Keto Pumpkin Pancakes

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

1. Why I love this recipe
2. Ingredients needed
3. How to make keto pumpkin pancakes
4. Arman’s recipe tips
5. Storage instructions
6. More keto pumpkin recipes to try
7. Keto Pumpkin Pancakes (Recipe Card)

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.

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.

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 muffins
• Keto pumpkin cheesecake
• Keto pumpkin bread