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My keto pumpkin pancakes are easy to make and come out pillowy soft, with the perfect balance of fall spices. Made with simple ingredients and only 2 grams of net carbs!
In the mood for more keto breakfast recipes? Try my keto breakfast muffins, keto smoothie, and keto waffles next.
The second the leaves start to change, you can find me making pumpkin pancakes.
As much as I love my healthy pumpkin pancakes, sometimes I need a low-carb version. With minimal substitutions, these pancakes turn out just as light and fluffy as their carb-loaded counterparts.
Table of Contents
Why I love this recipe
- They’re flourless. Which means these pancakes are naturally gluten-free!
- The perfect texture. I use coconut and almond flour, which gives these pancakes a cakey, satisfying texture and subtle nutty taste.
- Simple ingredients. If you’ve made keto pancakes before, you’ll recognize this short list of ingredients.
- Fun to customize. Top the pancakes with sugar-free maple syrup, or add your favorite mix-ins to make this recipe yours.
★★★★★ REVIEW
“So so good! Our kids ate them and declared that they were better with no syrup! This recipe is going to become a staple in our house!” – Jtiez
Ingredients needed
- Almond flour. Blanched almond flour is best, as it yields a lighter and fluffier pancake. Almond meal can often be quite heavy, and you risk pancakes that are a little too dense.
- Coconut flour. When mixed with the almond flour, coconut flour gives the pancakes an extremely cakey texture.
- Baking powder. Gives the pancakes some rise and fluffiness.
- Pumpkin pie spice. A must to give these the ultimate pumpkin flavor!
- Pumpkin puree. To add pumpkin flavor and moisture. Make sure to use pumpkin puree and not pumpkin pie filling, which has copious amounts of sugar and spices added to it.
- Granulated sweetener. Use any of your favorites, though I’m partial to monk fruit or keto brown sugar.
- Eggs. As always, aim to use room-temperature eggs.
- Milk. I used unsweetened almond milk, but you can use your favorite dairy or dairy-free milk.
How to make keto pumpkin pancakes
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Make the batter. In a high-speed blender or food processor, add all of the wet and dry ingredients. Pulse until a thick batter remains.
Step 2- Rest. Pour the pancake batter into a bowl and let sit for 10 minutes to thicken. If the batter is too thick, add a splash of milk.
Step 3- Cook. Spray a non-stick skillet or griddle with cooking spray and set over medium heat. Once hot, pour ¼ cup portions of batter. Cover the pan and cook for 2-3 minutes, until the edges bubble and turn golden. Flip, cover, and repeat for 2-3 minutes.
Arman’s recipe tips
- Skip the blender. I prefer using a blender because it cuts down on mixing time, but if you’d rather skip it, just use a large bowl and whisk instead.
- Adjust the consistency. I’ve noticed coconut flour brands can vary in absorbency, as can pumpkin puree in its consitency, so check your batter and add more milk or flour as needed. It should be pourable but too liquidy.
- Spread the pancake batter. When you pour the batter into the pan, lightly spread it into 3 to 4-inch circles so they’re easier to flip.
- Cover that pan! This is my #1 hack for guaranteeing ultra-thick and fluffy pancakes. The steam helps the pancakes rise and nearly double in thickness.
- Making a large batch? If I’m making pancakes for a big group, I’ll store the cooked ones on a baking sheet in the oven set at its lowest setting while I finish cooking the rest.
Variations
- Don’t have pumpkin spice? No problem! Make your own by mixing cinnamon, nutmeg, allspice, ground cloves, and ginger powder.
- Add mix-ins. Like sugar-free chocolate chips, almond butter, or chopped nuts.
- Level up the pumpkin flavor. Add one teaspoon of vanilla extract and an extra ½ tablespoon of cinnamon.
Storage instructions
To store: Leftover pancakes can be stored in the refrigerator, covered, for up to 5 days.
To freeze: Place pancakes in a shallow container or ziplock bag and store in the freezer for up to 2 months.
Reheating: You can either reheat the pancakes in the microwave (30-second spurts until warm) or on a non-stick pan.
More keto pumpkin recipes to try
Keto Pumpkin Pancakes
Ingredients
- 1/2 cup almond flour
- 2 tablespoons coconut flour
- 1 tablespoon pumpkin pie spice
- 1/2 teaspoon baking powder
- 1-2 tablespoon allulose or any keto sweetener of choice
- 2 tablespoon Pumpkin puree
- 3 large eggs
- 1/4 cup milk
Instructions
- In a high-speed blender or food processor, add your almond flour, coconut flour, pumpkin pie spice, baking powder, allulose, pumpkin puree, eggs, and milk, and pulse until a thick batter remains.
- Transfer your pancake batter into a bowl and let sit for 10 minutes to thicken. If the batter is too thick, add a little extra milk of choice.
- Pre-heat your non-stick pan on medium heat, and spray it lightly with cooking spray. Once hot, pour scant 1/4 cup portions of batter. Cover the pan and allow to cook for 2-3 minutes, until the edges bubble and are slightly golden. Flip, cover and repeat for 2-3 minutes.
- Once cooked, serve immediately.
So so good! Our kids ate them and declared that they were better with no syrup! This recipe is going to become a staple in our house!
Delish! This recipe made 7 for me. The pumpkin pie spice is key. Don’t skimp on it.
Mega love it!
Great!
what is the gooey stuff between the pancakes and how do you make it?
I used sugar free marmalade!
I made them but they weren’t fluffy. They tasted okay. I might try again with a different almond flour
What is a serving size?
2-3 servings
No pumpkin puree in the keto version??
Not this one 🙂
PANCAKES! PUMPKIN! ALL MY FAVORITES! Lately I have been more of a waffle fan, but hey, I just might change with this vegan pancake batch. Looks wonderful as always!
Made the keto version this morning, and they were unanimously approved! =) I put butter and pecans on mine. =) Thanks for the recipe!!
oooooo that sounds fabulous!
The gooey stuff between pancakes looks delish! I’d love to make it to go with the pancakes for Saturday morning treat.
YES 🙂 It is so good!
How many does this make and what size?
It depends on how big or small you make them, I usually get 6-7.
What did you use for the filling?
Are the keto ones supposed to have pumpkin puree in them? I didn’t see that listed as an ingredient. I love pumpkin and pancakes, so this is a match made in heaven!
Hi there, they aren’t- Adding pumpkin puree to them made them a little too wet.
I’m confused by the discussion about there being no pumpkin puree in the recipe; it definitely calls for 2 T of pumpkin puree. Should I be including that, or not?