These Low Carb Pumpkin Pancakes are the perfect fall breakfast. Enjoy them topped with your favorite sugar-free pancake syrup, plenty of butter, and a side of bacon of course!
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These pancakes are seriously the perfect fall breakfast. They are full of delicious warming flavors and best of all they fit perfectly into a low-carb, keto, and/or gluten-free diet.
Not only do pumpkin pancakes taste great, but they are a great way to use up any leftover pumpkin puree from other pumpkin recipes such as keto pumpkin ice cream, keto pumpkin and cream cheese muffins, or keto pumpkin snickerdoodle cookies just to name a few.
Tips and FAQs
Pumpkin puree is low in carbs and high in fiber which makes it a perfect fit for a keto diet. Tip: Be sure to use 100% pumpkin puree and not pumpkin pie filling which is loaded with sugar.
I used liquid stevia for this recipe, but you can substitute it with any sugar alternative that you enjoy. Check out this conversion chart before substituting.
You can not substitute coconut flour for almond flour at a 1:1 ratio so it is best to use a recipe that is specific to the flour you wish to use. Here is a great pumpkin pancake recipe that uses coconut flour! If you are avoiding almond flour due to a nut allergy, then you can substitute sunflower seed flour (affiliate) evenly for almond flour.
You can top your keto pancakes with keto-friendly toppings like sugar-free maple syrup, whipped cream, chopped nuts, butter, or a sprinkle of cinnamon.
Yes, you can prepare the pancake batter ahead of time and store it in the refrigerator for a few hours or overnight. Just give it a good stir before cooking.
Meal Prep and Freezing
Pancakes make a great keto meal prep. After cooking the pancakes, allow them to cool then store them in the fridge for up to 7 days. Reheat them in the microwave or in a warm skillet and enjoy them all week long.
These pancakes also freeze really well. Simply lay the cool pancakes in a single layer on a baking sheet lined with parchment or wax paper and place it in the freezer. Once the pancakes have frozen, transfer them to a freezer-safe storage container.
Heat the pancakes from frozen in the microwave or in a warm skillet and enjoy!
📖 Recipe
Keto Pumpkin Pancakes
Ingredients
- 2 tablespoon Pumpkin Puree
- 2 oz Cream Cheese
- 2 Eggs
- 1 tablespoon Super Fine Almond Flour
- 10 drops Liquid Stevia or sweetener of choice (or to taste)
- ½ teaspoon Baking Powder
- ½ teaspoon Pumpkin Pie Spice
- ¼ teaspoon Cinnamon
Instructions
- Combine all the ingredients in a blender and blend until smooth, scraping down the sides of the blender as necessary.
- Heat a skillet over medium heat and spray with non-stick spray.
- Pour batter into skillet (about 2 tablespoon per pancake) and cook until bubbles begin to form, then flip and cook for a few minutes on the other side. Stay close as these can burn quickly
Be sure to read the entire post for tips, tricks, and help troubleshooting.
The nutrition information listed here is only an estimate and is simply provided as a courtesy. It nor any other information within this post should constitute medical or nutritional advice. Be sure to read all packaging and ingredient labels for potential allergens. Optional ingredients are not included unless otherwise specified.
jami says
do you know the exchange from liquid Stevia and Powderd? 10 liquid = ? Powder?
Theresa says
I thought these turned out a little thin so i turned the rest of the batch into muffins.
Deborah Johnson says
These pancakes are really good! I had no issue with them being too thin, they turned out perfectly. I had a previous recipe for keto pancakes but this is now my new favorite.
Sabra says
Thanks Deborah! Glad that you liked them 🙂
Holly says
These sound delicious! Have you tried making them into waffles?
Sabra says
Thanks Holly! I haven't tried making them into waffles, but I am pretty certain that it would work well. If you give it a go let me know how they turn out!
Christine says
I made chaffles out of the batter - worked great!
Brittany says
How many pancakes should this recipe make? Just 2? Or is that for just the nutritional value?