25+ Delicious Sunday Paleo Pancake Recipes for a Perfect Brunch

There’s no better way to celebrate Sunday mornings than with a stack of warm, fluffy pancakes.

But if you’re following a paleo lifestyle or simply looking to indulge in a healthier breakfast option, you might think that pancakes are off the table.

Think again! Paleo pancakes are just as delicious, satisfying, and versatile as their traditional counterparts.

With the perfect blend of wholesome ingredients and creative flavor combinations, these recipes make it possible to enjoy a hearty breakfast that aligns with your dietary preferences.

Whether you’re in the mood for a sweet or savory twist, we’ve gathered 25+ paleo pancake recipes to inspire your next Sunday brunch.

From classic favorites to unique flavor fusions, these recipes will ensure your mornings are full of flavor and energy.

25+ Delicious Sunday Paleo Pancake Recipes for a Perfect Brunch

These 25+ paleo pancake recipes prove that eating healthily doesn’t mean giving up on the comforting, delicious flavors we crave.

With a wide variety of ingredients and flavors, you can easily adapt these recipes to suit your taste, from sweet and fruity to warm and spiced.

Perfect for a lazy Sunday morning or any special occasion, these paleo pancakes bring the same joy and indulgence as traditional ones, but without the refined sugars, grains, or gluten.

Whether you try a rich pumpkin spice, a refreshing lemon poppy seed, or a hearty maple walnut, these pancakes will keep your breakfast table interesting and satisfying.

Coconut Flour Paleo Pancakes

This recipe features fluffy, grain-free pancakes that are rich in flavor and texture. Coconut flour is an excellent choice for those following a paleo diet, offering a natural sweetness and a boost of fiber.

Ingredients:

• 1/4 cup coconut flour
• 4 large eggs
• 1/2 cup unsweetened almond milk (or coconut milk)
• 1 tablespoon honey or maple syrup
• 1/4 teaspoon baking soda
• 1/2 teaspoon vanilla extract
• Pinch of salt
• Coconut oil or ghee for cooking

Instructions:

1. In a mixing bowl, whisk the eggs until frothy. Add the almond milk, honey, and vanilla extract, mixing well.
2. In a separate bowl, combine the coconut flour, baking soda, and salt.
3. Gradually add the dry ingredients to the wet mixture, whisking until a smooth batter forms. Let the batter rest for 5 minutes to thicken.
4. Heat a skillet or griddle over medium heat and add a little coconut oil or ghee.
5. Pour 1/4 cup of batter per pancake onto the skillet and cook for about 2-3 minutes, until bubbles appear on the surface. Flip and cook for another 1-2 minutes or until golden brown.
6. Repeat with the remaining batter and serve with your favorite paleo toppings like fresh berries, coconut yogurt, or a drizzle of honey.

These coconut flour pancakes are soft, flavorful, and perfect for a cozy Sunday breakfast. Their slight sweetness pairs wonderfully with a variety of toppings and offers a satisfying, nutritious start to your day.

Banana Almond Pancakes

These banana almond pancakes are perfect for those who want a naturally sweet, nutrient-dense breakfast. The ripe banana adds a touch of natural sweetness, making these pancakes a favorite among paleo enthusiasts.

Ingredients:

• 2 ripe bananas, mashed
• 3 large eggs
• 1/4 cup almond flour
• 1/2 teaspoon baking powder (ensure it’s paleo-friendly)
• 1/2 teaspoon cinnamon
• Pinch of salt
• Coconut oil for frying

Instructions:

1. In a large bowl, combine the mashed bananas and eggs and whisk until well combined.
2. Add the almond flour, baking powder, cinnamon, and salt. Mix until smooth and there are no lumps.
3. Heat a skillet over medium heat and add a bit of coconut oil.
4. Spoon 2-3 tablespoons of the batter onto the skillet for each pancake, spreading slightly to form a round shape.
5. Cook for about 2 minutes on each side or until golden brown. Flip carefully, as these pancakes can be delicate.
6. Serve with sliced strawberries, a sprinkle of chopped nuts, or a dollop of almond butter for an extra treat.

These banana almond pancakes are the perfect blend of sweetness and nutrition. The bananas provide natural sugar and potassium, while the almond flour adds a nutty flavor and healthy fats. A great option for those wanting a satisfying, wholesome breakfast.

Sweet Potato Paleo Pancakes

Packed with vitamins and a subtle earthy flavor, sweet potato pancakes are a hearty, delicious breakfast choice. The natural sweetness of sweet potatoes makes these pancakes perfect for a cozy weekend breakfast.

Ingredients:

• 1 medium sweet potato, cooked and mashed
• 3 large eggs
• 1/4 cup coconut flour
• 1/4 teaspoon baking soda
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• Pinch of salt
• Coconut oil or ghee for cooking

Instructions:

1. In a bowl, combine the mashed sweet potato, eggs, and vanilla extract. Mix until well combined.
2. Add the coconut flour, baking soda, cinnamon, nutmeg, and salt to the sweet potato mixture. Stir until smooth.
3. Heat a skillet over medium heat and add a bit of coconut oil or ghee.
4. Pour 1/4 cup of batter for each pancake and spread slightly to form a pancake shape.
5. Cook for about 2-3 minutes per side until golden brown and cooked through.
6. Serve with a sprinkle of cinnamon and a drizzle of pure maple syrup or a dollop of coconut cream.

Sweet potato pancakes are not only delicious but also loaded with nutrients like vitamins A and C. Their naturally sweet flavor and rich texture make them a must-try for any paleo breakfast spread.

Pumpkin Spice Paleo Pancakes

These pumpkin spice pancakes bring the warm, cozy flavors of fall to any breakfast table. Made with wholesome ingredients, they offer a seasonal twist that’s perfect for a Sunday morning.

Ingredients:

• 1/2 cup canned pumpkin puree
• 3 large eggs
• 1/4 cup almond flour
• 1/4 cup coconut flour
• 1/2 teaspoon baking soda
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon vanilla extract
• Pinch of salt
• Coconut oil or ghee for cooking

Instructions:

1. In a bowl, whisk together the pumpkin puree, eggs, and vanilla extract until smooth.
2. In a separate bowl, mix the almond flour, coconut flour, baking soda, pumpkin pie spice, and salt.
3. Gradually combine the dry ingredients with the wet ingredients, mixing until a batter forms.
4. Heat a skillet over medium heat and coat with coconut oil or ghee.
5. Pour 1/4 cup of batter per pancake and cook for 2-3 minutes, until bubbles form on the surface. Flip and cook for another 1-2 minutes or until golden brown.
6. Serve with a sprinkle of cinnamon and a drizzle of pure maple syrup or a dollop of whipped coconut cream.

Pumpkin spice pancakes are a perfect blend of warm flavors and a soft texture, making them ideal for any fall-inspired breakfast. They’re both comforting and nourishing, providing a delightful twist on the traditional pancake.

Blueberry Almond Paleo Pancakes

These blueberry almond pancakes are a nutrient-packed breakfast that pairs well with fresh fruit or a drizzle of honey. Almond flour gives these pancakes a satisfying, nutty texture while blueberries add a burst of sweetness.

Ingredients:

• 1/2 cup almond flour
• 3 large eggs
• 1/4 cup unsweetened almond milk
• 1/2 teaspoon baking powder (paleo-friendly)
• 1/2 teaspoon vanilla extract
• Pinch of salt
• 1/2 cup fresh or frozen blueberries
• Coconut oil or ghee for cooking

Instructions:

1. In a mixing bowl, whisk the eggs and almond milk until well combined. Add the vanilla extract.
2. Add the almond flour, baking powder, and salt to the wet ingredients and mix until a smooth batter forms.
3. Gently fold in the blueberries.
4. Heat a skillet over medium heat and add a small amount of coconut oil or ghee.
5. Pour 1/4 cup of batter for each pancake, and cook for about 2-3 minutes per side or until golden brown and cooked through.
6. Serve with a handful of fresh blueberries, a light drizzle of honey, or a sprinkle of chopped almonds.

These blueberry almond pancakes are the perfect combination of sweet and hearty, making them a delicious, satisfying paleo breakfast. The addition of blueberries provides antioxidants and flavor, making them an excellent way to start your day.

Lemon Poppy Seed Paleo Pancakes

For those who love a citrusy twist, these lemon poppy seed pancakes are light, zesty, and full of flavor. They are perfect for a fresh, energizing breakfast to set the tone for a productive Sunday.

Ingredients:

• 1/2 cup almond flour
• 1/4 cup coconut flour
• 3 large eggs
• 1/2 teaspoon baking soda
• 1 tablespoon lemon zest
• 1 tablespoon lemon juice
• 1/2 teaspoon vanilla extract
• 1 tablespoon poppy seeds
• Pinch of salt
• Coconut oil or ghee for cooking

Instructions:

1. In a bowl, whisk the eggs, lemon juice, lemon zest, and vanilla extract until well combined.
2. Add the almond flour, coconut flour, baking soda, poppy seeds, and salt to the wet ingredients. Mix until smooth.
3. Heat a skillet over medium heat and coat it with coconut oil or ghee.
4. Pour 1/4 cup of batter for each pancake and cook for 2-3 minutes per side or until golden brown.
5. Serve with a squeeze of lemon juice, a light dusting of powdered coconut sugar, or a drizzle of honey for added sweetness.

These lemon poppy seed pancakes are a delightful change from the ordinary, offering a fresh and light flavor profile. They are perfect for those who appreciate a touch of brightness in their breakfast and want a paleo-friendly way to indulge.

Chocolate Banana Paleo Pancakes

These chocolate banana pancakes offer a rich and indulgent breakfast option that’s still in line with paleo guidelines. They’re perfect for a special Sunday treat or a weekend brunch with a hint of sweetness and cocoa.

Ingredients:

• 2 ripe bananas, mashed
• 3 large eggs
• 1/4 cup almond flour
• 1/4 cup coconut flour
• 1 tablespoon unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon vanilla extract
• Pinch of salt
• Coconut oil or ghee for cooking
• Optional toppings: paleo chocolate chips, sliced bananas, or a drizzle of almond butter

Instructions:

1. In a large bowl, mix the mashed bananas, eggs, and vanilla extract until well combined.
2. Add the almond flour, coconut flour, cocoa powder, baking soda, and salt. Stir until the batter is smooth and free of lumps.
3. Heat a skillet over medium heat and add a small amount of coconut oil or ghee.
4. Spoon 1/4 cup of batter for each pancake and cook for 2-3 minutes on each side or until golden brown.
5. Serve with your favorite paleo toppings, like paleo chocolate chips, sliced bananas, or almond butter.

These chocolate banana pancakes provide a satisfying balance of rich cocoa flavor and natural sweetness from the bananas. Perfect for a Sunday morning, they’re a delightful treat that won’t derail your paleo eating goals.

Cinnamon Apple Paleo Pancakes

This recipe features a warm cinnamon apple flavor that makes these pancakes perfect for cozy Sunday breakfasts. The combination of tender apples and a touch of spice creates a hearty, satisfying start to your day.

Ingredients:

• 2 large apples, peeled, cored, and finely diced
• 3 large eggs
• 1/2 cup almond flour
• 1/4 cup coconut flour
• 1/2 teaspoon baking powder (paleo-friendly)
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• Pinch of salt
• Coconut oil or ghee for cooking
• Optional toppings: sliced apples, a sprinkle of cinnamon, or a drizzle of honey

Instructions:

1. In a bowl, whisk the eggs until frothy. Add the almond flour, coconut flour, baking powder, cinnamon, nutmeg, and salt. Mix until a smooth batter forms.
2. Gently fold in the diced apples.
3. Heat a skillet over medium heat and coat it with coconut oil or ghee.
4. Spoon 1/4 cup of batter for each pancake and cook for 2-3 minutes on each side or until golden brown.
5. Serve with additional sliced apples, a light drizzle of honey, or a sprinkle of cinnamon.

These cinnamon apple pancakes are warm, comforting, and packed with flavor. The soft apple chunks and spices create a balanced, delightful breakfast experience that will make your Sunday feel extra special.

Orange Almond Paleo Pancakes

These orange almond pancakes are light, zesty, and perfect for those who love citrus flavors. They’re ideal for a refreshing Sunday breakfast, bringing a burst of flavor with every bite.

Ingredients:

• 1/2 cup almond flour
• 1/4 cup coconut flour
• 3 large eggs
• 1/4 cup unsweetened almond milk
• 1/2 teaspoon baking soda
• 1/2 teaspoon vanilla extract
• Zest of 1 orange
• 1 tablespoon orange juice
• Pinch of salt
• Coconut oil or ghee for cooking
• Optional toppings: sliced oranges, a sprinkle of almond slivers, or a drizzle of maple syrup

Instructions:

1. In a bowl, whisk the eggs and almond milk until combined. Add the vanilla extract, orange zest, and orange juice, mixing well.
2. Add the almond flour, coconut flour, baking soda, and salt to the wet ingredients and mix until smooth.
3. Heat a skillet over medium heat and coat with coconut oil or ghee.
4. Pour 1/4 cup of batter per pancake and cook for 2-3 minutes on each side until golden brown.
5. Serve with sliced oranges, a sprinkle of almond slivers, or a drizzle of maple syrup for added flavor.

These orange almond pancakes are the perfect way to brighten your Sunday morning with a citrusy kick. The combination of the orange zest and almond flour creates a light, flavorful pancake that’s both refreshing and satisfying.

Coconut Berry Paleo Pancakes

These coconut berry pancakes are a tropical-inspired breakfast that will transport you to a sunny paradise. With a hint of coconut flavor and bursts of juicy berries, they’re a delightful way to enjoy a paleo-friendly Sunday breakfast.

Ingredients:

• 1/2 cup coconut flour
• 1/2 cup almond flour
• 3 large eggs
• 1/2 cup unsweetened coconut milk
• 1/2 teaspoon baking powder (paleo-friendly)
• 1/2 teaspoon vanilla extract
• Pinch of salt
• 1/2 cup mixed berries (blueberries, raspberries, and strawberries)
• Coconut oil or ghee for cooking
• Optional toppings: shredded coconut, more fresh berries, or a drizzle of honey

Instructions:

1. In a bowl, whisk the eggs and coconut milk until fully combined. Add the vanilla extract.
2. Add the coconut flour, almond flour, baking powder, and salt. Mix until a smooth batter forms.
3. Gently fold in the mixed berries.
4. Heat a skillet over medium heat and coat with coconut oil or ghee.
5. Spoon 1/4 cup of batter for each pancake and cook for 2-3 minutes per side until golden brown.
6. Serve with shredded coconut, additional fresh berries, or a drizzle of honey.

These coconut berry pancakes are perfect for anyone looking for a light yet satisfying breakfast. The coconut flour provides a subtle sweetness that pairs perfectly with the juicy, tart berries. They’re an excellent way to start your Sunday on a fresh note.

Savory Herb Paleo Pancakes

For those who prefer a savory breakfast, these herb-infused paleo pancakes are an exciting twist on the classic. Packed with fresh herbs and a hint of garlic, they’re a perfect match for a side of avocado or a sunny-side-up egg.

Ingredients:

• 1/2 cup almond flour
• 1/4 cup coconut flour
• 3 large eggs
• 1/4 cup unsweetened almond milk
• 1/2 teaspoon baking soda
• 1 teaspoon dried oregano or thyme (or a mix of both)
• 1 tablespoon finely chopped fresh parsley
• 1/2 teaspoon garlic powder
• Pinch of salt
• Coconut oil or ghee for cooking
• Optional toppings: avocado slices, poached egg, or a sprinkle of feta cheese

Instructions:

1. In a bowl, whisk the eggs and almond milk until combined. Add the garlic powder, dried herbs, and parsley.
2. Add the almond flour, coconut flour, baking soda, and salt. Mix until smooth.
3. Heat a skillet over medium heat and coat with coconut oil or ghee.
4. Spoon 1/4 cup of batter for each pancake and cook for 2-3 minutes per side or until golden brown and cooked through.
5. Serve with avocado slices, a poached egg, or a sprinkle of crumbled feta cheese for a more filling meal.

These savory herb pancakes are a unique and delicious option for breakfast. The herbs add depth and an earthy aroma that pairs perfectly with a variety of toppings, making them a perfect way to switch up your Sunday breakfast routine.

Vanilla Chia Seed Paleo Pancakes

These vanilla chia seed pancakes are a nutrient-rich breakfast that combines a classic flavor with a boost of superfood benefits. Chia seeds add texture and a subtle crunch, making this a healthy and satisfying choice for a Sunday morning.

Ingredients:

• 1/2 cup almond flour
• 1/4 cup coconut flour
• 3 large eggs
• 1/2 cup unsweetened almond milk
• 1/2 teaspoon baking soda
• 1/2 teaspoon vanilla extract
• 1 tablespoon chia seeds
• Pinch of salt
• Coconut oil or ghee for cooking
• Optional toppings: a dollop of coconut yogurt, a sprinkle of chia seeds, or a drizzle of maple syrup

Instructions:

1. In a bowl, whisk the eggs and almond milk until well combined. Add the vanilla extract and chia seeds.
2. Add the almond flour, coconut flour, baking soda, and salt. Mix until a smooth batter forms.
3. Heat a skillet over medium heat and coat with coconut oil or ghee.
4. Spoon 1/4 cup of batter for each pancake and cook for 2-3 minutes per side or until golden brown.
5. Serve with a dollop of coconut yogurt, a sprinkle of chia seeds, or a drizzle of maple syrup.

These vanilla chia seed pancakes are light yet hearty, providing healthy omega-3 fatty acids and fiber. The subtle vanilla flavor pairs beautifully with the texture of the chia seeds, making them a delicious and nutritious way to start your day.

Pumpkin Spice Paleo Pancakes

These pumpkin spice pancakes are perfect for those who love the warm flavors of fall any time of the year. They’re naturally sweetened with pumpkin puree and flavored with a blend of warming spices, making them a delightful choice for a cozy Sunday breakfast.

Ingredients:

• 1/2 cup almond flour
• 1/4 cup coconut flour
• 3 large eggs
• 1/2 cup canned pumpkin puree (unsweetened)
• 1/4 cup unsweetened almond milk
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon baking soda
• 1/2 teaspoon vanilla extract
• Pinch of salt
• Coconut oil or ghee for cooking
• Optional toppings: a dollop of coconut cream, a sprinkle of cinnamon, or chopped pecans

Instructions:

1. In a bowl, mix the eggs, pumpkin puree, almond milk, and vanilla extract until combined.
2. Add the almond flour, coconut flour, pumpkin pie spice, baking soda, and salt. Stir until smooth.
3. Heat a skillet over medium heat and coat with coconut oil or ghee.
4. Spoon 1/4 cup of batter for each pancake and cook for 2-3 minutes per side until golden brown and fluffy.
5. Serve with a dollop of coconut cream, a sprinkle of cinnamon, or chopped pecans for an extra touch of flavor.

These pumpkin spice pancakes bring the essence of autumn to your breakfast table. The combination of pumpkin puree and spices provides a naturally sweet, comforting flavor that’s perfect for a lazy Sunday morning.

Lemon Poppy Seed Paleo Pancakes

Bright, zesty, and perfect for a refreshing breakfast, these lemon poppy seed pancakes are a wonderful change of pace from the usual. They’re made with simple paleo-friendly ingredients and are sure to put a smile on your face.

Ingredients:

• 1/2 cup almond flour
• 1/4 cup coconut flour
• 3 large eggs
• 1/2 cup unsweetened almond milk
• 1/2 teaspoon baking soda
• 1/2 teaspoon vanilla extract
• Zest of 1 lemon
• 1 tablespoon lemon juice
• 1 tablespoon poppy seeds
• Pinch of salt
• Coconut oil or ghee for cooking
• Optional toppings: a light dusting of powdered monk fruit sweetener or a drizzle of lemon glaze

Instructions:

1. In a bowl, whisk the eggs, almond milk, lemon juice, and vanilla extract until combined. Add the lemon zest and poppy seeds.
2. Add the almond flour, coconut flour, baking soda, and salt. Mix until the batter is smooth.
3. Heat a skillet over medium heat and coat with coconut oil or ghee.
4. Spoon 1/4 cup of batter for each pancake and cook for 2-3 minutes per side or until golden and cooked through.
5. Serve with a light dusting of powdered monk fruit sweetener or a drizzle of lemon glaze for added sweetness.

These lemon poppy seed pancakes offer a refreshing twist on a classic flavor combination. The zestiness of the lemon pairs perfectly with the slight crunch of the poppy seeds, making these pancakes a deliciously unique breakfast option.

Maple Walnut Paleo Pancakes

For those who love a hearty, nutty breakfast, these maple walnut paleo pancakes are perfect. Infused with the natural sweetness of maple and the rich, earthy flavor of walnuts, these pancakes are filling and satisfyingly sweet without any refined sugars.

Ingredients:

• 1/2 cup almond flour
• 1/4 cup coconut flour
• 3 large eggs
• 1/2 cup unsweetened almond milk
• 1/2 teaspoon baking soda
• 1/2 teaspoon vanilla extract
• 1/4 cup chopped walnuts
• 1 tablespoon pure maple syrup (plus more for serving)
• Pinch of salt
• Coconut oil or ghee for cooking
• Optional toppings: additional chopped walnuts or a drizzle of maple syrup

Instructions:

1. In a bowl, whisk the eggs, almond milk, vanilla extract, and maple syrup until well combined.
2. Add the almond flour, coconut flour, baking soda, and salt. Mix until smooth and free of lumps.
3. Gently fold in the chopped walnuts.
4. Heat a skillet over medium heat and coat with coconut oil or ghee.
5. Spoon 1/4 cup of batter for each pancake and cook for 2-3 minutes per side until golden brown.
6. Serve with extra chopped walnuts and a drizzle of maple syrup.

These maple walnut pancakes are a perfect combination of sweet and nutty, providing a hearty, satisfying breakfast. The addition of maple syrup and walnuts makes each bite flavorful and filling, ideal for a relaxed Sunday brunch.

Note: More recipes​ are coming soon!