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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Can you tell I am on a pumpkin kick here lately? Ok, not really – but I hate to see things go to waste and after I made my keto pumpkin cheesecake a few days ago, I was left with about 1/2 of a can of pumpkin puree I needed to use up.
Saturday morning pancakes are a tradition in our house and what better way to use pumpkin puree, then with pancakes??
The first batch was a total flop. They fell apart and were way to eggy (although Lucas still ate them) but the second time around they were perfect!
These are basically modified cream cheese pancakes. The flavor is amazing, but they are thinner then traditional pancakes so when you make them be prepared for that!
I recommend cooking them on medium to medium low heat so that they can set up nicely without getting burnt. The real trick to these pancakes (er all pancakes actually) is flipping them only once. Be sure to wait until the top is bubbly and the bottom gives way from the pan easily.
I enjoyed mine topped with butter and some Walden Farms syrup (and a side of bacon of course!)
Try these other great recipes from This Mom’s Menu:
Keto Pumpkin Pancakes
- 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 tbsp 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
*Nutrition info will vary based upon the exact brands you use for each ingredient.