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 low carb pancakes to satisfy that pancake craving .
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 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
- fine sea salt
Wet ingredients
- eggs
- canned or pure pumpkin puree (not pumpkin pie filling)
- melted ghee
- almond milk
HOW TO MAKE KETO PUMPKIN PANCAKES:
- COMBINE THE WET INGREDIENTS: In a large bowl whisk together eggs, almond milk, apple cider vinegar and vanilla extract until smooth.
- ADD DRY INGREDIENTS: Add the monk fruit sweetener (you can also use erythritol OR Swerve if you prefer), almond flour, coconut flour, baking powder, pumpkin pie spice, cinnamon, salt and stir until combined.
- If the batter appears too thick, add a splash of almond milk. If too thin, add a bit more flour. Allow the batter to rest for 5-10 minutes.
- PREHEAT PAN: Meanwhile, preheat griddle or a large skillet over medium heat.
- MAKE THE PANCAKES: Coat with cooking spray or melted butter 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 5-6 minutes. GENTLY flip and cook another 6-7 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.
- 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
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:
- 110 Calories
- 3g Net Carbs = 5g Total Carbs – 2g Fiber
- 3g Protein
- 10g Fat
More pumpkin recipes to get you through October:
Pumpkin Pancakes – soft, thick, fluffy and perfect for any fall breakfast, Thanksgiving morning or weekend brunch. They're low carb, sweet and paleo friendly, made with pumpkin, cinnamon, almond milk and coconut flour.
- 2 large eggs , room temperature
- 3 tablespoons monk fruit sweetener , plus more for topping if desired
- 1/4 cup canned pumpkin OR pure pumpkin puree NOT pumpkin pie filling
- 2 tablespoons melted ghee , can also sub with melted coconut oil or melted butter if not paleo
- 2 tablespoons unsweetened almond milk (add more as needed if you want a thinner batter)
- 2/3 cup super-fine blanched almond flour
- 2 tablespoons coconut flour
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon baking powder
- 1/8 sea salt
- cooking spray or ghee , for griddle
- melted ghee, butter, chopped nuts, drippy almond butter, whipped coconut cream, sugar free syrup
In a large bowl, whisk together eggs, monk fruit sweetener, pumpkin, ghee, vanilla and 2 tablespoons milk until smooth.
Add the almond flour, coconut flour, pumpkin pie spice, cinnamon, salt, and baking powder and stir until the batter is just combined.
If the batter appears too thick, add more almond milk 1 tablespoon at a time. If too thin, add a bit more flour. Let batter rest for 3-5 minutes.
Meanwhile, preheat griddle or a large skillet on medium heat. Spray with 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 5-6 minutes. GENTLY flip and cook another 6-7 minutes or until golden brown and the middle is cooked through.
Top with sugar free syrup, chopped nuts, almond butter, melted ghee/ butter or whipped coconut cream, if desired.
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?
Bernice -
These were amazing! Thank you!
Ann -
So yummy! Thank you