Keto Pumpkin Pancakes

These keto pumpkin pancakes are light and fluffy pancakes flavored with spices and pumpkin! The perfect low carb breakfast for the cooler weather months! 2 grams net carbs per serving. 

Keto Pumpkin Pancakes

When it’s pumpkin season, I’m constantly whipping up our keto fall favorites, like pumpkin cheesecake, pumpkin bars, and these sugar free pumpkin pancakes. 

While the majority of people enjoy a savory keto breakfast, I’m always in the sweet breakfast camp. There is nothing better than starting your day with something comforting and sweet, and these keto pumpkin pancakes are a staple! 

It’s a pity that pumpkin season only lasts a few months of the year, as compared to my other keto pancake recipes (almond flour pancakes and coconut flour pancakes), I reckon these are my favorite. The texture is super thick and fluffy, and the pumpkin addition is delicious and satisfying. 

I reckon pancakes get a really bad wrap for being the kind of breakfast that is reserved for weekends or special occasions, but I completely disagree. All up, these pancakes take less than 10 minutes to make and use minimal or no fancy gadgets. While I do recommend you use a blender (purely for ease of combining all ingredients together), you can easily make it in a simple mixing bowl.

Served with a scoop of keto vanilla ice cream and topped with some candied pecans, you can easily turn these pancakes into a fancy dessert!

How do you make keto pumpkin pancakes

The Ingredients

• 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– Just a little will be used to add some pumpkin flavor and moisture!
• Granulated sweetener of choice– Either monk fruit sweetener or erythritol.
• Eggs– Room temperature eggs are best.
• Milk– I used unsweetened almond milk, but you can use your favorite milk. 

The Instructions

In a high speed blender or mixing bowl, add all your ingredients and mix together, until a smooth batter remains. Let the batter sit for 5-10 minutes, to thicken. Heat up a frying pan on medium heat. Once it is hot, pour 1/4 cup portions of the batter on the pan and cook for 2-3 minutes, before carefully flipping and cooking for a further 3 minutes. Continue this process until all the pancake batter has been used up. 

Tips to make the best low carb pumpkin pancakes

• For ultra thick and fluffy pancakes, cover the pan completely. This helps cook the pancakes evenly and the compressed air forces the pancakes to rise. 
• Double check your batter before cooking the pancakes. As coconut flour brands can differ quite considerably, your batter may be a little too thick. If that happens to your pancakes, simply add more milk.
• Grease your pan or griddle very well, to ensure the pancakes don’t stick.
• I used homemade pumpkin puree, but you can use canned if you don’t want to make your own. Just be sure not to use pumpkin pie filling, as that is not keto friendly.
• If you don’t have pumpkin pie spice, you can simply use a mix of cinnamon, nutmeg, and cloves. 
• If you’d like vegan pancakes, try vegan pumpkin pancakes.

Flavor variations

While these pancakes taste delicious as they are, you can change up the flavors for some fun variety! 

• Chocolate Chips: Add 1/4-1/2 cup sugar free chocolate chips to the batter. 
• Pumpkin Pie: Serve pancakes with whipped cream and chopped nuts.
• Double Chocolate: Add 1/4 cup cocoa powder to the batter and 1/4 cup chocolate chips.

Storing and Freezing tips

• 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. 
• To reheat: You can either reheat the pancakes in the microwave (30 second spurts until warm) or on a non-stick pan. 

More keto breakfast recipes to try

• Cinnamon Rolls
• Breakfast Cookies
• Breakfast Muffins
• Banana Bread
• Pumpkin Bread

Keto Pumpkin Pancakes (the BEST!)

5 from 55 votes

Thick and fluffy keto pumpkin pancakes made with coconut flour and almond flour! Perfect for a delicious low carb breakfast!

Servings: 4 servings

Prep: 5 mins

Cook: 10 mins

Total: 15 mins

Rate This Recipe Pin Print SaveSaved

Ingredients  

1x2x3x

• ▢ 1/2 cup almond flour
• ▢ 2 tablespoon coconut flour
• ▢ 1 tablespoon pumpkin pie spice
• ▢ 1/2 teaspoon baking powder
• ▢ 1-2 tablespoon granulated sweetener of choice
• ▢ 2 tablespoon Pumpkin puree
• ▢ 3 large eggs
• ▢ 1/4 cup milk of choice

Instructions 

• In a high-speed blender or food processor, add all your ingredients, 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.

Notes

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. 

TO REHEAT: You can either reheat the pancakes in the microwave (30 second spurts until warm) or on a non-stick pan. 

Nutrition

Serving: 1servingCalories: 153kcalCarbohydrates: 6gProtein: 8gFat: 11gSodium: 142mgPotassium: 67mgFiber: 4gVitamin A: 1370IUVitamin C: 1mgCalcium: 103mgIron: 1mgNET CARBS: 2g

Course: Breakfast

Cuisine: American

Author: Arman

Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!