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+ servings
Side view of a stack of 5 thick and fluffy keto pancakes on a white plate with sugar free syrup, pecans and butter

Keto Pumpkin Pancakes

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.

Course Breakfast
Cuisine American
Keyword gluten free pancake recipe, homemade pumpkin pancakes, how to make pumpkin pancakes, keto pancake recipe, keto pumpkin pancakes, low carb pancake recipe, paleo pancake recipe, pumpkin pancake recipe, pumpkin pancakes, pumpkin spice pancake recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6 pancakes (1/4 cup)
Calories 105 kcal
Author Kelly



  • 1 egg white , whipped to stiff peaks


  1. 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.

  2. (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.

  3. 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.

  4. 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.

  5. Serve or top with desired toppings: sugar free syrup, chopped nuts, almond butter, melted ghee/ butter or whipped coconut cream, if desired.

Recipe Video

Recipe Notes

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.

Nutrition Facts
Keto Pumpkin Pancakes
Amount Per Serving (1 pancake (1/4 cup))
Calories 105 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 1g5%
Carbohydrates 5g2%
Fiber 2g8%
Sugar 1g1%
Protein 5g10%
* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.