These keto pumpkin pancakes are thick, fluffy, and perfect for a delicious fall breakfast. Made with coconut flour and almond flour, enjoy paleo pancakes that are naturally gluten-free and low carb.
Reasons You’ll Love this Keto Pumpkin Pancakes Recipe
- The best gluten-free pumpkin pancakes
- Super fluffy, moist, and loaded with pumpkin flavor
- Perfect to make ahead and freezer-friendly
- Simple to prepare and call for ingredients you probably already have in your pantry
Is Pumpkin Keto?
Yes, pumpkin is a fantastic vegetable option on a keto diet which means you can use it to make tons of keto pumpkin recipes.
Actually, pumpkin contains less than 5 grams of net carbs per 1/2 cup.
Keto Pumpkin Pancakes For Breakfast
I love making pancakes, waffles, chaffles, chia pudding to enjoy for breakfast with my family. With the weather slowly chilling, I started making tons of comforting pumpkin spiced recipes. This is our favorite flourless pumpkin pancakes recipe that’s incredibly delicious, and can’t wait to make it again.
To make these pancakes, you’ll need pumpkin puree, not pumpkin pie filling. You can either get canned pumpkin or roast pumpkin at home to make it from scratch.
Keto Pumpkin Pancakes Ingredients
To make these delicious low carb pumpkin pancakes, you’ll need a few basic ingredients, and in less than 30 minutes you’ll enjoy a fabulous fall treat.
Here are the wet and dry ingredients:
- Eggs – large eggs at room temperature to help everything bind together.
- Sweetener – I used my favorite granulated sweeteners such as Erythritol or Monk Fruit.
- Pumpkin puree – I love using homemade pumpkin puree, but I also choose canned pumpkin puree out of convenience.
- Butter – to make dairy-free pumpkin pancakes, replace with coconut oil.
- Almond flour – choose an extra fine almond flour, or replace it with hazelnut flour.
- Coconut flour – to get that extra fluffy pancake texture without using regular wheat flour I use a combo of almond flour and coconut flour.
- Almond milk – unsweetened
- Pumpkin spice – my homemade pumpkin pie spice is super fragrant and inexpensive to make.
- Baking powder – makes the pancakes ultra fluffy.
- Cooking spray or ghee
How to Make Keto Pumpkin Pancakes?
There are a few tricks for making the fluffiest gluten-free pumpkin pancakes:
- It’s essential to prepare the dry and wet ingredients separately. Start by combining almond flour, coconut flour, and baking powder.
- Use a mixer to beat the eggs and sweetener until frothy to get tall and fluffy pancakes. Slowly stir the dry ingredients and try not to over mix the batter.
- Cook the pumpkin pancakes over medium heat. Lightly grease the pan. Once nonstick pan is hot, pour about ¼ cup of the batter into the pan. Cover the pan and cook for about 2-3 minutes on each side or until the edges start to brown.
TIP: Try being patient while the pancakes cook. Since they are made with almond and coconut flour instead of wheat flour, the time needed for them to be well cooked and not mushy it’s a little bit longer. Cover the pancakes and cook on medium heat to make sure they are evenly browned.
What to Serve with Keto Pumpkin Pancakes?
These pumpkin spice keto pancakes are amazing on their own, but I love my toppings:
- low carb fruits
- chia jam
- Bacon – a delicious combo with my crispy oven baked bacon.
- almond butter or peanut butter
- sugar-free maple syrup
- candied pecans
- butter
- keto maple syrup
- sugar-free whipped cream
How To Store
- Fridge – store the leftover healthy pumpkin pancakes in an air-tight container in the fridge for up to 4 days.
- Freezer – freeze the leftovers in freezer safe bags for up to 2 months.
- Reheating – Place the pancakes in the microwave for about 30 seconds or on a pan over medium heat.
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
- In a large bowl add the eggs and sweetener. Mix until the eggs are fluffy.
- Add the pumpkin puree, melted butter, almond milk, and vanilla extract.
- In another bowl whisk together the dry ingredients: almond flour, coconut flour, baking powder.
- Stir the flour mix into the beaten eggs until a pancake batter forms. Let the batter sit for about 4 minutes to thicken.
- Heat a non-stick pan over medium heat and spray lightly with coconut oil. Once hot, drop ¼ cup rounds onto the pan. Cover the pan cook for about 2-3 minutes on each side or until the edges start to brown.
- Repeat with all the remaining batter. Serve hot topped with sugar-free maple syrup, chopped toasted pecans, almond butter or butter.
How do we calculate the nutrition info?
These nutrition facts listed are determined using nutrition information from the USDA Food Database. Our nutrition facts are accurate, but if you are using different products, please make your calculations. Net carb count is calculated by subtracting both fiber and sugar alcohols because they don’t raise blood sugar.
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!