These Keto Pumpkin Pancakes are soft, thick, fluffy and the perfect breakfast for fall. They’re easy to make with low carb, gluten free and paleo friendly ingredients.
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Updated August 2019
LOW CARB PANCAKES
Weekend breakfasts are an absolute favorite at our house. My kids live for waffles and fluffy pancakes and I’ve been on a mission to come up with the best keto pancakes to satisfy that pancake craving ever since following a grain free diet due to my auto-immune issues.
These Keto Pumpkin Pancakes are full of cozy warm spices and perfect for fall. They’re sugar free, high in protein and a great way to satisfy that pumpkin spice pancake craving – especially if you’re following a low carb keto diet.
We love that these healthy pumpkin pancakes cook up thick, fluffy and packed with pumpkin flavor. Plus, they’re easy to make requiring just 20 minutes. The pumpkin spice pancake mix comes together in just one bowl and no blender required so there’s less dishes to wash.
INGREDIENTS YOU NEED FOR THE PUMPKIN PANCAKE MIX:
Dry ingredients
- monk fruit sweetener
- super-fine blanched almond flour
- coconut flour
- pumpkin pie spice
- ground cinnamon
- baking powder
Wet ingredients
- eggs – for extra fluffy pancakes, separate the egg whites and whip until stiff peaks then fold into the batter after you add the cinnamon.
- canned or pure pumpkin puree (not pumpkin pie filling)
- almond milk
- cashew butter, almond butter or any nut or seed butter of your choice (pumpkin butter, sunflower seed butter)
- vanilla extract
HOW TO MAKE KETO PUMPKIN PANCAKES:
- COMBINE THE WET INGREDIENTS: In a large bowl beat the eggs, then whisk in the pumpkin puree, nut butter and sweetener. Pour in the milk, and vanilla and mix until smooth. For extra fluffy pancakes, separate the egg whites and whip until stiff peaks then fold into the batter after you add the cinnamon.
- ADD DRY INGREDIENTS: Stir in the almond flour, coconut flour, baking powder, pumpkin pie spice, cinnamon, and mix until smooth and combined.
- Allow the batter to rest for 3-5 minutes so the leavening agent can activate. If the batter appears too thick, add a splash of almond milk. If too thin, add a bit more flour.
- PREHEAT PAN: Meanwhile, preheat griddle or a large skillet over medium low heat.
MAKE THE PANCAKES: Lightly coat pan with avocado oil spray or melted ghee and drop 1/4 cup sized batter rounds onto the griddle. Cook until the edges begin to turn golden brown and bubbles form on the top, about 3-5 minutes. GENTLY flip and cook another 2-4 minutes or until golden brown.
- Serve with sugar free maple syrup, sugar free chocolate chips, chopped nuts, melted butter / ghee or coconut whipped cream, if desired.
TIPS FOR MAKING THE BEST PUMPKIN PANCAKES:
- Since these keto pumpkin pancakes use almond flour and coconut flour, they do take a little longer to cook than your regular flour pancakes. Cook them low and slow so the middle cooks evenly and doesn’t end up mushy.
- For extra fluffy pancakes, separate the egg whites and whip until stiff peaks then fold into the batter after you add the cinnamon.
- What makes these pumpkin pancakes healthy is that they are made with no sugar or wheat flour so keep in mind that the texture will not be exactly like buttermilk pumpkin pancakes
- Do not overmix the batter once you add the dry ingredients and allow the batter to rest for 3-5 minutes so the baking powder has a chance to activate.
- Don’t touch or flip the pancakes until you start to see them brown – otherwise they can fall apart
- Since these paleo pumpkin pancakes are grain free, it’s important to cook the pancakes low and slow. Turn the heat to medium-low or just at medium so they don’t burn or overcook.
ARE KETO PUMPKIN PANCAKES FREEZER FRIENDLY?
Absolutely, you can make these keto pumpkin pancakes ahead of time and freeze them when you’re ready to enjoy them throughout the week once fall hits in September, October or November on Thanksgiving morning.
Line cooked pancakes on a baking sheet in a single layer and place the pan in the freezer for at least 30 minutes. Once the pancakes are firm, transfer to a resealable zip-top bag or an airtight container for up to 3 months.
WHAT GOES WITH PUMPKIN PANCAKES?
These pumpkin spice pancakes would be delicious on their own or you can serve them with:
- fresh fruit
- almond butter
- sugar free maple syrup
- eggs
- avocado
ARE PUMPKIN PANCAKES KETO?
Typical pumpkin pie pancakes are made with brown sugar, milk, baking soda and white or whole wheat flour so they are not suitable if you are following a low carb keto diet.
Our gluten free pumpkin pancake recipe uses low carb ingredients such as almond flour, coconut flour and a low glycemic sweetener.
HOW MANY CARBS ARE IN PUMPKIN PANCAKES?
The nutritional info for one serving of these fluffy pumpkin pancakes are:
- 105 Calories
- 3g Net Carbs = 5g Total Carbs – 2g Fiber
- 5g Protein
- 8g Fat
More pumpkin recipes to get you through October:
These Keto Pumpkin Pancakes are soft, thick, fluffy and perfect for any fall breakfast, Thanksgiving morning or weekend brunch. They're made with pumpkin, cinnamon, almond milk and coconut flour and are low carb, gluten free and paleo friendly.
- 2 large eggs
- 4 tablespoons canned organic pumpkin OR pure pumpkin puree NOT pumpkin pie filling
- 2 tablespoons cashew butter, almond butter OR nut or seed butter of your choice
- 2 tablespoons monk fruit sweetener or coconut sugar for paleo (you can add more if you prefer sweeter pancakes)
- 2 tablespoons unsweetened almond milk
- 1/2 teaspoon pure vanilla extract
- 2/3 cup super-fine blanched almond flour
- 2 tablespoons coconut flour
- 1 teaspoon baking powder
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- cooking spray or ghee , for griddle
- 1 egg white , whipped to stiff peaks
In a large bowl, beat the eggs then whisk in the pumpkin, nut or seed butter and monk fruit sweetener. Pour in the milk and vanilla and mix until smooth.
Add almond flour, coconut flour, pumpkin pie spice, cinnamon, salt, and baking powder and stir until the batter is combined. The batter should be somewhat thick.
(OPTIONAL STEP FOR THICKER & FLUFFIER PANCAKES: Whip up an egg white until stiff peaks form. Gently old into the pancake batter.)
Allow the batter to rest for 3-5 minutes.
Preheat griddle or a large skillet on medium-low heat - medium heat. It's important to allow the pancakes to cook low and slow since they are grain free.
Coat griddle or pan with avocado or coconut oil cooking spray or ghee.
Drop scant 1/4 cup rounds onto the griddle. Cook until the edges begin to turn golden brown and bubbles form on the top, about 3-5 minutes. GENTLY flip and cook another 2-4 minutes or until golden brown and the middle is cooked through.
Serve or top with desired toppings: sugar free syrup, chopped nuts, almond butter, melted ghee/ butter or whipped coconut cream, if desired.
Recipe Video
To freeze pancakes:
Line cooked pancakes on a baking sheet in a single layer and place the pan in the freezer for at least 30 minutes. Once the pancakes are firm, transfer to a resealable zip-top bag or an airtight container for up to 3 months.
Did you try this recipe?
Francine -
These were perfect! So delicious and flavorful! thank you
Patricia -
These were amazing! Thank you!
Brianne -
They taste absolutelY amazinG and with a bit of whipped cream i felt like i was eating pumpkin pie! Thank you!
Bernice -
This was amazing and so satisfying! thank you so much!
Ann -
So yummy! Thank you