour cream.

These spinach and mushroom pancakes are a great way to start the day with a healthy dose of greens and protein. Their savory flavor profile is satisfying and pairs well with a variety of paleo toppings.

Almond Banana Pancakes

This simple, nutrient-packed pancake recipe is both paleo-friendly and easy to make. With ripe bananas and almond flour, these pancakes are naturally sweet and full of healthy fats and protein, making them a great option for a filling breakfast.

Ingredients:

• 2 large bananas, mashed
• 3 large eggs
• 1/2 cup almond flour
• 1/2 teaspoon baking powder
• 1 teaspoon vanilla extract
• Coconut oil, for greasing the griddle

Instructions:

1. In a bowl, mix the mashed bananas, eggs, almond flour, baking powder, and vanilla extract until the batter is smooth.
2. Heat a griddle over medium heat and lightly grease with coconut oil.
3. Pour small amounts of the batter onto the griddle, forming pancakes about 3-4 inches in diameter.
4. Cook for 2-3 minutes on each side or until golden brown and cooked through.
5. Serve with a drizzle of honey, a sprinkle of cinnamon, or fresh fruit for a satisfying breakfast.

These almond banana pancakes are naturally sweet and rich in flavor. The combination of banana and almond flour provides a light, fluffy texture that is perfect for a weekend brunch.

Savory Sweet Potato and Bacon Pancakes

These hearty, paleo-friendly pancakes are a flavorful blend of sweet and savory. With the richness of bacon and the subtle sweetness of sweet potatoes, this recipe offers a delicious twist to traditional breakfast fare.

Ingredients:

• 1 medium sweet potato, peeled and grated
• 3 large eggs
• 1/2 cup almond flour
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup cooked and crumbled bacon
• 2 tablespoons chopped green onions
• Coconut oil, for greasing the griddle

Instructions:

1. In a bowl, combine the grated sweet potato, eggs, almond flour, baking soda, and salt. Mix until the batter is well combined. Stir in the crumbled bacon and green onions.
2. Heat a griddle over medium heat and lightly grease with coconut oil.
3. Spoon the batter onto the griddle, forming pancakes about 3-4 inches in diameter.
4. Cook for 3-4 minutes per side, until golden brown and cooked through.
5. Serve with a side of sliced avocado or a drizzle of hot sauce for a spicy kick.

These sweet potato and bacon pancakes are a perfect blend of flavors, offering both sweetness and a savory bite. They’re filling, rich in nutrients, and perfect for a weekend breakfast or brunch that satisfies both sweet and savory cravings.

Zucchini and Herb Paleo Pancakes

These zucchini and herb pancakes are a delightful way to enjoy a nutrient-dense breakfast with a burst of fresh flavors. Light and savory, these pancakes are made with simple, whole ingredients and are perfect for a gluten-free, paleo breakfast.

Ingredients:

• 2 medium zucchinis, grated and excess moisture squeezed out
• 3 large eggs
• 1/4 cup almond flour
• 1/4 teaspoon baking powder
• 1/2 teaspoon salt
• 1 tablespoon chopped fresh parsley or dill
• 1 teaspoon garlic powder
• Coconut oil, for greasing the griddle

Instructions:

1. In a mixing bowl, combine the grated zucchini, eggs, almond flour, baking powder, salt, and garlic powder. Stir until the batter is uniform and thick.
2. Fold in the fresh parsley or dill for a burst of herbal flavor.
3. Heat a griddle over medium heat and grease with coconut oil.
4. Spoon the batter onto the griddle, forming pancakes that are about 3-4 inches in diameter. Cook for 2-3 minutes per side or until golden and set.
5. Serve warm with a dollop of dairy-free yogurt or a squeeze of lemon juice.

These zucchini and herb pancakes are perfect for those who want a light and savory breakfast option. The zucchini adds moisture and nutrients, while the herbs bring freshness to every bite.

Cinnamon and Walnut Paleo Pancakes

For those who love a warm, comforting breakfast, these cinnamon and walnut paleo pancakes are a must-try. With the aromatic spices of cinnamon and the crunch of walnuts, these pancakes are flavorful, hearty, and perfect for a Sunday morning treat.

Ingredients:

• 3 large eggs
• 1/2 cup almond flour
• 1 teaspoon cinnamon
• 1/4 teaspoon baking powder
• 1/2 teaspoon vanilla extract
• 1/2 cup chopped walnuts
• Coconut oil, for greasing the griddle

Instructions:

1. In a mixing bowl, whisk the eggs, almond flour, cinnamon, baking powder, and vanilla extract until smooth.
2. Fold in the chopped walnuts until evenly distributed.
3. Preheat a griddle over medium heat and grease with coconut oil.
4. Pour small scoops of batter onto the griddle, forming 3-4 inch pancakes. Cook for 2-3 minutes per side or until golden and fluffy.
5. Serve with a sprinkle of cinnamon, a handful of extra walnuts, or a drizzle of pure maple syrup (if desired).

These cinnamon and walnut pancakes offer a satisfying combination of warm spices and crunchy texture. They make for a special breakfast that’s both paleo-friendly and comforting.

Carrot and Coconut Paleo Pancakes

Combining the natural sweetness of carrots with the rich flavor of coconut, these paleo pancakes are a unique and wholesome breakfast choice. They’re packed with vitamins and fiber and are perfect for a cozy morning.

Ingredients:

• 2 large carrots, peeled and grated
• 3 large eggs
• 1/2 cup almond flour
• 1/4 cup unsweetened shredded coconut
• 1/2 teaspoon cinnamon
• 1/4 teaspoon baking powder
• 1/2 teaspoon vanilla extract
• Coconut oil, for greasing the griddle

Instructions:

1. In a large bowl, whisk together the eggs, almond flour, shredded coconut, cinnamon, and baking powder until the mixture is smooth.
2. Stir in the grated carrots and vanilla extract, mixing until the batter is well combined.
3. Heat a griddle over medium heat and lightly grease with coconut oil.
4. Spoon the batter onto the griddle, forming pancakes about 3-4 inches in diameter. Cook for 2-3 minutes per side or until golden and cooked through.
5. Serve with a sprinkle of coconut flakes or a light drizzle of honey for added flavor.

These carrot and coconut pancakes offer a delightful mix of sweet and nutty flavors with a soft, satisfying texture. They’re perfect for a paleo breakfast that’s both healthy and delicious.

Bacon and Egg Paleo Pancakes

For those who enjoy a hearty breakfast that’s rich in protein and flavor, these bacon and egg paleo pancakes are a perfect choice. They’re packed with savory goodness and provide sustained energy to start your day on the right note.

Ingredients:

• 3 large eggs, beaten
• 1/2 cup almond flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup cooked and crumbled bacon
• 1 tablespoon chopped chives or green onions
• Coconut oil, for greasing the griddle

Instructions:

1. In a mixing bowl, whisk together the beaten eggs, almond flour, baking powder, and salt until the mixture is smooth.
2. Gently fold in the crumbled bacon and chives or green onions.
3. Preheat a griddle over medium heat and grease with coconut oil.
4. Drop spoonfuls of the batter onto the griddle, forming small pancakes. Cook for 2-3 minutes per side or until golden and cooked through.
5. Serve warm with a side of avocado slices or a dollop of dairy-free sour cream for added richness.

These bacon and egg pancakes offer a savory, satisfying breakfast option that combines the crunch of bacon with the fluffiness of paleo-friendly pancakes. They are perfect for a brunch that feels both indulgent and nourishing.

Pumpkin Spice Paleo Pancakes

These pumpkin spice paleo pancakes are perfect for cozy mornings, especially during the fall season. With the rich flavors of pumpkin and warm spices like cinnamon and nutmeg, these pancakes create a festive breakfast that’s both comforting and nutrient-rich.

Ingredients:

• 1/2 cup canned pumpkin puree
• 3 large eggs
• 1/2 cup almond flour
• 1/2 teaspoon baking powder
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/2 teaspoon vanilla extract
• Coconut oil, for greasing the griddle

Instructions:

1. In a large bowl, whisk together the pumpkin puree, eggs, almond flour, baking powder, cinnamon, nutmeg, and vanilla extract until smooth and well combined.
2. Heat a griddle over medium heat and lightly grease with coconut oil.
3. Pour the batter onto the griddle in small rounds, about 3-4 inches in diameter. Cook for 2-3 minutes on each side, or until the pancakes are golden and cooked through.
4. Serve with a sprinkle of cinnamon and a dollop of unsweetened coconut cream or a drizzle of maple syrup if desired.

These pumpkin spice pancakes are a wonderful way to enjoy the warm, spicy flavors of autumn any time of the year. The pumpkin puree adds moisture, making the pancakes soft and tender, while the spices provide that comforting, seasonal flavor.

Apple Cinnamon Paleo Pancakes

These apple cinnamon paleo pancakes are perfect for a weekend breakfast that feels like a treat. With warm cinnamon and sweet, tender apples, they are both delicious and nourishing, making them an ideal choice for anyone looking to enjoy a healthy, grain-free breakfast.

Ingredients:

• 2 large apples, peeled, cored, and finely chopped
• 3 large eggs
• 1/2 cup almond flour
• 1/2 teaspoon baking powder
• 1 teaspoon cinnamon
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt
• Coconut oil, for greasing the griddle

Instructions:

1. In a mixing bowl, whisk together the eggs, almond flour, baking powder, cinnamon, vanilla extract, and salt until well combined.
2. Fold in the chopped apples until evenly distributed throughout the batter.
3. Heat a griddle over medium heat and grease with coconut oil.
4. Spoon the batter onto the griddle, forming pancakes that are about 3-4 inches in diameter. Cook for 2-3 minutes per side or until golden brown and cooked through.
5. Serve with a sprinkle of cinnamon and a handful of chopped pecans or a drizzle of raw honey for a touch of sweetness.

These apple cinnamon pancakes are light and full of flavor, bringing together the natural sweetness of apples with the warmth of cinnamon. They’re perfect for a cozy breakfast that’s both delicious and nourishing.

Note: More recipes​ are coming soon!