Keto Pumpkin Pancakes

These easy keto pumpkin pancakes are the most delicious keto fall breakfast with a moist, slightly sweet texture and only 1.8 grams of net carbs!

Bonus, they are gluten-free pumpkin pancakes made with keto flours, so keep reading to learn more!

Is Pumpkin Keto?

Yes, pumpkin is a keto-friendly vegetable which means you can enjoy pumpkin spice keto pancakes on your keto journey.

In fact, pumpkin contains only 4 grams of net carbs per 100 grams, which is less than green beans or eggplant!

So it’s a great Fall keto vegetable to add to your plate and turn classic pancakes into healthy ones!

How To Make Keto Pumpkin Pancakes

The best keto pumpkin pancake recipe is not only a pancake that tastes good with few carbs. You also what your keto pancake recipe to be:

• Easy to flip –  The pancake won’t fall apart in your pancake griddle.
• Egg-free flavor – nobody likes eggy flavor in their pancakes. But this keto pumpkin pancake recipe often calls for a large number of eggs. This is because pumpkin puree adds a lot of moisture to the pancake batter. So eggs hold the batter together, avoiding the addition of high carbs flour.
• Full of fall flavors.

Making The Batter

So the trick to achieving all of the above and especially making keto low-carb pumpkin pancakes without an eggy flavor is to use a combination of keto flour!

We won’t be making a keto pumpkin pancake with almond flour only!

No, here you are going to combine almond flour and coconut flour. Almond flour provides a fluffy texture, and coconut flour adds lots of fiber that suck up the pumpkin puree moisture.

It means that the light addition of coconut flour in this recipe avoids adding too many eggs and also makes the pancakes easier to flip.

Ingredients

• Eggs – use large eggs at room temperature.
• Pumpkin puree – I am using canned pumpkin puree for this recipe. It has no additives, only 100% organic pumpkin puree. Note that this is not the same as pumpkin pie filling which is full of added sugar. Learn how to make your own pumpkin puree.
• Almond flour
• Coconut flour
• Vanilla extract
• Baking powder
• Pumpkin pie spices
• Erythritol – read my review of keto-friendly sweeteners to see my 4 favorite sweeteners.

Making the Keto Pancake batter

First, in a large bowl, whisk eggs with pumpkin puree, vanilla, and sweetener.

Then, whisk in almond flour, coconut flour, baking powder, and spices. Finally, set aside the batter on the benchtop for 10 minutes.

This waiting time gives time to the fiber in the pancake batter to absorb liquid.

Cooking The Pancakes

This is the most crucial part of this recipe: cooking and flipping keto pancakes can be tricky!

Even more, when it comes to pumpkin pancakes that contain more moisture than other keto pancake recipes, do these are my tips for an easy-to-flip pancake.

Spray coconut oil or avocado oil all over the pan.

Pouring The Batter

Don’t add a large amount of oil or butter to the pan. You don’t want to fry your pancakes.

Also, these keto low-carb pumpkin pancakes take a little while to cook, and therefore butter is not recommended.

It tends to brown/darken the pancakes too much, even turning them black and adding a burning flavor to the pancakes.

Scoop 2 tablespoons of batter, not more, or they will be impossible to flip, too heavy.

Spread the batter in the pan thinly- this pancake batter won’t spread by itself. It needs your help.

Let them cook slowly!

You need at least 3 minutes over medium heat for the batter to cook. You know they are ready to flip when the sides are dry.

Don’t increase the heat. Keep cooking the pancakes gently over medium heat, or they will brown too fast. The outside layer will set too fast, but the middle won’t cook.

Keto Pancake Toppings

These keto pumpkin pancakes with coconut flour are even better with some toppings.

The most keto-friendly keto pancake toppings are:

• Unsweetened whipped cream
• Coconut yogurt -this recipe is also dairy-free, which means they are paleo pumpkin pancakes approved! For a paleo keto topping, use coconut yogurt.
• Chopped pecan
• Sugar-free maple-flavored syrup – this tastes like maple syrup without the carbs!
• Keto jam
• Butter
• Bacon – you will love pumpkin and bacon together!  it’s an amazing combo for a fall keto breakfast.

Storage Instructions

You can store these healthy pumpkin pancakes in the fridge for up to 3 days, preferably in an airtight container to prevent them from drying up.

Rewarm the leftover pancakes in a toaster or onto a pancake griddle over low heat.

More Healthy Pancake Recipes

If you love low-carb, keto, or healthy pancake recipes, I recommend you also try some of the recipes below.

They are all gluten-free, grain-free, and keto-approved breakfasts.

Almond Flour Banana Pancakes

Low-Carb Protein Pancakes

Sheet Pan Pancakes

Keto Blueberry Pancakes

Paleo Pancakes

Pancake Recipe

Keto Zucchini Pancakes

Almond Flour Pancakes

Coconut Flour Pancakes

Oat Flour Pancakes

More Keto Pumpkin Recipes

If you like your keto recipes full of pumpkin, try these:

Almond Flour Pumpkin Bread

Almond Flour Pumpkin Muffins

Keto Pumpkin Muffins

Keto Pumpkin Cookies

Keto Pumpkin Pie

Keto Pumpkin Bread

Keto Pumpkin Mug Cake

Have you made these almond flour pumpkin pancakes? Share your review below or comment, or even better, join me on Instagram to share a picture of your creation!

Keto Pumpkin Pancakes

1.8gNet Carbs

A delicious fall keto pancake recipe with pumpkin puree and keto low carb flours and only 1.8g of net carb per pancake.

Author: Carine Claudepierre

Prep: 15 mins

Cook: 6 mins

Total: 21 mins

Yield: 11 pancakes (2 tbsp batter per pancake)

Serving Size: 1 Pancake ( 2 tbsp of batter each)

Nutrition

Net Carbs 1.8g

Fat 4.5g

Protein 3.7g

Calories 65.8kcal

4.97 from 417 votes

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Mixing Bowls

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Non-Stick Pancake And Crepe Pan

Flat Spatula

Ingredients

US Customary – Metric

Liquid ingredients

• ▢ 4 large Eggs at room temperature
• ▢ ½ cup Pumpkin Puree not Pumpkin pie filling!
• ▢ 1 tablespoon Erythritol
• ▢ ½ teaspoon Vanilla Extract

Dry ingredients

• ▢ ½ cup Almond Flour scoop and level method
• ▢ 2 tablespoons Coconut Flour scoop and level method
• ▢ 1 teaspoon Baking Powder
• ▢ 1 teaspoon Pumpkin Pie Spices or ground cinnamon

To cook the pancakes

• ▢ 1 Oil Spray

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Instructions

• In a large mixing bowl, beat eggs with pumpkin puree, erythritol, and vanilla.
• Stir in almond flour, coconut flour, baking powder, and erythritol until the batter is smooth.
• Set aside for 10 minutes before cooking.
• Heat a pancake griddle or crepe pan over medium heat, not high heat, or the pancakes will burn easily. It takes at least 1 minute to heat up the pan evenly, be patient.
• Spray oil all over the pan. Add 2 tablespoons of batter to the pan. The batter won't spread by itself, so use the back of the spoon to spread the batter in circular motions into about a 3-inch diameter pancake (it means a thin pancake!). Don't use more batter per pancake, and make sure you spread them as thin, or they will be hard to flip.
• Cook for 3 minutes over medium heat or until the sides of the pancakes are dry.
• Gently slide a spatula under the pancake to flip. The first pancake may be more difficult to flip as it takes time for the entire pan surface to get warm. If too soft keep cooking longer before flipping.
• Cook for 1-2 more minutes on the other side or until completely cooked.
• Served with sugar-free maple-flavored syrup, unsweetened whipped cream, and chopped pecan on top.

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Nutrition Facts

Serving Size: 1 Pancake ( 2 tbsp of batter each)

Yield: 11 pancakes (2 tbsp batter per pancake)

Serving: 1Pancake ( 2 tbsp of batter each)Calories: 65.8kcal (3%)Carbohydrates: 3.2g (1%)Fiber: 1.4g (6%)Net Carbs: 1.8gProtein: 3.7g (7%)Fat: 4.5g (7%)Saturated Fat: 1g (6%)Cholesterol: 67.6mg (23%)Sodium: 67.7mg (3%)Potassium: 48mg (1%)Sugar: 0.7g (1%)Vitamin A: 1831.3IU (37%)Vitamin C: 0.5mg (1%)Calcium: 47mg (5%)Iron: 0.7mg (4%)