These keto pumpkin pancakes are thick, fluffy, and full of cozy pumpkin spice flavor. They’re exactly the kind of breakfast I start craving as soon as fall rolls around, especially with a little butter, toasted pecans, and maple-style syrup on top.
Pumpkin makes the pancakes soft and moist, while almond flour and coconut flour give them enough structure to stay fluffy without regular wheat flour. And that warm pumpkin spice makes the whole kitchen smell like an autumn morning.
- Why You’ll Love These Keto Pumpkin Pancakes
- Is Pumpkin Keto-Friendly?
- Keto Pumpkin Pancakes for a Cozy Fall Breakfast
- Ingredients for Keto Pumpkin Pancakes
- How to Make Keto Pumpkin Pancakes
- What to Serve with Keto Pumpkin Pancakes
- Can I Make Keto Pumpkin Pancakes Ahead of Time?
- How to Store Keto Pumpkin Pancakes
- Keto Pumpkin Pancakes FAQs
- Other Keto Pumpkin Recipes You’ll Love
- Keto Pumpkin Pancakes
They’re naturally gluten-free, low in carbs, easy to freeze, and just as good reheated for breakfast later in the week.
Why You’ll Love These Keto Pumpkin Pancakes
- Thick and fluffy: Almond flour, coconut flour, eggs, and baking powder create a soft, fluffy texture.
- Full of pumpkin spice flavor: Pumpkin puree and warm spices make these perfect for fall mornings.
- Made without wheat flour: These pancakes can easily be kept gluten-free by using certified gluten-free ingredients when needed.
- Low carb: Each serving has about 5 grams of net carbs based on the recipe card.
- Freezer-friendly: Make a batch ahead and reheat the pancakes whenever you need an easy breakfast.
- Simple ingredients: They’re made with familiar low-carb baking staples and just 1/4 cup of pumpkin puree.
Is Pumpkin Keto-Friendly?
Yes, pumpkin can fit into a keto or low-carb diet when portioned appropriately.
This recipe uses just 1/4 cup of pumpkin puree for the entire batch, so you still get plenty of pumpkin flavor without adding a large amount to each serving.
For this recipe, use 100% pumpkin puree rather than pumpkin pie filling. Pumpkin pie filling often contains added sugar and additional spices that can change both the flavor and carb count.
You can use canned pumpkin puree for convenience or make your own homemade pumpkin puree.
Keto Pumpkin Pancakes for a Cozy Fall Breakfast
I make pancakes year-round, but pumpkin pancakes just feel different once fall arrives.
There’s something about a warm stack of pancakes with pumpkin spice, toasted pecans, and a little butter that makes breakfast feel extra cozy.
If you already love my keto pancakes or easy keto waffles, this pumpkin version is such a fun way to bring those same breakfast favorites into pumpkin season.
And since the leftovers keep well, I like making enough to have a few ready for another morning.
Ingredients for Keto Pumpkin Pancakes
Here’s what you’ll need:
- Eggs: Use 2 large eggs. Beating them with the sweetener until light and slightly frothy helps give the pancakes a lighter texture.
- Sweetener: You’ll need 2 tablespoons of your favorite granulated keto-friendly sweetener.
- Pumpkin Puree: Use 1/4 cup of plain pumpkin puree. I love making homemade pumpkin puree, but canned pumpkin puree works perfectly too.
- Butter or Coconut Oil: Use 2 tablespoons, melted. Butter adds richness, while coconut oil is a good option if you want to make the pancakes dairy-free.
- Almond Flour: You’ll need 2/3 cup of finely ground almond flour for the best pancake texture.
- Coconut Flour: Use 2 tablespoons. It absorbs some of the moisture from the pumpkin and helps give the pancakes more structure.
- Unsweetened Almond Milk: Use 2 to 3 tablespoons. Start with 2 tablespoons and add the extra tablespoon only if needed after the batter rests.
- Vanilla Extract: Use 1 teaspoon for a little extra warmth and sweetness.
- Pumpkin Spice: You’ll need 1 tablespoon. I love using my homemade pumpkin pie spice for this recipe.
- Baking Powder: Use 1/2 teaspoon to help the pancakes rise.
- Cooking Spray or Ghee: Use a small amount to grease the skillet. If you’re making the pancakes dairy-free, choose cooking spray rather than ghee.
How to Make Keto Pumpkin Pancakes
These pancakes are easy to make, but mixing the wet and dry ingredients separately helps give them a better texture.
1. Mix the eggs and sweetener
Add the eggs and sweetener to a large bowl.
Whisk or beat until the mixture looks light and slightly frothy.
2. Add the wet ingredients
Add the pumpkin puree, melted butter or coconut oil, 2 tablespoons almond milk, and vanilla extract.
Mix until smooth.
3. Combine the dry ingredients
In a separate bowl, whisk together the almond flour, coconut flour, pumpkin spice, and baking powder.
4. Make the pancake batter
Add the dry ingredients to the wet ingredients and gently stir until a thick pancake batter forms.
Avoid overmixing.
Let the batter rest for about 4 minutes. The coconut flour will absorb some of the moisture and the batter will thicken.
If it becomes too thick to scoop easily, stir in the remaining tablespoon of almond milk.
5. Cook the pancakes
Heat a nonstick skillet over medium heat and lightly grease it with cooking spray or ghee.
Once the pan is hot, add about 1/4 cup of batter per pancake.
Cover the pan and cook for about 2 to 3 minutes, or until the edges look set and the bottom is golden.
Carefully flip and cook the second side for another 2 to 3 minutes, or until cooked through.
Repeat with the remaining batter.
6. Serve
Serve the pancakes warm with your favorite low-carb toppings.
How Do You Flip Keto Pancakes Without Breaking Them?
These pancakes are a little more delicate than traditional wheat-flour pancakes, so give the first side enough time to set before flipping.
If you try to flip them too early, they can feel too soft in the center.
Keep the heat around medium rather than turning it too high. This gives the center enough time to cook without burning the outside.
What to Serve with Keto Pumpkin Pancakes
These pumpkin spice pancakes are delicious with just a little butter, but you can add plenty of toppings.
Try them with:
- Low-carb fruits
- Raspberry chia jam
- Almond butter or peanut butter
- Sugar-free maple-style syrup
- Candied pecans
- Butter
- Sugar-free whipped cream
If you love sweet and savory breakfasts, crispy oven-baked bacon is also great alongside them.
Can I Make Keto Pumpkin Pancakes Ahead of Time?
Yes. These pancakes are a great make-ahead breakfast.
Cook the pancakes as directed, let them cool completely, and then refrigerate or freeze them.
You can place parchment paper between the pancakes before freezing so it’s easy to remove only the amount you need.
How to Store Keto Pumpkin Pancakes
- Refrigerator :Store leftover pancakes in an airtight container in the refrigerator for up to 4 days.
- Freezer: Place the cooled pancakes in a freezer-safe bag or container and freeze for up to 2 months.
For easier portions, place a small piece of parchment paper between each pancake.
- Reheating: Reheat the pancakes in the microwave for about 30 seconds, or warm them in a skillet over medium-low heat until heated through.
Keto Pumpkin Pancakes FAQs
Can I use pumpkin pie filling instead of pumpkin puree?
No. For these keto pumpkin pancakes, use 100% pumpkin puree, not pumpkin pie filling. Pumpkin pie filling usually contains added sugar and spices, which can change both the flavor and carb count of the pancakes.
Why are my keto pumpkin pancakes falling apart?
Keto pancakes made with almond and coconut flour are more delicate than traditional pancakes. Let the batter rest for about 4 minutes before cooking, and make sure the first side is fully set before flipping. Cooking them over medium heat rather than high heat also gives the center enough time to cook.
Can I make these pumpkin pancakes dairy-free?
Yes. Use melted coconut oil instead of butter and stick with unsweetened almond milk. The rest of the pancake ingredients are already dairy-free.
Can I use homemade pumpkin puree?
Absolutely. Homemade pumpkin puree works well in this recipe. If your puree is noticeably thinner or wetter than canned pumpkin, you may need slightly less almond milk to get the right batter consistency.
How much is one serving?
This recipe makes 4 servings, so one serving is approximately one-fourth of the finished batch. The exact number of pancakes per serving will depend on how large you make them.
Other Keto Pumpkin Recipes You’ll Love
- Super Easy Keto Pumpkin Muffins
- Fluffy Low Carb and Keto Pumpkin Mousse
- The Ultimate No-Fail Low Carb Keto Pumpkin Pie
- Simple Creamy Pumpkin Soup Recipe
- Healthy Keto Pumpkin Spice Latte – Vegan & Dairy-Free
Keto Pumpkin Pancakes
Description
Ingredients
- 2 large eggs
- 2 tbsp sweetener
- ¼ cup pumpkin puree
- 2 tbsp butter or coconut oil melted
- 2/3 cup almond flour
- 2 tbsp coconut flour
- 2-3 tbsp unsweetened almond milk
- 1 tsp vanilla extract
- 1 tbsp pumpkin spice
- ½ tsp baking powder
- Cooking spray or ghee
Instructions
- Add the eggs and sweetener to a large mixing bowl. Whisk or beat until light and slightly frothy.
- Add the pumpkin puree, melted butter or coconut oil, 2 tablespoons almond milk, and vanilla extract. Mix until well combined.
- In a separate bowl, whisk together the almond flour, coconut flour, pumpkin spice, and baking powder.
- Add the dry ingredients to the wet ingredients and gently stir until a thick pancake batter forms.
- Let the batter rest for about 4 minutes to thicken. If the batter becomes too thick, stir in the remaining 1 tablespoon almond milk.
- Heat a nonstick skillet over medium heat and lightly grease it with cooking spray or ghee.
- Once the pan is hot, add about 1/4 cup of batter per pancake. Cover and cook for about 2 to 3 minutes, or until the edges are set and the underside is golden brown.
- Carefully flip the pancake and cook for another 2 to 3 minutes, or until cooked through.
- Repeat with the remaining batter.
- Serve warm with sugar-free maple-style syrup, toasted pecans, almond butter, butter, or your favorite toppings.
Notes
- Pumpkin Puree: Use plain pumpkin puree, not pumpkin pie filling.
- Batter Consistency: Start with 2 tablespoons almond milk. Add the remaining tablespoon only if needed after the batter rests.
- Let the Batter Rest: The 4-minute rest gives the coconut flour time to absorb moisture and helps the batter thicken.
- Cooking: These pancakes are more delicate than traditional pancakes, so wait until the first side is set before flipping.
- Serving Size: The recipe makes 4 servings. One serving is equal to approximately one-fourth of the finished batch.
- Storage: Refrigerate leftovers for up to 4 days or freeze for up to 2 months.
Nutrition information is shared to make meal planning easier. Values are estimates and can vary depending on the ingredients, brands, and serving sizes used. Learn more in my nutrition policy.
How many are in a serving?
The serving size is calculated for about 1/4 of the number of pancakes you are making.
How much vanilla extract do you use? It’s not listed in the ingredients.
Just updated the recipe. You’ll need about one teaspoon of vanilla extract. Thank you 🙂
These were delicious. I was very pleased with how they turned out. I used Fairlife lowfat Milk instead of Almond Milk since that’s what I had. Thanks for the recipe!