There’s something about a stack of warm, fluffy pancakes that just feels like a hug on a plate. And when they’re packed with pumpkin goodness, subtly spiced, and totally keto-friendly? Well, that’s breakfast magic. These Keto Pumpkin Pancakes bring all the cozy fall vibes—without the carb overload. Light, slightly crisp on the edges, and full of autumn flavor, they’re perfect for lazy weekend mornings or a quick weekday treat. Trust me, you’re going to love every bite.
Why You’ll Love Keto Pumpkin Pancakes
This recipe isn’t just about the ingredients—it’s about creating moments. Whether you’re whipping up a cozy weekend breakfast, meal-prepping for the week, or treating yourself to something special, these pancakes check all the boxes. Here’s why they’re a must-try:
Low-Carb & Keto-Friendly – Enjoy pancakes without the guilt! Made with almond flour and just the right amount of sweetness, they keep you on track while satisfying your cravings.
Quick & Easy – No complicated steps, no fancy techniques—just simple, delicious pancakes ready in minutes.
Warm & Cozy Flavors – Think cinnamon, nutmeg, and pumpkin puree blending together in a way that screams fall comfort food.
Fluffy & Light – Just because they’re keto doesn’t mean they’re dense. These pancakes have the perfect balance of fluffiness and crisp edges.
Perfect for Meal Prep – Make a big batch, store them in the fridge or freezer, and have a quick breakfast ready whenever you need it.
Ingredients in Keto Pumpkin Pancakes
Here’s what makes these pancakes so irresistible:
Almond Flour: The base of this keto-friendly recipe, keeping things light while adding a subtle nuttiness.
Pumpkin Purée: The star ingredient that brings moisture and that classic fall flavor. Make sure it’s pure pumpkin, not pumpkin pie filling!
Eggs: The binding powerhouse that gives these pancakes structure and fluffiness.
Cream Cheese: Adds a slight tang and rich creaminess, making the pancakes extra soft.
Sweetener: A little keto-friendly sweetener (like erythritol or monk fruit) brings just the right amount of sweetness.
Baking Powder: Essential for a nice lift, making sure your pancakes aren’t flat and dense.
Pumpkin Spice: A blend of cinnamon, nutmeg, and cloves for that warm, comforting taste.
Vanilla Extract: A touch of vanilla enhances all the other flavors beautifully.
Butter or Coconut Oil: For cooking, giving those crispy golden edges we all love.
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s dive into the steps to create this flavorful masterpiece:
Blend the Batter: In a blender or mixing bowl, combine pumpkin purée, eggs, cream cheese, sweetener, vanilla extract, and spices. Blend until smooth and well combined.
Add Dry Ingredients: Stir in almond flour and baking powder until fully incorporated. The batter should be slightly thick but pourable. If it’s too thick, add a splash of almond milk.
Preheat Your Pan: Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or coconut oil to prevent sticking.
Cook the Pancakes: Pour small circles of batter onto the hot pan. Cook for about 2-3 minutes until bubbles form on the surface. Carefully flip and cook another 1-2 minutes until golden brown.
Serve & Enjoy: Stack them up, drizzle with sugar-free syrup, sprinkle with chopped pecans, or top with a dollop of whipped cream for extra indulgence.
How to Serve Keto Pumpkin Pancakes
These pancakes are delicious on their own, but if you want to take them up a notch, try these serving ideas:
Drizzle with Sugar-Free Syrup: A must for that classic pancake experience.
Top with Whipped Cream: A creamy contrast to the warm spices.
Sprinkle with Chopped Nuts: Pecans or walnuts add crunch and extra flavor.
Pair with Bacon or Sausage: For a savory-sweet combo that’s hard to resist.
Dust with Cinnamon & Sweetener: A simple, elegant touch for added warmth.
Additional Tips
Make Them Extra Fluffy: Let the batter rest for a few minutes before cooking to allow the baking powder to activate.
Keep Them Warm: Place cooked pancakes on a baking sheet in a 200°F oven while you finish the batch.
Storage Tips: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in a skillet or microwave.
Freeze for Later: Freeze pancakes in a single layer, then transfer to a ziplock bag. Reheat in a toaster or oven for a quick breakfast.
FAQ Section
Q1: Can I use coconut flour instead of almond flour?
A1: Yes, but coconut flour absorbs more liquid, so you’ll need to adjust by using less flour or adding extra eggs.
Q2: Can I make the batter ahead of time?
A2: It’s best to cook them fresh, but you can mix the batter and store it in the fridge for up to 24 hours before cooking.
Q3: How do I keep the pancakes from falling apart?
A3: Since these are grain-free, they’re more delicate than regular pancakes. Make sure to cook them on low-medium heat and flip gently.
Q4: Can I make these dairy-free?
A4: Yes! Substitute cream cheese with coconut cream or dairy-free cream cheese.
Q5: Can I make them nut-free?
A5: Almond flour is key to the texture, but you can try sunflower seed flour as a substitute.
Q6: What’s the best way to reheat them?
A6: Use a toaster or warm them in a skillet for the best texture. The microwave works too, but they might get softer.
Q7: Can I add chocolate chips?
A7: Absolutely! Use sugar-free chocolate chips for a keto-friendly option.
Q8: Why are my pancakes sticking to the pan?
A8: Make sure your skillet is well-greased and fully preheated before adding the batter.
Q9: Can I make mini pancakes?
A9: Yes! Smaller pancakes are easier to flip and great for snacking.
Q10: Can I use canned pumpkin pie mix instead of pumpkin purée?
A10: No, pumpkin pie mix contains added sugars and spices that can throw off the flavor and carb count.
Final Thoughts
These Keto Pumpkin Pancakes are proof that you don’t have to give up comfort food on a low-carb diet. Whether you’re making them for a cozy breakfast at home or prepping ahead for busy mornings, they bring all the fall flavors you crave without the carbs. Give them a try, and let me know how you like them!
Print
Keto Pumpkin Pancakes
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
These Keto Pumpkin Pancakes are a delicious, low-carb, and gluten-free breakfast option packed with warm fall flavors. Made with almond flour, pumpkin puree, and cozy spices, these fluffy pancakes are perfect for a healthy start to your day. Enjoy them with sugar-free syrup, nuts, or a dollop of whipped cream!
Ingredients
- 1/2 cup almond flour
- Pinch of stevia extract
- 1/2 tsp pumpkin spice
- 1/2 tsp cinnamon
- 1/2 tsp baking powder
- 3 large eggs
- 1/4 cup pumpkin puree
Instructions
- In a medium bowl, whisk together the almond flour, stevia, pumpkin spice, cinnamon, and baking powder.
- Add the pumpkin puree and eggs, whisking until the batter is smooth but not too runny.
- Preheat a griddle or nonstick skillet over medium heat and lightly spray with oil.
- Pour about ⅓ cup of batter onto the skillet for each pancake.
- Cook until bubbles form on the surface, then flip and cook for another 2 minutes or until golden brown.
- Repeat the process until all the batter is used.
- Serve warm with your favorite keto-friendly toppings.
Notes
- For extra fluffiness, let the batter sit for a few minutes before cooking.
- Serve with sugar-free syrup, chopped nuts, or whipped cream for a delicious touch.
- Store leftovers in the fridge for up to 3 days or freeze for later use.
Nutrition
- Serving Size: 2 pancakes
- Calories: 120 kcal
- Sugar: 1g
- Sodium: 90mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 140mg